The best ways to begin your Thailand meal

Tag : thai curry sauce
The merit  of Green Basil should be examinated more, but the Thailand food is famous all over the world. One of the best ways to begin your meal is with the SeafoodRangoon, a delicious variation on the Shrimp Rangoon of Chinesefare. Three oversized orders of giant sea shrimp, scallop andcrabmeat salad come seemingly gift-wrapped inside delicate ricepaper, then fried crispy and garnished with a ladle of sweet andsour sauce ($8.25). Absolutely not to be missed.
From here, whether a hot or cold day, move on to the Tom Yum Kung,a rich spicy broth that is tangy, hot, sour and fragrant all atonce. A great appetite warmer (small $4.95/ large $7.95).
For a variation on the traditional soup and salad combination, addthe refreshing Papaya Salad which comes served inside a hollowedout head of crispy lettuce and filled with freshly-shaved greenpapaya, ground peanuts, green beans, carrots and tomato, mixed witha tangy lemon house dressing ($6.95).
For the main course, the Filet of Halibut, or Pla Nung Manao, isbeautifully prepared, flaky and juicy with an unusual ingredient oflamb sauce that makes for a unique rich broth. Served atop longstrands of lemon grass, the filet is topped with chopped Thai greenchilies and fresh garlic which make the dish very hot, even at'medium,' but you can request a milder version ($15.95).
Another option is the house special Roast Duck With Curry Saucepresented with lychee, a tropical soapberry native to southernChina, pineapple and fragrant red curry sauce infused with thejuices of the fruit ($15.95).
For dessert, try the Khanom Mohkang, a Thai custard whose richconsistency of eggs, palm sugar and coconut milk create a tastethat lies somewhere between flan and custard; for a delicate noteon which to end your meal ($4.95).
Though the combinations are unique, Ophaphaiboon beckons, "Ifyou're not afraid of a little change, you will find a lot of goodfood."