在上海吃地道泰国菜

Flair's resident chef Tang Wan Thim, who ran a restaurant in Dubai for more than two years, summarizes the secret of Thai cuisine in one sentence: "Shuffle the seasonings and that makes perfect Thai flavors - sweet, salty, sour and spicy."
Flair一个居民厨师Tang Wan Thim，在杜拜开餐厅两年多了，他用一句话总结了泰国菜的奥秘：“把各种调味料混合在一起使泰国菜的口味近乎完美——酸甜咸辣。”

Thailand, like Italy, is a country of many regional cuisines. Some areas feature cloves, cinnamon and other spices we associate with India, there are areas where an abundance of chilies makes the food fiercely hot and still others that rely heavily on fresh green peppercorns. The country's geography ensures that spice is the essence of the cuisine.
和意大利一样，泰国有很多地方菜系。一些地方菜系以丁香，桂皮和其他联想到印度的香料，也有些地方菜系放许多辣椒使食物非常辣，另外一些地方特别青睐新鲜青椒。该国的地理位置确定了香料是其菜肴的主要特征。

"Chilies usually provide the heat. Palm sugar and coconut milk offer the sweetness, salt in the form of fish sauce, lime and tamarind make up the sour, and herbs are used to freshen dishes," says Thim, who sounds as if he's conducting an orchestra when cooking Thai food. http://www.hxen.net
“辣椒通常提供热量。棕榈糖和椰奶提供糖分，盐存在于鱼露中，酸橙和酸豆形成酸味，草本植物用来使菜肴看起来更加鲜艳。”Thim说，这听起来好像当他在烹饪泰国菜时是在指挥一支管弦乐队。

Curry is the chameleon on the table. It not only comes in assorted colors - yellow (with turmeric), red (with chilies) and green (even hotter with green chilies) - but can magically transform an ordinary dish into something aromatic and exotic.
咖喱粉在餐桌上是多变的。它不但以混合色的形态出现——黄（和姜黄根粉一起），红（和辣椒一起），绿（比青椒还辣），还可以魔法般地把一道普通的菜变得芳香奇异。

"Thai (curry) dishes are not like the usual curries," says the chef. "Although they may contain some curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than on dried spices.
“泰国（咖喱）菜不像一般的咖喱，”厨师说。“即使它们含有一些咖喱粉，但它们是以草本植物和芳香蔬菜的混合为基础，而不是以干香料为基础。”

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