Thai Drinks

Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand.

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all."

Traditional Thai cuisine loosely falls into four categories: ''tom'' (boiled dishes), ''yam'' (spicy salads), ''tam'' (pounded foods), and ''kaeng'' (curries). Deep-fries, stir-fries, and steamed dishes derive from Chinese cuisine.

In 2017, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by '' CNN Travel''. Thailand had more dishes on the list than any other country: tom yam kung (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and nam tok mu (36th).

History

Historical influences

Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors, especially India, Cambodia, Malaysia and Indonesia, have mutually influenced one another over the course of many centuries.

According to the Thai monk Venerable Buddhadasa Bhikku's writing, ‘India's Benevolence to Thailand’, Thai cuisine was influenced by Indian cuisine. He wrote that Thai people learned how to use spices in their food in various ways from Indians. Thais also obtained the methods of making herbal medicines from the Indians. Some plants like sarabhi of the family Guttiferae, panika or harsinghar, phikun or '' Mimusops elengi'' and bunnak or the rose chestnut etc. were brought from India. According to a book 'Mae Krua Hua Pa' (first published in 1908) by Lady Plian Bhaskarawongse (ท่านผู้หญิงเปลี่ยน ภาสกรวงษ์), she found that Thai cuisine had had a strong gastronomical cultural line from Sukhothai (1238–1448) through Ayuttthaya (1351–1767) and Thonburi period (1767–1782) vis-à-vis Siamese governmental officers' daily routines (such as royal cooking) and their related cousins. Thai food during the Thonburi period tended to be more similar to that from the Ayutthaya period, except the addition of Chinese food resulted from her prosperous international trade.

Western influences, starting in 1511 when the first diplomatic mission from the Portuguese arrived at the court of Ayutthaya, have created dishes such as ''foi thong'', the Thai adaptation of the Portuguese fios de ovos, and '' sangkhaya'', where coconut milk replaces cow's milk in making a custard. These dishes were said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha, a woman of mixed Japanese- Portuguese-Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine Phaulkon, a Greek adviser to King Narai. The most notable influence from the West must be the introduction of the chili pepper from the Americas in the 16th or 17th century. It, and rice, are now two of the most important ingredients in Thai cuisine. During the Columbian Exchange, Portuguese and Spanish ships brought new foodstuffs from the Americas including tomatoes, corn, papaya, pea eggplants, pineapple, pumpkins, culantro, cashews, and peanuts.

Regional variations

Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography. Northern Thai cuisine shares dishes with Shan State in Burma, northern Laos, and also with Yunnan Province in China, whereas the cuisine of Isan (northeastern Thailand) is similar to that of Southern Laos, and is also influenced by Khmer cuisine from Cambodia to its south, and by Vietnamese cuisine to its east. Southern Thailand, with many dishes that contain liberal amounts of coconut milk and fresh turmeric, has that in common with Indian, Malaysian, and Indonesian cuisine.

Thai cuisine is more accurately described as five regional cuisines, corresponding to the five main regions of Thailand:
* Bangkok: cuisine of the Bangkok metropolitan area, with Teochew and Portuguese influences. In addition, as a capital city, Bangkok cuisine is sometimes influenced by more dedicated royal cuisine. Tastes and looks of food in Bangkok have changed somewhat over time as they have been influenced by other cuisines such as Asian, European or Western countries.
* Central Thai: cuisine of the flat and wet central rice-growing plains, site of the former Thai kingdoms of Sukhothai and Ayutthaya, and the Dvaravati culture of the Mon people from before the arrival of Siamese in the area. Coconut milk is one of major ingredients used in Central Thai cuisine.
* Isan or northeastern Thai: cuisine of the more arid Khorat Plateau, influenced by the culture of Laos and also by Khmer cuisine.
* Northern Thai: cuisine of the cooler valleys and forested mountains of the Thai highlands, once ruled by the former Lanna Kingdom and home of Lannaese, the majority of northern Thailand. This cuisine shares many ingredients with Isan.
* Southern Thai: cuisine of the Kra Isthmus which is bordered on two sides by tropical seas, with its many islands and including the ethnic Malay, former Sultanate of Pattani in the deep south. The complex curries, food preparation techniques and usage of chillies and spices in Southern Thai cuisine form a great influence on the whole cuisine in general.

