On the global gastronomy map, Thai cuisine certainly stands out with its specific set of cooking traditions, styles of preparation, variety of ingredients, as well as its distinct meals. No wonder it is very popular in the Western world.

In 2011, CNN Travel conducted an online poll that resulted in the “World’s 50 Best Foods” list. This list contained seven Thai dishes. There was no other country with more representatives on the list than Thailand! This year, six Thai dishes are among the best in the world, with Massaman curry hitting the top position!

Beef Massaman Curry

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The stir-fried noodle dish Pad Thai and the spicy, Thai fried rice, green curry, and sour shrimp soup Tom Yum Goong are probably among the best-known representatives of Thai cuisine. But have you heard of less popular dishes like Pad Mama? And did you know that Thai people don’t use chopsticks when eating? Do you know which food is considered sacred in Thailand?

Vegetable Pad Thai

Tom Yum Goong

Thai food is mouthwatering indeed but not many of us really know about its importance in Thailand’s culture.

It’s time to explore the amazing world of Thai food!

The History of Thai Food

Thai cuisine is the national cuisine of Thailand. Thai chefs aspire towards three features in their recipes: balance, variety, and detail. This means that the food should look as good as it tastes. Colors, texture, appearance, smell, all these traits complement the rich, spicy flavor of Thai food which, on top of everything else, should also contain ingredients with strong medical properties.

Thai cuisine and the culinary traditions have been largely influenced by the neighboring countries, the ethnic groups that live in the country (over 40), as well as western missions in the past. All these have resulted in a number of regional variations of certain dishes. Thai cuisine can be categorized into five regional groups:

Northern Thai cuisine shows similarities with Laos and Burma, whereas the northeastern cuisine is similar to that of Laos, with minor influences from Cambodia and Vietnam.

shows similarities with Laos and Burma, whereas the is similar to that of Laos, with minor influences from Cambodia and Vietnam. Southern Thai cuisine was influenced by India, Indonesia, and Malaysia, which is shown in the use of ingredients like curry, turmeric, and coconut milk.

was influenced by India, Indonesia, and Malaysia, which is shown in the use of ingredients like curry, turmeric, and coconut milk. Central Thai cuisine is also known as Royal cuisine and characterizes with great refinement, as well as artistic presentation of the food.

is also known as Royal cuisine and characterizes with great refinement, as well as artistic presentation of the food. Bangkok cuisine was under the influence of Chinese and Portuguese cuisines. In fact, many popular Thai dishes, like chok Thai and salapao, were originally Chinese dishes, mostly introduced starting from the 15th century. The Chinese also introduced some staple ingredients like noodles, tofu, and soy sauces but also wok pans, together with the stir-frying and deep-frying techniques. Baking as a cooking technique does not exist in Thailand and most of the household don’t even own ovens.

The Portuguese arrived in the 16th century and are credited for several Thai adaptations of traditional Portuguese dishes like foi thong, where coconut milk replaces cow’s milk in the custard.

During the Columbian Exchange, new crops were introduced from the Americas, the most important of which is probably chili. Other examples include corn, tomatoes, eggplants, peas, pineapple, papaya, pumpkin, peanuts, cashews, and cilantro.

Thai Food Staples

Rice

Like in most other Asian cuisines, rice is the staple ingredient of Thai cuisine. It is the first and most important element of every meal. ‘Khao’, the word used to refer to rise is also used to refer to food in general.

Historically, tens of thousands rice varieties have been grown in Thailand and they can be classified into two broad categories:

Non-glutinous rice like the highly valued, long-grained jasmine rice, which is indigenous to Thailand. Non-glutinous rice is used mostly in the of making fried dishes.

Spicy Thai Peanut Sauce Over Sweet Potatoes and Jasmine Rice

Sticky rice is a staple food in the northern and northeastern parts of the country. In Thailand, two sub-types of sticky rice are widely used: Thai red rice, with a nutty taste and slightly chewy, and black sticky rice, with rich nutty flavor and mostly used in dessert recipes.

Larb Muang Moo (Northern Thai Style Chopped Pork Salad

Thai people are quite superstitious when it comes to throwing leftovers away since the believe it would enrage the goddess of rice who makes sure everyone has enough to eat. Rice is considered sacred and it is believed that every grain has a divine element in it.

