Brief Description Of Thailand Food And Thailand Culture

Thailand food

It is beyond any doubt that food is a part of any gathering, thus, becoming the part of social occasions or itself the reason to celebrate. Normally, as per the western culture, a normal meal in any restaurant consists of starter, main course and then dessert. But in Thailand, the custom is bit different with regard to Thailand food, as there is no single dish for a single person. As a general, all present in a gathering share the same dish together. So, it’s better to have many guests together around the table than to enjoy with one or two as eating alone is considered a bad luck in the country.



One of the good things about Thai food is that they never dispose away the leftover food, as they consider it inauspicious and an enraging act to a female deity, ‘God of rice’. Generally there are four seasonings in Thailand food- sweet, sour, salty and spicy. The food is satisfied only if it contains all the four tastes. Thai dinner mostly include meat, fish, noodles, vegetables and soup followed by desserts including fresh fruits and colorful rice cakes. Besides meals, there are snackers consisting of chicken or beef satay, spring rolls, salads, raw vegetable with spicy dips and sweets.



Thailand culture

Thailand culture is highly influenced by Buddhism in addition to some influence of Hinduism and other Southeast Asian neighbor. Thai art is the main item included in Thai Culture. Buddha image is the main constituent in different period having distinctive styles. At present, there is a fusion of traditional art with modern techniques. India has also laid much influence on Thailand literature. It includes the most notable work, Ramakien, the version of Indian epic, Ramayana. The poetry of Sunthorn Phu is also quite famous in Thailand.



Spoken drama is not given any importance in Thailand, but instead there is Thai dance, divided into three categories- Lakhon, Likay and Khon. A form of shadow pay, Nang Drama, is popular among southern Thailand. Folk music and classical music both are have their significance in addition to pop music.



Apart from it, one of the common customs included in Thailand is Wai, a common gesture that is similar to Indian Namaste. The hospitable and generous people of Thailand pay a lot of respect and homage to their elders, as it is the core of their faith and spiritual belief. Seeking blessings from the elders is considered important mark of respect.

Cooking the best Thai Green Curry

The features of the best Thai Green Curry are prime chunks of tender chicken simmered in a homemade green curry sauce along with fresh, healthy vegetables. This recipe is made different by making the Green Curry paste yourself. The result is a gourmet-style aromatic Thai green curry and beautiful to serve. The key to a good green curry is in not only using the right ingredients, but knowing when to add them. Only use small pieces or cuts of chicken, this allows for faster cooking and the freshest possible taste. Preparation time is 25 minutes and cooking is about 20. SERVES 2-3 Ingredients:
1.1 to 1.5 lbs. boneless chicken thigh or breast, cut into chunks
2.8 kaffir lime leaves (can be purchased at most Asian food stores)
3.A handful of fresh basil
4.1 can coconut milk
5.1 red bell pepper, de-seeded and cut into chunks
6.1 cucumber, sliced lengthwise, then cut into chunks
7.2 Tbsp. Sunflower oil

GREEN CURRY PASTE:
1.4 small green Thai chillies
2.1/4 cup shallot, diced
3.4 cloves garlic, minced
4.1/2 stalk lemongrass, sliced thinly
5.1+1/2 tsp. ground coriander
6.1/2 cup fresh coriander leaves and stems, chopped
7.1 thumb-size piece galangal (Thai ginger), grated
8.1 tsp. ground white pepper (can be purchased at some supermarkets, OR at Asian food stores)
9.1 Tbsp. soy sauce
10.2 Tbsp. fish sauce, plus more to taste
11.1 tsp. shrimp paste (or one extra Tbsp of fish sauce if unavailable)
12.1 tsp. sugar

Preparation:
1.Prepare the chicken and chop the bell pepper and cucumber.
2.Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut the lime leaves into thin strips. Reserve.
3.Take the "Green Curry paste" ingredients and in a mortar and pestle, or food processor, make a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
4.Heat up a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the curry paste.
5.Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk). Stir well to mix in.
6.Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
7.Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
8.Add the red bell pepper and cucumber, plus the strips of lime leaf, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colourful.
9.Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
10.Serve this curry in bowls with rice served separately, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk.

Thai Cooking

Influenced by Chinese stir fries and Indian curries, Thai cuisine is a hodgepodge style of cooking that encourages experimentation, which will come in handy if you have trouble finding some of its more obscure ingredients.

Unfamiliarity with these foreign flavors, let alone figuring out how they relate to each other, is a common beginners' obstacle, but don't let that discourage you! We promise this will be quick and relatively painless, and the reward-exposure to a new world of flavors-is well worth the effort.

So the next time you're planning a meal, resist your hankering for a quick take-out fix; check out our beginners' guide to Thai cuisine below instead, and find out how a little culinary background info and an adventurous palate can make cooking something you actually look forward to, and healthy! We've also compiled a list of several traditional Thai ingredients along with everything you'll need to know to about them, from cooking techniques to health benefits to tips on where to get them. So get psyched for...

Thai Cooking 101

Unlike westerners who generally eat in several courses, a typical Thai meal has just one and is laid out all at once. Steamed rice is a constant at mealtimes, and is accompanied by a number of (typically wok-fried) dishes-approximately one per guest. Eating together is a communal activity, and all the dishes are shared around the table according to custom.

There is generally a balance between sour, salty, sweet and spicy flavors in a dish or across a meal, and it is believed to restore harmony between the body's Yin and Yang forces. The Yin represents cold, or soothing energy, e.g. coconut milk, and the Yang represents hot energy that increases the pulse rate, e.g. chili peppers.

This theory has been passed down from generation to generation, and while many swear by it, we encourage you to find out for yourself.

Jasmine Rice

The highly-prized and aromatic jasmine rice is almost exclusively native to Thailand, making it one of the less accessible fundamentals of Thai cuisine Don't panic just yet, jasmine rice lovers: more health food and specialty stores are stocking jasmine rice in their packaged grain section, and Asian groceries/marketplaces are even more likely to carry it. Another popular Thai rice is short-grain sticky rice which is easier to find at similar markets, and can be substituted by sushi rice if unavailable.

Tip: Store dry Jasmine rice in a cool area away from moisture and open air; cooked rice can be refrigerated for up to seven days, or stored in the freezer for six months.

Lemongrass

An essential ingredient in Thai dishes, Lemongrass is an aromatic (some say minty) herb with a lemony flavor. It grows in long fibrous stalks of which only the juicy white-yellow bulbs are used, and it is customary to bruise them with a knife before cutting and cooking to help bring out their aroma and flavor in a dish.

Lemongrass can be finely minced and added to curries and pastes, but it's most often used like cinnamon or bay leaves, which are typically removed before serving.

Lemongrass has been used since ancient times to relieve fevers, abdominal pain and cold symptoms. It is slowly becoming a more common sight in health food stores and can almost always be found at Asian groceries. If you're not lucky enough to have one in your area, a mix of lemon zest (rind) with a small amount of ginger is a common substitute for lemongrass, and lemon leaves are sometimes also used. If fresh lemongrass is unavailable, there are dried and powdered varieties. Two tablespoons of powdered spice is equal to about one fresh stalk, and use an extra 2-3 pieces if cooking with dried lemongrass (when seasoning, bear in mind that dried lemongrass is already salted).

If you want the freshest lemongrass possible, you can grow it yourself, but keep it indoors during the colder months if you live in a cooler climate. Seeds can be bought online or at specialty seed stores, or you can just germinate a bulb from another stalk in a jar of water until it roots, and then transfer it to its own pot.

Tip: Basil is another garden-friendly component of Thai cuisine that flourishes in many climates.

Coconut Milk

A ubiquitous staple in Thai food, Coconut milk is the rich base for many curries, sauces, drinks and sweet dishes and is often used to balance out hot or spicy elements. It can be found in most supermarkets or even made at home!

To prepare coconut milk, mix the grated meat of a ripe coconut with warm water and then squeeze out the juice, but unless you can find fresh coconuts, you're better off using the canned stuff.

A layer of fat at the top is normal (like with real milk), and this fat lowers bad cholesterol (LDL) while promoting good cholesterol. Coconut milk also boosts immunity and provides valuable fatty acids, putting it at the top of the list of healthy Thai ingredients.

Palm Sugar

Palm sugar is made from the sap of the palm tree and can be found at Asian or Indian specialty food stores. Since it stores well, ordering online is also entirely acceptable. Aside from sweets and desserts, palm sugar can also be used in savory dishes, like fish, to play against their saltiness. The sugar is a golden brown paste, and can be light-colored or dark and gooey. If you can't get your hands on any, you can substitute with brown sugar.

Fish Sauce

Perhaps the most widespread taste in Thai food is fish sauce, sometimes called the soy sauce of Southeast Asia.

The best fish sauces are usually thin and virtually clear with a salty taste derived from fermented fish (anchovies are the most common).

It has a very pungent aroma and is said to be an acquired taste, but it's practically used as a salt substitute in many parts of the world. Sugar is sometimes added to highlight its saltiness.

Fish sauce can virtually always be found at an Asian marketplace/grocery near you and is also becoming a regular in the aisles of many specialty-foods store.

Chilies

Generally speaking, the smaller the pepper the hotter it is, and the prik kee noo, the smallest and most popular of the Thai chilies, is no exception. Recent studies show that eating hot red peppers like these can help you fight fat all in itself! Chilies can be served in countless forms, from dried pieces (which are hotter than fresh ones) to minced in a sauce.

