Why do Australians Love Thai Cuisine?

With more than 3000 Thai restaurants in Australia, there’s little doubt that Australians love Thai food. But what is it about the curries, salads and stir-fries of Thailand that we find so addictive?

Thai cookery expert and author of more than 25 Thai cookbooks—Professor Srisamon believe it comes down to the balance of salty, spicy, sweet and sour flavours in Thai food. Here, the Professor chats about the popularity of Thai cuisine in Australia and the essential ingredients of Thai cooking.

Why do you think Thai food is so popular in Australia?

I think Australians like Thai dishes as they are delicious and full of flavour, with sour, salty, spicy and sweet flavours in one plate. Moreover, Thai food is packed with vegetables, which can balance out the spicy or salty flavours.

Australians choose Thai food, because they know that Thai cuisine uses herbs and spices that not only give flavour, fragrance and colour but also offer health benefits, such as lemongrass, kaffir lime leaves, galangal, chilli and ginger.

What are the essential ingredients of Thai cooking?

Every ingredient or flavour combination is essential to each recipe. Even if you only use a small amount, it can define that recipe. For example, with Pad Kra Prao, you must include kra prao (Thai basil) leaves. Tom Kha Gai has to have galangal, and Tom Yum Goong always requires lemongrass, chilli, kaffir leaves and lime juice—this cannot be replaced by vinegar as that gives a different taste. When following Thai recipes, every herb and spice is essential to create the authentic characteristics of that dish.

Name five Central Thai recipes we should try at home

For home cooks who would like to try Thai recipes, I would recommend my favourite dishes, such as Khao Pad Supparod (pineapple fried rice), Kai Jeaw (omelette), Larb Moo (spicy pork salad with roasted rice), Nua Toon (boiled beef), and Pad Woonsen (stir-fried glass noodle).