Royal cuisine

In addition to these regional cuisines, there is also Thai royal cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques, presentation, and use of ingredients were of great influence to the cuisine of the central Thai plains. Thai royal cuisine has been influenced by the Khmer royal cuisine through the Khmer palace cooks brought to the Ayutthaya Kingdom during its conquests of the Khmer Empire. Thai royal cuisine has become very well known from the Rattanakosin Era onwards.

Typically, Thai royal cuisine has basic characteristics that are close to the basic food prepared by general people. However, Thai royal cuisine focuses on the freshness of seasonal products. Other than that, it is crucial that the way in which Thai royal food is cooked, should be complex and delicate.

La Loubère, an envoy from France during the reign of King Narai, recorded that the food at the court was generally similar to villager food. What makes Thai Royal cuisine different food is its beautiful presentation. For example, they served fish and chicken with the bones removed, and the vegetables were served in bite-sized portions. In addition, if beef is used, it should be tenderloin only.

There are many types of Thai royal cuisine such as ''ranchuan'' curry, ''nam phrik long ruea'', ''matsaman'' curry, rice in jasmine-flavored iced water or ''khao chae'', spicy salad, fruit, and carved vegetable.

Thai chef McDang, himself descended from the royal family, asserts that the difference between royal Thai cuisine and regular Thai cuisine is fiction. He maintains that the only difference between the food of the palace and that of the common people is the former's elaborate presentation and better ingredients.

Serving

Thai food was traditionally eaten with the hand while seated on mats or carpets on the floor or coffee table in upper middle class families, customs still found in more traditional households. Today, however, most Thais eat with a fork and spoon. Tables and chairs were introduced as part of a broader Westernization drive during the reign of King Mongkut, Rama IV. The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE.

Important to Thai dining is the practice of ''khluk'', mixing the flavors and textures of different dishes with the rice from one's plate. The food is pushed by the fork, held in the left hand, into the spoon held in the right hand, which is then brought to the mouth. A traditional ceramic spoon is sometimes used for soup, and knives are not generally used at the table. It is common practice for both the Thais and the hill tribe peoples who live in Lanna and Isan to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand (and only the right hand by custom) which are then dipped into side dishes and eaten.

Chopsticks were foreign utensils to most ethnic groups in Thailand with the exception of the Thai Chinese, and a few other cultures such as the Akha people, who are recent arrivals from Yunnan Province, China. Traditionally, the majority of ethnic Thai people ate with their hands like the people of India. Chopsticks are mainly used in Thailand for eating Chinese-style noodle soups, or at Chinese, Japanese, or Korean restaurants. Stir-fried noodle dishes such as drunken noodles, ''pad see ew'', and pad thai, and curry-noodle dishes such as ''khanom chin nam ngiao'', are also eaten with a fork and spoon in the Thai fashion.

Thai meals typically consist of rice (''khao'' in Thai) with many complementary dishes shared by all. The dishes are all served at the same time, including the soups, and it is also customary to provide more dishes than there are guests at a table. A Thai family meal would normally consist of rice with several dishes which should form a harmonious contrast of flavors and textures as well as preparation methods. Traditionally, a meal would have at least five elements: a dip or relish for raw or cooked vegetables (''khrueang chim'') is the most crucial component of any Thai meal. ''Khrueang chim'', considered a building block of Thai food by Chef McDang, may come in the form of a spicy chili sauce or relish called '' nam phrik'' (made of raw or cooked chilies and other ingredients, which are then mashed together), or a type of dip enriched with coconut milk called ''lon''. The other elements would include a clear soup (perhaps a spicy ''tom yam'' or a mellow ''tom chuet''), a curry or stew (essentially any dish identified with the ''kaeng'' prefix), a deep-fried dish, and a stir-fried dish of meat, fish, seafood, or vegetables.