The pri kee noo is rated the second hottest pepper in the scoville scale, an index of hot peppers, and the seeds are the hottest part. Many cookbooks recommend preparing them with gloves to avoid skin irritation and not to touch your eyes before washing your hands.

If you can't find Thai peppers, try dried whole Mexican chilies and soften them with a soak in hot water.

Tip: Don't drink water to relieve chili heat-rice, beer or milk drinks do a better job.

Congratulations! You've passed the course and learned the basics of Thai cooking. Hopefully this guideline has made you feel more comfortable about experimenting with eastern cuisine and armed you with all the facts you need to prepare mouthwatering nutritious meals. For healthiest results, use small amounts of oil and opt for steaming instead of frying whenever possible. Now go have some fun, and don't be afraid to experiment with different ingredients and combinations. Variety really is the spice of life, and it's also one of the best ways to get your family excited about eating healthy

Thai Dining Etiquette – the Moo Kata

Thai food is becoming increasingly popular, with a growing number of Thai restaurants opening throughout the UK. The consumption of foreign foods is now a common occurrence in our daily lives, possibly encouraged by the increase in people choosing to take holidays in more exotic locations.

Either way, food manufacturers at home are noticing that there is a growing demand for flavours that are more exotic. They are supplying that demand with an ever-increasing amount of foreign dishes for us to choose from.

Despite the increase in choice, the most obvious way to truly appreciate foreign food is still to experience it first-hand in the country that it originates from. There is no substitute for freshness of ingredients, and Thai food in particular is famous the world over for using only the freshest of ingredients. Often, when people return from a trip to Thailand, it is the food they miss most. They find that what faces them on the dining table at home to be bland by comparison.

It is no secret that Thai people love to eat, and dining in large groups is something that they have down to a fine art. Whereas Westerners tend to order individual dishes they share only when offering the occasional 'tasters' to friends, Thais prefer to go about it in a far more communal manner.

Thai diners pass dishes around, with all the food available being shared. It's a social event, with everyone making sure they have a dip of all that is on offer. It would be an alien concept for a Thai person to go to a restaurant and order only the one dish for themselves.

An interesting mode of Thai communal eating, uniquely perfected over the centuries, is called Moo Kata - which literally means 'pork skillet'. It consists of a dome shaped metal pan with a trough running around the edge, not dissimilar to a large, metal bowler hat.

This strange contraption sits on top of hot coals and is placed in the centre of the table. It is then loaded up with a variety of meats while the trough around the edge is filled with hot water. Juice from the meat runs down the side of the dome and mixes with the hot water, quickly turning it to a broth. Green leafy vegetables such as water spinach are added to the mix. In time, this turns into a tasty soup, which is in then ladled into individual bowls.

You really can't compare the experience to anything else; at times it feels like a team sport, where cooperation and skill is required to ensure that every one gets their fair share and that what's cooking on the Moo Kata is cooked to perfection before being served.

If you happen to be with a large group, however, make sure your chopstick skills are up to scratch, as everyone will be working feverishly to cover every square inch of the hot surface.

To travel and to not experience the food is a trip wasted, and Thailand has such a vast array to be discovered that you could possibly eat a different dish every day for the duration of your stay, no matter how long that stay may be!
With the increase in cheap flights there has never been a better time to explore Thai food at its source.

Guide to Thai Cuisine

Tourist restaurants will often serve up a spineless, tasteless version of what should be a full flavour feast, and without anyone to tell you the food is less than genuine; a visitor’s introduction to Thai food is often tainted by these ‘farang-ised’ Thai dishes. Once you have had enough of yet another overly sweet, messy slop of phad thai, it is time to explore the never-ending possibilities of Thai cuisine.

When asked what they like most about Thailand, visitors often answer ‘the food’. The creation of Siam servings is a masterful mix of salty, sweet, sour, spicy and bitter. The spice factor, often too much for most westerners, is used for medicinal purposes, combined with the use of market fresh vegetables and the choicest local herbs for bursting flavours and prevention of common ailments. The food is low in fat and high in fibre and most dishes, considering they taste so good, are surprisingly nutritious.

But it is not only the unique and pleasantly pungent tastes that visitors love, the cost of eating in Thailand is as satisfying as the pleasure experienced by the palate. One of Thailand’s major industries is agriculture. Grains, meats, vegetables and most importantly rice are all locally produced at minimal cost. The country also has rich waters filled with fresh and sea water creatures, which are shipped across the land, making seafood and fish dishes some of the most popular choices. Add to this the natural innovation and long standing techniques used by Thais in food preparation and there are few who visit who cannot be satisfied.

Passing through different regions of Thailand, you may notice that the dialect and sound of the language changes abruptly. When you think you have learned how to say sawdee kha in exactly the right tone, you move to another place and find that they have a completely different method of utterance. The same goes for the food. There are four main regions offering cuisine adventurers a unique experience.

Food in the northeast is influenced by neighbouring Laos. Dishes are highly seasoned and among the most popular specialities are larb, a spicy, seasoned salad made with pork or chicken; somtam, spicy papaya salad, and gai yang, barbequed chicken. All are served with glutinous rice, a northern favourite widely known as sticky rice, or khao neow.

Burmese influences have bearings on the dishes of the central northern regions. Northern cooks generally are less heavy handed with the chilli and the use of ginger, tamarind and turmeric is common. Khao soi, a curry with egg noodles and pickled cabbage, is only found in the north and should be number one on any visitor’s list of dishes to try. Tourists to the north should not miss the opportunity to dine at a traditional Khantoke dinner, combining the best of northern specialities and traditional performances in a reconstructed wooden palace.

Throughout the central plains of Thailand, the food combines mixes from all regions, and many Chinese-Thai fusions are common characteristics. The south is the place to get down to spicy treats. Chilli-filled soups and curries are common dishes and fresh seafood is abundant. Influences are also found in dishes taken from Indonesia, such as chicken kebabs with peanut sauce (gai sate), an international favourite, and rich curries such as kaeng masaman from Malaysia.

Eating in Thailand is very much a family affair. It is often thought of as odd to see someone eating alone and most Thais will wait to the point of starvation until they find a dining partner. A typical meal will include a soup, fried fish, spicy salad known as yam, a curry dish and a dip with vegetables. Each member of the party will be served a bowl of rice and can take a bite from the main dishes in the centre of the table. Meals are eaten with a spoon and fork, while chopsticks are generally only used for noodle soups or Chinese food.

Thai ‘fast food’ is known as such, not because of its enticing greasiness or fat content as with the western equivalent, but instead as a range of dishes that can be cooked up in a matter of minutes. These dishes such as phad thai, or fried noodles, khao phad, or fried rice, or phad khrapao, or fried basil with pork or chicken, are commonly ordered as a quick lunch, breakfast or evening meal, and often served with a fried egg plonked on top.

There are few countries that can offer such a range of fruits like Thailand. Its tropical climate and heavy rains in monsoon season mean that fruit is everywhere. The diversity of delicious fruity sweetness to be found is so vast and the cost so little, some health conscientious rebels decide to diet solely on fruit as an internal body cleansing exercise. From the vibrant pinks of the dragon fruit to the prickly looking shells of the rambutan, photo opportunities are an added bonus to the already particular delight of fruit shopping in Thailand.

Thai desserts, in general, use five base ingredients: coconut cream, coconut flesh, rice flour, palm sugar and eggs. Among the favourites are thong yip, a sweet egg yolk cup; foi thong, shredded, sweetened egg yolk, and tako, a jelly served with creamy coconut.

Those interested in more than just sampling the food fare on offer while travelling in Thailand will be pleased to know that in any mildly touristy area you are sure to find a local cooking school. Courses include trips to local markets, ingredient preparation, cooking and best of all, an eating party after all the hard work.

Top 10 Thai dishes among tourists

Tom yam goong: a spicy shrimp soup made with coconut milk, lemongrass, lime leaves, galangal and shallots.

Kaeng khio wan gai: green chicken curry made from green curry paste and coconut milk.

Phad thai: noodles fried with tofu, spring onions, bean sprouts and ground peanuts.

Phad khrapao: chicken, pork or prawns stir-fried with basil.

Kaeng phet pet yang: roast duck curry.

Tom kha gai: chicken in coconut soup with galangal and lemongrass.

Khao phad: boiled rice fried with meat, egg, onion, cilantro, garlic and tomatoes.

Moo/gai sate: pork/chicken kebabs served with peanut sauce.

Gai phad met mamuang: stir-fried chicken with cashew nuts.

Food and Wine in Koh Chang

Upon arrival, have your first meal on the island at the Koh Chang Grand Orchid Restaurant in Klong Son village. It is under the resort of the same name and offers Thai, international, and seafood cuisine.

Ton Sai Restaurant is set on top of a banyan tree, thus the name. It is located at White Sand Beachand serves fusion food.

Relax after dinner by sitting back at the nearby Sabay Bar. The bar is lively with the music from a Filipino band and fire-twirling shows by skillful performers.

Blues Cha Cha bar set along the main road at Kae Bae just across The Chill is a place to
wine and unwind. Live bands plays nightly and firehouses play to the tune that fire up the atmosphere of a lively evening.

If you are looking for a 5-star environment Breezes bar at the Amari Resort would be your best pick.

