Thai Herbal Massage
Thereby hot - in steam boiled up - herbal compresses are pressed on the skin.
With the hot compresses the skin pores open and the herb mixture can do their agreeable and antiseptic effect to complete. The compresses contain a special Thai herbs mixture.
This special kind of massage remained unchanged since beginning of the Ayutthaya period until today.
In particular with muscular pains, inflammations and similar complaints the enormously good effect of the Thai herbal massage is undisputed.
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You sit during approximately 20 minutes in these Thai Sauna, which I heated up before on the correct temperature. The steam from the many healthy Thai herbs ascending is very much odorous and your skin cleans pore low.
You will wonderful relax and will do to your body really something good.
You will be somewhat tired, but it is a pleasant tiredness.
Services and Prices
| Oil Massage |
incl. Transportation |
1 hour |
500 THB |
| Intense Massage |
2 Masseuses |
1 hour |
800 THB |
|
|
In Thailand it's common for a young woman to learn the traditional Thai-Massage. In many cases this young woman will later massage theirs parents and here husband to show them here respect. This nice tradition is now in many tourist places converted to the useless beach massage. This beach massage has absolutely nothing to do with the original Thai massage.
Massage has a long history of therapeutic healing in Thailand. It has been practiced for centuries as it sill is to day. The roots of Thai Massage are traced back to India. The fonder of the practice was Jivaka Komarabhacca, a doctor friend, and contemporary of Buddha, some time about 2,500 years ago.
Therapeutic massage has a long history in Thailand, with the techniques having passed unchanged down the centuries. Its roots can be traced back to ancient India where Jivaka Komarabhacca, a physician, who was a friend and contemporary of Lord Buddha, established the techniques, that are still used to this day, some 2,500 years ago.
Not native to Thailand, but now grown widely in northern regions, where the kind climate produces generous crops. Similar in taste and taxture to western varieties.
Ingredients
- 1 lb. boneless chicken
- 2-3 long Asian eggplants (Thai, Japanese, Chinese or Filipino)
- 2 cups, or 1 can coconut milk
- 2-3 Tbs. red curry paste
- Fish sauce to desired saltiness
- 1-2 tsp. palm or coconut sugar
- 2 kaffir lime leaves
- Slivered chillies to desired hotness
- 1 cup fresh Thai sweet basil leaves and flowers
Trim the chicken of any visible fat and, if you wish, pull off the skin. Cut against the muscle into bite-size chunks. Set aside.
