Cuisine Focus: Thai – A Balance of Flavors

Do you like this post?

Fresh, sweet, sour, salty and spicy, these plus a combination of added textures and temperatures and you will be in for a culinary treat the Thai way. This cuisine is definitely a variation in itself, with all the nicest elements crafted and masterfully put together. Some even attest that tasting Thai food will make you ask for more if not crave. Another description would be likening it to Chinese food but more intense considering all the aroma, spices and seasonings in play.

Thai cuisine and its roots can be traced both in regional and foreign influences. The tastes and flavors depicted in each dish is simply a representation of different approaches and cooking styles as affected by nearby cultures and practices. Geographically, Thailand is one place seemed isolated from other nations due to its vast waters, yet people tried bridging the gap through travels and trade. In turn, barters and trades with other countries led to the introduction of other items like Indian and Malaysian spices and dishes, one example of which would be the curries. Today, there are considerably four types of curries in Thai cuisine namely green, red, yellow and massaman.

Thai cuisine would not be complete without mentioning its famous dishes and Thai noodles has been one of the more popular recipes. This is a type of dish making use of rice noodles and apparently a result of Chinese influence. The most famous noodle dish would be the “pad thai” (or literally Thai noodles). And along this dish, also comes other influences in the form of cooking ingredients like the soy sauce and style in the form of woks. Another famous Thai dish would be the stir fries utilizing key ingredients like meat, vegetables, noodles or tofu. Also considered a common part of daily Thai cooking, Thai chefs try to create the much needed balance in stir-fry sauces through the use of spices, condiments and herbs.

Ingredients Utilized in Thai cuisine

Sauces and pastes:

Nam Pla (fish sauce) – an aromatic and strong tasting fish sauce.

Shrimp Paste – a combination of salt and ground shrimp.

Curry paste and powder

Dark soy sauce

Five-spice powder

Oyster sauce

Chili paste

Herbs and seasonings:

Kaffir lime leaves- a variety of leaf often used in Thai soups or curries.

Garlic

Lemon grass

Turmeric

Chillies

Thai basil

Cilantro/coriander

Coriander roots and seeds

Vegetables and other key ingredients commonly used in Thai cooking would be:

Thai eggplants (small, green eggplants)

Tamarind

Lime juice

Coconut milk

Palm and coconut sugar

Dried shrimp

Long or yard-long beans

Thai pepper

Rice and tapioca flour

Rice and wheat noodles

Peanuts

Meat: Beef, Chicken, Pork, Duck, Tofu

Seafood: Shrimp, Crab, Squid, Fish

Fruits: Pineapple, Mango, Durian, Banana, Jackfruit

By bringing in the spicy, salty, sour and sweet tastes in each dish, a seemingly-perfect balance of flavors is produced. It is for the same reason that Thai food has a number of satisfied fans and food lovers as it also touches a diner’s discriminating taste. That in every noodle, curry or stir-fry dish, a wondrous and pleasurable experience is created.

Authentic Thai Recipes

Thai Green Curry with Seafood

Image & Recipe Credit: Epicurious

Ingredients

* 2 tablespoons unrefined peanut oil

* 5 green onions, finely chopped, dark green parts separated from white and pale green parts

* 3 tablespoons minced fresh cilantro, divided

* 3 garlic cloves, minced

* 6 tablespoons Thai green curry paste

* 1 1/4 cups water

* 1 13-to 14-ounce can unsweetened coconut milk

* 2 small fresh red Thai chiles or 1 red jalapeño chile

* 2 kaffir lime leaves

* 1 tablespoon fish sauce (such as nam pla or nuoc nam)

* 1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)

* 4 cups thinly sliced bok choy

* 8 ounces uncooked medium shrimp, peeled, deveined

* 8 ounces bay scallops

* 1 pound green or black mussels, scrubbed, debearded

* 2 tablespoons minced fresh basil

* 2 cups (about) steamed rice

Preparation

Heat oil in large saucepan over medium heat. Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil.

Divide rice among 4 shallow bowls. Ladle curry over rice and serve.

Note: For measurement conversions visit this page.

Panang Tofu Curry

Image & Recipe Credit: Epicurious

Ingredients

* 1 1/2 tablespoons olive oil

* 1/2 cup finely chopped shallots

* 2 tablespoons finely grated peeled ginger

* 4 garlic cloves, finely chopped

* 1/4 cup organic peanut butter

* 2 teaspoons turmeric

* 1 teaspoon ground cumin

* 1 teaspoon hot chili paste (such as sambal oelek)*

* 1 cup water

* 1 13 1/2-to 14-ounce can organic light coconut milk

* 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel

* 1 tablespoon (firmly packed) golden brown sugar

* 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)

* 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)

* 1 large red bell pepper, cut into 3/4-inch pieces

Preparation

Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.

Note: For measurement conversions visit this page.

Popularity: 3% [?]

Currently 0 comment - But what do you think?