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With its Buddhist influences placing great importance on balance, the ideal Thai meal is a harmonious, subtle blend of the sweet, the sour, the salty, the spicy and the bitter, and is designed to satisfy the eye and nose as well as the palate.
From dense jungles to the street food stalls of bustling cities, Thailand is an adventure, and their cuisine is no different. Aromatic with a spicy edge, Thai food has been influenced by its rich history and geographical position at the centre of numerous countries and sea-trade routes.
Invite your friends to join you on an unforgettable journey!
Starting around 1,400 years ago, the area we now call Thailand saw a mass migration from China with settlers dining on the rich biodiversity of the Thai peninsula. In the 10th century a royal marriage resulted in trade with Southern India. Curries became very popular but were altered to use the native coconuts. Being a cross-roads of East to West, the sea routes brought Arabian and Persian elements to the cuisine.
Buddhism became dominant from the 14th to 18th centuries with a focus on fruits and vegetables. Meat was only consumed in small pieces, a practice that still influences Thai cuisine today with bite-sized pieces being preferred to large quantities of meat.
In the early 16th century, the first diplomatic mission from Portugal began the European influence on Thai cuisine with Dutch traders soon to follow. Spanish and Portuguese ships from the Americas saw the introduction of the chili pepper, which is now a staple of Thailand’s famously spicy dishes, along with pineapple, cilantro, pumpkins, papaya, tomatoes, corn, peanuts and cashews. Japan also had an influence during this time.
Thailand’s neighbors have mutually influenced the traditions and cuisines over the course of centuries, particularly Cambodia, Malaysia, India and Indonesia. The Chinese introduced new cooking techniques, a street food culture and new dishes and condiments such as noodles, soy sauce, fermented bean paste and tofu.
The highlands of Northern Thailand contain forested mountains and valleys with a year-round cool climate. Dishes are salty and hot, designed to boost your energy and keep you warm. The smoky grills regularly feature pork while fresh vegetables are abundant, as are coconut milk, spices and local exotic herbs that are used in the unique dishes of the region. Sticky rice is a staple as Northern Thai cuisine is influenced by its neighbors Burma and Laos, along with Yunnan Province in China.
Burning hot, spicy and pungent while also being light and fresh, the cuisine of Northeastern Thailand (Isan) has been influenced by Laos, Khmer cuisine from Cambodia and Vietnamese cuisine. Fermented shrimp and freshwater fish were the main protein source historically as meat was often scarce. Today there are plenty of meat dishes and sticky glutinous rice is the preferred staple.
Bordered by tropical seas, the Southern Thailand peninsula is home to many signature seafood dishes. With complex curries and numerous chilies and spices, the cuisine is hot and deeply spicy. Influenced by Indian, Indonesian and Malaysian cuisine, turmeric and coconut milk are heavily used. Cashews are found in many starters and palm sugar is commonly seen due to the local cashew plantations and sugar palms in the region.
The Central Thailand region blends elements of the north and south and is the most common food in the country with the best-known classical dishes internationally. Dishes are mellow, influenced by Chinese and Indian cuisines with a sour, spicy, salty and sweet palette. The flat rice-growing plains have seen fragrant Jasmine rice becoming the staple while coconut milk and condiments such as soy sauce, oyster sauce and fermented bean paste are common. The Central region is also home to royal cuisine, an art of cooking with complex techniques originating in the royal palace involving much more elaborate meals. While street food is synonymous with Thailand, it’s Bangkok that is often mentioned as the world’s best street food city. Originally introduced by coolie workers from China in the 19th century, street food culture in Bangkok has since been evolved by many Asian and European countries.
A Thai meal usually has many complementary dishes, more than the number of guests, which are shared by everybody. Only small amounts are taken at a time, usually two spoonfuls of several dishes with some sauce onto rice, which is the main staple. The practice of khluk or mixing textures and flavors of rice and different dishes is important in Thailand. Refill your plate as often as needed until you’ve tried everything and ensure that everyone has been given the chance to try each dish. Don’t pile up food on your plate and try not to take the last bit from a dish as that should be left for the host to offer.
The most senior person at the table will signal when to eat or you can start once they’ve begun their meal. Avoid using your left hand when handling food and serving utensils. Traditionally, Thai food was eaten with the right hand while seated on carpets or mats on the floor. Nowadays, a fork and spoon are used. Thai people mainly eat using the spoon in their right hand while the fork in the left hand is used to manipulate food. Knives aren’t typically found on Thai tables, food will already by bite-sized and can be cut smaller with the edge of the spoon if needed.
Eating in Thailand is enjoyed slowly. While cooking is taken seriously, meals are informal affairs with drinks, talk and laughter. Seasoning and spices are added liberally, you won’t insult anyone by adding extra sauces either but taste a dish first as some can be quite spicy!
For a jungle-based theme you could use some leaf-shaped placemats for added greenery. Elephants are the national animal of Thailand and one of the most revered symbols with entire temples dedicated to them. Elephant figurines, pillows and other decor will enhance the effect.
A Buddhist theme will help to create a zen atmosphere and with so many symbols, statues and artwork to choose from you can decorate as extravagantly as you like. If you’re feeling traditional, place some mats around a low table and invite your guests to join you on the floor!
Thailand’s geographical position and trade routes not only influenced its food but also its music. There are many classical styles of Thai music that employ small drums and gong chimes. Luk thung (country music) that focuses on hardship and its modern electronic, pop version are still the most popular. Mor Iam, from the North-eastern Isan region is a folk music that also focuses on life in poor, rural areas but with a faster-paced, funk feel. Western influences during the last century saw the emergence of a large rock and pop scene in Thailand as well. Sample a few genres and choose the one which best suits the atmosphere you’d like to create.
This article is taken from our free recipe ebook, Our Delicious World, available here.
