The special flavours of Thai food have conquered the world. But the real Thai cuisine is art with subtle balances, where the difference is the quality of the raw materials and the innate inclination of the Thai people for the research of the harmonies of flavours
In addition to this propensity for fresh ingredients, the Thais have developed a real fixation for sauces and gravies with very strong and different flavours.
10 typical dishes not to miss in Thailand
Thailand's national dish, consisting of stir-fried rice noodles, tofu, dried shrimps, bean sprouts, and eggs.
Spicy soup made of shallots, lemongrass, fish sauce, minced fresh ginger, galangal, shrimps, mushrooms, kaffir lime leaves, lime juice, and minced Thai chilli peppers and served with rice.
Red, Green, Yellow Curry
Curry made of vegetables and spices such as coriander, cumin, lemongrass, kaffir leaves, garlic, galangal, and aromatic herbs with the addition of yellow curry powder (Yellow Curry), red curry paste and coconut milk (Red Curry) or spicy green chilis (Green Curry).
Salad made with strips of green papaya and other vegetables such as long beans or green mangoes and topped with preserved or fresh crab meat, peanuts, or dried shrimps, dressed with a slightly sweet and spicy sauce.
Mild and sweet curry obtained by a combination of creamy coconut milk, meat, potatoes, and a curry paste made with a long list of roasted spices with thick cuts of beef or bone-in chicken.
Slightly spicy broth which combines coconut milk and red curry paste served with flat egg noodles and a choice of meat( chicken, beef, or pork) and topped with crispy fried noodles and chopped cilantro.
Khao Khai Chiao
An omelette made of eggs, fish sauce, and lemon juice or vinegar, served over plain rice.
Crispy fried rice vermicelli noodles which are covered with a sweet and sour sauce made with lime juice, Thai fish sauce, tomato paste, kaffir lime leaves, chilis, and palm sugar and mixed with fried tofu, fried shrimp or pork meat, and topped with scallions, bean sprouts, cilantro, chilis, and fried egg strips.
Khao Niao Mamuang
Glutinous rice (sticky rice) that is first steamed, then doused in sweetened coconut milk and served with sliced fresh mango.
Juicy dessert made with ingredients such as coconut milk, sugar, tapioca pearls, corn, lotus root, sweet potatoes, beans, jackfruit, and gelatin strips. Often consumed as a cool refreshment, topped with shaved ice.
Sweet sticky rice, either white or red, steamed in bamboo tubes.
A distillate obtained from molasses and rice with herbs and spices, placed inside specially prepared bamboo sticks is watered with coconut milk, sealed and placed on hot coals becoming a sort of custard or rice pudding