Thai food is subtle and complex, hot and unique, and unlike
that of its neighbors, except Laos, which was once part of the same
country. In the north, curries, game, and meat accompany sticky
rice, and chili is used with care. China has had a huge influence on
Thai cuisine, in particular around Bangkok, where most of the
Chinese settled. Now a cosmopolitan capital city, all styles of Thai
cooking as well as Chinese stir-fry dishes are found in Bangkok.
Along the Mekong River, the mighty catfish is a specialty. In the
far south, Muslim influences can be seen, and the coconut is widely
used. Its creamy milk flavors curries along with the distinctive hot
chili. Seafood is abundant. In the far north and northeast, frogs,
ant eggs, and even cicadas are on offer in the markets, and are
surprisingly tasty.
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