Thailand

The Golden Kingdom

From palace food to street snacks, the many cuisines of Thailand offer the culinary enthusiast a lifetime of exploration. Fiery hot curries, slippery rice noodles, soothing lemon grass, tangy green papaya—these are just some of the wide range of flavors that permeate the former kingdom of Siam.

Over the years, the mountainous north, long isolated from the rest of the country, developed its own native culture with a language, crafts and customs as different from those of central Thailand as is Portugal from Spain, and is heavily influenced by its neighbors Burma and Laos. The southern jungles and coastlines offer coconuts, cashews, pineapples, seafood and crustaceans to its millions of Muslims and Malaysian-influenced peoples. In between, rice, guavas, cucumbers and other foods are reaped from the central region's paddy fields, orchards and vegetable gardens.

Thailand

• Backgrounder
• Regional Specialties

Thai Cookbooks and Recipes

• Asian Flavors by Wendy Sweetser
  • Crab, Pomelo, & Rice Noodle Salad

• Simply Thai Cooking by Wandee Young and Byron Ayanoglu
  • Lemon Grass-Shrimp Soup
  • Pad Thai
  • Chicken Satay
  • Peanut Sauce

• Real Vegetarian Thai by Nancie McDermott
  • Butternut Squash in Fresh Green Curry
  • Eggplant and Red Sweet Peppers in Roasted Chili Paste
  • Roasted Chili Paste

• The Vegetarian Table: Thailand by Jacki Passmore
  • Pineapple Fried Rice
  • Pumpkin and Coconut Cream Soup

• More Recipes

  • Paht Thai Noodles Kwaytiow Paht Thai
  • Pad Thai Goong Fried Rice Noodles with Shrimp
  • Garlic Pork
  • Grilled Beef Salad yam neua
  • Green Mango & Cashew Salad yam mamuang
  • Shrimp in Hot Lime Leaf Broth tom yum gung
  • Som Tam Salad

  from Kate's Global Kitchen

  • The Monkey Feast
   
  

  Thailand on Wikipedia

  More country Destinations

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  This page modified January 2007

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