Balance between dishes is a hallmark of Thai cooking. Spicy curries contrast with soup or a vegetable dish. Courses are served all at once to allow diners to take turns eating varied foods.
fish, chicken, meat, rice, coconut milk, peanuts, curry, cardamom, coriander, ginger, turmeric, garlic, chili pepper
ground beef with onions wrapped in fried bread; chicken with lemon grass curry; crab-fried rice; meat satay (marinated and grilled meat on sticks); cucumber salad