Siam Cabin Cuisine

Thai Food & More

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Health Benefits of Thai Food

Many people are drawn to Thai food because the health benefits that it offers. Despite some of the popular menu items that you will see in Americanized thai food restaurants, traditional thai food offers an assortment of benefits that are great for your health.

It all starts with the ingredients…

Thai restaurants use ingredients such as hearty vegetables and roots that are nutrient dense, as well as spices that offer positive health benefits.

Garlic – Garlic is a common ingredient in most thai dishes. It adds wonderful aroma, taste, and you guessed it, health benefits. Garlic known to assist digestive processes, help to regulate blood pressure and lower cholesterol. It also has anti fungal properties and is known to help with blood sugar levels. Despite some peoples distaste for garlic, it is suggested by many dietitians to include garlic in your diet and consume regularly.

Besides being great for your bodies regulatory system, garlic goes excellent with spices and is a key component to the distinct taste of your favorite thai dishes. 

Turmeric – Turmeric is a sacred herb and has been used as commonly in medicine as it has in food in the Eastern world. It’s medicinal properties include, but are not limited to ant

  • inflammatory properties – Turmeric helps keep your body resilient, and helps to fight off bacteria that causes inflammation and more serious health risks such as heart disease, cancer, Alzheimer’s and more. For these reasons many people take turmeric regularly in a capsule form.
  • Antioxidants – Though many substances claim to have antioxidant properties, there are few that have the antioxidant effect of turmeric. Antioxidants are essentially free electrons that help bind to free radicals (molecules with unpaired electrons) in our body to neutralize their destructive effect. Without antioxidants free radicals would roam free in our bodies and cause havoc internally, potentially leading to cancer and other serious disease.
  • Brain function – Turmeric is also linked to improve brain function and brain protection, and strongly linked to preventing Alzheimer’s disease.

Beyond being known for being the ingredient that makes curry yellow, it also linked to helping to prevent the most common modern diseases.

Chillies – Let’s not forget the ingredient that really separates thai food from other style foods. chillies give thai food their flair, and also offer a unique mix of health benefits. Beside making your nose run and clearing up your sinuses, they also help boost your immune system with their high concentration of vitamin C. Additionally chillies offer energy, reduce cholesterol, and act as a natural pain reliever.

We are just getting started…stay tuned for more.

 

 

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The difference in Curries

curry-spice

Thai Curry, one of our favorites and the favorites of many, is a warm dish of flavorful richness. There are many types of curries. Curry itself is a spice mixture and can be slightly different depending on the where the cuisine comes from and the variations of that country. We obviously serve Thai curry, however many people think of curry as Indian.

Let us give you some insight into the history of Curry, and our Curry. Curry is a mix of spices and these spices are used in many dishes in India and South Asia. Many of these spices all though originating in India, are not considered curry in the country itself. Many dishes were brought over to England, where the British began calling the many spiced dishes curry.

Curry can be variety of spices including but not limited to:

ground coriander seeds.

ground cumin seeds.

ground turmeric

ground ginger

dry mustard.

ground fenugreek seeds.

ground black pepper.

ground cinnamon.

clove

nutmeg

peppers

Thai Curry tends to be more soupy. It usually consists of coconut milk or water, and curry paste (mix of some of the above spices), vegetables, and meat. There is Red Curry, Green Curry, Yellow Curry, Masamam, and Panang. Each curry tends to be different depending on the region and the mix of spices used. We serve a variety of curries on our menu, offering a taste of many variations from our country.

Indian Curries tend to be thicker. Some Indian curries contain coconut milk, while many do not. The addition of coconut milk is more prevalent in Thai Curries, and some southern Indian Curries. More times than not Indian curry consists of water , vegetable broth, tomato paste, or yogurt.

Thai and Indian Curries can be kept mild in spice, or made nice and hot to accommodate many taste buds. We love the spice and always tell our customers to add spice, as long as they can handle the heat.

Our Curry is made with freshly ground spices and love. You may choose your type and the meat and/or vegetables that are in your curry.

If you’ve never tried curry, we say try it! Try ours, try Indian curry, try Japanese curry, try them all. It really is just a difference in the spices and liquid base used. Tumeric, a very healthy spice, is used in most curries, and always in ours!