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Thai meal

Thailand, with a surface area of 514’000 square km, has a population of nearly 62 millions inhabitants. Having never been colonized, its diversified culture nevertheless regroups Chinese, Thai, Malay, Mon, Vietnamese and other mountain tribes.

Renowned for its hospitality, Thailand is also famous for its creative and high-quality cuisine. The latter has been influenced by the Chinese, Burmese and Indian gastronomy to the great pleasure of gourmets. In the North of Thailand, there is a strong Burmese influence, while in the South, the cuisine is spicier but is milder when nearing the center of Thailand.

A Thai meal often implements either spicy or sweet and sour flavors. It pleases the eye, titillates our sense of smell and delights the palate. Curry powder (yellow, red or green) is widely used but as it is too spicy, it will better to use one that is either without any hot flavor or one that is mild. As for "Nam Pla", a regularly used condiment with a strong taste of fish, it will be replaced with soy sauce. Most of the ingredients are available in supermarkets or in exotic and specialized shops.

So, here’s a fine Thai meal for 2 people that is easy to prepare!


Pumpkin and coconut soup (starter)

- a large slice of pumpkin
- 2 cups coconut milk
- 1/4 litres of milk
- 1 teaspoon lemon juice
- salt
- some citronella leaves

Peel and cut the slice of pumpkin into small pieces. Sprinkle with lemon juice.
Pour the milk and the coconut milk in a large saucepan and add some salt.
Throw in the pumkin and bring to boil. Let it simmer for twenty minutes. The pieces must be soft and tender.
Remove the pumpkin from the milk and blend the pieces with the help of either a food processor or a potato masher.
Pour the creamed pumpkin in the initial saucepan containing milk and whisk with a fork. Cook for 5 minutes.
Sprinkle with citronella leaves before serving.


Thai crab (main course)

- 500g fresh or frozen crab (the latter is available, already cut into pieces, in some exotic shops).
- 1 egg
- 1 cup of milk
- 1 cup of water
- 1 1/2 teaspoon curry powder
- 1/2 teaspoon sugar
- 1 tablespoon sunflower oil
- salt
- 1/2 teaspoon soy sauce

Cook the crab in boiling water for at least 20 minutes. Remove once it is well cooked.
In a frying pan, heat the oil and make a mini omelet. Keep aside.
Mix the curry powder together with the milk, water, some salt, soy sauce and sugar in the pan and bring to heat.
Add the omelet, which has been cut into small pieces, and the crab (the claws should be separated from the body). Mix thoroughly and let it simmer for about 10 minutes.
Serve with white rice.


Mangoes with coconut milk (dessert)

- 2 ripe mangoes
- 1 small tin of coconut milk
- 1 or 2 soup spoons sugar
- 1 tablespoon of grated coconut

Cut the 2 ripe mangoes into pieces.
In a salad bowl, pour in the coconut milk and the sugar.
Mix well.
Add the diced mangoe
Keep in the fridge for at least 2 hours.
Sprinkle with grated coconut before serving.