Spicy, salty, sweet and sour at Moo Ka Thai in Borrowdale West.

Seeing as there are so many vegetables, healthy spices and herbs in Thai food, it’s hardly surprising that Thai cuisine is not only one of the most popular in the world, but also one of the healthiest.

If you’re accustomed to a bland diet, with dishes seasoned only with salt and an occasional sprinkling of black pepper, your first encounter with the spicy, salty, sweet and sour layers of flavour in Thai dishes will be a revelation.

Fried ice cream dessert at Moo Ka Thai

Anyone with a lean, well-toned body who is planning a holiday in Bangkok or Phuket, should be aware that over-indulging in coconut curries and coconut rice dumplings, could transform a svelte appearance and jeopardise one’s chances in the next Victoria Falls marathon.  Conversely, the herbs and spices found in many Thai dishes can improve fitness levels and have overall health benefits.

Turmeric adds warm and fragrant overtones to Thai curries; it also works to prevent Alzheimers and cancer, and to alleviate arthritis and depression. A tuberous rhizome that grinds down to a fine, golden yellow powder, turmeric was important in Ayurvedic medicine centuries ago in India. Its use spread to China, Africa and the Caribbean, and is now considered to be a superfood, appearing in supplements, beverages and cosmetics, as well as in food preparation.

Tasty pork nuggets with hoisin sauce.

Ginger and its close relative galangal are frequently used in Thai soups and curries, and in seafood preparation. Loaded with antioxidants, ginger not only helps to treat arthritis and motion sickness, but is said to keep a check on high blood pressure.

Lemon grass, essential in making Tom Yum soup, helps to reduce bad cholesterol. Used in essential oil for aromatherapy, lemon grass can relieve anxiety and stress.

If there’s a spice you need in your life, it’s the red hot chilli pepper. Found in authentic Thai cuisine in varying degrees of heat, the chilli improves the taste of food, helps the digestive system, soothes headaches and fights colds and flu. On a cold winter’s day, what could be more appealing than a bowl of steaming hot Tom Yum soup with prawns, fragrant with lemon grass and ginger, or a bold and spicy angry duck curry?

Two well-established Thai restaurants in Harare, Sabai Thai and Chang Thai, were recently joined by Moo Ka Thai on Glenelg Road in Borrowdale West. Previously operating as a takeaway and food delivery service during the dark days of lockdown, Moo Ka Thai now welcomes sit-ins and even offers a popular Sunday buffet. Last Saturday, George and I accompanied fellow food hounds to check out the new restaurant, which claims to offer ‘real Thai’ and real taste’, with absolutely no MSG.

When owner Gareth Evans completed his studies at Peterhouse Boys School just outside Marondera, little did he imagine that he would spend four years teaching English in Bangkok, where he would meet his future wife, Apaporn (nickname Eye). Developing a taste for delicious Thai food, he acquired some cooking skills, and he and Eye (a natural cook) returned to Zimbabwe to open a restaurant.

The decor at Moo Ka Thai is simple, with an attractive blue and white colour scheme, and friendly, helpful wait staff. Without paying too much attention to healthy eating, we ordered starters of deep-fried crispy chicken wings, and crispy pork nuggets, served with a sauce. Both were succulent and flavoursome. Crispy duck, however,  which should have been pink and succulent with a crispy golden skin, was overcooked and dry.

The hero of the meal was a Thai green curry made with chicken. Perfectly blended flavours of green chillis, shrimp paste, garlic, lemon grass and makrut lime combined with coconut milk and vegetables to make a delicious dish.

From a limited choice of desserts, we decided to share a fried ice cream. Although attractively presented and garnished with sliced strawberries, I thought the fried ice cream was probably an acquired taste.

It is possible to indulge your love of Thai cuisine while remaining well-muscled and toned, but only if you steer clear of crispy fried dishes such as spring rolls, fried bananas and fried rice. Choose a Tom Yum soup followed by a small helping of Pad Thai (rice noodles sautéed with spices, peanuts and bean sprouts) and a large green papaya salad.

Once you’ve run the marathon, or won that coveted body building trophy, allow yourself with a bowl of mango sticky rice or a helping of banana fritters and ice cream. There are so many healthy options in authentic Thai cuisine, that a little of the sweet, sticky rice, syrups and coconut cream you fancy will only do you good.

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