Central Thailand
Regional Background
The central region is a fertile area in the very heart of Thailand and where the capital Bangkok is located. The region is considered the rice bowl of Thailand as it has the most rice farming in Thailand.
Cuisine characteristics
This area is best known for its three curries - green curry or kaeng khieo wan, ideal made with poultry or fish; a hot curry known as kaeng phet, and a mild curry known as kaeng phanaeng. All use coconut milk. Stir-fries are also popular, such as Phat pet, made with fresh basil and curry paste.
Key ingredients
- Fish sauce – this is found in nearly all Thai dishes throughout the country, and provides a very strong aroma and taste.
- Lemongrass – a citrus flavoured herb which can be eaten fresh, dried or powdered. The stalk itself is too hard to be eaten, so it is often finely sliced and added to recipes for a delicate aromatic flavour.
- Galengal – a little like ginger in appearance, but with an earthy aroma and almost a pine citrus taste. It can be used powdered, cut or dried.
- Lime leaf – aromatic leaves which can be used fresh, dried and even frozen. Lime leaf gives a sharp, citrus-y flavour to dishes.
- Thai basil – this has a stronger taste than other sweet basils, and is used to add fragrance to dishes.
- Tamarind – the pulp of the fruit is used in many dishes to provide a slightly sour taste which offsets the sweetness from other flavours.
- Coconut milk – the sweet, milky-white juice of the coconut is added to many Thai curries to provide a rich, creamy texture.
Recipes from Thailand