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Thai cuisine (Thai: อาหารไทย, RTGS: ahan thai, pronounced [ʔāː.hǎːn tʰāj]) is the national cuisine of Thailand.
Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. The Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all."[1]
Traditional Thai cuisine loosely falls into four categories: tom (boiled dishes), yam (spicy salads), tam (pounded foods), and kaeng (curries). Deep-frying, stir-frying and steaming are methods introduced from Chinese cuisine.[2]
In 2011, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by CNN Travel. Thailand had more dishes on the list than any other country: tom yum kung (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and nam tok mu (36th).[3]
- ^ Tucker, Ian (19 September 2010). "One night in Bangkok on the trail of Thai street food". The Observer. London. Archived from the original on 4 December 2013. Retrieved 29 October 2013.
- ^ Sukphisit, Suthon (22 September 2019). "Curry extraordinaire". Bangkok Post. No. B Magazine. Retrieved 22 September 2019.
- ^ Tim Cheung (7 September 2011). "Your pick: World's 50 best foods". CNN. Archived from the original on 8 July 2017. Retrieved 5 May 2018.