Inside Guide to Thai Cuisine and The Regional Variety

Thailand is undoubtedly a foodie paradise, par excellence. The sacred temples, royal palaces, golden Buddhas, elephant sanctuaries, white-sand beaches, and adventure rides are brief romances before the main event—eating!

Thailand stands at the crossroads of ancient cultural traditions influenced by India, China, and Southeast Asia. It has adapted cooking techniques and ingredients from all three of these major cultural spheres.

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices, striking a balance of four flavors: sweet, salty, sour, and spicy. The essence of authentic Thai flavors is as follows: sweetness comes from sugar or palm sugar, saltiness from dried shrimp, fish sauce, or shrimp paste; sourness from vinegar, tamarind, and lime; and spiciness from a range of herbs, peppercorns, and chiles.

Lightly prepared dishes, strong aromatic components, bold flavors with a spicy edge, and ingredients with both flavor and medicinal properties make Thai food widely popular. Although Thai cuisine, as we know it, encompasses a diverse range of dishes from various regional culinary traditions, each region has its own distinct cooking style and characteristic tastes based on the ingredients available. Most importantly, these dishes feature ingredients that derive from the local soil.

For deeper understanding Thai cuisine can be further classified into seven variations. Six of those are distinct regional variations: Northern known as Lanna, North-eastern known as Isan, Eastern, Central Plains, Southern, and Bangkok. The seventh is the exclusive royal cuisine. 

Although a concise classification of regional cuisines can be made according to 4 regions.

Lanna cuisine, named after the Lanna Kingdom that once ruled the Thai highlands, originates from the country's mountainous region. The kingdom's former capital was Chiang Mai. The flavors of Lanna cuisine have been influenced by the ethnic groups of northern Thailand, Burma, Laos, and the Khmer Empire.

The food of this region is not commonly found throughout the country and is not very well known, yet it is noteworthy. It represents Thailand’s most rustic regional cooking style, offering a glimpse into what the ethnic Thai people have been eating for hundreds, if not thousands, of years.

The cool climate of this region makes it ideal for growing a variety of herbs and vegetables. The predominant flavors of this regional cuisine are sour and bitter. Khao Niaow (sticky rice), often accompanied by Som Tum (papaya salad), is the staple diet of Northern Thailand. Khao Soi, a dish made with Thai noodles and coconut milk, is another crowd favorite.

Chiang Mai, the largest city in Northern Thailand, is a major tourist hub. The Doi Suthep Temple in Chiang Mai houses a relic of the Buddha’s shoulder bone. The Elephant Nature Park, located in this region, is home to rescued elephants from across Thailand. Northern Thailand is especially known for its cultural and natural attractions, but it is also great for adventurous activities such as bungee jumping and ziplining.

The northeastern region of Thailand, known as Isaan, is located on the arid Khorat Plateau, bordering the Mekong River. It is a remote area of Thailand and not very well known to tourists. The food of the Isaan region is unique, with strong influences from Laos. Compared to the rest of Thai regional cuisine, Isaan dishes tend to feature boiled or grilled food rather than fried. The people here are resourceful and often include frogs and insects in their dishes.

Laab is a typical spicy salad native to the Isaan region, made from ground meat and seasoned with lime juice, fish sauce, herbs, and the defining ingredient— toasted rice powder. Laab has a Lanna version called laap muang, which uses a rich blend of dry spices, making it mildly spicy, pungent, salty, and aromatic. Unlike laab, laap muang does not use lime juice or toasted rice powder.

This region offers a glimpse of old Thailand rice fields, water buffaloes in muddy ponds, silk weavers working the loom in their homes, and pedal-rickshaw pullers. The Khao Yai National Park, situated in this region, spans five different forest types. It is teeming with wildlife and has some exciting hiking trails. For the more historically inclined, Phanom Rung Historical Park and Muang Tam are two Khmer temple complexes well worth visiting. 

The food of this region is an amalgamation of influences from all parts of Thailand, but it is especially shaped by royal-court cuisine and foreign cooking styles, ranging from Chinese to Malay-Muslim. Sweet and rich flavors dominate in central Thai dishes. Many great rivers converge in this flat, central region, making it a fertile plain for rice cultivation. Bangkok, the largest city in central Thailand, was the seat of the former Thai kingdoms of Sukhothai and Ayutthaya, as well as the Dvaravati culture of the Mon people before the Tai groups arrived in the area.

Bangkok offers a mind-boggling array of food, with global appeal yet distinctly Thai flavors. Meals here typically consist of four to five different courses, including a soup, a fried dish, curry, fish, vegetables, and a dessert. Kaeng Phet, or Thai red curry, has become a global phenomenon. Central Thai dishes like Tom Yum soup and Kung Pao Chicken are found on menus worldwide. Thong Yod (Gold Drop) and Thong Yip (Pick Up Gold), both made with egg yolk, flour, and sugar syrup, are two of the most sought-after desserts in the city.

