| Thai cuisine is full of colours, flavours | | | | full-flavoured . Spicy 'heat' is one of the |
| and sheer vibrancy, where the natural good | | | | unmistakable characteristics of Thai food, |
| taste of the most delicious ingredients in | | | | reflecting the fact that more than half a |
| never disguised, blessed with rich natural | | | | dozen of the world hottest chillies are |
| resources and reliable climate, Thai cooks | | | | indigenous to the country. |
| have been able to develop and refine a | | | | |
| cuisine that is unique. It is not difficult, | | | | The uniqueness of the Thai food can be |
| however, to spot the influence of near | | | | sampled in the light stir-fries which are not |
| neighbours China and India in Thailand's | | | | thickened with cornflour (cornstarch) as they |
| stir-fries and curries, yet there is always | | | | are in China, curries based on a freshly |
| the distinct Thai style with the use of | | | | pounded paste of fresh herbs and spices |
| herbs, spices and the ever-present coconut. | | | | rather then a blend of dry flovouring that |
| The result is light, aromatic and zestful | | | | are used in India, and the liberal use of |
| food that can also be hot, robust and | | | | coconut milk. |