3 Traditional Foods
You Have To Try in Krabi

Thai curry is usually a soupy dish consisting of coconut milk or water, meat, and curry paste. Unlike the thicker Indian curries, Thai curries have a more soup-like consistency, and the cooks prefer to use fresh herbs and aromatic leaves instead of spice blends that are prevalent in Indian curries. In many Thai homes, curry is consumed on a daily basis, and the cooks can choose from two varieties of Thai curry: water-based or coconut milk-based curries. The most popular water-based curry is sour curry, or gaeng sohm plah, which is often prepared with fish or seafood, while the sour flavor comes from tamarind. Some of the spiciest Thai curries are water-based since there is no coconut milk in the dish to subdue the heat. Coconut-based curries are more popular in the West, such as red, green, yellow, or panang curry.Expand

This southern Thai variety of dry curry combines spicy curry paste and ground pork. The fragrant paste consists of red chili peppers, lemongrass, garlic, turmeric, cilantro, galangal, and shrimp paste, while the whole dish is seasoned with palm sugar and fish sauce. No liquid is added to the curry, allowing the pork to be thoroughly coated in the curry paste and producing an almost dry version of a stir-fry. The dish is usually served with fresh vegetables and rice on the side.Expand

Traditionally prepared and eaten mostly by the Muslim-Thai, khao mok gai (chicken burried in rice) is a Halal dish that was introduced to Thailand by Persian merchants centuries ago. In fact, the dish is the Thai version of chicken biryani and was first mentioned in a Thai literature classic from the 18th century. Just like in the original recipe, both chicken and rice are heavily flavored with the traditional biryani spices like curry powder, coriander, cardamom, turmeric, cumin, and cinnamon. However, in Thailand, the dish is served sided with fresh tomatoes or cucumbers, and the obligatory nam jim dipping sauce consisting of fresh mint and ginger.Expand