top 5 best Thai dishes

Thai cuisine is known for its bold flavors, colorful presentation, and the use of fresh ingredients. With its perfect blend of sour, sweet, spicy, and savory flavors, Thai food has gained popularity all over the world. Here are the top 5 best Thai dishes you should definitely try.

1. Pad Thai

Pad Thai is a classic Thai dish made with stir-fried rice noodles, vegetables, eggs, and tofu, along with a protein of your choice such as chicken, shrimp or beef. It is flavored with a combination of tamarind, fish sauce, sugar, and chili flakes. Served with bean sprouts, lime wedges, and crushed peanuts, it is a perfect balance of sweet, sour, and salty flavors.

2. Tom Yum Soup

Tom Yum Soup is a hot and sour soup made with shrimp, mushrooms, lemongrass, galangal, kaffir lime leaves, and chili peppers. This soup is known for its refreshing and spicy flavors, and is perfect for anyone looking for a light yet flavorful soup.

3. Green Curry

Green Curry is a popular Thai dish made with green curry paste, coconut milk, vegetables, and a protein of your choice such as chicken, beef or tofu. The green curry paste is made from a blend of green chili peppers, lemongrass, galangal, garlic, and shallots, which gives the dish its signature flavor.

4. Massaman Curry

Massaman Curry is a rich and flavorful dish made with tender beef, potatoes, peanuts, and a blend of spices such as cumin, coriander, and cinnamon. The curry has a slightly sweet flavor due to the addition of palm sugar and tamarind paste. It is a great comfort food that is perfect for colder months.

5. Mango Sticky Rice

Mango Sticky Rice is a popular Thai dessert made with sweet glutinous rice, coconut milk, and fresh mango. The rice is cooked with coconut milk and sugar, and is then topped with fresh slices of mango. This dessert is a perfect balance of sweet and savory, and is a must-try for anyone with a sweet tooth.

Thai cuisine has so much to offer and these are just a few of the many amazing dishes you can try. Whether you prefer sweet, sour, spicy, or savory flavors, there is always something for everyone in Thai food.

Vegetarian Thai Green Curry Recipe

Here's a wonderful recipes of Veg Thai Green Curry with vegetables. Prepare Thai Green Curry paste in advance and make this curry on the go for a quick weeknight dinner and serve it along with hot steamed rice or a fried rice.

The Vegetarian Thai Green Curry is close to authentic Thai made from home made Thai green curry paste with the vibrant fresh hot chilli peppers and green coriander leaves, ground with lemon grass, I like to load it with the choicest vegetables making it simply delectable and spicy.

I personally like the curry being green, hence I grind some fresh coriander leaves or even Italian parsley, to give it a burst of emerald colour.

Serve the Vegetarian Thai Green Curry Recipe with a bowl of Steamed Rice or Jasmine Rice t o enjoy your Thai style Meal. 

The choice of vegetables for the curry is solely your choice and taste. You can make your choices from the following combinations. The list can be so imaginative, that I purely like to play with colours when I add my vegetables to the curry. So go ahead with yours.

1. Broccoli, Carrots and Bamboo Shoots
2. Red Bell Peppers, Zucchini, Apple
3. Pineapple and Peas
4. Peppers, Snow Peas, Tofu 
5.Yams, Mushrooms, Ginger

Cuisine: Thai

Course: Main Course

Diet: Vegetarian 

Ingredients

For Thai Green Curry Paste
• 5 Stalks Lemongrass
• 3 Green Chillies , chopped
• 1/4 cup Coriander (Dhania) Leaves , chopped
• 3 sprig Basil leaves
• 1 tablespoon Coriander (Dhania) Seeds , whole roasted
• 1 teaspoon Cumin seeds (Jeera) , roasted
• 1 teaspoon Whole Black Peppercorns
• 1 Onion , roughly chopped
• 1/4 cup Spring Onion (Bulb & Greens) , roughly chopped
• 3 cloves Garlic
• 1 inch Ginger
• Salt , to taste
For Thai Green Curry
• 400 ml Coconut milk , unsweetened
• 3 tablespoons Thai Green Curry paste
• 1 cup Broccoli , florets
• 1 Carrot (Gajjar) , sliced
• 1 Red Yellow or Green Bell Pepper (Capsicum) , diced
• 1/2 Green zucchini , quartered or thickly sliced
• 1 cup Water , or vegetable stock
• 1 tablespoon Brown Sugar (Demerara Sugar)
• 1 sprig Basil leaves , or kaffir lime leaves
• Salt , to taste
• 1 teaspoon Oil

Directions for Vegetarian Thai Green Curry Recipe

1. To begin making the Vegetarian Thai Green Curry recipe, we will first make the Thai Curry paste.

2. To do that, we will first have to prepare the lemongrass.  We will first have to trim away and discard any root section below the bulb base. We will also now remove the dried part of the root until we reach a stage we know that the root cuts easily and is tender. 

