Fish is the most relevant meat in the Thai cuisine. Beef is also used in these parts of Thailand, usually prepared with a curry sauce or hot pepper recipes. Curry is very well cooked not only with beef, Panang beef, but also with chicken and even pork. An important condiment in the Thai cuisine, is the nam pla, (Thai – น้ำปลา), which is important when making the famous Thai fish sauce. It has a very strong flavor and might take a while for beginners, trying Thai food for the first time, to get used to.
Garlic is a special ingredient that starts almost all Thai recipes. Especially for frying the meat, you would definitely start by frying a slice of garlic. Galanga is used to reduce the smell of meat of a Thai dish, and it also gives a distinctive, lightly acid taste to anything you may be cooking.
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