Thai Cuisine

Thai food is internationally famous. It is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something unique. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle – fish, seafood, vegetables and herbs were the major ingredients.

Heavily influenced by their Buddhist background, Thais shunned the use of large chunks of meat, so meat was shredded and laced with herbs and spices. Inspired by Chinese, Indian and Malay cuisine, traditional cooking methods of stewing, baking, and grilling were complimented with frying, stir frying and deep-frying. Chillies were introduced to Thailand during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America.

Overpowering pure spices are toned down and enhanced by fresh herbs such as lemon grass and galangal. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer.

A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables.

A fork and spoon are the usual eating utensils. However, noodles are often eaten with chopsticks.