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I often say Thai cuisine is the "Italian" of Asia/Southeast Asia as both cuisines share many of the same ingredients. Garlic, basil, chiles/pepperoncini, fish sauce/anchovies, and a plethora of fresh seafood, veggies, meats, fowl and game.

The people of Southern Italy and South East Asia, although geographically far apart both have a love of fermented fish as an ingredient. Both Thai cooks and ancient Roman chefs relied on a certain salty, powerfully fishy liquid dredged off fermenting anchovies. They added this to dishes for savor and umami. The Thai call it fish sauce (nam pla) and the ancient Romans called it garum. It is still used especially in Sicily today.

Keeping these commonalities in mind Thai-Italian fusion is a natural for sure.
This recipe of mine is a delightful fusion of Thai and Italian flavours.

Curry Basil Pasta with Prawns
Thai-Italian Fusion curry pasta with prawns is an easy and very tasty satisfying dish for family and friends.

http://www.bellaonline.com/articles/art34576.asp

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Mary-Anne Durkee, Thai Food Editor
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