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| Bai Maeng Lak |
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| Bai Makroot |
| Zesty, dark green, glossy leaves that impart an aromatic lime flavor. |
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| Bua Loi Phueak |
| An authentic Thai dessert consisting of taro and sticky balls drenched in coconut syrup. |
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| 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 Wan Kai. |
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| Dip |
| An intensely spicy Thai sauce made by grinding fresh chilies, garlic, and shrimp paste. A dash of lime juice and sugar are also added. Served with steamed rice, omelettes, and vegetables. |
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| Gaeng |
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| Gaeng Keow Wan |
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| Gaeng Musaman |
| Literally "Muslim curry"; a spiced, hot Indian-style curry. |
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| Gaeng Panaeng |
| An Indian-inspired curry without vegetables |
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| Gaeng Ped |
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| Gai |
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| Galangal |
| An aromatic vital Thai ingredient similar to ginger root, but with a deeper, more complex flavor. |
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| Green Curry |
| A coconut-milk Thai curry renowned for its fresh herbs and unique spicy, sweet flavor. |
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| Green Papaya |
| An unripe, crunchy, slightly sour, green fruit. Most Thai meals are introduced by a shredded green papaya salad. |
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| Gwaytio |
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| Hom Daeng |
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| Horopa |
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| Jasmine Rice |
| Fragrant long-grain Thai rice. |
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| Jungle Curry |
| A thin, spicy, non-coconut-milk, brown Thai curry. This aromatic mixture of vegetables and fresh herbs immerses chicken with flavor. |
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| 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 Wan Kai. |
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| Kaeng Chuet Mara |
| Bitter, pork-stuffed, cucumber soup. One of the most popular Thai soups. |
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| Kaeng Daeng |
| A traditional general-purpose curry powder used in a variety of dishes. |
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| Kaeng Khiao Wan Kai |
| Seasoned chicken topped with green curry. Served with rice or noodles. |
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| Kaeng Kiao Wan |
| A coconut-milk Thai curry renowned for its fresh herbs and unique spicy, sweet flavor. |
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| Kaeng Pa |
| A thin, spicy, non-coconut-milk, brown Thai curry. This aromatic mixture of vegetables and fresh herbs immerses chicken with flavor. |
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| Kaeng Som |
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| Kaffir Lime |
| A green fruit with wrinkled skin. Its citrus leaves, peels, and juice garnish and flavor dishes. |
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| Kaffir Lime Leaves |
| Zesty, dark green, glossy leaves that impart an aromatic lime flavor. |
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| Kai Yang |
| An herbal, spicy, Thai grilled chicken. Traditionally complemented with sticky rice and Som Tam. |
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| Kai Yat Sai |
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| Kangung |
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| Kao |
| Fragrant long-grain Thai rice. |
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| Kaphrao |
| Narrow reddish-purple basil leaves. |
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| Kapi |
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| Kaprow |
| A general Thai term meaning "with basil" |
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| Kha |
| An aromatic vital Thai ingredient similar to ginger root, but with a deeper, more complex flavor. |
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| Kha Tang Na Tang |
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| Khamin |
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| Khao Na Kai Kaphrao Krop |
| Herbal chicken served on crispy basil rice. |
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| Khao Phanaeng Kung |
| An herbal shrimp dish topped with curry. Served with rice. |
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| Khao Phat |
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| Khao Phat Nam |
| Mildly marinated pork sausage and fried rice. |
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| Khing |
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| 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. |
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| Krathiam |
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| Krung Gaeng Ped |
| A pork and vegetable curry |
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| Lap Kai |
| A hot, sour, popular, minced, spicy chicken salad served with fresh Thai herbs. |
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| Larb |
| A salad consisting of spicy ground meat and raw vegetables. |
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| Lemon Grass |
| A tough plant stalk resembling grey-green grass. Its fresh aromatic leaves impart a delicate citrus and ginger fragrance. |
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| Makrut |
| A green fruit with wrinkled skin. Its citrus leaves, peels, and juice garnish and flavor dishes. |
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| Malah Goh |
| An unripe, crunchy, slightly sour, green fruit. Most Thai meals are introduced by a shredded green papaya salad. |
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| Manao |
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| Mee Krob |
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| Mi Krop |
| Crispy fried noodles immersed in a sweet-and-sour sauce. Mi Krop can be the main dish or a titbit. |
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| Nam Phrik |
| An intensely spicy Thai sauce made by grinding fresh chilies, garlic, and shrimp paste. A dash of lime juice and sugar are also added. Served with steamed rice, omelettes, and vegetables. |
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| Nam Phrik Kapi |
| The most popular Thai dip. |
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| Nam Pla |
| A rich, complex, flavorful fish sauce; perhaps the single most important ingredient in Thai cooking. |
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| Nam Prik |
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| Pad Thai |
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| 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. |
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| Phanaeng |
| A thick, stir-fried, coconut-milk, orange-red-colored curry. This sharp blend of herbs and spices is usually cooked with shrimp, chicken, or pork. |
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| Phat Phak Ruam Mit |
| A mixed vegetable stir-fried dish. |
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| Phat Thai |
| An elegant, mild, popular, stir fried noodle dish. Sometimes served with fresh shrimp. |
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| Phrik Haeng |
| Fully ripened, dried, red chilies |
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| Phrik Pon |
| Ground dried chili. Traditionally tops chopped salads and soups. |
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| Phrik Thai |
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| Pla |
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| Po Pia Thot |
| A fried titbit stuffed with savory fillings and wrapped with spring roll sheets. |
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| Prik Ki Noo |
| Intense, biting, tiny, red or green chilies. |
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| Red Curry |
| A traditional general-purpose curry powder used in a variety of dishes. |
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| Saranae |
| Marsh mint; the fresh leaves of this herb plant are used to flavor and garnish dishes. |
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| 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. |
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| Shallot |
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| Shrimp Paste |
| Salted and dried shrimp grounded into fragrant, fine-textured puce paste. |
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| Som Tam |
| A piquant country salad. This popular sweet and sour dish may contain meat, dried shrimp, and/or vegetables. |
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| Som Tam Esan |
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| Sour Curry |
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| Takaw |
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| Takrai |
| A tough plant stalk resembling grey-green grass. Its fresh aromatic leaves impart a delicate citrus and ginger fragrance. |
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| Tam Taeng |
| A refreshing salad of cucumbers |
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| Thai Basil |
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| Thai Bird Chiles |
| Intense, biting, tiny, red or green chilies. |
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| Thai Curry |
| 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 Wan Kai. |
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| 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. |
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| Titbit |
| 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. |
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| Tom Kha Kai |
| A thick chicken coconut soup. Fresh herbs make this dish tantalizing but mild enough for non-Thai diners. |
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| Tom Yam Gai |
| Hot-and-sour chicken soup |
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| Tom Yam Kung |
| Hot-and-sour shrimp soup made with fresh Thai herbs. |
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| Yam Nuea |
| An herbal hot-and-sour beef salad. |
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| Yira |
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