Background Beef curry is a type of red curry which is salty and sweet and thick with a nutty peanut flavor. Some Thai people believe that the dish is influenced by Indonesia since King Rama VI because the dish is similar to an Indonesia dish named “Rendang” which is made from thick beef but Thai are preferred thinly sliced beef.   Nutrition facts The dish is enriched with protein from beef and fat from coconut cream. Herbs in the dish reduces cholesterol.   Ingredients 2 cups coconut cream 300 grams beef, thinly sliced ½ cup red curry paste 2 tbsp. peanut, roasted 2-3 fish sauce 1 palm sugar 2 grams kaffir lime leaves, sliced 2 grams kaffir lime leaves, shredded

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    Background Khai – Pam or Ook-Khai is another simple dish made from eggs cooked in banana leaf cups. The eggs can be cooked in banana leaf cups on a charcoal stove without using oil.   Nutrition facts Egg is a very good source of high quality protein, variety of vitamins and minerals such as zinc, iron and copper. Reducing high blood pressure and keeping the immune system healthy are benefits of eggs suitable for vegetarian dietary as well.   Ingredients 5 chicken eggs 2 tablespoons spring onion, thinly sliced 2 tablespoons bell pepper, thinly sliced ½teaspoon of salt      

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    Background This menu is a local food. It is very popular in Northeast and North of Thailand because most of their people love to eat sticky rice. Grilled sticky rice egg dipped is a very good appetizer.   Nutrition Facts Sticky rice is rich in carbohydrate which makes the body warm and it is full of vitamins and minerals that the body needs such as iron helps to produce the erythrocyte.   Ingredients 500 grams Steamed rice ½ cup coconut milk 2 eggs ½ teaspoon salt

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