Thailand
A Taste of Culture
Thailand, known as the Land of Smiles, a nickname inspired by the warmth and kindness of the people who live there.
And how could it not be? A country filled with impressive biodiversity, turquoise beaches, white sand, vibrant cities, and traditions deeply connected to daily life.
But the smile in Thailand is more than friendliness. It is also a way of communicating, showing respect, avoiding conflict, and maintaining balance in everyday life.
In Thailand, harmony is not accidental. It is part of the culture.
And perhaps that is why its food also seeks balance in every dish.
A Cuisine Built on Balance
Thai cuisine is built on the balance of flavors, and this is what makes it so unique.
Fresh herbs bring brightness, chilies add heat, coconut milk softens intensity, and sauces add depth and saltiness.
In one single dish, you can often find:
• Sweet
• Salty
• Sour
• Spicy
The goal is not for one flavor to dominate, but for all of them to exist in harmony.
Eating in Thailand is also a social experience. Whether enjoying street food, the heart of Thai culinary culture, or sharing several dishes at the center of the table, food is something meant to be enjoyed together.
And while Thai cuisine is incredibly diverse, one ingredient is almost always present.
Rice.
Jasmine Rice
Originally from Thailand, jasmine rice is a fragrant long-grain rice known for its soft texture and delicate floral aroma.
The famous Hom Mali variety is a national symbol and one of Thailand’s most important agricultural exports.
But rice represents far more than food. For generations, it has shaped rural life, harvest seasons, and the rhythm of communities.
Even today, rice remains a direct connection between tradition and the land.
Its importance is so deeply rooted in daily life that in Thai, the phrase for “to eat” is often gin khao, which literally means eat rice.
A simple expression that reveals just how central rice is to everyday life.
And it is this rice that gives meaning to many Thai dishes.
Because beyond accompanying a meal, it balances, absorbs, and transforms every flavor placed beside it.
And this is where curry enters the story.
Panang Curry
Not all curries are intense and spicy.
Some, like Panang Curry, wrap the palate in a rich creaminess and an aroma that lingers.
This is a dish that does not try to stand out through force, but through balance.
Its thick texture has a purpose: to blend with rice and create the perfect bite.
Because in Thai cuisine, it is rarely about one single flavor. It is about how everything comes together on the plate.
Now it is time to bring these flavors into your own kitchen.
Today’s Dish: Panang Curry
Panang curry paste can be made from scratch, but for this recipe we use the ready-made version, which can often be found in Asian supermarkets.
Both versions are delicious. The difference is simply the complexity of preparation.
This version keeps things easy while delivering the same comforting flavors.
Overview
Dish: Panang Curry
Cuisine: Thai
Difficulty: Easy
Prep time: 30 minutes
Cooking time: 30 minutes
Servings: 6
Ingredients
- 4 cups jasmine rice
- 870 g beef
- 3 tsp Panang curry paste (mild spicy)
- 750 ml coconut milk
- 10 Thai eggplants
- 100 g small Thai eggplants
- 3 kaffir lime leaves
- 5 garlic cloves
- Salt to taste
- Pepper to taste
- Fresh cilantro
- Spring onion
Preparation
Step 1. Cook the Rice
- Rinse the rice until the water runs clear (2–3 times).
- Add water.
- Cook over medium heat or in a rice cooker until the water is absorbed.
Local Tip: Use the tip of your middle finger as a guide. The water should reach the first crease of your finger when touching the rice.
Step 2. Cut the Vegetables
- Chop the garlic into small pieces.
- Cut the Thai eggplants into quarters
- Slice the kaffir lime leaves into thin strips
Step 3. Prepare the Curry
- Add oil to a pot. Once hot, add the garlic and beef.
- Depending on your spice level, add the Panang curry paste and stir until dissolved.
- Add both types of eggplants.
- Once they begin to soften, pour in the coconut milk and add the kaffir lime leaves.
- Stir well, cover, and cook over medium heat for 10–15 minutes, until the vegetables are tender.
Local Tip: If the curry becomes too spicy, simply add more coconut milk to soften the heat.
Step 4. Serve
Place jasmine rice on one side of the plate and curry on the other.
This is how the balance of flavors is kept in every bite.
Enjoy!
Want to see each step in action? Follow us on Instagram and TikTok for the full cooking process.
Where to Find the Ingredients?
Even if you are not in Thailand, finding these ingredients in Switzerland is easier than you might think.
Across the country, you can find a wide variety of Asian supermarkets. Here are three options located in different regions of Switzerland, all with online shopping available.
Sources
Continue the journey
From Thailand, our journey continues to the Pearl of the Indian Ocean…
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