Herb & Spice, Rugby

Thai food is internationally famous. Whether chilli-hot or comparatively mild, 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. Characteristics of Thai food depend on who cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all palates.

Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants, herbs and spices were major ingredients. Traditional Thai cooking methods were stewing, baking and 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.

Thais were very adapt at Siamese-ising™ foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemongrass and galangal. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods.

Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementary combinations of different tastes. A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal.

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