Rice is an integral part of khuluk, a dining practice that consists of mixing different dishes with rice. The food is moved with a fork held in the left hand into a spoon held in the right hand (instead of a knife) and then eaten. Sticky rice is often served shaped into small balls using the right hand only, then dipped into side dishes and eaten.

Rice flour and tapioca flour are often used in desserts or as thickening agents.

Crisp and Chewy Thai Fried Chive Cakes (Kanom Gui Chai)

Noodles

Noodles are usually made of rice flour, wheat flour, or mung bean flour. Thai noodle dishes, whether stir fried or in the form of a noodle soup, usually come as individual servings and, contrary to Thai dining tradition, are not meant to be shared.

Slow Cooker Sesame Beef Noodle Bowls

Sauces

Sauces are an indispensable part of Thai cuisine. There are many varieties but we’ve tried to narrow them down to five general categories:

Fish sauce

Fish sauce is one of the ‘secret’ ingredients that gives Thai food recipes their unique taste. IT is made of fermented fish and appears in many varieties. Nam pla is a clear and aromatic fish sauce found in most Thai dishes. Another popular type of fish sauce is pla ra, which is opaque and contains pieces of fish.

Tai pla is a sharp sauce used in the southern Thai cuisine, made of fermented mackerel’s entrails. The northern parts use nam pu, a strong, dark paste made of mashed rice-paddy crabs. It is often used in salads, curries, and chili pastes.

Grilled Shrimp with Green Papaya and Mango Salad

Shrimp pastes

Kapi is a shrimp paste made of fermented ground shrimp and salt. It is often used rice dishes and Thai curry pastes.

Yum Yin Gai (Spicy Northern Thai-Style Chicken Soup)

Chili pastes

Thai chili pastes are very alike the Indian and Indonesian sambals. They appear in many different varieties and are usually served as dips.

Thai Red Curry Calamari Steak

Curry pastes

Thai curry pastes are made of crushed chilies combined with other ingredients like shrimp paste and garlic. They are also served as dips for veggies, but some varieties can be used as spreads.

30 Minute Vegan Chickpea Curry

Soy sauces

Thai soy sauces originate in China. They appear in many varieties: dark, light, oyster, and fermented soy sauces. They’re widely used in stir-fries.

Asian Pork Roast

Leaves, Herbs, and Spices

Thai food is known for its elaborate use of fresh herbs and spices, most of which cannot be found in western countries. Leaves and flowers also play an important part in authentic Thai food.

Leaves

Kaffir lime leaves and zest appear in many soup recipes and curries, often combined with lemongrass or galangal.

Fresh Thai basil differs from basil used in the West by its purple color, among other features, and is used in dishes like green curry.

Thai Green Curry

Banana leaves are used as holders or steamer cups for foods, whereas banana flowers can be found in many salads and curry recipes. Flowers are widely used in Thai cuisine, either as a vegetable (eaten raw or fried) or as a food coloring.

Thai Style Spicy Chicken & Banana Blossom and Herb Salad

Herbs

The most commonly used herbs are coriander leaves and roots, ginger, turmeric, pandanus leaves, fingerroot, lemon basil, etc.

Asian Meat Loaf

Spices

Commonly used spices in Thai food include curry powder, five-spice powder, and peppercorns. The northern parts of the country use a mixture of cumin, cinnamon, cloves, star anise, long pepper, and ash seeds.

Let’s not forget the chili. Thai cuisine uses five types of fresh chili which contribute different levels of hotness to dishes, in addition to two main types of dried chili.

Thai Chicken Chili

Vegetables

Broccoli, the veggie that is often served in Western adaptations of Thai dishes, has never been used in traditional Thai food and is rarely included even in modern Thai recipes. Instead, it is substituted with khana, a veggie also known as Chinese broccoli or Chinese kale.

Vegetable Pad Thai

When it comes to veggies, eggplant is certainly one of the most widely used ones.

Asian Grilled Eggplant with Soy Sesame Sauce

Other vegetables commonly used in Thai cuisine are bean sprouts, bamboo shoots, sweet potatoes, Chinese cabbage, tomatoes, cucumbers, squash, winged beans, corn, as well as several types of mushrooms.

Asian Chicken Casserole

Fruits

Fresh fruits are served as dessert after the main meal, individually or along with a spicy dip made of chili, sugar, and salt. Fruits are also included in various dishes like soups, salads, and curries.

The most widely used fruits in Thailand are jackfruit, papaya, mango, mangosteen, durian, longan, langsat, rose apple, Burmese grapes, etc.