In most Thai restaurants, diners will have access to a selection of Thai sauces (''nam chim'') and condiments, either brought to the table by wait staff or present at the table in small containers. These may include ''phrik nam pla/nam pla phrik'' (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, Sriracha sauce, and even sugar. With certain dishes, such as ''khao kha mu'' (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce. Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes. They often feature as a garnish, especially with one-dish meals. The plain rice, sticky rice or the ''khanom chin'' (Thai rice noodles) served alongside a spicy Thai curry or stir-fry, tends to counteract the spiciness.

When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. An alternative is to have one or more smaller helpings of curry, stir fries and other dishes served together on one plate with a portion of rice. This style of serving food is called ''khao rat kaeng'' (lit., "rice covered with curry"), or for short ''khao kaeng'' (lit., "rice curry"). Eateries and shops that specialize in pre-made food are the usual place to go to for having a meal this way. These venues have a large display showing the different dishes one can choose. When placing an order at these places, Thais will state if they want the food served as separate dishes or together on one plate with rice (''rat khao''). Very often, regular restaurants will also feature a selection of freshly made "rice curry" dishes on their menu for single customers.

Ingredients

Thai cuisine, as a whole, features many different ingredients (''suan phasom''; th, ส่วนผสม), and ways of preparing food. Thai chef McDang characterises Thai food as having "intricacy, attention to detail, texture, color, and taste.

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices. Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemongrass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. Palm sugar, made from the sap of certain ''Borassus'' palms, is used to sweeten dishes while lime and tamarind contribute sour notes. Meats used in Thai cuisine are usually pork and chicken, and also duck, beef, and water buffalo. Goat, lamb, and mutton are rarely eaten except by Muslim Thais in Southern Thailand. Game, such as wild boar, deer and wild birds, are now less common due to loss of habitat, the introduction of modern methods of intensive animal farming in the 1960s, and the rise of agribusinesses, such as Thai Charoen Pokphand Foods, in the 1980s. Traditionally, fish, crustaceans, and shellfish play an important role in the diet of Thai people. In 2006 the per capita consumption of fish was 33.6 kg. Anna Leonowens (of ''The King and I'' fame) observed in her book ''The English Governess at the Siamese Court'' (1870):

"The stream is rich in fish of excellent quality and flavour, such as is found in most of the great rivers of Asia; and is especially noted for its '' platoo'', a kind of sardine, so abundant and cheap that it forms a common seasoning to the labourer's bowl of rice."

Freshwater varieties come from the many rivers, lakes, ponds, and paddy fields inland, and seafood from the tropical seas of the southern half of the country. Some species, such as the giant river prawn, need brackish water as juveniles but live out their lives in freshwater once mature. Aquaculture of species such as Nile tilapia, catfish, tiger prawns, and blood cockles, now generates a large portion of the seafood sold in, and exported from Thailand.

Rice, noodles and starches

Like most other Asian cuisines, rice is the staple grain of Thai cuisine. According to Thai food expert McDang, rice is the first and most important part of any meal, and the words for rice and food are the same: ''khao''. As in many other rice eating cultures, to say "eat rice" (in Thai ''"kin khao"'', ) means to eat food.
Rice is such an integral part of the diet that a common Thai greeting is ''"kin khao rue yang?"'' which literally translates as "Have you eaten rice yet?".

Thai farmers historically have cultivated tens of thousands of rice varieties. The traditional recipe for a rice dish could include as many as 30 varieties of rice. That number has been drastically reduced due to genetic modifications.

