Thai Cuisine over the last decade has taken its place in the International culinary scene. The sheer number of restaurants that have sprung up in major international capitals around the world attest to the growing popularity of Thai food today. Nevertheless, there is more to Thai food than what you often may find in typical Thai food restaurants in the US.
Offering a variety of flavors and tastes with the enthusiastic use of herbs, spices and market-fresh ingredients, Thai food is famous for its balance and harmony. An exciting combination of five fundamental tastes which include hot, sweet, sour, salty and bitter, brings contrasting yet complementing flavors and textures to each dish. Coconut milk, seafood and fruit also play a key part in Thai food preparation .
Although considered as a single cuisine, Thai food is better understood according to the country’s four primary regions which include the Northern, Northeastern, Central and Southern areas of the country. With the cultural and ethnic influences that have occured over several centuries, regional cuisines have absorbed some Eastern and Western influences while maintaining their own unique flavors and personalities .
Central Region of Thailand
The fertile plain along the Chao Phraya River, Thailand’s traditional heartland, is home to many diversified dishes with foreign influences. Over many centuries, inspirations from the Middle East, Europe, China, Japan, India, Persia and Portugal have contributed to making distinctive dishes that have been transformed to suit Thai tastes in the Central region.
These distinctive culinary Thai signatures of the central region are now evident in dishes like Phat Phak Bung Fai Daeng (stir-fried water spinach), Kaeng Khiao Wan (green curry), and even the famous Phat Thai (Pad Thai) noodle dish. Unlike the North and Northeast regions, Thai people that live in the Central region prefer fragrant steamed rice. Additionally, Sino-Thai food has become the most popular culinary style in major cities like Bangkok, especially in the form of numerous noodle dishes.
Northern Region of Thailand
As unique as its culture is the food from the North of Thailand, where steamed glutinous rice is the preference over fragrant rice. Traditonally, glutinous rice is kneaded into small balls with the fingers. Relecting Burmese influences, Northern curries are generally milder than those of the Central and Southern regions. Popular dishes found in the Northern region include Kaeng Hang Le (traditional pork curry), Khao Soi (a curry broth with egg noodles and meat, topped with shallots and slices of lime), and Sai-Ua (spicy local pork sausage).
Visitors to the North should not miss the chance to experience a Kantok dinner, the traditional form of sharing a meal where diners sit around a small low table.
Northeastern Region of Thailand
The Northeastern region of Thailand, locally referred to as I-San, is perhaps the least known region to travellers. But this only serves to enhance its allure. I-San food is vigorously seasoned, often cooked with herbs and spices. Influences of neighboring Laos are evident in many dishes including Som Tam (green papaya salad), Lap (spicy minced meat or chicken salad) and Kai Yang (barbecued chicken). Freshwater fish and shrimp are also popular and are usually fermented. Like residents of the Northern region, glutinous rice is the preference and sometimes is used as a sweet ingredient.
Southern Region of Thailand
The Southern region is not only home to so many well-known destinations, but also so many notable culinary treasures. Local ingredients play an important role in developing distinct fragrant aromas and flavors that make up the Southern cuisine of Thailand. As fresh seafood from the nearby waters is abundant, fish prawns, lobsters, crab, squid, scallops, clams, and mussels are commonly found in main dishes. In addition to cashew nuts stir-fried with chicken and dried chilies, a pungent flat bean called sator adds an exotic flavor to many Southern style dishes.
Coconut also plays a prominent role in many dishes and various local sweets. Other foreign influences including Malaysian, Indonesian and Chinese can be found in such dishes as Kaeng Mussaman (a mild curry seasoned with cardamom), Khao Yum Nam Badu (rice salad with southern fish), Kaeng Lueang (yellow curry), Kaeng Tai Pla (spicy curry with fish) and Sa Te (skewered barbecued meat with spicy peanut sauce).
At Rachada Thai Cuisine, we love to prepare authentic Thai food the way you would experience in Thailand. Great Thai food is always a culinary adventure when you explore the limitless variety of dishes from the four regions of Thailand.