Conventional wisdom associates good health with the right sorts of food. Traditional Thai medicines, mostly derived from indigenous plants found in the wild, were for centuries the only dependable cures offered by local healers. While modern medical practice has evolved, belief in natural medicines is still strong. The ingredients used in Thai cooking often provide medicinal benefits. Through the ages, Thai thinkers studied the relationship between natural conditions and the development of various illnesses. They learned to counteract maladies with natural products that offered the opposite effect. Cooling herbs or fruits offset an imbalance of heat, for instance.
The relentless summer heat in Thailand rouses the element of fire in our bodies, creating headaches, thirst, and even constipation. The conventional cure is simple - anything sweet or bitter will do! Tamarinds, oranges, acacia, gourd, pineapples, and watermelons are all effective. Greasy or spicy foods are to be shunned, as they will only heat up the body. High calories of sweet fruits like durian, jackfruit, and longans have similar effects. During the wet season, the element of wind blows strong in our bodies and we can easily catch cold or suffer flatulence. The cure: add some spices; fiery spices such as chilies, sweet basil, fennel, and ginger will warm up the body and soothe these unpleasant conditions.In winter, we often suffer from dry skin, headaches, running nose, and indigestion. Hot, bitter, and sour foods will reduce these complaints. Try dishes containing peppers, chilies, turmeric, galingale, or other spicy ingredients.

Come to Thailand and sample the delicious cuisine! You’ll delightfully satisfy your hunger while taking good care of your health.

วันอังคารที่ 14 สิงหาคม พ.ศ. 2550

Panang Curry

Panang Curry is a popular favorite at many Thai restaurants. It is usually made with beef, but either chicken or pork can be substituted. Thai curries are typically a meal in themselves, but it is not uncommon to eat curry alongside your other favorite Thai dishes.

2 pounds meat (beef, chicken or pork)
1 can coconut milk
8 oz panang curry paste
2 tablespoons fish sauce
2 tablespoons kafir lime leaves (cut into shreds)
1/2 cup basil leaves
2 tablespoons sugar

1. Cut your meat into bite sized cubes. Using a medium to large skillet, pan fry the meat until it is almost done, then remove it and set it aside.
2. Using medium heat, add in four tablespoons of coconut milk, and let it come to a boil.
3. Add in 2-3 tablespoons of curry paste.
4. Put the meat back in, and stir until the meat is thoroughly cooked.
5. Add in half of the remainder of coconut milk. Keep stirring.
6. Add the fish sauce and the sugar.
7. Add in the rest of the coconut milk.
8. When the coconut milk thickens, add in the basil leaves and lime leaves.
9. Give it a taste. You may need to add in more fish sauce or sugar depending on your preference.