Take a look at some of the top eats and treats you’ll find when emigrating or travelling to Thailand!
This is Thailand’s national dish and such a popular street food that it really needs no introduction. The basic recipe for Paid Thai calls for noodles with bean sprouts, onion, ground peanuts and tofu, but there are literally hundreds of variations of this addictive meal. Usually the finishing touches (chilli, fish sauce etc) are added by the diner to suit their own tastes.
In Thai Massaman translates as ‘Muslim’, the community from which this particularly delicious curry originated. A sauce made up of ingredients including coconut milk, potatoes, cinnamon, tamarind sauce, lemongrass and roasted peanuts is served with meat (usually chicken or beef) and rice to make a hearty, fragrant meal.
Although most Thai families would end a meal with fresh fruit, there are some common sweet treats within Thai cuisine. One of the most popular is Chao Kuai, or Grass Jelly. This dark plant-based jelly can be bought ready-made across the country and is usually served with crushed ice and brown sugar.
Tom Yam Goong
A spicy, hot and sour broth fragranced with galangal, fish sauce, lemongrass, and lime leaves, and spiced up with chilli. Typically the broth contains prawns and mushrooms. It can be served alone or with rice as a main meal.
Geng Kheaw Wan Gai (Thai Green Curry)
Thai Green Curry is rich and creamy, but packs one hell of a punch. The curry gets its distinctive green colouring (and heat) from the chillies used in the base paste, and its silky texture from coconut milk. Other prominent flavours in this fragrant dish come from lemongrass, fish sauce and kaffir lime leaves. As the paste for this curry requires so many fresh and specific ingredients lots of recipes will encourage the cook to use a commercial paste, of which there are several authentic types available.
Sangkaya Fak Thong (Pumpkin Custard)
This is another popular Thai desert. Unlike grass jelly, pumpkin custard is quite sweet and involves making a custard base out of palm sugar, coconut milk and eggs and steaming it within a de-seeded pumpkin. Once cooled the cooked pumpkin filled with set custard can be cut into slices.