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Thai RecipesThai recipes thrive on the exotic blend of spices and fresh herbs which are subjected to different processes such as sauteing, grilling, stewing, grinding and frying for obtaining authentic flavours. 5 key flavours (sweet, sour, bitter, salty, and spicy) dominate a typical Thai meal. Usually a typical meal combines each of the variety for e.g. a spicy soup, with a bland curry dish and salad, so that one enjoys a harmony of textures and taste within individual dishes and the entire meal. Quick & Easy Thai: 70 Everyday Recipes  Most of the Thai cuisine is believed to have evolved in the centre. Having an abundance of fresh fruits, vegetables, herbs and marine life the first Thai civilisation developed here. This period was named after the city Sukhothai which, was to the North of the city. Next came the period of Ayuthaya. The capital was shifted down south, to Ayuthaya. In the South, coconuts formed a part of the staple diet. Their use was prominent in almost every dish. Coconut milk served as a base for curries and soups, tempers the heat of chillies in these dishes, and its oil is used for frying. Cashew nuts were relished as appetizers. During this period, the country flourished because of its open door policy towards international trade. Foreign influences brought many socio-cultural changes, which transformed and developed this cuisine, further. Though both western and eastern have contributed in shaping the new cuisine, India and China have played the most significant role. Thailand: The Beautiful Cookbook  It is believed that the Buddhist monks who came from India to Thailand spread vegetarianism in the local cuisine and introduced. Both Indian and Muslim curries were introduced at a palace feast to honour King Rama I (18th century). Some of these curried dishes such as Masaman curry and Yellow curry made from dried spices including turmeric, cinnamon and nutmeg, became integral part of Thai cuisine. Similarly, traditional Thai cooking involved stewing and baking, or grilling. It was the Chinese, who introduced other forms such as pan frying. They also popularised noodles, which became a staple diet in major cities. Like most western cuisines Thai food was always eaten with forks. But Chinese introduced the chopstick culture in Thailand. Several other ingredients such as the fiery red chilli peppers, tomatoes, lime and coriander were introduced by the Portuguese. They left an ever lasting imprint in the form of sweetmeats based on egg yolk and sugar. During the Ayuthaya reign the Burmese invaded Thailand. Therefore a strong Burmese influence is evident in many north dishes. The influence from the neighbouring Laos is found in many north eastern dishes meat based meat curries seasoned in ginger, tamarind, and turmeric for its flavour and glutinous rice forms the staple diet of the region. Thai cuisine has taken foreign influences and transformed them into dishes, resulting in unique flavours that are unmistakably Thai. Today Thai food enjoys an outstanding world-wide reputation for its uniqueness. Thai Food 
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