Featuring a trendy decor the cozy bar plays live music 6 days a week and offers a wide selection of cocktails, beers and wines as you would expect from a 5-star hotel.

If you are a bit tired there is the sofa bed for you to stretch out. Patrons can also choose to relax at the outdoor quiet lounge facing the sea.

The White Sand Beach Restaurant is located right on the beach where guests can bask in the gentle sunshine or relax under the starry sky while dining.

The restaurant serves Thai and European menus, as well as dishes individually prepared by the chef.

Alina Restaurant, Ban Thai Restaurant and Banpu Koh Chang Restaurant are in-house restaurants for resorts of the same names on White Sand Beach.

It is an added advantage for the guests of the said resorts since these restaurants which serve seafood, Thai and international favorites are only a step away from their accommodations.

If dining under the starry sky is your current leisure pursuit, then Cookies Restaurant is the place to visit. For those seeking a Swedish dining experience, Heli's Kitchen is definitely the right choice.

Pizza lovers should be delighted to know that there are at least three pizza places on the island. If you prefer a fine dining ambience with candle-lit tables, try Invito Italian Restaurant. Pizza Ban Nuna is, meanwhile, down to earth.

Sassi, at the Amari Emerald Cove Resort, is famous for its traditional Italian cuisine. Its bright and vibrant atmosphere is cosy yet lively. The restaurant's air conditioned indoor ambience complements the fine tastes of Italy.Outdoor servings are available if you prefer the natural air supply.

Just one level below is the Just Thai restaurant stylishly designed with contemporary Thai
decor. Expect the more innovative Thai delicacies and fresh seafood. The restaurant turns a bit Japanese with an additional 5-course dinner menu every Mondays and Thursdays. Outdoor seatings are available here too.

The Cove Terrace boasts of an all-day a la carte menu in a bright, airy setting. Check out the special theme buffet available on some evenings. Exclusive romantic sunset dining right on the beach can be arranged.

Buffalo Bill Steak House on White Sand Beach serves one of the best steaks on the island . The wild west steak house has a very relaxed ambience and a friendly staff Here, the portions are American size but not the prices.

The Milky Bar on White Sand Beach is an ideal place for those who want to spend the night singing to the tune of music.

The Terrace Restaurant in the premise of the Chang Buri Resort and Spa on White Sand Beach is on a hillside terrace where diners can enjoy food in a natural environment. The restaurant prepares both Thai and European cuisines.

The resort's Beach Bar Restaurant is perfect if you prefer to dine by the beach, where the menu is similar to that of the Terrace Restaurant.

For fine dining experience amongst the vegetation of a rainforest overlooking the sea go to Saffron On The Sea. This boutique restaurant offers Thai & Western delicacies in the open space with a good view of the mountain and the sunset.

For a change in scenery, schedule a breakfast or lunch date at The Cinnamon Restaurant, at the Aana Resort on Klong Prao Beach. The restaurant is located along the river, and now provides free Wi-Fi connection for its patrons.

If a light meal is all you need at the moment, then visit The Hill Bar at the same resort. Before heading down to dinner, drop by at the same bar for a sunset aperitif.

For a more relaxed dining experience, get down to Aana's The Beach Bar for street food, drinks and cocktails.

Imagine dining in a tropical garden setting with the sound of the lapping waves of the nearby sea. Remark Cottage Restaurant at the Klong Prao Beach makes that experience possible, plus letting you enjoy a wide variety of seafood.

A health-conscious vacation is now possible at the Boutique Restaurant where they serve health and vegetarian foods.

Just inside the Chai Chet Resort is the Chai Chet Seafood which serves the best in seafood cuisine to its in-resort patrons. However, they will also be happy to welcome anyone who'll come visit them.

Enjoy a homey, cozy atmosphere while dining at the K.B. Restaurant that serves local favorites, fresh seafood, and international food.

Let Siam Beach Restaurant's chef prepare for you only the best Thai food a la carte and discover what it is like to experience the so-called dinner in paradise.

The Bay Restaurant at the Dusit Princess Koh Chang has a delightful selections of seafood and international cuisine. Modern decor in bright colours with a view of the Bai Lan Bay will further enhance your appetite.

The fishermen's village in Bang Bao is the place to go to for the best seafood. Here you can expect the freshest catch of

the day, at famous restaurants. One of the most reputable seafood restaurant here is the Ruan Thai Restaurant. Set above the sea the restaurant is famed for its fresh seafood prepared the local way at reasonable prices.

For a romantic culinary adventure try the Tantra Restaurant at the Nirvana Resort in Bang Bao where contemporary European and Thai cuisine are prepared by their renowned chef. An innovative promotion called the Nirvana Twilight Nights include a breathtaking view of the sunset amid soothing beats and refreshing cocktails, an illuminated jungle walk and a 3-course dinner at the restaurant set on stilts overlooking the fishing village and the calm sea. Fine wines and an extensive drinks menu add to the delight.

On the eastern coast, a vegetarian outlet--Spa Koh Chang Restaurant--is fast becoming popular among travelers. Its "Food for Health" slogan makes it a distinct choice for health-conscious diners.

Salakphet Seafood Restaurant is built above the waters, giving the place a relaxing ambience and a feel of being part of the fishing community.

Watering holes, or beer bars, can be easily found on every beach on the island.

Other than Koh Chang, most resorts on other islands include meals in their packages. Nevertheless, some restaurants such as the Makathanee Restaurant on Koh Maak also serve a la carte menus. The place which is under the resort of the same name serves seafood, local and international favorites.

Get a feeling of the island by dining at the Shantaa Restaurant on Shantaa Koh Kood. It is where local favorites are enhanced with the cooking secrets of local chefs.

But just before heading down to the restaurant, take a detour to the resort's Shantaa Beach Bar for your favorite drinks and snacks.

You can find more information in Koh Chang at http://www.koh-chang.com

Luxury Thai Holiday Villas: the Way to Stay!

Luxury Thai Holiday Villas: the way to stay!

Thailand has, over the past few years, seen a large increase in the number of private villas available for holiday rent. Here we investigate the villa market, and make our recommendations as to how to find and book a villa, and where to stay on your next holiday.

These alternatives to hotel or resort accommodation often offer exceptional quality and high standards, but a number of very second rate properties are also broadly advertised on the internet and in some cases offer no more than a room in a tired condominium in a poor location: it is important for the holidaymaker to know how to find an appropriate villa, and to understand the pricing structures generally in place, in order to be sure of securing an enjoyable, clean and properly serviced villa at the right price.

It is perfectly possible to rent your own villa in Thailand for your holiday and to enjoy not only superior accommodation, but also a plethora of services, at rates that in fact make such a holiday the sensible alternative to booking a room - or indeed for those with friends and family, a number of rooms – in a resort.

Why Thailand?

Thailand is a perfect destination for those who wish to rent their own house or villa, for a number of reasons:

- the Thais are widely recognized as a welcoming, smiling people

- The kingdom’s cuisine is world-renowned; whilst most visitors will know the famous dishes such as Tom Yam Kung, the variety of cuisines and regional specialties is great, and even a serious glutton would have trouble trying to experience the exhaustive array of Thai food dishes in just one stay.

- Thailand is a shopper’s paradise, offering unique silks, handcrafted furniture and a plethora of exotic items at a fraction of the cost of such goods in the West. Clothes, leather goods and decorative items are often at the top of the visitors’ shopping list.

- Thailand offers exceptional value for money: even five star hotels cost a fraction of what they do not only in the West but even in other Asian capitals such as Hong Kong or Singapore.

- Thailand welcomes millions of visitors to its shores annually, and personal safety is generally excellent. Any reported crimes tend to be minor, involving jewellery scams and the like, but the more experienced traveler is hardly likely to fall for these. Most visitors will feel infinitely safer in Thailand than they ever would in equivalent capitals such as London, Paris, New York etc.

Which Thai region should I visit?

The visitor to Thailand today is spoiled for choice, with villas available throughout the kingdom.

For shorter stays, we would recommend a single destination stay, so that you can avoid the hassles of travelling and fully explore your chosen location. For longer stays, why not combine a stay in two very different locations, allowing you a greater exposure to the country and its diversity, whilst taking advantage of its inexpensive domestic travel networks? (see below)

Thailand is generally divided into four main regions.

Bangkok and the central Plains

Bangkok is a sprawling metropolis which, despite its famous gridlocked traffic and teeming streets, offers a great variety of things to do and to discover, to those with patience and a will to explore. The restaurants in Bangkok are second to none, whether you seek Thai or foreign cuisines, and its weekend and other markets deserve to be explored, as do many of its lesser know temples. A cruise on the Chaophraya river – perhaps by privately chartered long-tail boat - is an excellent way of seeing much of the city without being reduced to tears by the traffic.

The North

The North of the country is home to cities such as Chiang Mai, Chiang Rai and Mae Hong Son. With tropical jungles and hills, the North attracts those looking to go trekking or seek out places of natural beauty. Do try to avoid the larger cities, as tourism is so developed here that you run the risk of simply being “processed” through a number of popular elephant camps and well-trodden hill tribe treks.

The Northeast

The Northeast is the largest region of the kingdom, yet has been largely untouched by tourism. The Northeast (or isan) is the rice-bowl of the country, and is predominantly agricultural, producing rice, sugarcane, tapioca, eucalyptus and, increasingly, rubber. Major centres include Khon Kaen and Udon Thani, and the mighty Mekong river twists along this region’s borders. The people here are perhaps the most open and fun-loving in the country, perhaps because their lives are based on village traditions where overt consumerism has been much slower to advance than in the other booming parts of the nation. Travel to the Northeast is recommended for those looking for a unique experience, to get away from the tourist crowds, and to immerse themselves in something new.

