So what gives green curry its colour? Green curry paste. Sorry, not an exciting answer, but it is an exciting dish. Of all the curries, and there’s plenty of them, the one that’s the colour of American money is among the spiciest. It’s also the least like Indian curry; Thailand has a way of making borrowed food distinctively Thai. The proof is in the coconut milk.
Possibly the world's most refreshing soup, tom kaa gai (boiled galangal chicken) combines coconut milk with lemongrass, galangal ' ginger's Asian sister ' and chicken. It's a sweet, tame twist on tom yam goong. On a table filled with delectable Thai dishes, tom kaa gai stands out; your spoon will return to this bowl time and again.
Ah, good old fried rice. On first sight, kao phad appears to be little more than a big heap of rice; you call that a meal? But try it. Augmented with your choice of meat ' shrimp and chicken being the most popular ' and egg, onion, cilantro, garlic, and tomotoes, this is rice with hidden secrets. Spice to taste with chili sauce and enjoy.
Massaman is the Thai word for "Muslim", which is the community to heartily thank for this concoction of coconut milk, potatoes, roasted peanuts, bay leaves, sugar, cinnamon, and tamarind sauce. The meat of choice is often beef or chicken, but because it's been embraced by the Buddhists, pork can also be found.
This is Thailand’s answer to British fish and chips – an ubiquitous meal served mostly during the daytime (while stocks last) at special khao man gai dedicated stalls and restaurants. The chicken is gently boiled until it is tender then the water is used in boiling the rice. This means that khao man gai – apart from being delicious – is high in cholesterol. Served with a chicken broth and delicious sweet and spicy sauces, it’s the perfect midday snack.
Source: http://www.phuket.com/
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