Our love affair with Thai food started with the first restaurant opening in 1976 in Sydney, and by 2014 nearly a quarter of our restaurants were Thai. Maybe it’s because there’s a dish for every pallet or maybe because Thai food perfects the balance of salty, sweet, sour, bitter and spicy.
CNN publishes the World’s 50 Best Foods and in 2017 Som Tam (Thailands most famous salad), Tom Yum Goong (a bowl hosting the most favorite of Thai tastes: sour, salth, spicy & sweet) and Massaman Curry (the king of curries) hit the list.
After so many years there’s still room to discover a new Thai dish and below we have picked out a few we think you’ll love.
“Even on a plastic stool on a congested and polluted street in Bangkok, there’s still that inherent understanding that a meal must be balanced.” Chef David Thompson ‘The Godfather of Thai Food.
Seafood fans rejoice, this dish is quick, simple and super tasty. Mussels are eaten around the world in many different forms – the French eat alongside French fries, the Kiwi’s marinate them in chili or garlic based vinaigrette and for the Thai’s it’s all about curry.
For a quick hunger fix this home cooked favourite features multiple soft inner layers and crispy edges. This comfort food is what a bowl of chicken noodle soup might be for Australians.
Sankaya is like digging into a deconstructed pumpkin pie. It’s fun to make and looks really pretty when served.
White curry is ‘white’ because it doesn’t contain red chilies or turmeric and usually paired with coconut milk giving a ‘white’ colour. It’s refreshingly mild with soft cinnamon and tropical herbs.
Arguably the most famous Thai dish, this is a modern twist on a Thai classic.
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