The South

The south of Thailand is renowned for its famous beaches and seaside resorts, such as Phuket, Krabi and Koh Samui. Some of the country’s most expensive holiday villas are found here. Travellers should be aware of the security issues in the south of the country and avoid journeys to the southernmost provinces: your local government’s website will post updated advisories with travel recommendations and warnings.

The vacation villa market

Holiday villas in Thailand tend to fall into one of two categories. They are either privately owned, self-contained homes, or villa units forming part of a resort complex. These are quite different propositions!

Resort Villas

The resort-centred villa essentially comprises a resort’s superior room inventory, and will be priced accordingly. In many cases, these villas will have been professionally designed by the hotel designer itself, and then sold to a third party buyer, who in turn joins the letting pool operated by the developer to provide a return on investment on the villa buyer’s acquisition.

The advantage here is that the villa occupants will generally be able to avail themselves of the additional facilities or services provided by the resort, albeit at ‘resort” prices. The disadvantage is that, for those seeking a more genuine experience, they will find themselves simply a guests within a resort complex, and considered as additional – if well-paying – “keys”.

Private stand-alone villas

Private villas are generally second homes owned by individuals, located on an individually-held land plot.

These may be rented “as is”, with the guests picking up the keys at the start of the trip and returning them at the end, either with or without a cleaning or security deposit. Alternatively, the villa may have its own staff, generally living off property but available throughout your stay to take care of cleaning, laundry, cooking or local visits etc.

Whether you choose a resort villa or privately held property, you should expect to pay a partial deposit at the time of booking, either by credit card guarantee or by a wire transfer.

Tried and Tested

We tried a number of villa vacations in Thailand, and below highlight one resort villa and one private villa – each offering an exceptional holiday but altogether different experiences.

Green Gecko, Northeast Thailand

Green Gecko is a privately owned villa located on a large country estate, surrounded by woodlands, plantations and rice paddies in the heart of Thailand’s rural northeast, near a town called Udon Thani. Free airport transfers were arranged from the airport, which is accessible via a 50 minute flight from Bangkok on Thai Airways, or budget airlines Nok Air or Air Asia.

In contrast to more mainstream locations, our stay here allowed us to discover and experience the real Thailand, off the beaten tourist track.

The villa’s architecture was traditionally Thai: an impressive wooden staircase led up to the raised and enclosed wooden deck, where our delightful private swimming pool was located, with bucolic views of the surrounding countryside and the evening sunsets. The steeply pitched roofs made of terracotta tiles gave the house an almost temple like appearance. A raised “sala” here offered protection from the strong midday sun and became our favourite spot, with its views over the pool.

Accessible from the deck in two separate buildings were the two bedrooms (each air-conditioned), as well as the living and dining room and kitchens. The master bedroom had a sturdy teak four-poster, king sized bed, with a cotton duvet and feather pillows, a large adjoining bathroom and WC and an outside garden shower. The second bedroom had a queen sized four poster, again with a spacious adjoining bathroom / WC.

The main air-conditioned building housed a dining room with a dining table and seating for six, a living room with comfortable sofas and views onto the pool deck, and a sunken area decorated with futons for lounging in front of the large screen LCD television (complete with a separate high-end home theatre system and international satellite channels). Leading off from this area (behind sliding wooden panels) was an additional WC, and a fully equipped Western kitchen (with built in microwave, oven etc), that in turn led out to a stainless steel Thai kitchen.

We must confess that this all looked very user-friendly, but that we never used the kitchens - with the exception of helping ourselves to a few iced beers from the refrigerator! As the owner is a former chef, he prepares all his guests’ meals throughout their stay, varying the spiciness or composition of these to his guests’ tastes. We were delighted to be shown around the gardens to collect a number of herbs and spices, which we were then shown how to spirit into deliciously fresh and tangy Northeastern dishes. We tried the classics too: Thai food certainly is mouth-watering, and staying at a villa like this where all meals are prepared for you, by a chef who is willing to share his secrets, was a boon!

We spent a good deal of time just lazing by the pool in complete privacy, but also enjoyed a number of excursions with our hosts to experience some of the sights and sounds of the Northeast. These included a spectacular trip in a small wooden boat, across a lake that was fundamentally a vast expanse of pink lotus flowers, interrupted only by the occasional fisherman or wallowing water buffalo (marriage propositioners, take note!) We also visited a local museum that seemed to denominate Thailand as the home of the bronze age, and a number of rowdy, colourful local festivals and wet markets, as well as silk and cobra farms. But our lasting impression was one of rural simplicity and ever-friendly locals, keen to ensure we enjoyed our stay and sample an unending variety of indigenous foods and drinks!

Green Gecko may be booked for stays of 2 nights or more via their website, where availability and rates may be checked online (from around US$280 including all transfers, service and meals.)

Green Gecko

134 Moo 13

Baan Um Jaan

Tabol Um Jaan

A. Prajak Sinlapakhom

Udon Thani

41110 Thailand



Green Gecko

Green Gecko’s sister property, Gecko Villa offers a cheaper three bedroomed alternative to those on a tighter budget (from around US$160.)

The Villas at Napasai, Southern Thailand

The villas at Napasai are located within the seafront resort complex on the luxury North coast of the island of Koh Samui, in Thailand’s southern province of Surat Thani. Koh Samui is accessible via Bangkok Airways from Bangkok, with flights taking approximately one hour (depending or aircraft chosen).

The resort is part of Orient-Express Hotels, Trains and Cruises: as such, both the villa and the resort were professionally managed, and we were able to choose between cooking up our own Thai meals after a visit to the local markets, or to simply walk to the resort’s excellent Thai restaurant in the evening.

The villas themselves were located at one end of the property, sandwiched between a steep hillside behind our house and the sea in front. Each of the villas is tiered down the hillside to the seafront. We stayed in a two bedroom villa, but three bedroom properties were also available. Beyond the two well-appointed bedrooms, our property had a spacious living and dining room with its own kitchen, a maid’s room, and, at the ground level, a private swimming pool and “chill-out” area. The main living room was well furnished and had a DVD player, satellite TV, and charming sea view balcony, where we spent most evenings.

The island of Koh Samui is a major international tourism hub and as such plenty of activities are available for the guest, from exploring waterfalls, to elephant rides, paintball, sea sports, diving, fishing, golf etc. The hotel also offers boating activities, Thai cooking classes, tennis courts, a fitness centre and a spa.

We booked online at the hotel’s own internet site, taking advantage of a special offer. Rates for a two bedroom villa are seasonal and start at around US$850++ per night, including complimentary American breakfast.

Napasai

65/10 Baan Tai, Maenam,

Koh Samui,

Surat Thani

84330,

Thailand

Tel: (66-77) 42 92 00

Fax: (66-77) 42 92 01



Napasai

Finding your Thai Villa on the internet

Choosing an appropriate holiday villa on the internet is easy using Google, Yahoo, MSN etc. Remember:

• Play with your search terms: use more specific words to help you drill down to receive a more “targeted” property. “Rural villa with pool Thailand” will give a more specific set of results than will “Thailand Villa”, and will be less likely to return a listings site.

• Where possible, book directly with the property owner rather than via a listings site - in all likelihood such a listings site will be charging a commission on top of the normal rate.

• Don’t be afraid to ask for references.

• Travel in the off season, and book early. Book ahead, as when a standalone villa is booked - it is booked!

• Make sure the property you choose has a telephone and address listed.

• Travel somewhere different! What makes a stay in a private villa memorable is the way it can take you out of the tourist centres to enjoy a more authentic holiday.

Thailand’s Airlines

Thailand’s flag carrier offers numerous domestic flights, but travelers “in the know” will turn to the local discount airlines. These offer frequent flights at a fraction of the price and in relative comfort. Try Nok Air or Air Asia.

Koh Samui is served by the “boutique airline” Bangkok Air.

Thai Food: Adding a bit of spice to your life

When you go to an exotic new country, one of the best parts of the experience can be sampling new taste sensations at the local restaurants.

Thailand is no exception. This is a country of culinary delights. From the extra spicy to interestingly sour you will find a wide range of local foods that will delight your taste buds, fill your belly and soak up tons of booze before you hit the town.

Thai food is typically spicy and has many herbs and spices; this is for a few reasons.

One, Thai’s love spicy food and two, the spices often have medicinal purposes.

Many of us from major western cities already have a fairly good idea of what Thai food is from our own local restaurants. Still, the food here is obviously going to be better, made with local ingredients and not exactly what you expect.

The first major difference that you will notice is that there is no knife on your place setting. Instead you get a spoon!

This goes back to ancient Buddhist customs where serving someone a large piece of meat would be deeply offensive; so all pieces of meat or fish are already cut into small portions that can be easily brought to your mouth with a Thai spoon.

Another big difference is that Thais rarely eat alone and everyone shares each other’s plates of food. Typically, if two Thais go out together they will order three main courses. If three Thais go out together they will order four main courses, and so on and so on.

Soup also comes with every meal; but unlike in the west they don’t eat it as a separate course. Instead it is enjoyed at the same time as the main course as a way to incorporate a variety of taste sensations.

