9 Most Popular Thai Meat Dishes
Want to go to an Asian restaurant, specifically a Thai restaurant, but aren’t sure what to order? That’s okay. In this article, we will give you a list of the most popular Thai dishes available at your local Asian grocery stores or Thai restaurants.
Pork and chicken, as well as duck, beef, and water buffalo, are commonly used in Thai cuisine. Except for Muslim Thais in Southern Thailand, goat, lamb, and mutton are rarely consumed. If you want to learn more about these delicious Thai dishes, scroll down and continue reading.
Thai Meat Dishes
Phat Kaphrao/Stir-fried Holy Basil
One of the most popular Thai dishes is phat kaphrao, also known as pad krapow. Pork, chicken, beef, and shellfish are stir-fried with Thai basil and garlic to make phat kaphrao. This traditional Thai dish is also eaten with steamed rice and fried eggs or khai dao on top. Soy sauce, Thai fish sauce, oyster sauce, cane sugar, and bird’s eye chile are the key spices and condiments.
Other ingredients such as Chinese century eggs and Thai indigenous vegetables, such as asparagus beans, baby corns, onions, carrots, cowpeas, banana peppers, mushrooms, Chinese kales, bamboo shoots, and coconut shoots, have been added to this stir-fry dish over time. Adding vegetables to phat kaphrao, on the other hand, is considered as a way for food vendors to cut meat costs and improve profit margins.
Khao Mok Gai
Thai rice and chicken biryani are used in this dish. This is basically a Thai twist on Indian rice biryani. Yellow rice, chicken, and sweet sauce are combined in this Thai food. Traditional biryani spices like curry powder, turmeric, coriander, cumin, cardamom, and cinnamon are used to flavor both the chicken and the rice. In Thailand, however, the dish is also eaten with fresh tomatoes or cucumbers, as well as the traditional nam jim dipping sauce of fresh mint and ginger.
Khua Kling
Khua kling is a spicy, dry-fried curry with chopped meat, such as beef, pork poultry, or lamb, and a lot of shredded fresh kaffir lime leaves. Unlike other curries, which are cooked in a spicy sauce, dry meat curries season the meat directly. When the meat is dry-fried, the fat melts, letting the curry paste to adhere.
Red chili peppers, lemongrass, garlic, turmeric, cilantro, galangal, and shrimp paste make up the aromatic paste, which is seasoned with palm sugar and fish sauce.
Mu Wan
This flavorful classic Thai dish is made with pork slices that are chopped into bite-sized pieces and then fried in a slightly sweet mixture of sugar and spices. The meat is fully coated with a thick, caramelized sauce that commonly includes palm or brown sugar, garlic, and fish or soy sauce, and is best served with fatty portions like pork belly, neck, or shoulder.
Mu wan is best consumed with steamed rice or green papaya salad and is rarely eaten on its own.
Phat Phrik
Phat phrik is a dry Thai curry made with green beans and a protein of your preference, such as pork, fish, or tofu. The dish is made on a thick paste consisting of several spices like lemongrass, chilies, galangal, shallots, or kaffir lime leaves, and perhaps ginger, just as other variants of Thai curries.
Before the additional ingredients are added, the paste is fried, and then the dish is frequently seasoned with fish sauce and palm sugar. Typically, phat phrik is consumed with steamed rice.
Mu Kratha
Mu kratha is Thai dish which refers to pan pork. Mu means pork or pig, while kratha means pan, or skillet. Mu kratha is a Korean BBQ that is similar to a Chinese hot pot. It’s thought to have developed on a Korean barbeque grill, but the Thai style uses charcoal. The dining style quickly extended across Thailand, the Philippines, Malaysia, Indonesia, and Singapore.
Meat that is sliced, which is typically pork is grilled on the central dome, while veggies and other ingredients, such as fish balls, cook in the soup, known as Thai suki. The hot pot is placed on a bucket of hot charcoal, which is used to grill or boil the meal. Pork, chicken, lamb, shellfish, mutton, veggies, and mushrooms are the perfect foods for this cooking method. The popular dipping sauce, nam chim suki, is often paired with the local Thai mu kratha. It is famous for its use of chili sauce as the major component. Nam chim seafood is also served with seafood in some restaurants.
Khao Kha Mu
Khao kha mu, also known as kha mu, is a popular Thai dish. Chinese cuisine, notably Teochew cuisine, has influenced it.
Khao kha mu is a dish made of stewed pig’s trotter in seasoning condensed hot pottage, Other ingredients include cocoa powder or boiled peanuts, then cut into thin slices and garnished on steamed rice. This Thai food is prepared with half-spiced corned eggs, small pieces of pickled mustard greens, and occasionally blanched Chinese broccoli with fresh bird’s eye chili peppers and garlic cloves on the side, and sometimes clear broth soup.
Khao kha mu is a dish that can be produced in a wide range of places, including food stalls, department store food courts, and high-end restaurants.
Phanaeng Curry
The phanaeng curry is a rich, salty, and sweet red Thai curry with a tangy makrut lime flavor.
Dried chili peppers, galangal, lemongrass, makrut lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt, and peanuts are used to make the curry paste. Meat chopped into thin slices, makrut lime leaves, coconut milk, phanaeng curry paste, palm sugar, and fish sauce are commonly used in the dish. It usually contains thick coconut milk with very little additional liquid.
Kai Yang Or Thai Grilled Chicken
Kai yang is a grilled marinated chicken dish that is generally served with Som tam, or papaya salad. The dish originated from the Lao people of Laos and Isan, Northeastern Thailand. It is now incredibly popular and widely consumed across the Thailand. The chicken is also paired with sticky white rice, dipping sauces, sweet sauce in the Central region, and sour sauce in the Northeast region.
A whole chicken is commonly halved and flattened. It is marinated and then grilled for a long time over a low heat on a charcoal flame, but not to be completely burned or dry. Fish sauce, garlic, turmeric, coriander root (cilantro), and white pepper are usually included in the marinade. There are many varieties of this dish, and hoisin sauce, black soy sauce, shallots, coriander leaves and seeds, chilis, lemongrass, ginger, vinegar, palm sugar, and MSG are all popular ingredients.
Conclusion
With that said, Thai meat recipes come in a wide range of flavors and textures. These scrumptious Thai dishes are extremely yummy and will definitely satisfy your hunger. Thank you for taking the time to read this.
