The cuisine of Thailand is forceful and diverse. It's deeply rooted in the same hot and sweet, sour and salty combination that forms the basis of most Asian cooking, but it's influenced heavily by India, which lent spices, cooking techniques and a splash of Buddhism. South America offered the chiles that Thai cooks love all too well, and they've made their way into stir-fries, and curries in a rainbow of colors. And then there is the endless array of condiments, so many that a plain bowl of rice can be turned into a different meal every... More >>>
Pakpao's spicy red curry catfish brings on the heat.