Almost all Thai meals are served with a plate of rice.

Every course brought to you will provide you with complete taste balance. If one part of your meal is very spicy, the other part will be very bland. If part of your meal is sweet, another component will be sour.

This is also part of the Buddhist way of looking at meals.

A Different Type Of Curry

Curry is used in many Thai dishes but in a different way than you will be used to if you associate it with Indian food.

Indian curries tend to burn in your mouth for long periods of time Thai curries, on the other hand, tend to burn hotter at first, but quickly diminish in your mouth. Nearly all Thai food is spicy. Hot peppers are in most dishes. If you want non spicy, make sure to request that!

Indian curries are also made from dried spices while Thai curries are made from fresh herbs.

A Typical Thai Meal

A typical Thai meal incorporates many different courses including:

•Tidbits: Small items to get your appetite going including spring rolls, satay and puffed rice balls.
•Hot Salads: These are often spicy and more often than not have meat or fish in them.
•Main course: Served with soup and rice.
•Dips: Sometimes a main course all their own, sometimes they are included to be shared as part of the tidbit or main course. They are accompanied by vegetables or small pieces of meat.
•Curries: These can also be a main course or stand out on their own. Curries almost always have meat or fish in them.
•Desert: Because of how spicy most Thai meals are, Thai deserts are often much sweeter than you may be used to. They may add the pounds but they will be delicious!
Remember that Thai’s don’t differentiate between Breakfast, Lunch and Dinner. So you will not find the wide variety of breakfast foods that you will in most places. There are tons of restaurants that cater to foreigners and that have excellent Breakfast food and buffets.

It is not unusual for Thai restaurants to serve food as it is ready. It is not considered rude to begin your meal when your food arrives. I have been to restaurants where I was finished with my meal before my friend’s food arrived.

This is not uncommon and not considered rude to eat when your plate arrives.

It is also not uncommon for a group to order and all share the same meal. I have seen many Thai’s order 3 plates of food and then just share at will. If you have an aversion to someone taking food off your plate, you need to make this clear as most people that eat here do so in group settings and it is considered part of the meal to share.

Most places you eat will not offer ‘real’ napkins or paper towels. Instead, they bring you toilet tissue. Again, don’t be offended by this. It is just part of the course. You will also notice that after a meal, most Thai’s get up and go to the rest room and wash their hands carefully.

Tipping is not considered necessary but it is VERY appreciated. I suggest a tip of 20 baht to 100 baht for a meal. It all depends on the price. I know most that read this will disagree but if you have a great meal and you had good service, give a nice tip to your waiter. To do this, you place the tip outside of the bin. If you place the tip inside, it is shared with the entire staff or goes to the owner. If you want to tip your waiter, pay your bin and think separately give them 50 baht (or whatever amount you have decided on) in another hand. This assures that the tip goes to them.

Discover the Tasty Thai Food, Cuisine and Cooking

Thai cuisine is a very popular cuisine known all over the world. Apparently influenced by Chinese and Indian cooking, Thai cuisine is a mixture of the best and the most delicious dishes. Thais have a certain unique way of presenting their dishes with beautiful food arrangements. Thai foods are great not only for its taste but also with its attractive looks.

Rice is the staple food of the Thais. It is served, or boiled. The typical Thai meal consists of a large platter with different food dishes, together with the rice. Thai cuisine is a mixture of vegetables, fish, and other meat with lots of spices such as, chili, garlic, lemongrass, coconut milk, tamarind, ginger, basil, peanuts and many others. Thai food is frequently hot and spicy. One of the famous Thai dishes is Tom Yum Kung, which is a spicy soup with shrimp and the Pad -Thai; a kind of noodle fried mixed with meat and vegetable.

Thai cuisine also has a large variety of desserts and snacks dishes. Thai desserts are mainly made with sugar, egg, and coconut milk. The Kanom Buang, is a batter folded over and filled with scraped coconut meat, added with egg yolk and green onion; a well known dessert dish in Thailand.

Visitors can enjoy Thai desserts in all restaurants and even along the sidewalks. Thailand also abounds with lots of tropical fruits. A variety of different kinds of fruits can be seen throughout the year. Well known Thai fruits are the durian, rambutant, mangosteen, mangoes, banana, papaya and lots more.

Most of Thai dishes are tastes salty, sweet, and a little spicy. But even so, the spiciness of the food is just smooth, where in people wouldn't have difficulty trying it. Thais use a variety of spices for their cooking which made their cuisine famous. Thai cuisines are being cooked around the world. Cooking schools consider Thai cuisine as one of their major dishes. Thai foods consist of large amount of sea foods and vegetables.

Thai cuisine is mostly liked be the Chinese because it almost tastes like Chinese cuisines. People from around the world also love to try Thai meals and other foreigners even consider it their favorite.

Thailand is a country full of wonderful things. Starting from the country itself, to its native cuisines will surely reveal why this country is so loved, both local and even abroad.

Thai Food – A blend of harmony in every dish

From its glorious white sandy beaches, exploratory adventures, exotic delights, bargain shopping and a bounty of attractions, Thailand has been a Mecca to many a traveller, in search of that paradisiacal experience. From the rich and famous to the happy-go-lucky backpacker, Thailand attracts tourists by the millions each year.

Of the many things to sample, savour and discover from this friendly nation is her culinary delights. Thai food is famous; in fact it is world famous. It is not unusual to find fine dining restaurants across the world featuring some authentic Thai cuisine. Thai food is considered an exotic Asian delight, and the largest and best variety can be found in its country of origin, Thailand!

Thai dishes come in five distinct flavours, sweet, sour, bitter, salty and spicy. The herbs and spices used are generally fresh, versus the dried variety. Distinct Thai taste and flair comes from the use of coconut milk, lime and fish sauce. A typical and authentic Thai meal will include just one main dish with complementary dishes served alongside which can be shared by many. Chopsticks are used for noodles, and it can be considered customary to eat with your right hand or fork and spoon for any other type of dish.

Jasmine rice is indigenous to Thailand, and is considered a staple in this part of the world.

Rice is often used in stir fry dishes, and also can be cooked to be made in to a sticky consistency. Soups contain a multitude of things, and can be considered a meal by itself, with a combination of vegetables, meats and noodle. Thai chilli paste and sauce is also a common favourite that is region specific and comes in a variety of flavours. Thailand plays host to some of the largest and most authentic selection of Thai food to be found across the globe, it is also a common occurrence for tourists journeying to Thailand to partake in a few cookery classes before voyaging home.

Discover a life altering experience that is disguised as a holiday in Thailand when you visit her intense capital, Bangkok. Find a Bangkok hotel that gives you the best of accommodation and the convenience of staying in close proximity to the best shopping, dining and entertainment areas. Grand Millennium Sukhumvit Bangkok is a wonderful Bangkok luxury hotel that is exceptional in their approach to hospitality and service, and definitely worth considering when looking for that ideal 5 star hotel experience.

Thai Food Festival

Thailand is famous for historical, cultural and beach attractions and spa therapies. There is more to Thailand than just that. Festivals and events comprise a major part of the cultural landscape of the country. You know about the major festivals and events such as Chiang Mai Winter Fair, The River of Kings Festival, Chiang Mai Flower Festival, Bangkok China Town Festival, Asean Barred Ground Dove Festival, Songkran Festival Nationwide, Pattaya Festival, Thailand Grand Sales, Candle Festival, International Marathon at Songkla, Phuket Vegetarian Festival and Chon Buri Buffalo Races. Did you also know that Thailand celebrates a food festival with much lavishness and splendor? The Thai food festival is the best way to tease the taste buds for foodies all over the world. If you want a blend of exquisite food, fine entertainment and a rich culture, the Thai Food Festival is the right place for you. Accommodation should not be a major cause for concern. With tens of thousands of tourists thronging to Thailand every year, the country boasts of excellent accommodation options.

The country plays host to the Thai food festival at the Airport Restaurant. If you are wondering about the dishes on offer, you will be spoilt for choice! With over 120 delicacies on offer, the Thai food festival adds a zing to your palate. From appetizers to sweet dishes, the Thai food festival has everything to bring you back asking for more. You will get as many as 35 desserts and 20 appetizers to tickle your taste buds. The festival, celebrated last year was a continuation of the Royal Brunei Catering's (RBC) Thai food promotion held in 2003, 2004 and 2007. The Royal Brunei Catering partnered with the Royal Thai Embassy last year to host a gala food event in the previous year. About four Thai chefs were brought to make the best delicacies for the food lovers!

Traditional dances are held during the Thai food festival to give a blend of both culture and food. The Tourism Authority of Thailand has provided some of the finest posters of tourist attractions of Thailand. This will definitely add to a fine dining experience. With fine posters and background music, your dining experience is bound to be a sumptuous one!

Enjoy a superb dining experience with exquisite Thai delicacies! If you wondering what’s on the menu, then you will find some of your favorites on offer! The yummy Beef soup, Prawn Green Curry and the Green Papaya Salad, Pandan Chicken, Seafood Hor Mok, Lamb and Salmon dishes are some of the featured special of the Thai food festival. You always wanted to get an authentic taste of Thai dishes. The best of North, South, East and Central Thailand are served on a platter! The Thai festival is just the right place to fulfill your dream.

