Thai cuisine

Thai cuisine, the national cuisine of Thailand and of Thai people, places emphasis on lightly prepared dishes with aromatics and spicy heat. Traditional Thai cuisine loosely falls into four categories: boiled dishes, spicy salads, pounded foods, and curries.

Deep-frying, stir-frying and steaming are methods introduced from Chinese cuisine. The cuisine is defined by its characteristic balance of sweet, sour, salty, and spicy flavors, achieved using fresh ingredients and aromatic herbs. In 2011, seven Thai dishes were ranked among the "World's 50 Best Foods" in a global poll, more than any other country, including tom yum kung, pad thai, som tam, massaman curry, green curry, Thai fried rice, and nam tok mu.

Historical influences

Thai culinary traditions have been shaped by centuries of exchange with neighboring regions, including Cambodia, Laos, Myanmar, India, Malaysia, and Indonesia. According to the Thai monk Buddhadasa Bhikku, Indian cuisine taught Thais how to use spices and prepare herbal medicines, and introduced plants such as sarabhi and phikun. The book Mae Khrua Hua Pa (1908) by Lady Plian Bhaskarawongse traced a strong gastronomical lineage from the Sukhothai kingdom through the Ayutthaya and Thonburi periods, noting that royal cooking and daily routines of government officers shaped the cuisine.

Western influences began in 1511 with the arrival of Portuguese diplomats, leading to dishes like foi thong (adapted from Portuguese fios de ovos) and sangkhaya (coconut milk custard). The chili pepper, introduced from the Americas in the 16th or 17th century, became a cornerstone ingredient alongside rice. Portuguese and Spanish ships also brought tomatoes, corn, papaya, pineapple, pumpkins, culantro, cashews, and peanuts.

Regional variations

Thai cuisine is more accurately described as five regional cuisines. Bangkok cuisine reflects Teochew and Portuguese influences, as well as royal culinary traditions. Central Thai cuisine, from the rice-growing plains of Sukhothai and Ayutthaya, relies heavily on coconut milk.

Isan cuisine, from the arid Khorat Plateau, shares traits with Laos and Khmer food. Northern Thai cuisine, from the former Lanna Kingdom, uses ingredients common with Isan. Southern Thai cuisine, bordering tropical seas and influenced by Malay and Indian traditions, features complex curries and liberal use of coconut milk and fresh turmeric.