Goat and mutton are rarely eaten except by Muslim Thais. Thai food was traditionally eaten with the right hand while seated on mats or carpets on the floor, customs still found in the more traditional households.
About our cuisine
In his book The Principles of Thai Cookery, celebrity chef, writer and authority on Thai cuisine McDang wrote: "What is Thai food? Every country in the world has its own food profile. The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, several types of noodles, taochiao (fermented bean paste), soy sauces, and tofu. The cuisines of India and Persia, brought first by traders, and later settlers from these regions, with their use of dried spices, gave rise to Thai adaptations and dishes such as kaeng kari (yellow curry) and kaeng matsaman (massaman curry). They are tom yam goong (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and moo nam tok (36th). Many dishes that are now popular in Thailand were originally Chinese dishes. Traditionally, a meal would have at least five elements: a dip or relish for raw or cooked vegetables (khrueang chim) is the most crucial component of any Thai meal. Khrueang chim, considered a building block of Thai food by Chef McDang, may come in the form of a spicy chili sauce or relish called nam phrik (made of raw or cooked chilies and other ingredients, which are then mashed together), or a type of dip enriched with coconut milk called lon.