Meats used in Thai cuisine are usually pork and chicken, and also duck, beef, and water buffalo. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. Eateries and shops that are specialized in pre-made food, are the usual place to go to for having a meal this way. Goat and mutton are rarely eaten except by Muslim Thais. They often feature as a garnish, especially with one-dish meals.
Once the rice is steamed or cooked, it is called khao suai (lit. "rice curry"). Palm sugar, made from the sap of certain Borassus palms, is used to sweeten dishes while lime and tamarind contribute sour notes. Thai Red Cargo rice, an unpolished long grain rice with an outer deep reddish-brown color and a white center, has a nutty taste and slightly chewy compared to the soft and gummy texture of jasmine rice. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. Game, such as wild boar, deer and wild birds, are now less common due to loss of habitat, the introduction of modern methods of intensive animal farming in the 1960s, and the rise of agribusinesses, such as Thai Charoen Pokphand Foods, in the 1980s. Traditionally, fish, crustaceans, and shellfish play an important role in the diet of Thai people. Anna Leonowens (of The King and I fame) observed in her book The English Governess at the Siamese Court (1870).
Bami is made from egg and wheat flour and usually sold fresh. Very often, regular restaurants will also feature a selection of freshly made "rice curry" dishes on their menu for single customers. The traditional recipe for a rice dish could include as many as 30 varieties of rice. That number has been drastically reduced due to genetic modifications. Janer (2008) observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders. This style of serving food is called khao rat kaeng (lit. Non-glutinous rice is also used for making fried rice dishes, and for congee, of which there are three main varieties: khao tom (a thin rice soup, most often with minced pork or fish), khao tom kui (a thick, unflavored rice porridge that is served with side dishes), or chok (a thick rice porridge that is flavored with broth and minced meat). A Thai family meal would normally consist of rice with several dishes which should form a harmonious contrast of flavors and textures as well as preparation methods.
By this show of national identity, the community can resist social pressures that push for homogenization of many ethnically and culturally diverse communities into a single all-encompassing group identity such as Latino or Hispanic American. Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. Other varieties of rice eaten in Thailand include: sticky rice (khao niao), a unique variety of rice which contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. Simplicity isn't the dictum here, at all. "rice curry"). Wun sen, called cellophane noodles in English, are extremely thin noodles made from mung bean flour which are sold dried. "rice covered with curry"), or for short khao kaeng (lit. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in".