Non-glutinous rice ('' Oryza sativa'') is called ''khao chao'' (lit., "royal rice"). One type, which is indigenous to Thailand, is the highly prized, sweet-smelling jasmine rice ('). This naturally aromatic long-grained rice grows in abundance in the patchwork of paddy fields that blanket Thailand's central plains. Once the rice is steamed or cooked, it is called ''khao suai'' (lit., "beautiful rice"). Non-glutinous rice is used for making fried rice dishes, and for congee, of which there are three main varieties: ''khao tom'' (a thin rice soup, most often with minced pork or fish), ''khao tom kui'' (a thick, unflavored rice porridge that is served with side dishes), or ''chok'' (a thick rice porridge that is flavored with broth and minced meat).

Other varieties of rice eaten in Thailand include: sticky rice (''khao niao''), a unique variety of rice which contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. Thai Red Cargo rice, an unpolished long grain rice with an outer deep reddish-brown color and a white center, has a nutty taste and slightly chewy compared to the soft and gummy texture of jasmine rice. Only the husks of the red rice grains are removed which allows it to retain all its nutrients and vitamins, but unlike brown rice, its red color comes from antioxidants in the bran. Black sticky rice is a type of sticky rice with a deep purple-red color that may appear black. Another unpolished grain, black sticky rice has a rich nutty flavor that is most often used in desserts.

Noodles in Thailand are usually made from the flour of rice, wheat, or mung bean. Perhaps one of the oldest type of noodle in Thailand is '' khanom chin'', which is a fresh type of rice vermicelli made from fermented rice, and eaten with toppings like green curry (''kaeng khiao wan'') with chicken or in green papaya salad (''som tam''). Other noodle varieties were subsequently introduced by Chinese migrants to Thailand, as is testified by their Sino-Thai name ''kuaitiao'' (ก๋วยเตี๋ยว; Chinese: 粿條; pinyin: gǔotiáo). The three most common rice varieties of ''kuaitiao'' are ''sen yai'' (เส้นใหญ่) wide flat noodles, ''sen lek'' (เส้นเล็ก) narrow flat noodles, and ''sen mi'' (เส้นหมี่; or rice vermicelli), which are round and thin. A fourth popular variety, ''bami'' (บะหมี่; Chinese: 薄麵; pinyin: báomiàn) is made from egg and wheat flour and is usually sold fresh. ''Bami'' are similar to the Teochew ''mee pok''. A fifth type, ''wun sen'' (วุ้นเส้น; lit. "jelly strands"), called cellophane noodles or glass noodles in English, are thin round noodles made from mung bean flour which are sold dried. Lastly, and least common in noodle shops, are "silver needle noodles" ''kiam-i'' (เกี้ยมอี๋), a somewhat thick round rice noodle similar in size and shape to bean sprouts. Thai noodle dishes, whether stir fried like pad thai or in the form of a noodle soup, usually come as an individual serving and are not meant to be shared and eaten communally.

Rice flour (''paeng khao chao'') and tapioca flour (''paeng man sampalang'') are often used in desserts or as thickening agents.

Pastes and sauces

An ingredient found in many Thai dishes and used in every region of the country is ''nam pla'', a clear fish sauce that is very aromatic. Fish sauce is a staple ingredient in Thai cuisine and imparts a unique character to Thai food. Fish sauce is prepared with fermented fish that is made into a fragrant condiment and provides a salty flavor. There are many varieties of fish sauce and many variations in the way it is prepared. Some fish may be fermented with shrimp or spices. Another type of sauce made from fermented fish is ''pla ra''. It is more pungent than ''nam pla'', and, in contrast to ''nam pla'', which is a clear liquid, ''pla ra'' is opaque and often contains pieces of fish. To add this sauce to a ''som tam'' (spicy papaya salad) is a matter of choice. ''Kapi'', Thai shrimp paste, is a combination of fermented ground shrimp and salt. It is used in the famous chili paste called ''nam phrik kapi'', in rice dishes such as ''khao khluk kapi'' and it is indispensable for making Thai curry pastes. ''Tai pla'' is a pungent sauce used in the southern Thai cuisine, that is made from the fermented innards of the short mackerel (''pla thu''). It is one of the main condiments of ''kaeng tai pla'' curry and is also used to make ''nam phrik tai pla''. Far removed from the nearest sea, from northern Thailand comes ''nam pu'', a thick, black paste made by boiling mashed rice-paddy crabs for hours. It is used as an ingredient for certain northern Thai salads, curries, and chili pastes. It too has a strong and pungent flavor.

