The Mon people who live along Thailand's border with Burma are known for making a greater variety of curry than any other group in the country. One of the most well known places to sample a few is in the town of Thong Pha Poom, a quiet stopping point for buses and trucks travelling between Kanchanaburi and Sangklaburi. Just outside of town, along route 323, is the highway-side shop named Rawy Maw, meaning One-hundred Pots. On our visit, they were just short of 100 pots- they had about thirteen. We ordered two plates, and the proprietress spooned heaps of different curries onto the two mounds of rice. Thanks to a basic vocabulary of Thai food words, we were able to pick out an interesting selection. We tried fiery red curry with fish; yellow chicken curry with hot basil and tiny egpplants; a chunky paneang curry with pork; sour curry with pickled bamboo; and a green curry laden with sliced chillies. Though the meal was tasty, admittedly no curry was outstanding or exceptional. Even so, it was interesting to see what a range of flavors, textures and tastes curries can have.