THAILAND

The essence of Thai cuisine is flavor contrast in perfect harmony. Sweet, sour, spicy, and salty play a balancing act together ... one flavor never supersedes another. The diverse climactic regions of Thailand, from the densely forested mountains in the north to the tropical seaside in the south make for an equally diverse Thai menu. Locally plentiful ingredients, like coconut milk, seafood and fruit, have an essential roll in all Thai cuisine. Herbs and spices reflect the centuries-old Influence of both Eastern and Western cultures.

Whenever I visit Thailand, I'm greeted by sweet, welcoming faces. Thai people take pride and joy in serving guests. And the food is the same: welcoming and amazing. The North's famous for its naem, fermented minced pork sausage wrapped in banana leaves. In the Northeast, I enjoy tart foods like Green papaya salad. Here, a meal can be a wild experience ... with vegetables culled from the forest. I love Central Thailand's exotic soups like tom yam kung (prawns with lemon grass) and the South's highly spiced curries with fiery side dishes. Even strawberries are eaten with chili sauce!

With such phenomenal food, Thailand's eateries are always packed. It's so busy in one Bangkok restaurant, servers speed by on roller skates! Thai hospitality and cuisine ensure everyone who visits this tropical paradise an unforgettable experience.

Appetizers
Grilled Shrimp and Chicken Lemongrass Salad
Prawn Cocoons

Soup
Chicken and Eggplant in Green Curry

Entrees
Dry Fried Chili Squid
Thai-Style Dry Beef Curry

Dessert
Baked Banana Coconut Custard

Coconut

Green Curry

Preparing Fresh Coconut Icecream