Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce.

Thai food ranks as one of the world's great culinary arts. Today thousands of Thai restaurant are to be found around the world and the cuisine has earned a deserved reputation for its creativity, variety and of course, superb taste.

Although popularly considered as a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or derived from those of neighboring countries. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is heavily influenced by Laos. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by Teochew people who make up the majority of the Thai Chinese. Such dishes include Jok, Kway teow Rad Na, Khao Kha Moo (also known as Moo Pa-loh) and Khao Mun Gai.

Instead of a multiple main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice khao (Thai: ข้าว) with many complementary dishes served concurrently and shared by all.

Nowadays, Thai food is eaten with a fork and spoon but traditionally, it was eaten with the right hand. Only noodle dishes (and then mainly only the noodle soups) are eaten with chopsticks and a spoon.

Now, we recommend Thai food for health.

 

Nam Phrik Kung Sod

Key Benefits:

• Proper energy distribution
• Relatively low in total fat and saturated fat
• Fair amount of Cholesteral
• Fairly good source of dietary fiber and iron

 

Som Tum Thai (Papaya)

Key Benefits:

• Balance energy distribution
• Source of Protien
• Relatively low in total fat and saturated fat
• Fair Cholesteral content
• Good source of iron
• Vitamin C and dietary fiber-rich source

 

Som Tum Thai (Papaya-Carrot)

Key Benefits:

• Balance energy distribution
• Source of Protien
• Relatively low in total fat and saturated fat
• Fair Cholesteral content
• Good source of iron
• Vitamin C and dietary fiber-rich source

 

Tom Yum Kung

Key Benefits:

• Balance energy distribution
• Appropriate proportion of total fat, saturated fat and Cholesterol
• Good source of dietary fiber, Vitamin C
• Fairly good source of Calcium and Iron

 

Kaeng Liaeng Kung Sod

 

Key Benefits:

• Balance energy distribution
• Appropriate proportion of total fat, saturated fat and Cholesterol
• Good source of dietary fiber, Vitamin C
• Fairly good source of Calcium and Iron

 

Kaeng Phed Ped Yang

Key Benefits:

• Fair energy distribution
• Fairly high fat and saturated fat content
• Source of Protein
• Vitamin C-Rich source
• Good source of dietary fiber
• Fair source of Calcium and Iron

 

Kaeng Khiao Wan Kai

Key Benefits:

• Balance energy distribution
• Fair good proportion of total fat, saturated fat and Cholesterol
• Good source of dietary fiber
• Fairl amount of Vitamin C and Calcium

 

If you need learn to cook Thai food, Please see clip VDO and follow up their instruction, Have fun.

THAI FOOD Papaya Salad (Som Tum)