Thai food is known for its delicate balance of sweet, sour, spicy, salty and bitter flavours. Then exploring the country, you’ll find that each region specialises in dishes that contrast strongly with the cuisine of others. In this article, we’ll take you on a geographical journey to explore the ins and outs of Thailand’s much revered fare.
Central Thailand Central Thai cuisine is predominately
hot, salty, sweet and sour in taste. Steamed jasmine rice features more than
sticky rice along with nam prik (chilli dipping sauces). A
variety of soups are popular in this region, including the world-renowned tom
yum goong (shrimp soup with lemongrass). It’s common for a selection of
condiments and dried spices to be served with meals. 
👉Tom Yum Goong
This iconic bowl of steaming goodness is bold, aromatic and comes with a fairly strong spicy kick. Tom yum goong is created with quintessential Thai ingredients like lemongrass, chilli, galangal, kaffier lime leaves, shallots, fresh lime juice and plenty of fish sauce. Fresh prawns and mushrooms are added and coconut cream if you want the creamy version.
Northern Thailand Thai food varies from region to region due to geography and history. In the West, most Thai restaurants serve Bangkok-style cuisine, so travelling in Thailand is a culinary adventure of discovery. Lanna-style cuisine comes from the mountainous area of the country, where the winter months are much cooler then anywhere else in Thailand, with some regions even reaching freezing temperatures on the mountain tops! The region is abundant with wild mushrooms, forest vegetables and fruits and wildlife which all feature in this less well-known regional cuisine of Thailand.
Khao soi Noodles
Khao Soi (or khao soy) is a type of curry popular in the North of Thailand, where many restaurants specializing in this dish can be found, especially in the ancient city of Chiang Mai, one of the most popular tourist destinations in the country. This coconut milk based soupy curry is usually made with chicken or beef and served over Chinese egg noodles garnished with crispy fried noodles, pickled mustard greens, shallots, lime, sweet soy sauce and spicy chili oil.
Nam Prik Num
Nam Prik Num or Northern Thai Green Chili Dip is an amazing local food that you must try. People like eating Nam Prik Num with grilled pork and sticky rice or Nam prik Num with cooked or steamed vegetables. You can find in many restaurants in Chiangmai. The term of Nam prik is the Chili paste, local people always have some kind of chili paste in their meals for more flavor. Prik Num is the chili spur pepper, but in this menu, we use just the young one or the green one.
Northeast Thailand (Isan)
Northeast Thai cuisine is characterised by its hot (very hot!), salty and spicy combustion of flavours.Som tam (green papaya salad), koi (sour chopped meat salad) and larb (sour minced chicken, beef or pork salad with mint, shallots and plenty of chilli) are some of the region’s specialities. Sticky rice is consumed in large quantities, as is nam phrik bla, a spicy fermented fish and chilli dipping sauce. Dishes are often served with plenty of raw vegetables and herbs to cleanse the palate.
Som Tam hails from Isaan in Northeastern Thailand and is one of the most popular dishes in Thailand. Som tam comes in a variety of styles, however, the classic som tam consists of shredded green papaya, tomatoes, carrots, peanuts, dried shrimp, runner beans, palm sugar, tamarind pulp, fish sauce, lime juice, garlic and plenty of chillies. The ingredients are mixed together using a mortar and pestle, which amplifies the flavours into a super moreish dish.
Southern Thailand Southern Thai cuisine packs a punch with its strong flavours. Influences to this region are from Malaysia, Indonesia and India. The fact that this part of the country has a large Muslim population has also had an impact on its cuisine, and, due to its proximity to the coast , people consume more fish than meat. Coconut is a key ingredient used in curries, and sour flavours feature prominently. Nam prik kapee, a dipping sauce consisting of shrimp paste, chillies, palm sugar and lime juice, is eaten with raw vegetables and fried fish, and is a local favourite.
Gaeng Tai Pla
Gang Tai Pla is a curry of the southern Thai cuisine. Its name is derived from tai pla, a salty sauce made from fermented fish entrails enwhich gives the curry a strong smell and flavor. Gaeng tai pla is a highly spicy curry; it has a very intense taste and pungent aroma that usually is only appreciated by local people in Pattalung and Songkla provinces.
Pad sator Khung sod
Sator is a prized vegetable in the southern region of Thailand. It actually is not a vegetable, but the young beanlike seeds of a large tree, carried in long, flat and wavy, over-sized, bright green seedpods. Each seedpod yields only a small handful of seeds. Bunches of these colorful seedpods can be seen hanging from stalls in just about every open-air marketplace in the southern provinces, as well as fruit and vegetable stands along major roadsides. Because it is fairly expensive and a delicacy, it is used sparingly, even in the dishes in which it is featured. Only a few bites of the tasty seeds with shrimp in a spicy sauce are enough to satisfy a craving. The sauce in this recipe is a truly southern combination of flavors – very pungent and meant to be eaten with plenty of rice.
