All Cooking Recipes

Especially with the Internet, the global spread of information, and today's mass tourism, the influence of foreign cuisine on Thai cuisine is greater than ever.

Thai food is delicious and aromatic. Some dishes are hot and spicy, with lots of chili pepper, but still have an underlying softness and delicate flavor. To understand this type of cuisine, you need to understand the harmony of salty, spicy, sweet, and sour.

Thai food is characterized by fresh spices and herbs without being overly fancy. This dish is light, clear, and has a very fresh taste, which is why it is so special and so popular. Most Thai recipes are easy to prepare; all you need is a wok, a handful of refreshing herbs, meat, fish, and vegetables. As a general rule, use fresh, new ingredients and slice the meat thinly to absorb more flavor.

Take a closer look at curry. 

There are four standard curries for this dish: green, red, massaman, and panang. You can make your own curry paste using unflavored oil and spices. Mix the paste in a food processor and freeze or refrigerate.

Thai curry is usually served with jasmine rice. Cook in a very hot wok with a few tablespoons of your favorite curry paste and a little coconut milk, thinning the sauce with the thin coconut milk. Coconut milk is widely used in southern Thailand as a liquid in curry recipes and can be stored on the shelf or in the refrigerator. If you store it in the refrigerator, the milk will separate. You can use the thick part to fry the curry paste in the wok and use the liquid element to thin the sauce.

To make effective Thai food, you need a wok because vegetables and other ingredients need to be cooked quickly over high heat. First, heat up the wok and wait until it starts to smoke before adding the oil. It is unique to Western cuisine to prepare the fat and then heat the pot.

Thai key ingredients One of the most distinctive flavors in this dish is definitely the lemongrass. This delicious plant can be coarsely chopped to add flavor to fish or poultry or thinly sliced for stir-fries. Lower the base of the stem, peel off the three layers, and then cut. Kaffir lime leaves have a leathery feel and brighten up recipes. You can freeze these and thaw them on the counter right before using them. 

Birdseye chili peppers are very small, but they are very spicy, so don't let their small size fool you. In fact, you should always wear rubber gloves when fighting, as they can burn your skin. Galangal is similar to ginger, but it is not as strong as ginger. Ginger has an incredibly unique flavor, so don't use it as a substitute. Thai basil does not taste like Italian basil, but more like anise.

Fish sauce is made using at least 50% fish that has been fermented for one year.

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