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Thai Dishes

Practical Guide

Thai food has become very popular in the UK and around the world. Below is a slection of dishes you will find being served in Thailand.

Thai Main Meals

Khao phat - One of the most common dishes in Thailand, fried rice, Thai style. kai - with chicken, moo - with pork, poo - with crab and koong - with shrimp.
Khanom chin namya - round boiled rice noodles topped with a fish based sauce and eaten with fresh leaves and vegetables
Khao khluk kapi - rice stir-fried with shrimp paste, served with sweetened pork and vegetables
Khao man kai - rice steamed with garlic, with boiled chicken, chicken stock and a dipping sauce
Khao phat naem - fried rice with fermented sausage
Kuai-tiao nam - rice-noodle soup
Phat khi mao - noodles stir-fried with Thai basil.

Shared Dishes
Meals are often shared occassions similar to buffet type meals. A number of dishes will be served on the table from which the diners can select from. This is the most likely format a meal will be served if you eat with a group of Thai people or visit a Thai home where the meal will be served outside.

Chuchi pla kaphong - snapper in chuchi curry sauce (thick red curry sauce)
Ho mok pla - a paté of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving.
Kai phat khing - chicken stir-fried with sliced ginger.
Kaeng khiao wan - called "green curry" in English, it is a coconut curry made with fresh green chillies and flavoured with Thai basil, and chicken or fish meatballs. This dish can be one of the spiciest of Thai curries.
Kaeng phanaeng - a mild creamy coconut curry with beef (Phanaeng nuea), chicken, or pork. It includes some roasted dried spices similar to Kaeng matsaman.
Kaeng phet (lit. 'spicy curry') - also known as red curry in English, it is a coconut curry made with copious amounts of dried red chillies in the curry paste.
Kai phat met mamuang himmaphan - The Thai Chinese version of the Sechuan style chicken with cashew nuts known as Kung Pao chicken, fried with whole dried chilies.
Miang kham - dried shrimp and other ingredients wrapped in cha plu leaves; often eaten as a snack or a starter.
Phak bung fai daeng - stir fried morning-glory with yellow bean paste.
Phat khana mu krop - khana (gailan) stir fried with crispy pork.
Phat kraphao - beef, pork, prawns or chicken stir fried with Thai holy basil, chillies and garlic; for instance kai phat kraphao, with minced chicken.
Phat phak ruam - stir fried combination of vegetables depending on availability and preference.
Phat phrik - usually beef stir fried with chilli, called Nuea phat phrik.
Pla nueng manao - steamed fish with a spicy lime juice dressing.
Pla sam rot - literally "Three flavours fish": deep fried fish with a sweet, tangy and spicy tamarind sauce.
Pu cha - a mixture of cooked crab meat, pork, garlic and pepper, deep fried inside the crab shells and served with a simple spicy sauce, such as Sri Rachaa sauce, sweet-hot garlic sauce, nam phrik phao, roasted chilli paste), nam chim buai (, plum sauce), or in a red curry paste, with chopped green onions. It is sometimes also served as deep fried patties instead of being fried in the crab shell.
Sate - grilled meat, usually pork or chicken, served with cucumber salad and peanut sauce (actually of Indonesian origin, but now a popular street food in Thailand).
Suki - a Thai variant of the Chinese hot pot.
Thot man - deep fried fishcake made from knifefish (Thot man pla krai) or shrimp (Thot man kung).
Tom chuet wun sen or Kaeng chuet wunsen - a clear soup with vegetables and wunsen (cellophane noodles made from mung bean).
Tom kha kai - hot spicy soup with coconut milk, galangal and chicken.
Tom yam - hot & sour soup with meat. With shrimp it is called Tom yam goong or Tom yam kung, with seafood (typically shrimp, squid, fish) Tom yam thale, with chicken Tom yam kai.
Yam - general name for any type of sour salad, such as those made with glass noodles (Yam wunsen, with seafood (Yam thale), or grilled beef (Yam nuea ).
Yam pla duk fu - crispy fried catfish with a spicy, sweet-and-sour, green mango salad.
Kai yang - marinated, grilled chicken.
Khao niao - Glutinous rice is eaten as a staple food both in the Northeast as in the North of Thailand; it is traditionally steamed.
Mu ping - marinated, grilled pork on a stick.
Lap - a traditional Lao containing meat, onions, chillies, roasted rice powder and garnished with mint.
Nam chim chaeo - is a sticky, sweet and spicy dipping sauce made with dried chilies, fish sauce, palm sugar and black roasted rice flour.
Nam tok - made with pork (mu) or beef (nuea) and somewhat identical to lap, except that the pork or beef is cut into thin strips rather than minced.
Som tam - grated papaya salad, pounded with a , similar to the Laos Tam mak hoong. There are three main variations: som tam pu with salted black crab, and som tam thai with peanuts, dried shrimp and palm sugar and som tam pla ra from the north eastern part of Thailand (Isan), with salted fish, white eggplants, fish sauce and long beans. Som tam is usually eaten with sticky rice but a popular variation is to serve it with rice noodles instead.
Suea rong hai - grilled beef brisket.
Tom saep - Northeastern-style hot & sour soup.
Kaeng hang-le - a Burmese influenced stewed pork curry which uses peanuts, dried chilies and tamarind juice in the recipe but containing no coconut milk.
Kaeng khae - is a spicy northern Thai curry of herbs, vegetables, the leaves of an acacia tree (chaom) and meat (chicken, water buffalo, pork or frog). It also does not contain any coconut milk.
Kaep mu - deep fried crispy pork rinds, often eaten with nam phrik num. Also eaten as a snack.
Nam phrik num - a chili paste of pounded large green chilies, shallots, garlic, coriander leaves, lime juice and fish sauce; eaten with steamed and raw vegetables, and sticky rice.
Nam phrik ong - resembling a thick Bolognese sauce, it is made with dried chilies, minced pork and tomato; eaten with steamed and raw vegetables, and sticky rice.
Sai ua - a grilled sausage of ground pork mixed with spices and herbs, similar to Lao sausage; it is often served with chopped fresh ginger and chilies at a meal. It is also sold at markets in Chiang Mai as a snack.
Kaeng lueang - a sour spicy yellow curry that does not contain coconut milk, often with fish and vegetables.
Kaeng matsaman - also known in English as Massaman curry, it is an Indian style curry, usually made by Thai-Muslims, of stewed beef and containing roasted dried spices, such as coriander seed, that are rarely found in other Thai curries.
Kaeng tai pla - a thick sour vegetable curry made with tumeric and shrimp paste, often containing roasted fish or fish innards, bamboo shoots and eggplant.
Khua kling - a very dry spicy curry made with minced or diced meat with sometimes yardlong beans added to it; often served with fresh green phrik khi nu (thai chilies) and copious amounts of finely shredded bai makrut (kaffir lime leaves).

A selection of Thai Desserts.

Kanom Chan
- A steamed coconut layer rice cake eaten cold.
Khanom Kluay - Banana Pudding. A steam pudding of Banana and Coconut
Kanom Luk Chub - Sweets made from green bean paste and coconut milk, water and suger.
Med Kanoon - Jackfruit seeds in syrup, made of mixture of mung bean or taro, coconut cream, sugar and egg yolk

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