Easy Cooking Thai Food

Top of Page | HOME | Site Map | Story of Thai Food | Ingredients | Recipes | Thai Food Resturants | Sign my guest book | Contact me |

Navigate Story of Thai Food Contents
Thai Food and Coconut Milk

By M.L.Sirichalerm Svasti from www.Mcdang.com/HomeB.asp "Gateway to Thai food and resturant" - Thai's most favorite food website

Curry

You may have noticed that I have not mentioned anything about our famous Thai curry. Actually I have to have a chapter of its own for Thai curry. Curry, as you know it in present day Thai cuisine has gone through quite a metamorphous. Through the influence of our trading partners Thai curry and to a large extent Thai dessert have changed a great deal. You see, in the olden days, Thai curried did not have coconut milk in it. The curry pastes were made with the standard fresh ingredients of herbs and spices but no coconut milk was used. When Siam opened up to trade with many nations, during Ayuthaya Period (1350-1767), the Indians and the Moors who use milk and cream in their diet suggested we put cream or milk into our curry to make it richer and creamier. Form then on Thai curry with cream was born. We substituted coconut milk for cream and voila we have our famous Thai green curry.

Thai desserts

In the yearly years of Thai desserts, the coconut and bi-products from coconut is used predominantly. Flour used in Thai desserts was mainly from rice, either rice flour or sticky rice flour. It was not until the middle of the Ayuthaya period when the Portuguese came to trade with Thailand that Thai dessert used wheat flour and eggs. We have a particular Portuguese lady for introducing these ingredients to Thai dessert repetoire. But most Westerners do not like Thai desserts because it’s all too sweet and has too much fat from the coconut milk and too much dough from rice flour.



Navigation:

Story of Thai Food Contents:
The History of Thai Cuisine | Thai Food and Fish Sauce | Thai Food and Coconut Milk | How to Eat Thai Food |

Return to the top