3. We don't use the leaf part of the lemon grass for the curry paste, you can use it for flavouring a tea or a soup.

4. Continue the same procedure for the remaining lemon grass stalks.

5. Add all the ingredients for the paste into a blender and a little bit of water. Cover the blender and grind the mixture to make a smooth paste.

6. After a few seconds of grinding, open the blender and stir to combine the rest of the ingredients that are required to make the paste - green chillies, coriander leaves, basil leaves, coriander seeds, cumin seeds, peppercorns, onions, spring onions, garlic, ginger and salt.

7. If required add a little more water to grind into a smooth paste.

8. Transfer the Thai curry paste and store it in a glass jar. You only need to use 3 tablespoons of the paste for a single recipe of Thai curry. So with this paste you will be able to make Thai curry at least 3 times over.

Method to make the Thai Green Curry

1. Next we will proceed to make the Vegetarian Thai Curry with this paste. Heat a teaspoon of oil in a heavy wok. Add in the vegetables like carrots, zucchini, broccoli and bell peppers.

2. Add in some salt and stir fry the vegetables on high heat until lightly tender. Once tender turn off the heat and keep aside.

3. Add a teaspoon of oil into the hot wok, next add in 2 to 3 tablespoons of the Thai curry paste and saute for a few seconds in the oil.

4. Next add in a cup of water and stir to combine into the curry. Next we will add in a tablespoon of brown sugar and finally 400 ml of the coconut milk.

5. Stir to combine all the ingredients. Once combined, add in the salt, stir and allow the mixture to thicken a little and come to a boil. 

6. Once the mixture comes to a boil, add in some torn basil leaves and the stir fried vegetables. Stir the mixture, give it a light boil and the Vegetarian Thai curry is ready to be served.

7. Serve the Vegetarian Thai Green Curry Recipe with a bowl of Steamed Rice or Jasmine Rice to enjoy your Thai style Meal.

These States May go Under Lockdown Amid COVID-19 Spike | Full List

Lockdown 2021: List of States That Have Reimposed Restrictions And May go Under Lockdown

  

New Delhi: With the coronavirus situation spiralling out of control, several states reimposed lockdown-like restrictions in some of their cities and districts to combat the further spread of the contagious virus, which has killed nearly 1,70,000 people. Notably, the country on Sunday recorded the highest single-day surge since the onset of the coronavirus pandemic. A total of 1,52,879 fresh cases were detected in the last 24 hours, taking the active COVID-19 cases to 11,08,087. Maharashtra remains the worst-hit state by coronavirus as its tally has crossed the 33-lakh mark. Continuing in the 50,000 range, the state reported 55,411 new Covid cases on Saturday, down from 58,993 on Friday. Also Read - West Bengal Sees Record 16,403 Fresh COVID Cases, 73 Deaths 2 Days Before Last Phase of Polling

Lockdown 2021: List of States That Have Reimposed Restrictions And May go Under Lockdown Also Read - Coronavirus in India News And Updates: Take Action Against Those Engaging in Black Marketing of Oxygen and Medicines, HC tells Delhi Govt

Maharashtra: After an all-party review meeting, Chief Minister Uddhav Thackeray warned that "there is no alternative to a complete lockdown" and said that a decision on this would be announced in a day or so. The Chief Minister asserted that if state-wide lockdown will be reimposed, all issues of poor, labourers and daily-wagers will be addressed. "It will be ensured that the poor and the working class people won't suffer while imposing strict restrictions," Thackeray said, hinting at implementing tough curbs. Also Read - 14-day Total Lockdown Begins in Karnataka as Covid Situation Turns Grim | Full LIST of Restrictions Here

Delhi: The Arvind Kejriwal-led Delhi government late on Saturday night issued fresh guidelines, prohibiting all social, political, sports, entertainment, cultural and religious gatherings till further order. According to the new guidelines issued by the Delhi Disaster Management Authority (DDMA), all cinemas, theatres and multiplexes will be permitted to open with up to 50 per cent of their seating capacity.

