Thailand.

Thailand sits between the cultural and political powers of India and China, and its food is clearly influenced by both. Yet Thailand's food, like her people, has maintained its own distinct identity. As with meals throughout Southeast Asia, a Thai meal has no courses. And like most cooking of the region, the Thai meal is built around rice. Many Westerners usually don't realize that rice is the main course, not the side dish- curries and other hot dishes are eaten by the Thai more as sauces than entrees, flavoring the rice. Meat is very expensive, and beef- or pork-based recipes often call for much less meat than would satisfy the average American appetite. Thai entrees is either stir-fried or steamed- primarily in a wok, a Chinese influence. Some foods are grilled, but, as in the rest of the region, a lack of fuel precludes baking. It is worth noting that the Thai eat with a spoon, fork and knife- a sign of their ties to European history.

Thailand lies on a peninsula so the landscape is etched with hundreds of miles of rivers and canals. Fish is a staple of the Thai diet. Fish sauce and/or shrimp paste appear in nearly every recipe. The other distinct flavors of Thai cooking come from the indigenous spices and produce: coconut milk, lemon grass, tamarind, ginger, black pepper, galangal, garlic, cilantro, basil, palm sugar, turmeric, cumin, shallots, and green onions. Of course, the chili has become a central player in Thai cuisine, giving it a fiery tang.

Thai Green Curry.

• 1 tbsp vegetable oil
• 2 tbsp green curry paste (according to taste)
• 1 tbsp soft dark brown sugar
• 1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
• 750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
• 6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
• 400ml/14fl oz coconut milk
• good shake of Thai fish sauce or light soy sauce
• small handful of coriander, roughly chopped
• ½-1 lime, juice only

1. Heat oil in a wok or large frying pan.
2. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass.
3. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.
4. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly.
5. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
6. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.
7. Serve with lots of fragrant Thai jasmine rice.

In Edmonton.

The King & I is one of Edmonton's defining restaurants. After a fire destroyed the original location in the mid 1990's, the King & I was reborn a year later just one block from its original location along Whyte Avenue. In my opinion, this place has some of the most flavourful dishes in the city. Any one of their many curries is sure to please and the chefs offer a seasonal menu that changes several times a year. But, save going here for special occasions because a meal will undoubtedly hit your wallet- hard! As I recall, you will be hard pressed to find one thing on the menu under $15. Definitely not the place to go on a college student budget.

The warm, inviting exterior of the King & I on a Saturday night.

Ratings. (out of five)

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Overall an excellent establishment with great history and tradition in the city of Edmonton. Outstanding food, but it comes at a price. Great place for special occasions, but make sure to make reservations well ahead of time.

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