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| Thai Food Dish Names |
Ingredients
Gaeng: large and diverse category of dishes; loosely translates as “curry”
Gaeng massaman: a variety of coconut-milk curry
Gaeng phet: a red, coconut-cream curry
Gaeng som: a hot-sour curry
Gaeng Kiel wahn: sweet green curry, made from coconut milk, green chillies, chicken, Apple Aubergines, Pea Aubergines
Gai: chicken
Cooking Instructions
Gung: prawns
Kapi: fermented shrimp paste; vital ingredient in nam prik, or dishes flavoured with hot chilli sauce
Kai: egg
Kai Doaw: Fried egg
Kao: rice
Kao suai:white rice
Kao phat: fried rice
Kao Tom: rice soup, usually with chives and mince pork
Kao soi: Hot curried coconut milk, chicken or beef yellow noodle dish, found in Chiang Mai area
King: ginger
Lab (or Larb): dish of minced meat with chillies and lime juice
Moo: pork
Nahm: sauce
Nahm brow: water
Nahm pla: fish sauce
Nahm phrik: a hot chilli sauce
Nahm phrik Moo: mince pork in spicy hot tomato sauce, eaten with lots of different raw vegetables
Nuea: beef
Ped: duck
Phad: fried
Phad king: fried with ginger
Phad phet: fried hot and spicy
Phad Thai: pan-fried rice noodles with chicken, shrimp, eggs, peanuts and bean sprouts
Prik: chilli pepper
Pla: fish
Si racha (or Sri racha): spicy chilli condiment
Tom: boiled; often refers to soup
Tom kha gai: chicken coconut-cream soup flavoured with lemongrass and chillies
Tom yam gung: hot-sour shrimp soup flavoured with lemongrass, lime and chillies
Yam: flavoured primarily with lime juice and chillies, resulting in a hot-sour taste; usually ‘salads’ but can also be noodle dishes or soup
Yam pla: raw fish spiked with lime juice, chilli, lemon grass, mint and fish sauce
by PCT Thailand |
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