Bangkok is known as the world capital of street food, and the quality and variety of street food here are world-renowned. Mobile street stalls sell kap klaem, or "drinking food." Popular kap klaem dishes include sun-dried squid, meat on skewers, and fried insects or sausages. Sweet roti, or fried flat dough filled with bananas or chocolate, is another street favorite. Night food markets along busy streets in the evenings are not to be missed. The food at Thai wet markets is often pre-cooked and very popular with working-class people.

Thailand also has a sizable Thai-Indian population, and many restaurants cater to Indian vegetarian cuisine. 

Moving towards the South, the changing landscape matches the changing food scene. Southern Thai cooking is the spiciest of Thailand’s regional cooking styles. It can also be very salty, and not surprisingly, given the south’s coastline, seafood is the star. Wherever you go, prepare to bring back some new ideas about Thai cuisine.

The island of Koh Tao, located in the Gulf of Thailand, is a favorite destination for divers who come here for its exotic marine life and coral formations. The Chumphon Pinnacle on the island is where most people go to see the famous bull sharks, while the evolutionary sculptures in Val Tong Tao Bay are also popular with tourists.

Ko Pha Ngan is most well-known among international visitors for its grand parties held in honor of the full moon. Khao Sok National Park offers tranquility and natural beauty. In addition to its rich wildlife, the 185-square-kilometer (71 sq mi) artificial Cheow Lan Lake is a wonderful place to visit.

This region may be famous for its beaches, but the food here is equally noteworthy. Thailand is the fourth-largest seafood exporter in the world, and Southern Thailand leads the way. The abundance of seafood is reflected in the region's dishes. Although Thailand is famous for its curries, the southern region is known for its spicy, thick curries made with coconut milk. In addition to coconut, pineapple thrives here and appears in many signature dishes.

Kua Kling is a southern classic spicy dish made with two primary ingredients – ground meat stir-fried in curry paste. The curry paste is made by grinding the dried chilies and peppercorns and pounding together all the wet ingredients - lemongrass, garlic, turmeric, galangal, salt, shallots, and shrimp paste. 

Thailand’s cuisine is intensely regional, and virtually every town is associated with a specific dish unavailable outside the city limits. Listed below are some of Thailand’s more famous regional specialties:

AYUTHAYA – Kuaytiaw ruea (boat noodles) Rice noodles served with a dark, intense spice-laden broth.

CHIANG MAI – Nam Phrik Num and Khaep Muu (roast chilli ‘dip’ and deep-fried pork crackling) Available at virtually every market in the city, the two dishes go wonderfully together, ideally accompanied by parboiled vegetables and sticky rice.

LAMPANG – Khao Taen Deep-fried sticky-rice cakes drizzled with palm sugar are a popular treat in this northern town.

NONG KHAI – Naem Neuang This Vietnamese dish of pork balls served with rice paper wrappers and a basket of herbs has found a home in northeastern Thailand.

PHETCHABURI – Khao Chae The best version of this odd but delicious dish of chilled fragrant rice served with sweet and savoury sides hails from this central Thai town. TRANG – Muu Yang  Roast pig, skin and all, typically eaten as part of a dim-sum brunch, is a speciality of this southern town.

• Tom Yum Goong

Spicy and sour soup is usually made with prawns and/or other seafood. Flavored with lime and chilies, it is a refreshing soup, albeit a little spicy in the full Thai version. Remember that most of the items in there are meant to enhance the flavor, not to be eaten. Tom Yum Goong has become a national dish, enjoyed by most Thais and foreigners.

• Yum Woon Sen

Clear noodle salad. Like Tom Yum Goong, it is flavored with lime, fish sauce, and chili, and topped with cooked prawns and lots of fresh herbs. An all-time favorite, but specify how spicy you want it.

• Pad Thai

Fried rice noodles. This is a true Thai concoction, as opposed to most dishes with either Chinese or Indian origins or influences. The sweet, sour, and spicy noodles are sprinkled with peanuts, more chilies, and more lime—a favorite lunchtime dish.

• Pad Bai Krapao

A stir-fry dish of either chicken, beef, or seafood with lots and lots of garlic and chilies. This dish is made more intense by the addition of spicy holy basil leaves. It is eaten with plenty of rice (and water!).

• Grilled Chicken and Sticky Rice

Originally from the northeastern region, where sticky rice is consumed instead of regular rice, this dish features a whole chicken (or pieces) marinated in a mixture of herbs and spices, then barbecued. This popular dish is usually bought from roadside vendors and is rarely cooked at home, which may make it a challenge for sophisticated restaurants. It can be enjoyed at any time—whether for breakfast, lunch, dinner, or as a snack. It pairs particularly well with Thai whisky and soda, or beer.

• Som Tum

A spicy salad of fresh, grated green papaya. A northeastern dish usually forms a trio with grilled chicken and sticky rice to make a perfect, balanced meal at any time of the day.