The guidelines also said that swimming pools in Delhi will remain closed, except for training of sportspersons participating in national/global events. Delhi Metro and DTC and cluster buses will run with 50 per cent of their capacity, the order stated.

The guidelines also added that marriage-related gatherings will allowed with the participation of up to 50 persons. Restaurants and bars will be allowed with up to 50 per cent of their seating capacity. The authorities added that colleges and coaching institutions will remain closed in Delhi in view of the rising the number of Covid-19 cases.

Uttar Pradesh: The Yogi Adityanath government in Uttar Pradesh has announced night curfew in Meerut, Ghaziabad, Noida, Varanasi, Kanpur, Prayagraj and Bareilly districts to break the chain of transmission. Besides, it has decided to prohibit the entry of more than five persons at a time in all religious places. The Chief Minister imposed fresh restrictions by capping the number of devotees entering a religious place at a time. The move is significant considering that the festival of 'Navratri' is scheduled to begin on Tuesday and the month of Ramzan will commence from Wednesday. Directions have also been issued to limit the number of staff in the government and private offices to 50 per cent of the total capacity.

Madhya Pradesh: The Madhya Pradesh government has extended the weekend lockdown across 11 districts. Lockdown will be extended till April 19 in Barwani, Rajgad, Vidisha, Indore city, Rau Nagar, and Mahu Nagar, Shajapur and Ujjain. Besides, a 10-day lockdown will be reimposed in Balaghat, Narsinghpur, Seoni Jabalpur from April 12. Earlier, the government had announced lockdown for eight-day in Chhindwara. A 6-day lockdown has been reimposed in Betul Khargone, Ratlam and Katni from the night of April 9.

Karnataka: A 10-day corona (night) curfew has been imposed in 7 districts of Karnataka including Bengaluru, Mysuru, Mangaluru, Kalaburagi, Bidar, Tumkuru, Udupi and Manipal between 10 pm-5 am from April 10. The restrictions will remain in place till April 20. "As corona is spreading, we have taken this measure to control it. We are not imposing any lockdown", CM Yediyurappa had stated. He had asserted that if things don't come under control, the government may have to extend it (curfew) to the entire state.

tom yum goong

• 3 chili peppers
• 5 sprigs cilantro
• 2 tablespoon fish sauce
• 3 kaffir lime leaves
• 1 lemongrass
• 1-2 limes
• 5 Mushrooms
• 1 tablespoon Nam Prig Pow Optional
• 1 cup shrimp
• 4 cups water

Boil water in a 2 quart pot. Peel and de-vein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. Tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.

Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.

Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Let it boil. Add the shrimp and turn off the heat. Shrimp gets tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.

Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland.

Tips and Techniques

• I have seen many recipes calling for chicken broth. It is totally unnecessary! We don’t use chicken broth in Thai cooking like in Western cooking. Tom yum goong should have shrimp flavor, not chicken!
• Unfortunately, for the true taste, it is difficult to substitute anything for the kaffir lime leaves. The richness of the sour taste comes from the complement of the different citrus flavored ingredients.
• I serve this soup directly into individual bowls for each person.
• If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.

Rocky's Pad THAI Recipe

Ingredients

150 gm rice flat noodles

100 gm chicken / prawn or paneer

4 Tbsp vegetable oil

1 cup chopped green onion

4 Tbsp palm sugar (or 2 Tbsp regular sugar)

6 Tbsp fish sauce or soy sauce

2 eggs

1 cup bean sprouts or chopped cabbage

2 Tbsp chopped Garlic

2 Tbsp chopped shallots

1 cup sliced fried paneer

4 Tbsp tamarind paste

METHOD

Cabbage, Bean sprouts, Green onion, Coriander leaf, lime wedges, groud roasted peanuts and ground dried red chilly for garnish.

Method

Soak noodles in lukewarm water for 10-15 minutes till soft.

Rocky's Pad Thai

Heat veg oil over low heat and fry the garlic and shallots till fragrant.

Add chicken/prawn or paneer and stir fry till cooked.

Break the eggs into the wok and mix well.

