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Thai cuisine

The taste of Thai cuisine � it is the taste of citruses, pineapples, fresh coriander, coconut milk, garlic and chili pepper. A fresh sweet and sour taste of limetti or thamarin, mixed with palm-sugar, is not less typical for Thai cuisine. The most widespread seasoning represents a special not very spicy fish sauce. Rice plays an important role in Thai cuisine. It comes a basic component of many dishes as well as an integral addition to some very spicy dishes to soften their sharpness. A good many Thai national dishes are prepared considering that they will be eaten with rice. There is something you should know about the Thai curry: some grades of it can be very burning. As against Indian curry, the Thai one prepares quickly and therefore turns out not so dense as the Indian curry, exposed to long thermal processing on slow fire. To shade the sharpness of spices and to soften the taste of a dish, the Thaians apply to food some coconut milk.
Thailand is a country of sea and rivers, therefore dishes of fish and mollusc are ordinary practically in every part of the land. Frequently fish is prepared wholly, together with it's head and tail. Meat is considered rather as subject of luxury and is frequently combined in the recipes together with vegetables, rice, noodles, fish or mollusc and plenty of coconut sauce. Dishes of chicken are less "diluted" with additional components, but chickens itself are smaller in Thailand than in Europe. Dishes of duck are also popular, especially festive dishes.
Vegetables are also widely used, not only as a basis for independent dishes, but also in a combination with meat, poultry or fish, and in structure of salads. Both cold and hot salads are prepared. Thai people give much attention to a beautiful appearance of dishes, they even use to create a kind of "sculptures" of various fruits and vegetables.