thai cuisine

One of the fun aspects of thai food is getting to sit down with friends and share dishes together. That's the way Thai people do it! The idea is to only take a few bites of each dish, then try something else - after all, variety is the spice of life…
And you don't need to use chopsticks - Thai people don't (relief for some!).

There are four basic flavours in Thai Cuisine: sour, sweet, creamy and salty. Spice (or heat) is added to the four basic flavours. The secret in thai food is to get the right balance of the four flavours and heat (and to have a cool beverage on hand just in case!).

Thai chefs use less fat, small amounts of meat and a variety of vegetables, and the freshest of ingredients. Thai cuisine provides the right nutrients to help with digestion and the gastro-intestinal system.
It has been noted by doctors that eating "Thai Style" will enhance the body with appropriate nutrients, energy, minerals, vitamins and dietary fibre for preventing coronary heart disease, dyslipidaemia, strokes, obesity, diabetes and some cancers.
Great! Thai food is healthy AND it tastes fantastic! What are you waiting for?

Thailand has more than a thousand species of native plants that have medicinal and herbal value. Traditional herbal remedies which have been commonly used to enhance health and treat disease are also used in the cuisine.
Chill (Phrik)
Not only packs a punch on the heat scale, it can also help your respiratory system, blood pressure and hearing. Who would've thought? The hottest chilli is called Phrik Khi Nu.
Coriander (Phak Chee)
A herb from the parsley family with a distinct fresh flavour.
Galanga (Kha)
Looks similar to ginger but with a pinker colour and peppery taste used in curry paste and great in soups. Also good for your tummy!
Garlic (Kra Thiam)
A typical ingredient in Thai dishes, also great for general health.