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Thailand Food - Thailand Food, one of the world’s most exciting cuisines, can enchant your tastebuds. Noted for variety, it appeals not only your palate but also the eye.
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Thailand FoodFew cuisines in the world can match culinary sophistication of Thailand. The Thais love to have the flavor of herbs like lemon grass and coriander leaves. Other popular Thai flavoring agents used by the Thais are Kapi (shrimp paste), Nam Pla (fish sauce), Java root and chilli peppers.

Staple Thai Food
Staple food of Thailand is rice, as with most Asian regions having tropical climate. Rice is consumed almost at every meal with soups, curries, fried vegetables and nam phrik. Nam phrik is a hot sauce prepared in a number of ways, differing in every region.

Nam phrik kapi is a shrimp paste and chilli sauce, nam phrik pla pon is a ground dried fish and chilli sauce, nam phrik pla raa is fermented fish and chilli sauce, nam phrik oong is a minced pork, tomato and chilli sauce. Generally, the basic ingredients of nam phrik comprise shrimp paste, garlic, chilli, fermented fish sauce and lemon juice.

Main Dishes
Thailand is excellent producer of poultry, including chicken, duck and pigeon. Poultry products are cooked in many ways, wrapped in leaves, made into a curry, barbecued, casseroled, or stuffed with tomatoes, onions, or even ground pork.

Meat cut into small pieces is cooked in different ways. Seas and inland waterways provide plenty of fresh and dried seafood. These include lobsters, crayfish, crab, prawn, mussels, and many other variety of fish.

Thai seafood is known for it's variety, savoury taste and sweet smell. The country has long coastline which provides fresh supplies of fish, prawns, crabs, oysters and shellfish. Although this type of food is available all over Thailand, beach destinations are particularly known for it.

A secret of seafood deliciousness lies in it's freshness. As Thailand has a long coastline and Bangkok, Pattaya, Phuket and many other cities are close to the sea, fresh supplies of fishes, crabs, prawns, lobsters, oysters and other shellfish are always available and all eaters will find them most palatable no matter whether they are gourmets or just ordinary diners.

Seafood dishes are normally offered at most Chinese restaurants. In Bangkok, the areas where there are a lot of seafood restaurants are Yaowarat (Chinatown) and Silom.

Thai soups can have variety of ingredients, from pumpkins and mushrooms to shrimp and catfish, or any type of meat. Some use coconut milk to flavor the soup, while some base it on fish or meat. Tom yum gun is considered among Thailand's most famous soups. The soup has pungent taste achieved by mingling the flavors of chili, lemon grass and fresh lime juice.

Thailand VegetablesVegetables are stir-fried with garlic and oyster sauce, or steamed. Some like to eat steamed vegetables with small fried fish and a pungent shrimp sauce. Western style of boiling the vegetables is not popular.

Thai salads are also far from their western counterparts. A typical Thai salad includes strips of lettuce and tomato, or green mango. It may also have beef and chili.

Desserts and Fruits
Thais like to end their meals with mouth-watering desserts. Perfect complement to a spicy meal, they are usually made from rice, tapioca or types of jelly, mingled with fruit, fresh or preserved, and chipped ice. They provide the perfect complement to a rich and spicy meal. Thai dishes are pleasing to the eye as well as the palate. Most Thai desserts are prepared from five basic ingredients - coconut cream, coconut flesh, rice flour, palm sugar and eggs.

Thais also love to eat fruits. More favorite among them are pineapple, banana, orange, pomelo, rambutan, mangosteen and lychee.