A Glossary of Typical Thai Dishes – Half I

by Jaelyn Conley

Planning to eat at a Thai restaurant could be a problem generally, particularly the primary time one tries Thai meals. Wanting up dishes on the Web forward of time is at all times a good suggestion. The Web is crammed with plenty of info on each genuine Thai dishes and Thai dishes custom-made for one’s nation. So, when selecting your Thai dishes, bear in mind that they may not be the identical as a given description on the Web. Even genuine Thai recipes for a given dish will be completely different. It’s because it depends upon the one who wrote the recipe. The area performs essential function. Inexperienced curry within the north will be completely different from inexperienced curry within the central plains. Quite a lot of elements make recipes and descriptions a fluid course of. However that there are advantages to this example. Turning into aware of a number of views and prospects can enliven one’s consuming expertise additional and assist generate new concepts and tastes.

Most Thai eating places within the US will present menus that embrace descriptions of every dish. Some may additionally present dishes written in Thai and/or a phonetic English pronunciation of the Thai title. The names of dishes typically derive from from the principle ingredient. For example, Kaeng Kiaw Wann Gai interprets actually as “curry, inexperienced, candy, chicken.” Listed below are some typical Thai dishes in Thailand. Maybe you may discover some dishes right here that you have tried or want to search for in eating places in your nation.

Snacks (Appetizers)

Thais love snacks and sometimes eat between meals. There are all kinds of snacks starting from deep-fried bugs to fruits and sweets.

  • Gai Ping: charcoal-grilled chicken with sticky rice
  • Kai Ping: charcoal-roasted eggs with darkish chili dipping sauce
  • Khanom Pang Nah Goong: deep-fried minced shrimp, garlic and cilantro on bread
  • Khanom Pang Nah Moo: deep-fried minced pork, garlic and cilantro on bread
  • Kiaw Krob Goong-Moo: deep-fried minced pork, shrimp & spices enclosed in a wonton wrapper
  • Kluay Ping: charcoal-grilled banana
  • Luk Chin Ping: barbeque meatballs with chili dipping sauce
  • Luk Chin Tod: deep-fried meatballs with chili dipping sauce
  • Miang Kam: leaf-wrapped tidbits
  • Moo Ping: charcoal-grilled pork with sticky rice
  • Po Pia Tod: deep-fried spring rolls with candy dipping sauce
  • Roti: Muslim pan-fried bread with sweetened condensed milk and granulated sugar
  • Roti Sai Mai: flour-wrapped spun sweet
  • Sakoo Sai Moo: steamed tapioca crammed with minced pork
  • Tod Mun Goong: fried shrimp truffles with cucumber and peanut in candy dipping sauce
  • Tod Mun Pla: fried fish truffles with cucumber and peanut in candy dipping sauce

Noodle Dishes

There are numerous sorts of noodles – three examples of sorts are egg, rice and clear noodles. The rice noodles are available 3 completely different sizes: sen yai (broad), sen lek (medium) and sen mee (skinny). Egg noodles are referred to as “Ba-Mi” and clear are referred to as “Wun sen” and are produced from mung beans starch. Most Thais would eat noodle dishes with chopsticks as contrasted with their common use of spoon and fork.

  • Bami Haeng: egg noodles (served dry) with greens and meat/meatballs (pork, chicken, beef or fish balls)
  • Bami Kiaw Nam: egg noodle soup with wontons (crammed with meat), sliced barbeque pork and greens
  • Bami Kiaw Haeng: egg noodles (served dry) with wontons (crammed with meat), sliced barbeque pork and greens
  • Bami Nam: egg noodle soup with greens and meatballs (pork, chicken, beef or fish balls)
  • Khamon Hua Phak Kad: stir-fried white radish cake with bean sprouts and Chinese language chives
  • Khao Soi: Chiang Mai-style noodles; creamy sauce served over egg noodles
  • Kuai Tiaw Kai Kau: stir-fired broad rice noodles with chicken
  • Kuay Tiaw Haeng: rice noodles (served dry) with greens and meat/meatballs (pork, chicken, beef or fish balls)
  • Kuay Tiaw Num: rice noodle soup with greens and meatballs (pork, chicken, beef or fish balls)
  • Lad Nah: stir-fried skinny or broad rice noodles with gentle gravy bean sauce and Chinese language kale
  • Pad Kee Mao: Stir-fried broad rice noodles with meat and greens with chilies
  • Pad See Eew: stir-fried broad rice noodles with meat and greens with black soy sauce
  • Pad Thai: stir-fried medium rice noodles with egg, dried shrimp and fried bean curd sprinkled with peanuts (served with
    beansprouts)

