In the recent years Thai cuisine has become quite popular among the foodies all around the globe and I think Thailand's tourism has contributed a lot in familiarizing the world with Thai food. Thai food is a deadly combination of delicious aroma, brilliant colors and exotic spices.
Thai cuisine is very much influenced with Chinese, Malaya and Indian cuisines but natives of Thailand have skillfully adapted them as distinctly their own, well said by master of Thai Food David Thompson, "Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavors, but to a Thai that's important, it's the complexity they delight in."
I tasted Thai food for the first time Benjarong, Chennai and that was not the fusion version of Thai food but the authentic flavors, their Raw Papaya and Mango salad is simple the road to heaven even today I have that taste alive in my memory. My husband is not a huge fan of Thai food but now I have started making Thai dishes quite often so he has developed liking for Thai curries and stir-fries.
If you are a vegetarian than instead of chicken you can add mushrooms, baby corns, bell peppers and other vegetables all chopped in big chunks, there is no change is the taste because we are using the same Red Curry Paste for both the recipes. If lemon leaves are not available then juice of 1 lemon can also be used.
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