If there’s anything important that you absolutely need to know about Thai Cuisine, it’s this: if there aren’t any vegetables, it’s not Thai. To say that Thai dishes rely on vegetables for a complete composition is an understatement, especially when we consider the fact that vegetables are abundant in the country.
Aside from making a bowl of To Yum Goong or a plate of Yam Pla Duk Foo healthier, vegetables add a distinct taste and texture to Thai dishes. Home cooks and seasoned chefs alike masterfully use these ingredients in a delicious way, rounding out each dish’s flavors. That said, it’s important to understand that there’s more to Thai vegetables than the fact that they’re healthy.
The benefits of Thai vegetables
While they may be known for completing a hearty bowl of green curry, here are a couple more benefits that come with eating Thai vegetables:
They’re jam-packed with vitamins and minerals
Have you noticed how the majority of Thailanders are slim and toned with clear, glowing skin? Well, there’s one particular thing that they have to thank for their figures: vegetables. The majority of Thai vegetables consist of greens, which are great sources of Vitamin A and Vitamin B2. Both of these vitamins are essential for a strong immune system, great vision, fast metabolism, and a healthy digestive tract. On the other hand, if you’re looking to boost your health with antioxidants and enhance your mental clarity, then Thai yellow vegetables are the way to go. The rest of the country’s wide array of vegetables are in abundant supply for anybody who wants the following vitamins and minerals in their system:
– Vitamin C
– Vitamin E
– Folic acid
They’re rich in flavor
Chances are that you’re familiar with the flavors of Thailand: varying levels of spice that can get your heart racing, fresh minty flavors that balance out savory richness, and gentle tang that blends beautifully with any type of meat. All these flavors are distinct and can leave you licking your lips. Other than the diverse and plentiful vegetables that grow around the country, Thailand’s vegetation is also known for its wide range of herbs and spices. The country’s tropical climate mean that their fresh herbs thrive and are integrated into just about every dish
The reason why Thai cuisine is so well-known around the world is because of its extensive use of herbs and spices that grow in the country. Some of the country’s herbs and spices include lemongrass, galangal, garlic, turmeric, kaffir lime leaves, chilies, and coriander seeds. All of these spices and herbs work to unite the taste of every Thai dish, creating a medley of flavors that can leave you salivating in an instant.
What Tai dishes can you cook with Thai vegetables
You can cook practically any Thai dish with the country’s vegetables. However, if you’re looking for a vegetarian approach, following a vegan diet, or are simply in need of a meat cleanse, then try cooking up these veggie-laden dishes:
- LaabJay (Vegan Laab)
- Tao Hoo Song Kreung (Mixed Tofu)
- Pad Khak (Stir-fried vegetables)
- Pak Boong (Stir-fry Morning Glory)
- Pad Thai (Stir-fried Noodles)
- Som Tum (Papaya Salad)Gang Jay (Vegetarian Curry)
If you refuse to eat vegetables, you’re missing out! Believe us—the way that Thailand integrates vegetables into their dishes is a far cry from the sad desk salad you force yourself to eat once a week. Give some Thai vegetables a try today—you won’t regret it!
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