Must Try Southern Thai Food in Koh Samui – Exotic Flavours of Thailand

Gaeng Som Plae Sabarot is a southern style sour curry that goes well with rice. One version is when the curry is made with pineapple and fish. The pineapple lends a fruity sour taste to the dish while loads of fresh turmeric and spicy chillies add tanginess to the flavour. Check out the restaurants in Chaweng Beach for various versions of Gaeng Som Plae Sabarot.

Just about every little road side kiosk in Koh Samui will serve delicious rice and curry. If you visit one of the roadside stalls there will be pans of pre-prepared food on display; and all you do is point out the ones you would like to try. Check though for how hot a curry could be. A standard portion of rice and curry served on a plate is known as rad khao. And if you choose to have a bigger meal simply ask for gap khao.

A typical south Thai rice and curry comes with a side plate of fresh vegetables, herbs and chili paste. The vegetables and herbs are generally eggplant, cucumbers and some edible leaves. Nam prik kapi is a chili paste with shrimp; however what you get with your order of rice and curry is just nam prik this is the paste without the shrimp tasting more fruity and tangy. The nam prik can be eaten with your rice and curry or with the vegetables.

Gaeng Gai Baan is a very delicious dish that consists of country chicken cooked in curry. A very comforting dish the southern Gaeng Gai Baan is a cooked with thick creamy coconut milk, spicy red paste and black pepper. Sure to add loads of flavour to your bowl of rice, the curry can even be eaten with rotti. Fiery Thai curries and even a sizzling steak are some of the dishes to look forward to when staying at a luxury Koh Samui resort. Sitting on the northern edge of beautiful Chaweng Beach is the Anantara Lawana Koh Samui Resort.

This is the Southern Thai version of pickled and dried fish. It is very sour and very salty. It's an excellent accompaniment to rice. Some versions of the fish is eaten raw; since the pickling preservatives somewhat cook the fish. Other versions see the fish being deep fried until crispy and golden brown in colour. The fish is well fried that you can eat the bones as well; the best way to enjoy pla som tod is to add it to rice, cover it with a dab of nam prik - chili paste and pop it in your mouth. Enjoy the delicious flavours!