Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and (optional) bitter.; and it also can be quite hot (spicy).
I. Thai food characteristics Integrated from neighbor countries Blend of herbs, spices and fresh food Combine 4 main tastes (4S) Typical meals: rice, soup, curry, salad, fried dishes, insect, fruit Famous food: Thai hot pot, Tom yam gung sour soup, Curry a part of Thai culture attracting tourists each year
Culinary and cooking tours of Thailand
Most non-Thai curries consist of powdered or ground dried spices, whereas the major ingredients of Thai curry are fresh herbs.
A simple Thai curry paste consists of dried chilies, shallots and shrimp paste. More complex curries include garlic, galangal, coriander roots, lemon grass, kefir lime peel and peppercorns.
Thai curry “curry” derived from Tamil word “kari” mean sauce Basic curry: vegetables/meat cooked with spices with or without gravy Variety of ingredients: seafood, chicken, beef, vegetable, coconut milk, chili…
III. Making process of green curry Key ingredients: fresh chilies, lemon grass, galangal, garlic, shallot, kaffir lime, cilantro roots, and shrimp paste How to make Thai green curry? Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes
Ingredients Green curry paste: fresh green Thai chilies, onion, garlic, ginger, lemongrass, coriander, cumin, shrimp paste, white pepper, fish sauce, brown sugar, lime juice, Curry ingredients: boneless chicken thigh, coconut milk, lime leaves, red bell pepper, zucchini, fresh basil, vegetable oil
Preparation Place all the "green curry paste" ingredients together in a food processor Add the oil on frying pan and then add the green curry paste After 30 seconds to 1 minute, add coconut milk Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally. Add the red bell pepper and zucchini, lime leaf, Simmer another 2-3 minutes adding 1-2 Tbsp. fish sauce, spicy Serve this curry in bowls
V. Health Benefits of Curry Turmeric is a stimulant for the digestion and detoxifies the body Fresh Chili Peppers act as a stimulant for the digestion, a circulatory stimulant and an antioxidant, being rich in protein,vitamin A and C. They are effective against colds, flues and congestion Kaffir Lime and Galangal are stimulants for the digestion Lemon grass is useful against colds, congestion, fever, cough, sore throat Garlic acts as a carmative, a detoxifying agent and is powerful against colds, congestion and cough