• Gaeng Som

Gaeng Som, a clear, sour curry, is a fiery orange-colored classic staple enjoyed by people from the south, usually at dinner. An authentic Gaeng Som should have three distinct flavors, starting with sour, followed by salty, with only a hint of sweetness. Made from a base of shrimp paste, shallots, and chilies, it gets its characteristic sourness from the addition of tamarind.

• Nam Prik Kapi

Chilli dip with vegetables. This dish can be as straightforward or as complicated as the budget or taste buds allow. The pungent dip is made from shrimp paste, chilies, garlic, and lime juice. Fresh, steamed, or deep-fried vegetable pieces usually accompany this dip.

• Gaeng Keow Wan

Spicy green curry. This is the national favourite dish and is usually eaten with rice noodles.

• Kao Kluk Kapi

It is an old-time favourite among Thais but, due to its strong taste, not too popular with foreigners. Cooked rice is fried with shrimp paste, giving it a distinct pungent flavour. What makes this dish truly unique is the variety of its accompaniments: deep-fried, crispy vegetables; thinly fried, rolled omelette; crispy fried small shrimp; sliced shallot; lime wedges; sweet pork cooked in coconut sugar; and, finally, grated green mango.

The best places to eat in Thailand are often the most unassuming.

One of the best places to find authentic Thai food is at local restaurants (often called food-to-order shops). These types of restaurants are usually recognizable by a large display of raw ingredients—Chinese kale, tomatoes, chopped pork, fresh or dried fish, noodles, eggplant, and spring onions. As the name suggests, the cooks prepare nearly any dish you can think of, from soups to salads to stir-fries. Such restaurants can be found in virtually every Thai town; they are usually open-air, with seating consisting of little more than plastic stools by the side of the street, and are typically run by Thais of Chinese origin.

The Delicious Curries of Thailand 

Curry in Thailand is called Kaeng, and it may be yellow, red, or green. The name can be translated as “hot,” “hotter,” or “Hottest!” Spices for yellow, red, and green curries range from mild to hot. 

Yellow curries (kaeng kari) are a good starting point for novices as they are milder in comparison. Like all Thai curries, they have a base of coconut milk with a paste of toasted and powdered spices, which in this case includes turmeric (for the yellow hue), star anise, cinnamon, bay leaves, crushed dried chilies, fermented shrimp paste, ginger, coriander seeds, and cumin. They may be strengthened with beef, lamb, or chicken chunks, usually including onions, potatoes, and pineapple chunks.

Red curries (kaeng phet) have generous amounts of red chili powder. They are made with white pepper, cumin, coriander seeds, nutmeg, cilantro roots, garlic, lemongrass, the grated rind of fragrant kaffir limes ginger, or, preferably, the more potent Southeast Asian root galangal. They also have coconut milk, of course, for a sauce well suited to roasted pork, duck, beef, shrimp, or eel. Bamboo shoots, sweet Thai basil, and pumpkin are sometimes tossed in as well.

Green curries (Kaeng know wan) get their tempting color and their hotness from plenty of deceptive-looking hot green chilies, seeds and all, and coriander (seeds, leaves, and stems). The spice paste is made by grinding together lemongrass, shallots, ginger, cumin, white pepper, and kaffir lime zest, along with palm sugar, garlic, and holy basil, a strongly flavored herb that is a particular favorite in Thailand. The paste is cooked in coconut milk, and beef or chicken and quartered small and round Thai eggplants are the standard additions to this hottest of hot curries.

Massaman curry (kaeng musmun) is more Indian in style and is actually a legacy of Muslim spice traders, hence its name, which probably evolved from Arabic. Certainly, it contains plenty of the spice trader’s wares: cumin, caraway, cinnamon, cloves, star anise, cardamom, nutmeg, white pepper, and ginger. It also has cashews, limes, garlic, lemongrass, and tiny, super-hot red bird’s-eye chilies. Although it is spicy, the overall effect is more aromatic than fiery, balanced by the tart juice of tamarind or bitter oranges, as well as chunks of potato, pineapple, and chicken or beef. It is rarely made with pork, likely due to the dish’s Muslim roots. Massaman curry is typically served with sweet-tart pickled ginger or achar, a pickled cucumber relish, and, as with all Thai curries, bowls of steamed white rice—either fluffy, flowery jasmine or the delightfully dense and chewy sticky rice. A great favourite in Thailand and loved across the world for its multicultural influence.

Thailand’s bid to attract “quality tourists” has developed new strategies to attract tourists, including culinary tourism. 

Through short courses and extended tours, visitors are provided with access to recipes for both royal palace cuisine and rural dishes. 

Students receive a certificate at the end of the course recognizing them as Thai chefs. The purpose of such a cooking course was to showcase Thai culinary skills and allow the students to order a wider range of authentic dishes in Thai restaurants.

Thailand is an excellent destination to experience rural and luxury, beaches and mountains, adventure and culinary delights. It's a perfect getaway for a family or for travelling alone as a woman! It's easy, affordable, very safe, and welcoming.