'' Nam phrik'' are Thai chili pastes, similar to the Indonesian and Malaysian sambals. Each region has its own special versions. The words ''"nam phrik"'' are used by Thais to describe many pastes containing chilies used for dipping, although the more watery versions tend to be called ''nam chim''. Thai curry pastes are normally called ''phrik kaeng'' or ''khrueang kaeng'' (lit. curry ingredients), but some people also use the word ''nam phrik'' to designate a curry paste. Red curry paste, for instance, could be called ''phrik kaeng phet'' or ''khrueang kaeng phet'' in Thai, but also ''nam phrik kaeng phet''. Both ''nam phrik'' and ''phrik kaeng'' are prepared by crushing together chilies with various ingredients such as garlic and shrimp paste using a mortar and pestle. Some ''nam phrik'' are served as a dip with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. One such paste is ''nam phrik num'', a paste of pounded fresh green chilies, shallots, garlic and coriander leaves. The sweet roasted chili paste called ''nam phrik phao'' is often used as an ingredient in ''tom yam'' or when frying meat or seafood, and it is also popular as a spicy "jam" on bread, or served as a dip with prawn crackers. The dry ''nam phrik kung'', made with pounded dried shrimp (''kung haeng''), is often eaten plain with rice and a few slices of cucumber. French diplomat Simon de la Loubère observed that chili pastes were vital for the way Thai people eat. He provides us with a recipe for ''nam phrik'' with ''pla ra'' and onions in ''Du Royaume de Siam'', an account of his mission to Thailand published in 1691.

The soy sauces which are used in Thai cuisine are of Chinese origin, and the Thai names for them are (wholly or partially) loanwords from the Teochew dialect: ''si-io dam'' (black soy sauce), ''si-io khao'' (light soy sauce), ''si-io wan'' (sweet soy sauce), and '' taochiao'' (fermented whole soy beans). ''Namman hoi'' (oyster sauce) is also of Chinese origin. It is used extensively in vegetable and meat stir fries.

Satay is also common in Thailand, grilled or skewered meat served with a spicy peanut dipping sauce made from roasted or fried peanuts.

Vegetables, herbs and spices

Thai dishes use a wide variety of herbs, spices and leaves rarely found in the West. The characteristic flavor of kaffir lime leaves (''bai makrut'') appears in many Thai soups (e.g., the hot and sour ''tom yam'') or curry from the southern and central areas of Thailand. The Thai lime (''manao'') is smaller, darker and sweeter than the kaffir lime, which has a rough looking skin with a stronger lime flavor. Kaffir lime leaves or rind is frequently combined with galangal (''kha'') and lemongrass (''takhrai''), either kept whole in simmered dishes or blended together with liberal amounts of chilies and other aromatics to make curry paste. Fresh Thai basil, distinctively redolent of cloves, and with stems which are often tinged with a purple color, are used to add fragrance in certain dishes such as green curry. Other commonly used herbs in Thai cuisine include ''phak chi'', (coriander or cilantro leaves), ''rak phak chi'' (cilantro/coriander roots), spearmint (''saranae''), holy basil (''kaphrao''), ginger (''khing''), turmeric (''khamin''), fingerroot (''krachai''), culantro (''phak chi farang''), pandanus leaves (''bai toei''), and Thai lemon basil (''maenglak''). Spices and spice mixtures used in Thai cuisine include ''phong phalo'' ( five-spice powder), ''phong kari'' ( curry powder), and fresh and dried peppercorns (''phrik thai''). Northern Thai '' larb'' uses a very elaborate spice mix, called ''phrik lap'', which includes ingredients such as cumin