'thai' is a correct and usable word in written English.
You can use it to refer to the cuisine of Thailand, or to the Thai language. For example: "I had some delicious thai curry for lunch today!".
Garlic and chinese chives (which you may remember from our old friend pad thai) are popular – used by Brissenden, Stein and Luu – as is mint (Brissenden, Luu, Stein and Gourmet).
Stein also goes for thai basil, while Luu suggests also adding cockscomb mint, perilla leaves and coriander, describing cockscomb mint as resembling "minty lemon balm" and perilla leaves as having "peppery, cinnamon and fennel flavours".
If you can't get them but have a big supermarket nearby then thai basil is a nice substitute, and works well with the slight soapiness of coriander and the freshness of mint.
The only bulky element of this delicate dish – although rice vermicelli aren't exactly pappardelle, they are surprisingly difficult to get absolutely right (again, see pad thai).
Selections include butter chicken, Indonesian beef rendang, lamb curry and Thai red curry with tofu.
Gourmet, which I'm beginning to suspect of wilful non-conformity, instead uses rice sticks of the flat, wide kind normally seen in dishes such as pad thai, soaked for 10 minutes and then tossed with lime juice before use.
There's a generous range of offerings for the health conscious: delicious freshly squeezed juices – the 'Get Up and Go' with apple, orange, pineapple and ginger is great road trip fuel – Merlo organic coffee, vibrant salads – don't miss the Thai beef salad with crunchy noodes - and some well-thought out vegetarian options, with the roasted butternut pumpkin salad a good pick.
Along with Ben Shewry at Attica and Dan Hunter at Brae, Jock Zonfrillo of Orana in Adelaide is a leader of a new breed of chefs who have steered away from the country's Med and Thai obsessions to champion indigenous ingredients and flavours.
Unable to restrain the spiky haired libertine, the hotel was forced to call in the Thai army who resorted to shooting the unhinged Billy with tranquilliser darts after he refused to leave his suite.
The technique of frying the curry paste in coconut oil, made from coconut milk, is an authentic Thai method.
The South Yorkshire club confirmed the Thai company has bought 100% of the club's shares from the previous owner Milan Mandaric's company, UKFI Limited, for an as yet undisclosed sum, reported to be around £30m.
