The people
of the Central Plains
blend
the flavors of different regional specialties to create an array of
dishes suited to all kinds of culinary preferences. This being the largest
agricultural area in the country, rice is an essential element of every
meal. Various kinds of curries are used to bring a splash of variety.
An authentic Thai meal usually includes one spicy curry, a few less
so, and a few that are relatively bland, with a plate of rice for each
diner.
Kaeng
Kaeng,
or curry,
incorporates the meaning of almost every dish on the table which is eaten
with rice. Spicy or mild, Thai curries are a cook's creative playground
where dozens of ingredients are assembled to form a thousand tasty dishes.
Among the fiery favorites, tom yam kung seems to be the most frequently
ordered in restaurants all over the country. This ferocious dish is a
concentrated shrimp broth flavored with lemongrass, galinggale, garlic,
chillies, and kaffir lime leaves, and served in a metal tureen over a
charcoal burner.Another favorite is kaeng khiao wan, a spicy green curry
whose ingredients include coconut milk, sweet basil, and, of course, chillies.
Among the milder curries are tom kha kai, a thick coconut milk curry of
chicken or meat with lemon grass, kaeng som, a sour-hot soup, and kaeng
liang, a traditional non-spicy soup with vegetables.Stir-fried dishes
act as complements to rice and curry. The oyster-sauce or sweet-and-sour
versions are best known. Stir-fried morning glory is a universal dish
you can order anywhere.
Yum
The
spicy salad known as yam makes an interesting side dish, especially if
it is full of those vicious little bird chillies. Made with glass noodles,
chopped meat and vegetables, and intensely sour-spicy seasoning, yam is
one of the hottest of Thai dishes. The ever-present nam phrik, perhaps
the most genuinely Thai dish of all, offers an array of different versions,
all incredibly pungent to a foreign nose.
Regional Overview