Add noodles, fish sauce, sugar, tamarind paste and stir until noodles are tender and well mixed.

Add bean sprouts and green onion while stirring constantly.

Serve topped with garnish.

Remember: 

-    Do not under cook noodles or they will be rubbery.

-    If you overcook the noodles they will turn to mush.

-    Be generous with the tamarind, it is a great taste.

-    Serve hot and fresh, from wok to plate. 

https://www.youtube.com/watch?v=3X9qzLtyQuU

Khua Kling Recipe

Ingredients

• 500 g. minced pork, beef, or chicken (I used minced meat, but small slices of meat are common              too)
• 3 tbsp. southern Thai curry paste (you can see the 
• 50 g. lemongrass (this was 2 stalks when I made this recipe)
• 1 red spur chili (this is not completely necessary, but if you add one, it will make your curry look               really nice)
• 10 - 15 kaffir lime leaves (I probably used about ¾ of them while cooking, and used the other ¼ to           sprinkle on top at the end)
• pinch of sugar (depending on how much you like and how much you want to )
• Thai bird chilies (I like to slice up some red Thai bird chilies to sprinkle on top of my plate, just for             the final spicy touch and for extra red color)
  

   Instructions

1. The first step is to take your lemongrass, slice off the bottoms of the stalks, tear off two or three of the tough outer layers, and then finely shave it. The finer you shave the lemongrass, the more flavor it will add, and the the easier it will be to chew.
2. To prepare the kaffir lime leaves, you want to grab about five or six leaves, which come as a pair, then I like to fold them over, so you’ve got a nice layered sandwich of kaffir lime leaves. Slice off any of the big stems if there are any, and then finely slice them into thin strips.
3. I included the spur chili in this recipe mostly to give the khua kling (คั่วกลิ้ง) a beautiful red accent color, but it's not what gives the dish its spice - that comes from the curry paste. For the spur chili, just cut off the stem, slice the chili in half, and then slice it into thin diagonal strips. Set all those ingredients aside, and we'll come back to them later.
4. Turn on your stove to a medium high heat, heat up your wok or pan for a few seconds, and then add about 3 tbsp. of southern Thai curry paste (it may be kind of dry, but since this is a dry curry, you don't want to add any oil).
5. One of the tricks my wife taught me, so the curry paste doesn't burn, is to quickly add in just 1 spoon of meat into the curry paste and start to stir fry it. This will give the curry paste a little extra moisture, but it will still get that direct heat that you want, so the curry paste reaches its maximum flavor potential.
6. Fry the curry paste for 2 - 3 minutes, and then add in the rest of the meat. Your pan should be quite hot, and due to the dryness, it might start to stick to the bottom. So you want to really work the wok hard by scraping and getting all that good flavor off the bottom of the pan.
7. Stir fry the meat until it’s broken into small minced pieces, and almost all the way cooked through, then toss in just a pinch of sugar, depending on how much you like (I used about ½ teaspoon, but I know some Thai cooks would use a whole spoon in their recipe).
8. Give it a quick stir, then add the lemongrass.
9. Quickly stir it, then toss in about ¾ of your shaved kaffir lime leaves. Stir fry for about 1 minute.
10. Just a few seconds before turning off your heat, add the sliced red spur chili, stir fry for a few more seconds, and turn off your heat, but keep frying for another minute or so.
11. Grab a bowl, and dish out your khua kling (คั่วกลิ้ง).
12. The final step is to take the remaining portion of your finely shaved kaffir lime leaves (of you can slice more if you used them all), along with a handful of sliced Thai bird chilies, and sprinkle them on top of your plate of khua kling
13.  (If you can’t see the video, watch it here: http://youtu.be/KX5tQ1F-U10)

About Thai Cuisine

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter, and spicy.Khao niao - Sticky rice is eaten as a staple food both in the northeast as in the north of Thailand. It is traditionally steamed. Lap - a traditional Lao salad containing meat, onions, chillies, roasted rice powder,

and garnished with mint. Mu ping - marinated, grilled pork on a stickBangkok Eating Experiences. Imagine a plate of freshly-steamed Jasmine rice, served with luscious spicy shrimp soup and creamy chicken green curry. You're torn between the colourful and spicy papaya salad garnished with crisp vegetables on your right and a delectable dish of 'Pad Thai' on your left.