Curry Dishes

Thai curry dishes are well-known for his or her spicy qualities. Every curry dish is made with a selected sort of curry paste; the time period may consult with the pastes themselves. There are two frequent sorts of curries: coconut-based curry and water-based curry. The coconut-based curry will persistently have coconut milk in it whereas water-based curry has no coconut. Most water-based curry will contain fish as one in all its components. Listed below are some typical curry dishes Thais eat:

  • Kaeng Daeng: purple curry with meat, purple bell peppers, basil and coconut milk
  • Kaeng Cling Le: Northern fashion curry with meat, curry powder, lemongrass, ginger, shallots, shrimp paste, chilies and peanuts
  • Kaeng Kari: Indian fashion curry with meat, potatoes and coconut milk
  • Kaeng Kiaw Waan: a barely candy inexperienced curry with meat, Thai eggplants, pea eggplants, winter melon, Thai candy basil (Bai Horapa), kaffir lime leaves and coconut milk
  • Kaeng Khua: three-flavored coconut-based curry (candy, bitter and salty) most typical meat is fish, shrimp or clam. Essential added components usually used on this curry will be pineapple, mushrooms or winter melon. Different components are galanga, kaffir lime zest, dried chilies, lemon grass and shrimp paste
  • Kaeng Leung: sizzling yellow curry, most typical meat used is fish. Different components are winter melon, chilies, garlic, turmeric, lemon grass, shallots and shrimp paste
  • Kaeng Liang: vegetarian curry, most typical greens are sponge gourd (buab liam), gourd depart (bai tam leung) and phak nam tao (bottle gourd). Different components are shrimp paste, dried shrimp and shallots
  • Kaeng Matsaman: curry with meat, potatoes, peanuts and coconut milk (a light curry from the Muslim Southern a part of Thailand)
  • Kaeng Pa: jungle curry is a water-based curry eaten in Northen Thailand. This curry is sizzling and stuffed with taste from fingerroot, kaffir lime zest, lemon grass, garlic, shallots, shrimp paste and chilies
  • Kaeng Phed: spicy curry with meat and chilies
  • Kaeng Som: sizzling and bitter curry with fish (will be fired), morning glory greens and juice-based tamarind
  • Phanaeng: Thai southern fashion dry curry with meat, kaffir lime leaves and coconut milk

Soup

Spicy and non-spicy soup dishes are at all times served as one in all a communal dinner’s dishes. Most non-spicy soup dishes will be made with quite a lot of components.

  • Kaeng Chued Ma Ra: stuffed bitter melon in soup broth. Stuffed bitter melon can use floor pork or chicken
  • Kaeng Chued Taeng Gwa: stuffed cucumber in soup broth. Stuffed cucumber will be floor pork or chicken
  • Kaeng Chued Tao Hu: beancurd, soy bean sprouts in soup broth. Some might add floor pork
  • Kaeng Chued Wun Sen: clear noodle, floor meat, greens and broth
  • Kaeng Tam Leung: chicken or pork rib broth with gourd leaves (bai tam leung)
  • Tom Kha Gai: sizzling and bitter coconut milk soup with chicken, lemon grass, mushrooms, kaffir lime leaves and chilies
  • Tom Kha Pla Duk: sizzling and bitter coconut milk soup with catfish, lemon grass, mushrooms, kaffir lime leaves and chilies
  • Tom Kha Ta Le: sizzling and bitter coconut milk soup with assorted seafood, lemon grass, mushrooms, kaffir lime leaves and chilies
  • Tom Som: candy and bitter soup with fish, shrimp paste, tamarind juice, onion and coriander
  • Tom Yum Gai: sizzling and bitter soup with chicken, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies
  • Tom Yum Goong: sizzling and bitter soup with shrimp, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies
  • Tom Yum Moo Pa: sizzling and bitter soup with wild boar, mushrooms, cilantro, lemongrass, nam prik pao paste and chilies
  • Tom Yum Pla Duk: sizzling and bitter soup with catfish, mushrooms, cilantro, lemongrass, nam prik pao paste and chilies
  • Tom YUm Ta Ke: sizzling and bitter soup with assorted seafood, mushrooms, cilantro, lemongrass, kaffir lime leaves, nam prik pao paste and chilies

Rice Dishes

With rice as Thais’ staple, there are numerous of fast rice dishes. Some might eat as their predominant meal, however some might eat as snack.