The chefs are very particular about the ingredients they use. They carefully choose their ingredients to craft their cuisine uniquely. If your stomach is rumbling for some exquisite Thai dishes, you must visit the country during the Thai food festival. Remember to book your hotel in advance through hotel booking worldwide sites. Online hotel booking services give you an idea of the various Thailand hotels available close to the location of the festival. If you are looking for cheap hotels and hotel amenities at the best discounts, you can refer to discount hotel booking online.

Learn How to Eat Thai Food

As the Thai population grows in the USA so does the number of Thai restaurants. In most larger cities you will find it easy to have a selection of Thai restaurants to choose from.Thai food offers you a wide variety flavors and taste. Most Thai dishes are made with a blend of herbs and spices. Some people feel Thai food may be considered a little spicy but always tasty.

Get Free: Thai Food Advice

First, a typical Thai meal includes: rice and it will be accompanied by many dishes. There will be a soup, a curry, steam or fried fish , a very tasty salad, and many sauces to dip the food. A Thai breakfast usually includes a wide assortment of fresh fruits and some small sweet treats.

How to: Find World Foods

Secondly, in the southern region of Thailand coconut plays a very important part in dining. Coconut is used in almost all of the dishes. The coconut is used in many different ways. If you mix it in the soup it takes some of the heat out of what would be a very spicy soup. It is used in most curries. All foods are fried in coconut oil. The meat is used to garnish food or just chopped up to enhance the taste of the food.

Third, In the central region the people tend to eat steamed foods. This is usually made up of fresh water fish and fresh vegetables. Noodles are very popular and restaurants are seen all over this region serving bowls of steaming noodles. In Bangkok many stands can be seen serving these steaming dishes.

Lastly, in the northern region, people tend to eat their food with milder seasoning, compared to the rest of Thailand. The close proximity to Burma has had a great influence on the taste of the food in this region. The popular spices are tamarind, turmeric and ginger that are also quite popular in Burma. Bur whichever food you decide to try from Thailand you will be in for a wonderful taste experience and one definitely worth trying.

What Has Thai Food Got to Offer for Vegetarians?

For good reasons, Thai cuisine is one of the most popular in the world. Although popularly described as a single cuisine, Thai food is actually best characterized as a combination of four regional cuisines coming from Northern, Northeastern, Central and Southern Thailand.

A glance at the menues of Thai restaurants in western countries suggests that there is almost no place for vegetarian food in Thai cuisine. However, this is not the truth. Most Thai dishes consist of rice with vegetables, meat and sauce on top. Meat and fish or sea food are viewed as just one portion of a meal and not as the primary ingredient of the meal.Much of the flavour of Thai food comes from the sauces and vegetables, so you can frequently substitute bean curd or other ingredients that you do eat for the specified meat.

Below, you will find a vegetarian meal from Central Thailand.

Vegetarian Thai Stew
Ingredients:
2 sweet potatoes
2 carrots
2 onions
3 cakes of tofu (bean curd)
250 grams of ricestraw mushrooms
15-20 small cherry tomatoes
150 grams of green beans
1 tbsp of light soy sauce
1 tbsp of dark soy sauce
3 cups of vegetable stock
2 tbsp of arrowroot starch
salt and pepper
vegetable oil

Wash and cut the tomatoes into pieces and then fry them in the oil.
Cut the carrots into 1-inch pieces and the onions into quarters.
Wash the mushrooms and cut them into halves.
Cut the tofu into flat pieces, about 1/2-inch thick.
Marinate the tofu in dark soy sauce for about 20 minutes.
Fry the marinated tofu until it's brown and firm.
Add the vegetables, soy sauce, salt and pepper.
Mix the starch with water and add it to the stew.
Boil the stew for a few seconds and serve it in a warm bowl.

What Has Thai Food Got to Offer for Vegetarians?

For good reasons, Thai cuisine is one of the most popular in the world. Although popularly described as a single cuisine, Thai food is actually best characterized as a combination of four regional cuisines coming from Northern, Northeastern, Central and Southern Thailand.

A glance at the menues of Thai restaurants in western countries suggests that there is almost no place for vegetarian food in Thai cuisine. However, this is not the truth. Most Thai dishes consist of rice with vegetables, meat and sauce on top. Meat and fish or sea food are viewed as just one portion of a meal and not as the primary ingredient of the meal.Much of the flavour of Thai food comes from the sauces and vegetables, so you can frequently substitute bean curd or other ingredients that you do eat for the specified meat.

Below, you will find a vegetarian meal from Central Thailand.

Vegetarian Thai Stew
Ingredients:
2 sweet potatoes
2 carrots
2 onions
3 cakes of tofu (bean curd)
250 grams of ricestraw mushrooms
15-20 small cherry tomatoes
150 grams of green beans
1 tbsp of light soy sauce
1 tbsp of dark soy sauce
3 cups of vegetable stock
2 tbsp of arrowroot starch
salt and pepper
vegetable oil

Wash and cut the tomatoes into pieces and then fry them in the oil.
Cut the carrots into 1-inch pieces and the onions into quarters.
Wash the mushrooms and cut them into halves.
Cut the tofu into flat pieces, about 1/2-inch thick.
Marinate the tofu in dark soy sauce for about 20 minutes.
Fry the marinated tofu until it's brown and firm.
Add the vegetables, soy sauce, salt and pepper.
Mix the starch with water and add it to the stew.
Boil the stew for a few seconds and serve it in a warm bowl.

Thai Food for Health

Dining in the UK is, like so many aspects of modern life, sometimes a compromise. In days gone by, when gender roles conformed to long-established stereotypes, a housewife would prepare a full, cooked meal for the family to share in the evening. These days, when it is more likely that both partners in a relationship will have careers, time is at a premium and many begrudge time spent cooking after a busy day at work. Consequently, takeaway food and restaurant meals account for a larger part of our diet then ever before.

While many of us avoid the kind of fast food that we consider to be junky American imports, such as burgers and greasy fried chicken, we do not seem to be so aware of the health aspects of other cuisines which, although established, are also relative newcomers to our shores.

Health in diet and lifestyle is a modern obsession. We shy away from overdoing the very obvious unhealthy foods. We limit our intake of cakes, sweets, chips, but we are less wary of eating Indian and Chinese restaurant meals or takeaways – perhaps several times a week – even though, at the back of our minds, we know that these are often as full of fat, sugar and salt as the more obvious junk foods.

Of the imported cuisines popular in the UK, Thai food offers one of the most consistently healthy and well-balanced diets available. Its various techniques and components are a fusion of contributions made by the Asian, European and African cultures that, at various periods, took advantage of the trade routes upon which Thailand was so well placed. It is almost as if it has embraced all the best elements from the many influences that played parts in its evolution, while leaving out most of the things which we now know are not healthy to eat.

An article in the health section of the BBC’s website stated that the popular Indian dish chicken tikka masala with pilau rice typically contains around 47g of fat, while a similar Thai food choice, stir fried chicken with plain steamed rice (phad khing hai) has just 13g of fat of which only 3g is saturated fat. The difference is striking, and the more dishes one compares, the greater the contrast one sees between the two cuisines so far as healthy eating considerations are concerned.

As well as a healthy, balanced overall diet, the individual ingredients used in Thai cooking are well known for their benefits and, in many cases, they are actually used in Southeast Asian medicine.

Turmeric, for example, has anti-inflammatory and antioxidant properties, both of these qualities are known to play a part in preventing the development of cancer.

Lemongrass, a lovely, fragrant, lemony herb is used in Chinese medicine in the treatment of colds and flu-like bugs. It is also known to help maintain good digestion.

Galangal is a variant of ginger and, as such, shares many of its properties. Galangal is particularly renowned for its effectiveness in relieving digestive problems and gastric disorders. It is also reputed to assist in the reduction of pain and stiffness caused by arthritis.

Chillies, cayenne in particular, have recently come to the attention of western researchers. Indications are that chillies and their extracts may be beneficial in maintaining a healthy cardio-vascular system, and in supporting the body’s ability to produce insulin. Some researchers have also found positive impact on certain skin conditions, and on digestion. Another, quite unusual, benefit of chillies is that they are known to combat insomnia, so your delicious Thai meal will also help you to sleep soundly at night!

Coriander is well known throughout Asia and is one of the most vital ingredients common to most cuisines from that region. Like many of the other herbs used in Thai cooking, it is known to aid good digestion, and is reputed to encourage a strong immune system, thus helping to defend against common minor illnesses.

Coconut milk is believed to assist in the lowering of LDL, a form of cholesterol which is harmful at high levels. It also helps to raise levels of more desirable fatty substances that the body needs in order to function optimally. Like coriander, coconut milk is known for its immunity boosting properties. Some of its components are also known to inhibit some of the effects of aging.

Kaffir Lime Leaves have antioxidant properties like several of the ingredients we have mentioned already. Kaffir is said to purify the blood and assist digestion, while promoting dental and oral health. Kaffir is one of the main flavours used in Thai cuisine.

But there is more to the healthy eating aspect of the Thai diet than the individual properties of its ingredients: one should not underestimate the importance of the freshness of Thai herbs. Where many Asian cooking styles use a lot of dried spices and extracts, Thai cooking tends to make use of fresh herbs in their natural, whole state rather than extracts. Whole foods of any kind are now widely recognised, even in the west, as being the healthier option, and should be preferred over processed or powdered derivatives.

