Who else likes Thai food?

Question

I don't mean just the boring old "chicken in green/red/yellow sauce with rice boiled to death" stuff which seems to be the default.
Who likes more authentic and tasty (but often harder to find) meals like beef massuman or pad see el etc.
Home made or at a decent Thai restaurant.

What would you drink with it?

Answer 1

I've been to Bangkok a few times and I know what you refered, the authentic taste is from the fresh Thai ingredients, anything I had in there were super good and amazing!

Here in Hong Kong, we also have some Thai Restaurants are owned by Thai and they employe Thai chefs and waitstaff to work there, the tastes are good too.

I like to drink a whole young coconut when I have Thai food. Tom Yam Kung and pomelo & shrimps salad or green papaya salad are my most favourite appetitzers.

Here is an authentic recipe for Tom Yum Goong.

Thai Chicken Stock (Nam Cheua Gai) Yields 2 litres of stock

5-6.5 lbs (2.5 - 3Kg) chicken bones or 1/2 whole chicken
6 quarts (liters) water
1.5 cups (250g) chopped onion
1 cup (125g) chopped celery
1 tablespoon coriander seeds
1 teaspoon black peppercorns

1) Clean chicken bones or chicken, heat a big pot of water over high heat, put chicken bones or chicken in boiling water, bring to
boil, drain bones or chicken and discard water, then wash bones or chicken under running tap water for a few minutes to wash away blood and fat.
2) Heat 6 litres water in a stockpot over high heat, add all ingredients in to boiling water, boil for 15 minutes, reduce heat to low, simmer for 3 hours, rremove the scum as it accumulates.
3) Strain through cloth.
4) The stock can be put in 1-quart container and frozen for up to 3 months

<<<<<<< Tom Yum Goong >>>>>>>> Serves 4

4 cups (1 litre) Thai Chicken Stock
3 kaffir lime leaves
2 in (5cm) fresh galangal root, sliced
3-4 coriander roots, washed (optitonal)
3 stems lemongress, thick bottom part only, dry outer sheath discarded, smash with back of a cleaver
6-8 medium prawns or shrimp, shells intact
1 cup (5 oz/150g) fresh or canned straw mushrooms or small button mushrooms, sliced in half
5-10 bird's-eye chilies, smashed
3 tablespoons lime juice
0.5 tablespoon fish sauce
3 sprigs fresh coriander leaves (cilantro)

1) Bring the stock to a boil and add kaffir lime leaves, galangal, coriander roots and lemongrass. Simmer for 15 minutes.
2) Add the prawns or shrimp, mushrooms and chilies, simmer for 3 minutes. Add the lime juice and fish sauce (which is very salty) to taste. Garnished with fresh coriander leaves. Serve hot.

Tips : Do not overcook the prawns or they will become tough. Use home-made chicken stock in this dish for the best flavor.

Answer 2

I love Thai food, in fact any well made oriental food. I had been to Thailand several times, food there is very different from what one finds out of Thailand unless you spend a lot of time to seek out the ones that put on the authentic stuff. I would have it with well chilled good quality white wine. Beer is also good but not for me personally.

Answer 3

I LOVE THAI!!!!!

I know it's abit predictable, but my favourite is King Prawn (Shrimp for our American friends) Laksa. I make my own Red Thai curry paste and freeze it and use this for the Laksa. It has about 10 different ingrediants in it.
Thai food is so tasty and it has the combination of sweet, sour, salty and hot. The ingrediants together are so fresh and made well, you should be able to taste nearly all the flavours.
I might even have this tomorrow night!!

Answer 4

I love Thai Food!!!
Hot and Spicy.....We have a little place called The Thai Cafe' it is owned by this little old Thai couple and it is absolutely authentic and divine!
I don't know the name of the dish but, it has mushrooms, pork, cilantro, garlic, Thai basil and a sauce that is full of red chilies....yummy so good! Also, they make this tea that I think has coconut milk in it.....it helps cool the mouth.

Answer 5

I LOVE Thai food, its so tasty!!

My favourites are pad thai and mussaman beef, with peanuts of course. I try to make them at home, but its never as good as the authentic one in a restaurant. I can never get the meat as tender as they do.
I usually drink a really crisp, dry white wine with mine, or just really cold beer.

Ooohhh if I could order some right now............

Answer 6

I really loved it! I've been to a number of Thai restaurants in my area but tried a new one. It was more pricey because it was truly authentic; they special order their ingredients directly from Thailand. I found the Thai restaurants I've tried in the past to be somewhat similar but different to this one i went to; they were almost fusion cuisine. The thing I found so different was the various aromas and tastes that were strong but appealing and feeling. Needless to say after trying the larb gai I was hooked.

Answer 7

I adore Thai food! We have a lovely restaurant in our town called the River Kwai and they do the most amazing soup, you can smell the lemongrass wafting towards you as the soup comes out of the kitchen, my mouth is watering now thinking about it!!!

Although the best place I found was in Krabi, a restaurant along the beach, lightning in the background and absolutely delicious food.

As for drink it has to be local beer!

Answer 8

Its a good thing I love Thai food....I live in Thailand and have no trouble finding a good and CHEAP Thai restaurant. Penang moo, gang kiew wan, yam moo or nuer are good too and the always popular Tom Yum Goong. Like many Thais water is good or cha khiew (green tea).

Answer 9

I do, I do I do (jumping up and down ecstatically).
I one of my roommates in college was Thai, and the food she cooked was absolutely amazing- super spicy and super good.
I've been addicted ever since.
I usually either drink water, or sometimes German beer, which is a very odd and random combination, but I'm weird like that.I'm not a huge fan or iced red tea, or red tea in general.

Answer 10

I LOVE Thai food,being asian and a chef i love exploring Thailand and learning to cook its different dishes.In the Uk now,I cook Thai food for my boyfriend all the time from simple Pad Thai , green Curry(gaeng kheow wan gai) to Gaeng mussaman or( mussaman beef curry).He even start to feel that English food is not for him anymore.
As for drinks,We enjoy our californian blossom hill red wine if its only the two of us,but if we have his friends over (and thats a circus,im telling you!) we stock some Tiger beer from our chinese supermarket .