Misconceptions Of Thai Cuisine

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Thai Cuisine ranks in the top popular and best cuisines across the world commercial market. There is a lot of misconceptions regarding the Thai Cuisine among the people, it is often mistaken to the Chinese cuisine and considered both to be the same. Rice is one of the most important component of the Thai cuisine like the other Asian cuisines. This cuisine is one of the few other cuisines in the world that takes care of all the taste senses, including the sweet, sour, bitter and salty. The dishes of Thai cuisines are mainly less spicy in nature. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor. There has been a…show more content…
There are five types of Curry Pastes: Green Curry Paste, Red Curry Paste, Yellow Curry Paste, Panang and Massaman. Traditionally, fish, crustaceans, and shellfish play a major role in the Thai cuisine. The next important ingredient is the lemon grass. It has a floral lemony scent and imparts a delicate citrusy flavor to the dishes. Next is the Asian Sauce, which imparts a distinctive salty flavor and a strong aroma of fish. Followed by Coconut Milk which is one of the most important ingredient, it is added to curries to tone and to balance the spicy flavor. Next are the Wild Lime Leaves, it gives the dishes a refreshing lingering lift that is intensively floral and citrusy. Bird Chilies, they add a nutty and a hot flavor to the dishes, usually found in green and red colour. Galangal, similar to a ginger, it has an extra ordinary citrus like flavor used in Soups and curry pastes. Then comes the Thai Basil, mainly used in curries because of its sweet aroma. Last but not the least is a Sriracha Sause, a chile sauce with ketchup like consistency, having a hot-sweet-sour-salty

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