Tags
banana pancake, cashews, chicken, dragonfruit, fried fish, hilltribe trek, northern thailand, pumpkin, spring rolls, squash, thai, thailand, yellow curry
northern thailand hills
Part III of my Thailand trip covers the food I had on a trek of the northern hilltribes of Thailand. My trip was an Intrepid Travel trip, which emphasizes small group tours using local guides and trip leaders. The trip as a whole was incredible, and our local guides pulled double duty as our compass through the hills and as our trek chefs.
kitchen hut in hilltribe village
I wasn’t sure what to expect, but what we ended up having was the best food I had the entire trip. Most impressively, our guides created our feasts over open fires inside bamboo huts.
My favorite was a yellow curry with chicken and cashews, which added extra richness to the traditional dish. Not far behind were a pumpkin-family vegetable and squash dishes. The banana pancakes we had for breakfast on our last day were also deliciously memorable, even though I am normally not a fan of bananas and banana-flavored things.
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- thai chips and salsa: fried wonton strips and sweet chili sauce
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- long beans with chicken
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- yellow curry with chicken and cashews
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- banana pancake
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- fried rice with vegetables
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- stir-fried noodles for lunch
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- breakfast table
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- lunch table
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- toast and eggs for breakfast
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- kitchen hut in hilltribe village
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- fresh pineapple for dessert
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- dinner table – long beans, green curry, pumpkin
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- local guide mr. boon wrapping spring rolls
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- fried local fish
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- soup in a bag with fried rice for lunch
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- dragonfruit
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- chicken over the fire
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- sweet and sour vegetables
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- spring roll filling
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- kitchen prep
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- squash and tofu
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- spring roll
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- northern thailand hills
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- the “stove”
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- local guide mr. bun hard at work
I thought three parts could cover my entire trip, but my Thailand trip posts will wrap up with a fourth part, consisting of street market and Thai cooking class photos!
looks yummy! i will advise that you need fry the curry a litlte bit longer and more thoroughly where it’ll be almost like thinly dissolved curry? (not chunks) Red curry gets it bright red color from frying it in more oil. (sounds bad, but its true) The oil will burn the red chilies in the curry creating more of a red oily look. Reason why yours wasn’t as bright red is also because you over powered it with coconut milk which toned the curry out. I appreciate this video though!