  • Jok: rice porridge with floor pork, recent ginger and inexperienced onion (some might add egg)
  • Khao Krug Ka Pi: shrimp paste rice with slices of skinny omlet, fired shallots, shreaded uncooked mango, candy shredded pork and dried shrimp
  • Khao Mok Gai: Thai-style chicken biriyani served with rice cooked with yellow spices
  • Khao Moo Daeng: Chinese language-style purple pork with rice, boiled eggs and cucumber
  • Khao Mun Gai: steamed chicken with rice cooked in chicken inventory and garlic
  • Khao Nah Ped: roasted duck served on rice
  • Khao Ob Subparod: fried rice with shrimp, pineapple, onions and cashew nuts, baked in a pineapple
  • Khao Pad Moo-Goong: fried rice with pork, shrimp, eggs, onion and cilantro
  • Khao Pad Poo: fried rice with crab meat, eggs, tomatoes, onion and cilantro
  • Khao Pad Subparod: fried rice with shrimp, pineapple, onions and cashew nuts
  • Khao Tom: rice soup with a number of meat and vegetable aspect dishes;
  • Khao Tom Goong: rice soup with shrimp
  • Khao Tom Moo: rice soup with pork
  • Khao Tom Pla: rice soup with fish

Desserts

Dessert is named Khanom or Khong wan in Thai. Most Thai desserts are primarily based on fruits and pure taste.

  • Bua Loy Benjarong: taro, pumpkin, and mung dal bean balls in coconut milk
  • Kaeng Buat: potatoes, taro and pumpkin in coconut milk
  • Khanom Kluay: blended banana combined with flours dessert with shredded coconut on prime
  • Khao Niaw Dum Puek-Ma Prao: taro, coconut meat and black sticky rice with coconut topping
  • Khao Niaw Gaew: boiled pandanus sticky rice balls
  • Khao Niaw Ma Muang: mango served with sticky rice and coconut milk
  • Khao Tom Mud: steamed black beans, sticky rice and banana in banana leaf
  • Khanom Chan: nine-layered candy. Essential components are flours and pure colours
  • Khanom Khrok: heat coconut pudding
  • Khanom Moh Kaeng: Thai-style egg custard
  • Khanom Tago: sago-based dessert with coconut cream on prime
  • Khanom Thien: mung beans in banana leaf
  • Khanom Thua Fu: jasmine sponge truffles
  • Khanom Thua Paep: mung bean stuffing coated with shredded coconut meat
  • Khanom Thuay: coconut truffles
  • Kluay Buat Chee: banana in coconut milk
  • Kluay Tod: deep-fried banana fritters
  • Luk Choob: produced from mung dal beans, this dessert is a group of miniature replicas of vegatables and fruits
  • Mun Tom Khing: potatoes in ginger syrup
  • Nam Kang Sai: assorted fruits, beans or sticky rice with shaved ice on prime
  • Paeng Jee: grilled coconut truffles
  • Sang Kha Ya Fak Thong: coconut custard in a hollowed pumpkin
  • Sakoo Khao Pod: tapioca and corn with coconut topping
  • Sakoo Tao Dum: tapioca and black beans in coconut milk
  • Tao Suan Med Bua: mung dal beans and lotus seeds with coconut topping
  • Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads): these three are well-known egg-yolk
    desserts in Thailand. The colour of those three desserts is a yellow-like golden shade from the egg yolk

There are tons extra dishes than I can point out right here. Half II will discuss extra about seafood dishes, stir-fried dishes and fruits. Already a reasonably intensive listing, the above picks assist give one a way of each the big variety of dishes and the teams of dishes that relate to or construct off of one another. Definitely many alternative combos of dishes await! Mixtures will be additional harmonized primarily based on rising familiarity with dishes that additionally permits one to raised tailor picks for a given event. As famous earlier, recipes and common descriptions for a dish can range considerably. Because of this, there are numerous prospects for style and different components of lots of the dishes listed right here.

Allow us to right here from you if there’s something you want to listen to about in an article, comparable to a common matter for an article, or extra info on a selected number of dishes. Wanting by means of this wealth of selections could be a good option to uncover new favourite dishes. Till subsequent time, blissful consuming!

Napatr Lindsley

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