Thai Pineapple Chicken Satay

Coconut is one of the stars of Thai cuisine, especially the warm southern parts. Its products, coconut oil, coconut milk, as well as grated coconut flesh, are widely used in both savory and sweet recipes. Besides the nut itself, Thai people also eat the bud of the palm tree and use its sap to produce palm sugar, coconut vinegar, and alcoholic beverages.

Green Papaya Salad

Chicken Coconut Soup

Besides the above mentioned traditionally used fruits, Thailand has started importing some Western varieties like apples, pears, strawberries, grapes, and peaches, which have found their way in many Thai households, especially in the northern parts.

Meat

The most commonly used types of meat in Thai food are pork and chicken, but also beef, duck, and water buffalo. Wild game like deer, boar, and wild birds have decreased in popularity in the recent years at the expense of freshwater fish and seafood. In Muslim enclaves, mutton and goat meat prevail.

Coconut Curry Chicken

Insects

Certain insects are also eaten, especially in the North parts, where they’re sold on food markets. If you are brave enough, choose among grasshoppers, ant eggs, bee larvae, termites, and silkworms. Insects are usually sold deep-fried and, according to those who have tasted them, quite bland and similar to popcorn. That is why Thai chefs often complement them with herbs and spices.

The Importance of Thai Food

The importance of food in Thai culture is best explained by the fact that, whenever you meet a Thai person, the first thing they’ll ask is “Have you eaten yet?”

In Thailand, food takes the central stage of every social occasion. Moreover, food and eating are often considered a special occasion themselves, a reason to gather the family and celebrate. This is a result of Thai people’s mentality and friendliness, but it also has something to do with how the food is ordered and eaten.

Eating alone is considered bad luck in Thailand but if it has to be done, single dishes like noodle soups or fried rice are the best options. Alternatively, you can have smaller portions of stir fries or curries served together on a plate along with a portion of rice.

Serving Style and Etiquette

Unlike in the West, where each individual orders for him/herself, in Thailand the number of dishes ordered equals the number of people present and all dishes are shared. That is why Thai people prefer more people sitting on the table.

Thai meals typically consist of rice (Khao) with complementary dishes, all served at the same time. Traditionally, a meal should unite the four tastes in order to be considered satisfying: sweet, salty, sour, and spicy.

Meals consist of at least five elements:

rice

dip, the most crucial component of any Thai meal

clear soup

stew or curry and

fried dish consisting of vegetables, meat, fish, or seafood.

In the past, Thai food was traditionally eaten with the right hand while seating the floor, but today people in Thailand mostly use forks and spoons, whereas knives are not used on the table. Also, unlike in China, bowls are used for soups only, while food is served on plates.

Thai Breakfast

Thai people generally take very wholesome breakfasts that usually consist of the same dishes which are also eaten for lunch or dinner like rice porridge with pork, omelet, noodle soup, and chicken & rice.

Desserts and Snacks

Besides fruits and rice cakes, Thai cuisine offers unique desserts made of coconut cream, coconut flesh, and rice flour instead of wheat flour.

Thai Mango with Coconut Sticky Rice

The early versions of ice cream were made of coconut water mixed with ice. Since Thailand couldn’t produce ice, it had to be imported from Singapore. That’s why ice cream was enjoyed only by rich people who used coconut juice and tamarind. Things were made easier after the first ice cream machine was introduced to the country, after which coconut milk was used instead of coconut water.

Ice cream appeared in many different forms in Thailand like ice cream “tubes”, zinc tubes which held the ice cream ingredients and were shaken to solidify before being served on a stick. Another example is the “cut ice cream”, popular in the 1980s, which was sliced into rectangular bars by vendors and then served on wooden sticks.

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As far as snacks are concerned, Thai people really love them. Popular snacks are raw veggies with spicy dips, beef & chicken satay, and spring rolls.

Thai Spring Rolls with Cashew Dipping Sauce

Food Presentation

Similar to Chinese cuisine, the formal presentation of food is another important aspect of Thai culture. It involves serving platters decorated with fruit and vegetable carvings and today Thai food presentation is considered among the most beautiful in the world.

I believe that food should not only taste good, but make you feel good as well and that is why I am so interested in exploring ingredients, preparing meals, and finding ways to make the whole cooking experience fun and exciting! Being a blogger for MyGreatRecipes unites my two passions – food and writing, and I am enjoying every second of it!