Introduction
     Thai food is internationally famous. Whether chilli-hot or comparatively bland, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai.The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.

With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America.

     Thais were very adapt at 'Siamese-ising' foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other daily products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes

     A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by non spiced items. There must be a harmony of tastes and textures within individual dishes and the entire meal.

Kai Yang with Khao Niao and Som Tam	Satay
Kaeng Khiao Wan Nuea (Green Curry with beef)	Stir Fried Mixed Vegetables
Kho Phat (Fried Rice)	Recipes Thot Man Pla (Curried Fish Cakes)
Mi Krop (Crispy Noodles)	Tom Kha Kai (Chicken Coconut Soup)
Po Pia Thot (Spring Rolls)	Tom Yum Kung (Hot and Sour Shrimp Soup)
Phat Thai (Thai Fried Noodle)	Yam Nuea (Spicy Beef Salad)

Sangkhaya Fakthong (Custard Pumpkin)

Bua Loi Phuak (Taro Balls in Coconut Cream)

Kluai Buat Chi (Banana Cooked in Coconut Milk)

Thailand's rich soil yields an extraordinary variety of fruits including more than two dozen kinds of bananas and of course the pungent durian! No matter when you come to Thailand, or whatever part of the country you visit, you'll find fresh fruit vendors on every street and the wide choice of fruits available is sure to be a memorable part of your experience.

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