用英语介绍泰国菜的用料和做法
泰国菜
泰国菜以色香味闻名，第一大特色是酸与辣，泰国厨师喜欢用各式各样的配料如蒜头、辣椒、酸柑、鱼露、虾酱之类的调味品来调味，煮出一锅锅酸溜溜、火辣辣的泰式佳肴。招牌菜有冬阴功(酸辣海鲜汤)、椰汁嫩鸡汤、咖喱鱼饼、绿咖喱鸡肉、芒果香饭等。鱼、虾、蟹都是各餐馆的杀手锏，什么炭烧蟹、炭烧虾、猪颈肉、咖喱蟹等等。
Thai food
From Wikipedia, the free encyclopedia
Thai food is a type of food that was first made in Thailand. Thai food is often spicy. Some popular Thai foods are Tom-Yum-Goong (a spicy shrimp soup), pad thai (fried noodles), and Gaeng-Keaw-Waan-Gai (green curry with chicken).
Some popular foods in the north and the northeast of Thailand are Koni kon-kon buns, sticky rice with Som-Tum (papaya salad) and Koi (sour chopped meat salad). Thai desserts are often made from sticky rice or coconut milk, flour, eggs and coconuts, such as Kaao Tom Mat (sticky rice and bananas) and Bau-Loi Kai Waan or (rice balls with poached eggs in coconut milk).
Thai people like to eat Nam-Phrik with fried vegetables. Nam Phrik is a hot sauce. There are many different types of Nam-Phrik. Nam-Phrik Pla Pon is made from dried fish and Nam-Phrik Kapi is made from a shrimp paste and chili sauce.
Thai food has become very popular in foreign countries lately.
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