The popularity of salads, fish and seafood mean that there are plenty of alternatives to red meat. That said, body builders and macho traditionalists who don’t consider a meal to be a real meal unless it contains a decent helping of red meat would find that a Thai menu caters for them too.

As with all cuisines, there are some things best enjoyed in moderation. If one ate only dishes rich in coconut milk, for example, then one might reasonably expect to add a few inches to one’s waistline. Similarly, someone on a diet may decide to opt for plain or fragrant, rather than fried, rice dishes in order to keep the calories down, but the great thing about Thai cuisine is that meals are generally composed with all elements very well balanced, so it is most likely that a full meal would contain all these marvellous ingredients in just the right proportions.

Few dietary experts would dispute that the Thai diet is one of the most intrinsically healthy in the world.

Thai Food Festival in Doha

A fourteen-day Thai Food Festival in Doha was inaugurated by the Thai Ambassador, His Excellency Mr. Suvat Chirapant and the Vice Chairman & Chief Operations Officer of Venture Gulf Group, Abdullah Bin Abdul Aziz Al-Nasser at the Doha Marriott Hotel on Saturday, November 29th, 2008.The Thai Food Festival in Doha is supported by the Thailand Embassy and the Venture Gulf Group and FAL Travelmart as the co-sponsors. Mr. John S. Louie, Director of Operations, expressed gratitude on behalf of Doha Marriot Hotel to the Thai Embassy, Venture Gulf Group and FAL Travel Mart and commented that without their generous sponsorship the hotel would not have been able to offer the guest with distinctive rates and nice decorations.

Restaurant Asia Live at the Marriot Hotel in Doha offers the guest to part with delicious multi- culinary experience and discover an exciting lineup of exotic Thai dishes for gastronomic indulgence from November 29th to December 12th 2008. A whole rainbow of dishes that highlight the great and diverse cuisines of Thailand was prepared by the Thai Chef Seri. Specialty Chef Seri Alkkhason who is originally from Thailand, joined the Doha Marriott Family a couple of months ago and carries a great experiences to Doha Marriott's Culinary Team. He took his primary cooking lessons of traditional Thai food from Thailand. Chef Seri follows a unique style by preparing traditional Thai food items and incorporates international cooking methods to offer his guests with a variety of tastes achieved through these innovative methods.

To add the dedication, he is a Thai food lover and hence makes no point to compromise with the authentic taste. 'Thai Rice Noodles with prawn, chicken and vegetables' is his most favourite dish and Chef Seri vows to offer exquisite Thai dishes in this fourteen day long food festival in Asia Live restaurant, Doha Marriot Hotel. Thailand's rich culinary heritage was one of its best-kept secrets until very recently with the tourism coming on to the Kingdom of Thailand. Later, Thai restaurants opened in Los Angelas and London, Sydney and Tokyo following the wide spread demand for Thai food globally. A visitor stepping in to taste the authentic Thai cuisine for the first time is very likely to have some previous experience of the subtle blend of tastes and textures that makes a Thai meal an unforgettable dish - Asias Live!

Doha Marriot Hotel

Doha Marriott Hotel is a treasured landmark on the coastline of Qatar where one can be lost in the tranquillity of the private beach, yet minutes away from the Doha International airport and busy business hub of Doha. This 5-star business hotel of the Marriots is an all time favourite and widely regarded for its high standard for service and excellent amenities among Doha hotels. This hotel has 6 restaurants and Pearl Lounge club serving award winning international cuisines and classy guest rooms that blend comfort with cutting-edge technology, promising an extraordinary stay. Some of the other highlights include a World-class spa, fitness centre, tennis courts, outdoor pool which is currently under refurbishment and a private beach.

Top 10 Must-Not-Miss Thai Food

Thai cuisine is one of the best gourmets in the world. It is well known for the diversity of ingredients, outstanding spiciness and ample medicinal properties. Most of Thai food is cooked and refined with more than two types of herbs or spices which are beneficial to health.

The (mostly unconscious) principle Thai food is the balance of five flavors which are spicy, salty, sweet, sour and bitter. The one indispensible ingredient which is generally used in seasoning a majority of Thai cuisine is fish sauce. Thai food is eaten either as a single dish or with rice. Steamed rice is the staple food although sticky rice is more popular in the north and northeast of Thailand.

Thai food is one of many things that you should not miss while you are traveling in this beautiful "Land of Smiles". Since there are numberless delectable Thai dishes, I am writing this guideline for you to select the most distinctive and authentic ones out of the plethora of Thai signature dishes.

The following list is a top 10 rank of Thai food that you must not miss. The consideration and ranking is based on the popularity, uniqueness and authenticity of the delicacies. Here are the winners.

10. Kai Pad Med Mamuang Himmapan (Stir-Fried Chicken with Cashew Nuts)
Even though Kai Pad Med Mamuang Himmapan does not represent the overview of Thai food but it is a very nice treat to your bland taste buds. Since it is by no means spicy or hot, this slightly sweet and salty chicken fried with crunchy cashew nuts is aptly satiating for children or beginners who are not used to spices.

9. Por Pia Tord (Fried Spring Roll)
Fried spring roll is one of the most popular appetizers among foreigners because it is not spicy and comes with sweet and sour dip. Spring rolls are crispy pastries with fried vegetable fillings. Though spring rolls are commonplace in many Southeast Asian countries, Thai Por Pia is different in flavors with a special dip prepared from Japanese apricot.

8. Panaeng (Meat in Spicy Coconut Cream)
Panaeng can be cooked using either pork, chicken or beef. Panaeng tastes like Thai red curry but the coconut milk sauce is relatively thicker and richer. Compared to Thai red curry, Panaeng is mildly spicy and sweet. Paneang is best served with warm steamed rice. There is nothing to dislike about Panaeng expect the fact that it can be too greasy or fleshy for some people.

7. Som Tam (Spicy Papaya Salad)
Som Tam is one of the most popular foods among Thai people for its fiercely spicy and sour flavors. Som Tam, which literally means "Sour Pounded", is a spicy salad made from a mix of fresh vegetables including shredded unripened papaya, yardlong beans and tomato. Som Tam is unique that the spicy dressing and salad vegetables are pounded and mixed in the mortar using a pestle. Somtam is usually served with grilled chicken and sticky rice. Som Tam is good for your health that it contains no fat, low calorie and high vitamins. This is a truly authentic Thai dish that will make a great impression. The only reason why I’m ranking Som Tam at No.7 (though it deserves higher rank) is its strong spiciness that might leave your tongue burned and swollen. Just say "Mai phed" (not spicy) to your waiter if you really want to try.

6. Moo Sa-Te (Grilled Pork Sticks with Turmeric)
This tantalizing sweet-flavored grilled pork sticks are refined with rich, juicy sauce made of turmeric and curry powder. Moo Sa-Te makes a savory hors d'oeuvres that will appease any taste buds. These juicy grilled pork sticks are usually served with two saucy dips – one is a mildly spicy thick sauce with ground peanuts, coconut milk and curry powder and another one is a sweet and sour vinegar sauce with chopped shallot, pepper and cucumber to mitigate its oiliness.

5. Tom Yam Kai (Spicy Chicken Soup)
Chicken soup is very good to eat when you have a cold but Tom Yam Kai or spicy chicken soup is a yummy treat that you will fall in love with just in a first sip. Tom Yam Kai is a clear chicken soup seasoned with a blend of chili, lime and fish sauce. The broth is simmered with Thai herbs as lemon grass, shallot and galangal which give it a unique and satiating aroma. My foreign friends order this tasty soup anywhere they go so you should not miss it by any means!

4. Tom Kha Kai (Chicken in Coconut Milk Soup)
Although Tom Kha Kai is another variation of chicken soup, it deserves the No.4 because of its unparalleled taste and popularity. Similar to Tom Yam Kai, the broth is prepared with many types of Thai herbs with the special addition of coconut milk that makes this soup unique. Though the soup is seasoned with chili, lime and fish sauce just like Tom Kha Kai, thanks to the coconut milk, the broth is milder and less spicy. This is probably more liked by non-spicy eaters.

3. Kang Keaw Wan Kai (Green Chicken Curry)
Since we are having three dishes in a row made of "Kai", you would have guessed that it is chicken in English. Not that chicken is particularly popular in Thai cuisine; it is usually used in most curry and soup. Kang Kiew Wan, literally translated as "Sweet Green Curry", is nicely sweet and slightly spicy and tastes very delightful with a proper blend of the spiciness from green curry chili paste, blandness from coconut milk, sweetness of sugar and saltiness of fish sauce. It is usually eaten with steamed rice or served as a sauce to rice noodle known as "Kanom Jeen" likewise to how you eat Spaghetti.

2. Pad Thai (Fried Noodle)
This national dish prides itself for its long history traced back in previous centuries. Pad Thai flaunts the authenticity of Thai culinary arts in using only fresh and best ingredients and the well-balancing of the five fundamental flavors. The stir-fried noodle becomes popular because it tastes yummy and comes with a choice to add in a set of seasonings to suit your appetites. Through history, Pad Thai has evolved into two different styles: the classic and the variation. The classic Pad Thai is a stir-fried noodle with eggs, fish sauce, tamarind juice, red chili pepper plus bean sprouts, shrimp and tofu and garnished with crushed peanuts and coriander while another style is relatively dry and lightly-flavored. The latter is easily found in street vendors and dominant in Thai restaurants in the West but the having classic Pad Thai freshly cooked in its original country is a way to go.

