Thai cuisine is fast becoming popular with its variety of curries and noodle dishes. Similar to other Asian cuisine, Thai food is characterized by its blend of sweet and spicy flavours.

To give an insight into Thai cuisine we have summarised some of its most popular dishes.

Som Tam

Thai cuisine is often characterised by the individual styles of its four main regions. Som Tam is a salad that originates from North Eastern Thailand, an area associated with smoother, less spicy dishes.

The name Som Tam actually refers to the production methods used instead of a regional reference. Som translates into sour and Tam means pounded. Som Tam’s main ingredient is unripe papaya which has a naturally sour flavour. The papaya is grated and pressurised before being added to the salad in puree form.

Capturing the North Eastern Thai flavour, lime juice and fish sauce are added to the salad with chilli in moderation to add a subtle amount of heat. This recipe is of course optional as there are many different variations some using carrot to replace papaya with other mixed vegetables included. As the papaya has a soft flavour that isn’t to obtrusive it is easily exchanged for an alternative to create a much stronger flavoured dish.

Som Tam is served at room temperature with rice, pork rinds or raw vegetables on the side. Alternatively Som Tam can be served as an accompanying side salad for main courses.

Tom Yum

Tom Yum is a light soup often served as a starter. Tom Yum is one of Thailand’s most well known dishes blending contrasting flavours to create a unique taste.

Tom Yum has a thin consistency and is clear when served which is surprising considering how many different ingredients are used. Tom yum can be made using different stocks with herbs and vegetables. Extra heat and texture are provided by adding chillies, fish sauce and lime juice to the mix. The recipe also contains a variety of strong flavoured herbs which give the dish a spicy yet sour flavour.

Tom yum soup is traditionally made using chicken stock and either prawns or a mixture of seafood for the fish sauce. Mushrooms and shallots are also added to balance the flavour with coriander as a garnish to top it off.

Red Curry

Thai cuisine is renowned for its curries, influenced by its proximity to India. In Thailand there is a tradition to refer to curries by their colour; notably green, red and yellow varieties. Thai red curry is a popular dish that is not suitable for vegetarians in its traditional form regardless of if it contains meat.

The main ingredient which this dish draws its flavour from is red curry paste which contains fish or shrimp paste. The curry paste is added to coconut milk and mixed with fish sauce before heating. Other vegetables can be added depending on personal taste which absorb the sauce and retain flavour well. Meat or fish can be added to provide the main body of the meal depending on personal preference.

Thai red curry has a consistency similar to a thick soup which can be further bulked out by adding bamboo shoots or large pieces of vegetables. Thai red curry is usually served as a main course with a side of rice.