Food VoyagerNews

Thai Massaman curry is No 1 dish in The World’s 50 Best Foods

The Tourism Authority of Thailand (TAT) announced that Thai Massaman curry is the No. 1 dish in “The World’s 50 Best Foods list, by CNN Travel along with Tom Yum Kung in the eighth place and Som Tam papaya salad, which ranked at 46th.

Thai Massaman curry
Bird’s eye view at Bangkok (This photo was taken from Cat Tower), Bangkok

Yuthasak Supasorn, Tourism Authority of Thailand (TAT) Governor, said, “This listing is a testament to the already solid reputation of Thai cuisine that is increasingly perceived as a world-class culinary experience. Thailand is certainly a great destination for foodie tourism.

“Once the COVID-19 situation improves, we are more than ready to welcome tourists and foodies from around the world to embark on a culinary journey and explore Thainess through Thai dishes in unique destinations across Thailand.”

Thai Massaman curry
Massaman curry with chicken

Thai Massaman curry with chicken: Emphatically the king of curries, and perhaps the king of all foods. Spicy, coconutty, sweet and savoury. Even the packet sauce you buy from the supermarket can make the most delinquent of cooks look like a Michelin potential. Thankfully, someone invented rice, with which diners can mop up the last drizzles of the Thai Massaman curry sauce. “The Land of Smiles” isn’t just a marketing catch-line. It’s a result of being born in a land where the world’s most delicious food is sold on nearly every street corner.

Thai Massaman curry
Tom Yum Kung (Shrimp Spicy Soup)

Tom Yum Kung (Shrimp Spicy Soup): This Thai food masterpiece teems with shrimp, mushrooms, tomatoes, lemongrass, galangal and kaffir lime leaves. Usually loaded with coconut milk and cream, the hearty soup unifies a host of favourite Thai tastes: sour, salty, spicy and sweet. Best of all is the price: cheap.

Thai Massaman curry
Spicy Papaya Salad with Sticky Rice

Som Tam Papaya Salad: To prepare Thailand’s most famous salad, pound garlic and chillies with a mortar and pestle. Toss in tamarind juice, fish sauce, peanuts, dried shrimp, tomatoes, lime juice, sugar cane paste, string beans and a handful of grated green papaya. Grab a side of sticky rice. Variations include those made with crab (som tam pu) and fermented fish sauce (som tam pla ra), but none matches the flavour and simple beauty of the original.

For More: Food Voyager

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