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.