1. Tom Yam Goong (Spicy Shrimp Soup)
No other dishes can defeat this renowned Tom Yam Goong as the optimal representative of Thai gourmet. Tom Yam Goong is truly one of a kind with its fierce spiciness and sourness and a blatant use of fragrant herbs including galangal, lemon grass, kaffir lime leaves, shallot, tamarind and chili pepper. There are two styles of Tom Yam; the clear spicy soup and thick spicy soup. The latter is cooked by adding coconut milk or milk to the broth in order to thicken the stock and give the dish a milder flavor. Tom Yam is very versatile and can be made with prawns, chicken, fish and mix of seafood, and mushroom. Tom Yam Goong is the most popular variety of Tom Yam since Spicy Shrimp Soup is the original. Though not very surprising, Tom Yam Goong is definitely a signature dish of Thailand.

Even though it is commonly known that Thai food utilizes many health herbs and spices, there have always been debates whether Thai food is really good for health since they tend to be somewhat greasy. It is important to note that it depends on each dish; some can be highly caloric but many dishes make a good use of herbs. Garlic, for example, is very good healthwise because it can prevent heart disease, high cholesterol, high blood pressure and cancer.

No matter what the food is, the same old concept of moderate intake comes into play. From Mcdonald’s burger to Japanese Sushi, a key to optimal fitness is to avoid overconsumption. Thus, a claim that Thai food is mainly coconut-based and fattening should never be an adequate reason for you to still order a Big Mac. Ravish your taste buds with Thai food - tasty and healthy!

Thai Food :KAENG PHET KAI SAI NORMAI

INGREDIENTS :
Vegetable oil 4 tbsp.
Red curry paste, (Kaeng phet paste) 2 heaped tbsp.
Coconut milk 2 cups
Chicken thigh, skinned and sliced 1 lb.
Bamboo shoots, sliced or julienne 1 cup.
Fish sauce 3 - 4 tbsp.
Sugar 1 tbsp. Or less
Thai basil leaves, (bai horapa) 1/2 cup
Kaffir lime leaves 2 leaves
Red spur chili peppers, sliced 1 tbsp.
Green spur chili peppers, sliced 1 tbsp.
(4 servings)

Preparation

1. Heat vegetable oil in a pot and add the red curry paste to fry in this oil whilst spreading the paste as much as possible. Lower the heat and fry the paste but do not burn it. Add a little of the coconut milk to make paste spreadable. Cook longer (two minutes) over low heat.

2. Add half of the coconut milk and bring to the boil, whilst scraping the bottom of the pot to prevent scorching. Add the chicken pieces and cook until chicken is done before adding the rest of the coconut milk and bring back to boil. Add the sliced bamboo and cook two minutes longer.

3. Season the curry with fish sauce and sugar. Before taking off the stove, add Thai basil leaves and kaffir lime leaves. Garnish with two kinds of fresh chili peppers.

Tips…
As their curries are fairly spicy, Thais usually eat their meals with rice as the main starch, accompanied by various other dishes such as plain soup, stirfried vegetables and fried meats. All these dishes are eaten all at once.

Stirfried Chicken with Thai Basil and Chili Peppers

INGREDIENTS :
Vegetable oil 5 tbsp.
Yellow spur chili peppers, chopped 2 - 3 tbsp.
Garlic, peeled and chopped 1 - 2 tbsp.
Skinless and boneless
chicken thigh, ground or sliced 1 lb.
Black soy 1 tbsp.
Fish sauce 1 - 2 tbsp.
Granulated sugar 1 - 2 tsp.
Holy basil leaves, (bai kraphrau) 1/2 cup
(4 servings)

Preparation :
1. Heat oil in a wok or regular frying pan until it almost smokes.

2. Add chopped chili and chopped garlic to the pan and stir quickly to create aroma. Be careful not to burn them.

3. Just before the garlic browns, add the chicken and stirfry continuously. Once the chicken is cooked and the liquid from the chicken is reduced slightly, add the black soy to give this dish color and season with fish sauce and sugar. Continue to stirfry then allow the seasoning to seep into the chicken.

4. The above process should only take a few minutes since it is essential that you cook this dish on a high heat at all times. Before taking off the heat add Thai basil leaves, toss in the pan and serve immediately.

Tips…
This dish can be made with any kind of meat as well as seafood. It is a standard dish eaten in Thailand for lunch, served over steamed rice.

Thai Food : Salmon Chu Chee Curry

INGREDIENTS :
Vegetable oils 3 - 4 tbsp.
Chu chee curry paste 3 heaped tbsp.
Coconut milk 2 cups.
Salmon fillets 5 oz. each 4 pieces
Coconut sugars 2 tsp.
Fish sauce 1 tbsp.

GARNISHES :
Red spur chili, julienne 4 peppers
Kaffir lime leaves, shredded 1 leaf
(4 servings)

Preparation :

1. Heat vegetable oil in a shallow sauce pan or in a frying pan until hot.

2. Add the chu chee curry paste and cook for 3 - 5 minutes over a medium heat, stirring constantly. Should the curry paste be lumpy, add a little coconut milk to loosen the lumps and make it more manageable.

3. Add coconut milk to the cooked curry paste, stir to mix well and bring the liquid back to the boil.

4. Once boiling, add pieces of salmon and cook in the curry sauce, turning once to ensure even cooking on both sides. The length of time it takes to cook the salmon depends on the thickness of the fish.

5. Reduce heat and cook slowly to allow the sauce to evaporate and thicken. Season with coconut sugar and fish sauce. Serve with curry sauce spooned over the fish and garnished with julienne of red spur chili peppers and shredded kaffir lime leaves.

Tips…
The spiciness of the curry is controlled by the amount of curry paste you use. If you like your curry hot and spicy, simply increase the amount of curry paste. Coconut sugar can be found in most Asian grocery stores. It comes in round patties the size of cookies; Use a knife to cut shavings from this sugar when seasoning curries. Other fish that hold together well can be used for this dish. Cod or snapper are excellent.

Thai Food :KAENG KHUA SAPPAROT

INGREDIENTS :
Vegetable oil 2 tbsp.
Kaeng khua curry paste 2 tbsp.
Coconut milk 1/2 to 1 cup
Prawns or shrimps, fresh and peeled 1 lb.
Fish sauce 1 - 2 tbsp.
Sugar 1 - 2 tsp.
Pineapple, peeled and cubed 1/2 cup
(1 - 2 servings)

Preparation :
1. Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the kaeng khua curry paste to the oil. Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stirfry, add a little coconut milk.

2. Cook the paste for 5 minutes over a low to medium heat. Add coconut milk and blend well. Bring the sauce back to a boil.

3. Once the curry sauce is boiling, add the prawns and quickly season the curry with fish sauce and sugar. When the prawns are almost cooked, add the pineapple and mix well. The curry should be fairly thick, almost the same consistency of white sauce. Spoon this curry into a bowl and serve with rice.

Thai Food : KAI PHAT KHING

INGREDIENTS :

Vegetable oil 4 tbsp.
Chicken breast meat, sliced 8 oz.
Onion, peeled and sliced from stem to blossom 1
Young ginger, julienne 1/2 cup
Woodear mushrooms, soaked in water, rough cut 1 cup
Spring onions, cut into 1 inch pieces 1/2 cup
Red spur chili peppers, sliced length wise 1
Green spur chili peppers, sliced length wise 2
Sugar 1 tsp.
Fish sauce 2 tbsp.
(4 servings)

Preparation :

1. Heat oil in a pan and as soon as it's hot add onion pieces. Cook briefly then add sliced chicken, stirfry until done.

2. Add woodear mushrooms, ginger, two kinds of spur chili peppers and season with fish sauce and sugar.

3. Add spring onions and stir mix quickly. Spoon this stirfry onto a plate and serve.

Mussaman Curry with Chicken

INGREDIENTS :

Vegetable oil 2 tbsp.
Chicken thighs with skin 1 lb.
Massaman curry paste 3 tbsp.
Coconut milk 2 1/2 cups
Pearl onions, peeled and cooked, 10
Peeled potatoes quartered 5 oz.
Roasted peanuts 2 tbsp.
Bay leaves 3 leaves
Cardamon seeds 4
Cinnamon stick, roasted 1 stick
Sugar 3 - 4 tbsp.
Tamarind paste or pulp juice 2 tbsp.
Lime juice 2 tbsp.
Fish sauce 3 tbsp.
(4 servings)

Preparation :

1. Cut chicken thighs into bite size pieces and boil in coconut milk until just done. Take off the stove and keep.

2. In another pot heat vegetable oil and fry the curry paste until fragrant. Be careful not to burn the paste.

3. Add a little of the coconut milk that was used to cook the chicken pieces to the curry paste to form a thick sauce. Spoon the chicken pieces into the curry and add just enough coconut milk to cover the chicken. Add peanuts and bring the curry to boil.


4. Once boiled, season the curry with sugar, tamarind paste, lime juice and fish sauce. The main flavors of this curry are a sweetness followed by a sourness from tamarind and lime and a saltiness from fish sauce. Bring the curry back to boil again and simmer until the chicken pieces are tender.

5. Add potato, cooked pearl onions, bay leaf, cardamon and cinnamon stick, Simmer for 5 minutes longer, turn off heat. The curry is ready.

Tips…
This Thai curry has on lndian influence. It is very mild and can be eaten like a stew with thick toast.