Whether enjoyed in a first - class restaurant or a simole street - side stall, the cuisine of Thailand is unquestionably one of the great culinary treats of the East.

                 Thai food a hot and spicy spectrum of exotic flavors - takes its roots from the best of neighboring countries : smooth coconut creams from Malaysia, rich peanut sauces from Indonesia, fiery curries from India, character from local ingredients such as coconut milk, lemon grass, tamarind, ginger, coriander, basil and peanuts blended together with the  ubiquitous and intimidating chilli.

                  Adorning nearly all dishes to some degree, Thai chillies vary in pungency in inverse proportion to their size. The tiny ones called  Prik - Kee - Noo are treated with respect even by the Thais. Chilli is amply used in a number of Thai dishes, such as curry , fried dishes and even soups. So if you are trying Thai hot food for the first time, watch out for the little green or red chillies or ask the chef to make the dishes less hot than usual

    On the other hand, the large green and yellow Capsicum annum are noticeably less aggressive. To survive the heat remember that even the hottest of chillies lose much of their fierce flavor when safely cocooned in a mouthful of rice. When in doubt, do as the Thais do eat more rice.