Cuisines
Thai Cuisine
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The cooking traditions of Thailand, balancing sweet, sour, salty and spicy elements within a single dish, built on jasmine rice, fresh herbs such as lemongrass and galangal, fish sauce, and chile heat introduced from the Americas after the 16th century.
Facts
Signature TechniquePounding fresh herbs and chiles into curry pastes with a mortar and pestle, and balancing the four fundamental flavors within one dish, are hallmark techniques. 1 Origin RegionMainland Southeast Asia, centered on Thailand. 2 Cross-Tradition Connections
Associated With
Expresses Tradition
Features Dish
Uses Ingredient
Sources
1. On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004technique discussion: curry paste pounding
2. Encyclopaedia Britannica
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014entry: Thailand
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014Features Dish: Pad Thai
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014Features Dish: Tom Yum
Larousse Gastronomique
Hamlyn, 2009Uses Ingredient: Chili Pepper, entry: Chilli
Larousse Gastronomique
Hamlyn, 2009Uses Ingredient: Rice, entry: Rice
Larousse Gastronomique
Hamlyn, 2009Uses Ingredient: Ginger, entry: Ginger
Coconut (Wikipedia)
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