:: It is a spicy food.

:: It is a healthy food.

:: It is very popular for its taste and style.

:: What is Thai food?

Thai food is an original and rich amalgam of evocative aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skillfully combined and refined that the resulting dishes have a new and exciting character.  The dishes are light and fresh. Vegetables are important, and are quickly cooked to retain their crispness, flavour and nutrients.

This factor, coupled with the informal way in which the dishes can be served and eaten, everyone helping themselves, makes a Thai meal ideal for today�s style of casual entertaining.  Many of the dishes can also be served as snacks or simple one-dish meals.  They like to add beautifully sculptured garnishes of fruit of vegetables to the finished dishes.

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:: The Taste of Thai

The flavours that characterise Thai food are the citrus-limes, spiked with clean pine notes, fresh coriander, coconut milk, garlic and chillies. A fresh sweet-sour taste is also typically Thai, derived from tangy lime or tamarind and palm sugar. Mild fish sauce provides the main savoury flavouring.

Thai curries are a case in point, as they can be searingly hot (Sap!).Coconut milk is used to soften the pungency of the spices and combines flavours to give a sophisticated subtlety to the finished dish.

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:: Eating Thai Food

The main meal is eaten the evening, preferably in the company of an extended family and several friends. Traditionally, Thais will eat sitting on plump cushions set around a low table. All dishes are served simultaneously, rather than as separate courses, and everyone shares them.

Surrounding the large central bowl of rice there will be several dishes giving a balanced selection of flavours and textures. Usually they will consist of a soft steamed dish contrasted by a crisp fried one; one that is strongly flavoured (usually �fired� by chillies), matched by a bland one. There are cool, crunchy salads, bowls of sauces, plus a small bowl of clear soup for each diner.

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:: Cooking and Equipment

The majority of Thai cooking is done in one piece of cooking equipment, the wok, by either of two every straightforward cooking methods, steaming or stir-frying. Stir-frying is a very rapid process as the ingredients are cut into small, even pieces.

The amount of equipment needed for Thai cooking is minimal. Moreover, it is possible to prepare and cook Thai food using equipment that is readily to hand in most Western kitchen, but even authentic equipment is now familiar and readily available due to the popularity of Chinese cooking.  The main equipment of Thai cooking are Wok, Rack, Steamer, Pestle and mortar,

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:: Ingredients

Although some of the foods, principally vegetables, that are available in Thailand cannot be found in the New Zealand, a sufficiently wide range of ingredients can be obtained to produce authentic Thai dishes.

Banana leaves is used to make containers for steamed foods, to which they impart a delicate taste.  The main ingredients are Basil leaves, Chillies, Coconut milk, Galangal, Kaffir lime leaves, Lemon grass, Mint, Shrimp paste and Tamarind.  Some of the ingredients used in Thai cooking need to be prepared before use.

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:: Planning and Serving a Thai Meal

In Thailand all the dishes are served at once, and a typical meal consists of soup, a curry, a steamed dish, a fried dish and a salad. These would be served with one or two sauces or dips and plain rice. Rice is a staple food in Thailand and plain rice is always served with a curry or soup.

Traditionally, a Thai meal is served at a low table with pillows and cushions to sit on. Each guest is given a plate, a fork and a spoon and if soup is to be served, a small bowl would also be provided with a ceramic, Chinese-style spoon.

The easy, relaxed manner of eating Thai-style makes it the perfect cuisine for informal entertaining, and indeed, in Thailand, eating alone is considered one of life�s great misfortunes. So armed with a cookbook and essential ingredients, why not invite a few friends round to discover the joys of Thai cuisine.

:: Garnishes

Thais believe that food must please the eye as well as the taste buds and they will take great care in the presentation of dishes, all of which are usually garnished, even if only with a sprig of fresh coriander or a sprinkling of chopped coriander. Garnishing increases the enjoyment of a meal.

:: Bibliography ::

• Walden, H., (1992). Thai Cooking. London: Salamander Books Limited.
• Bhumichitr, V., (1994). Vatch's Thai Cookbook. London: Pavilion Books Limited.
• "Tourism Authority of Thailand" "About Thai Food" (Online), (Published:2000, Retrieved: 28/10/01), Available: <http://www.tat.or.th/food/index.htm>