Trang:Entering a vast, century-old mangrove forest in Kantang District, Trang Province, visitors experience the traditional methods of harvesting mangrove sap, collecting mangrove fruit, and gathering wild vegetables. This tour highlights the use of mangrove sap in local dishes, such as sour curry with river prawns, substituting lime juice with the sap. Additionally, the community gathers sea palm from the mangrove forest, which is prepared by blanching in coconut milk.

According to Thai News Agency, this palm forest, spanning over 100 rai (approximately 40 acres) and home to trees over 100 years old, is situated in Moo 4, Bang Mak Subdistrict, Kantang District. Ms. Nucharee Chirojkun, the owner of the plantation, demonstrates the ancestral method of making palm sugar. The process involves bruising young palm stalks, collecting sweet sap in bamboo tubes, and boiling it to produce palm sugar sold for 50 baht per bottle.

The local community utilizes young palm shoots, which are similar in taste to coconut shoots, for various dishes. These shoots, with their astringent, crisp, and nutty flavor, are used in sour curry with river prawns, caught daily from the palm forest. During high tide, river prawns inhabit the forests, allowing villagers to catch and sell them for 300-600 baht per kilogram. The use of "palm vinegar" as a lime substitute offers a balanced flavor profile and reduces lime expenses.

Palm fruit of appropriate size is peeled and sold for 120 baht per kilogram, with a steady stream of customer orders. The fruit, resembling the toddy palm fruit, is versatile, being consumed fresh, prepared in sugar syrup, or used as a topping for various desserts and beverages. This enhances the value of the native plant, as the creamy white, crunchy, and sweet palm fruit is available almost year-round.