Thai Food

When we speak of “Thai Food”, we are actually talking about the food from four regions.

Firstly the Central Plain around the Chao Phraya River where Chinese-or more accurately Sino-Thai-dishes became popular in this region, especially in the form of numerous noodle dishes. Fruits also played an increasingly important part in meals as Thai fruit growers produced new, more succulent varieties of mango, durian, pomelo, and other species.

Secondly, the mountainous north—instead of the soft, fragrant steamed rice of the central region, northerners prefer a steamed glutinous variety, traditionally rolled into small balls with fingers and used to scoop up more liquid dishes. Northern curries are generally milder than those in other parts of the country and there are regional specialities like Sai-Ua, a spicy pork sausage and crispy fried pork rind, as well as fruits like the delicious longan and lychee.

The traditional northern meal is a Khantok dinner, Khan, meaning bowl and Tok, a low table around which guests sit on the floor to eat.

Thirdly, the Southern peninsula between the Andaman Sea and the Gulf of Thailand—noted for its cuisine in which the abundant fresh seafood from the surrounding water plays a prominent role. Also, most of Thailand’s Muslim population live in the southernmost provinces, and their influence is presented in such dishes as Kaeng Massaman, a mild curry seasoned with cardamom, cloves and cinnamon and Sa Te, skewered bits of meat with spicy peanut sauce.

Last but not least, the northeastern plateau bordered by the Mekhong River—people like their food highly seasoned and many connoisseurs of Thai cooking rank some typical I-San dishes as being among their favourite creations. These include Som Tam, Green Papaya Salad. Freshwater fish and shrimp are also popular, often cooked with herbs and spices. Like northerners, they prefer glutinous rice and sometimes use it as a sweet as well as a staple with every meal.

The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and the sour. It is meant to be equally satisfying to eye, nose and palate. A typical meal might include a clear soup, a steamed dish, a fried dish, a hot salad and a variety of sauces into which food is dipped.

This would be followed by sweet desserts and/or fresh fruits such as mangoes, durian, jackfruit, papaya, etc.