About the kitchen of Thailand

Exotic cuisine has become known in recent years. Japanese, Chinese, Korean and Thai restaurants open in our cities. Eastern food is characterized by a less fat composition, high nutrition, fast food and Russian salads, olive and herring. I draw your attention to the features of the kitchen of Thailand.
Thailand, not far from India and China, collected the features of Chinese and Indian cuisine, while maintaining a special feature. As in many Asian countries, the basis of Thai cuisine is Fig. In the north of Thailand, local residents prefer grain and adhesive rice, use long grain in the south. The high cost of meat products limits the use of Thai cuisine, which is more than compensated by fragrant spices that are special for conducting even weight loss.
In Thailand, almost all dishes feed on a knife, spoon and a piece, sometimes with beets. Of the entire South -Eastern Asia, only the Vietnamese use sticks. The sea area allows a large amount of seafood. Fish and olive sauce are included in almost every recipe for dishes.
The main Thai spices: lemon grass, floor, basil, pepper, garlic, coconut milk, main products, saffron, chem. Most dishes are hot, warm portion.