Thai Recipes and Food
 Thai food is internationally famous. Whether hot or comparatively bland, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients.
Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America.
We are thankful to Kasma Loha-Unchit to allow us to use a few of her recipes on our web-site. Her books have a top ratings on Amazon.com. Her latest book is:
It Rains Fishes: Legends, Traditions and the Joys of Thai Cooking
by Kasma Loha-Unchit
Some of her recipes on our site are:
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