Southern Thais are known to like some food with their chillies, making their cuisine radioactively hot. Trade with India and Java also saw other spices, especially turmeric, enter the cuisine to ensure no respite from the intense heat.
As you would expect from a region with so much coastline, seafood is a staple here as is the coconut, whose milk can somewhat temper the heat of the chilli. A locally grown and bitter tasting vegetable called sator is another regional favourite, and bread in the form of rotis is another reminder of Indian influences. There is also a heavy Muslim population and influence in the region, so meals are often eaten with the right hand.
Gaeng Dai Pla
Flavour: outrageously spicy
Ingredients: fish stomach, green beans, potato, bamboo shoots, chillies and turmeric.
Kaeng Leuang (Yellow Curry)
Flavour: extremely spicy
Ingredients: fish, green squash, pineapple, green beans, papaya, bamboo shoots, chillies and turmeric.
Flavour: bitter and incredibly spicy
Ingredients: sator, shrimp and red curry paste
Method: stir fried