Poultry is a staple ingredient in Thai cuisine. It is used in a wide variety of dishes, from soups and curries to salads and stir-fries. Because National Poultry Day is coming up on March 19th, we are taking the opportunity to explore the use of poultry in Thai cuisine, both in dishes you’ll find at Thai restaurants in Nashua and other traditional dishes. The types of poultry you’ll find in Thai cooking are chicken and duck. On special occasions, dishes made with quail or pheasant are sometimes served, but they are uncommon at restaurants whose customer base is primarily non-Thai.
Chicken is the most popular type of poultry in Thailand, and it’s the main ingredient in many dishes. It’s a protein option for most of our curries, and its mild flavor makes it the perfect base for various spice blends. Here are a few Thai dishes that traditionally use chicken:
Duck is another popular type of poultry in Thai cuisine, and it is often used in dishes that are served on special occasions. It is fattier than chicken or turkey, so it pairs best with stronger flavors. Common duck dishes include:
Poultry dishes also play an important role in Thai culture and are a central part of festivals and religious celebrations. It is also a popular ingredient in street food and dishes served at temples. It touches all aspects of Thai culture, from casual dining to religious celebrations.