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Foodler - Thai food glossary Category: Food and Drink > Thai food glossary Date & country: 03/06/2011, USA Words: 45

Bai Makroot
Zesty, dark green, glossy leaves that impart an aromatic lime flavor.

Coconut Soup
Unlike non-Thai curries, which normally consist of ground dried spices, Thai curry is a blend of fresh herbs, dried chilies, shallots, and shrimp paste. More complex curries include garlic, galangal, coriander, lemon grass, kaffir lime peel, and pepper. The popular Thai coconut soups are Tom Kha Kai, Tom Yam Kung, and Kaeng Khiao ...

Gaeng
Curry

Gaeng Musaman
Literally "Muslim curry"; a spiced, hot Indian-style curry.

Gaeng Ped
A hot red curry made from dried red chilies

Galangal
An aromatic vital Thai ingredient similar to ginger root, but with a deeper, more complex flavor.

Green Papaya
An unripe, crunchy, slightly sour, green fruit. Most Thai meals are introduced by a shredded green papaya salad.

Hom Daeng
Zesty, small red onions

Jasmine Rice
Fragrant long-grain Thai rice.

Kaeng
Unlike non-Thai curries, which normally consist of ground dried spices, Thai curry is a blend of fresh herbs, dried chilies, shallots, and shrimp paste. More complex curries include garlic, galangal, coriander, lemon grass, kaffir lime peel, and pepper. The popular Thai coconut soups are Tom Kha Kai, Tom Yam Kung, and Kaeng Khiao ...

Kaeng Daeng
A traditional general-purpose curry powder used in a variety of dishes.

Kaeng Kiao Wan
A coconut-milk Thai curry renowned for its fresh herbs and unique spicy, sweet flavor.

Kaeng Som
A thin, non-coconut-milk, red-colored Thai curry.

Kaffir Lime Leaves
Zesty, dark green, glossy leaves that impart an aromatic lime flavor.

Kai Yat Sai
Pork-stuffed omelettes

Kao
Fragrant long-grain Thai rice.

Kapi
Shrimp paste

Kha
An aromatic vital Thai ingredient similar to ginger root, but with a deeper, more complex flavor.

Khamin
Turmeric

Khao Phanaeng Kung
An herbal shrimp dish topped with curry. Served with rice.

Khao Phat Nam
Mildly marinated pork sausage and fried rice.

Khong Than Len
A general Thai term that refers to hors d'oeuvres, an accompaniment, side dishes, or snacks. Representing the creative nature of the Thai cuisine, Thai titbits commonly include Po Pia Thot, Sa-te, Khao Tang Na Tang.

Krung Gaeng Ped
A pork and vegetable curry

Larb
A salad consisting of spicy ground meat and raw vegetables.

Makrut
A green fruit with wrinkled skin. Its citrus leaves, peels, and juice garnish and flavor dishes.

Manao
Lime

Mi Krop
Crispy fried noodles immersed in a sweet-and-sour sauce. Mi Krop can be the main dish or a titbit.

Nam Phrik Kapi
The most popular Thai dip.

Nam Prik
Hot sauce

Palm Sugar
A dark brown sugar made from coconut trees. Palm sugar, which resembles a mixture of brown sugar, coconut, and maple syrup in taste, adds a hint of sweetness to desserts and savory dishes.

Phat Phak Ruam Mit
A mixed vegetable stir-fried dish.

Phrik Haeng
Fully ripened, dried, red chilies

Phrik Thai
Fresh chili pepper

Po Pia Thot
A fried titbit stuffed with savory fillings and wrapped with spring roll sheets.

Red Curry
A traditional general-purpose curry powder used in a variety of dishes.

Satay
Barbeque-flavored, skewered, kebabs of pork, chicken, or beef. This titbit, enriched with curry powder, fresh herbs, and peanut sauce, becomes the main dish when served with bread and rice.

Shrimp Paste
Salted and dried shrimp grounded into fragrant, fine-textured puce paste.

Som Tam Esan
A green papaya salad

Takaw
A coconut-cream dessert

Tam Taeng
A refreshing salad of cucumbers

Thai Bird Chiles
Intense, biting, tiny, red or green chilies.

Thot Man Pla
Deep-fried fish cakes imbued with a strong, fresh, herbal flavor. Thot Man Plan is one of the most popular Thai dishes and one of the most frequent orders by non-Thai diners.

Tom Kha Kai
A thick chicken coconut soup. Fresh herbs make this dish tantalizing but mild enough for non-Thai diners.

Tom Yam Kung
Hot-and-sour shrimp soup made with fresh Thai herbs.

Yira
Cumin