The verb ‘to eat’ in Thai ("kin khâo") literally translates as ‘to eat rice’, so it’s no surprise that a big bowl forms the base of most meals, with a combination of small meat and vegetable dishes served alongside it. Jasmine rice is common in the south, with glutinous ‘sticky’ rice predominating in the north – also processed into glutinous rice flour, to form the base of various Thai sweets. David Thompson is famous for his writing on Thai food - particularly street food in his book Thai Street Food. And Phaidon's new book Thailand: The Cookbook is a beautiful introduction to Thai cuisine.
Enter our competition to win a copy of Thailand: The Cookbook, the definitive guide to Thai food and cooking. We want to know what's your favourite Thai dish and why. Post your answers as comments at the bottom of this article to be in with a chance of winning. Competition closes on Monday 17th November 2014 at 5pm.
Thailand: The Cookbook includes more than 500 easy-to-follow, authentic recipes collected from the length and breadth of Thailand, including snacks and drinks; soups; salads; curries; stir-fries; noodle and rice dishes; grilled fish and meat dishes; and desserts. The recipes have been extensively researched, tested and fully updated for the western kitchen without diluting any of their authenticity. And that's why we've chosen to include a copy of the book along with a number of key Thai ingredients in our Authentic Thai Cooking Set (£39.50).
This competition is now closed - congratulations to Peter G who was the lucky winner.