Thai Cooking

 Thai cooking is a fine mix of Indian, Chinese, and indigenous influences.  Over centuries, it has evolved to become what it is today–a flavorful and healthy world-renowned cuisine.  But, what really makes Thai foods so unique and loved?  Actually, it isn’t any one item, but rather a combination of many ingredients, each contributing to make Thai cooking so tasty.  To start with, Thailand is a “Land of Plenty,” being blessed with a year round growing season.  Soils are fertile, and rain is sufficient thereby allowing for a wide range of cultivatable crops.

There is nothing boring about Thai cooking.  The Thais have developed a huge number of meals to enjoy.  Most meals, however, will use some combination of the following basic ingredients:

1.  Coconut (milk and pulp)

2.  Peppers

3.  Spices and herbs

4.  Seasonings

5.  Sauces

6.  Curry pastes (panang, red, yellow, green, tamarind, massaman)

7.  Other pastes (chili, shrimp, ….)

Plus:

1.  Vegetables

2.  Meat/seafood

Plus:

Most meals are served with either rice (regular or sticky) or noodles

Thai cooking is not a science; it is an art.  There is no “one” way to prepare a meal.  It’s a little bit of this and a little bit of that–all up to each cook.  Thai cooking is very forgiving.  And because the food is so delicious, no wonder eating is a national past time!  Come join us in our cooking academy and experience for yourself the fun and great flavors of Thai cooking.