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I love Thai food. Even before I went on my Thailand vacation, I frequented Thai restaurants, first in London, then when I moved to New Zealand, I discovered a couple of Thai eateries in Wellington.

And then I went on an extended Asia vacation. And here, in Thailand, the Thai food is the real thing. You can really taste the subtle blend of tastes and texures that make a Thai meal memorable.

I was surprised, though, to discover how varied the food is in the different areas in Thailand. There are four major regions and they have their own special cuisine. And sometimes you can find foreign influences in the dishes that have come together over the centuries and melted into the distinct Thai flavour.

For example, the North of Thailand developed its own culture that is not only different in language and customs but also in its cuisine. Over the centuries, this part of Thailand was ruled sometimes by Myanmar (Burma), and sometimes by the old kingdom of Ayutthaya that attracted international traders.

So, in the North you get the glutinous, sticky rice that is rolled onto small balls with your fingers and then used to scoop up the more liquid dishes. The northern curries are much milder than the ones in the other parts of the Thailand, and you can find specialities like a spicy pork sausage or crispy fired pork rind.

In the Northeast of Thailand, in Y-san as it is popularly called, you get your food highly seasoned and hot. Some of the favourite dishes include the famous Som Tam, or green papaya salad, Lap which is a spicy minced meat or chicken salad, and the flavoursome Kai Yang, barbequed chicken. Like the Thais in the North, they like their rice glutinous, and here they use it a a desert as well. Sticky rice and mango is one of my favourites.

The central region of Thailand is where the best known Thai dishes come from. Native spices such as garlic, black pepper and fish sauce were over time complimented with coriander, lime and tomato. The chilli pepper, without which a Thai meal wouldn’t be a Thai meal, was introduced from South America. This is interesting because the hot chilli is now essential in Thai cooking.

Fruit plays an important role in a Thai meal, and often you get mango, durian, pomelo and pinapple and water melon to round off your meal.

The influence of Malaysia can be noticed in the food of southern Thailand. As this part is also surrounded by the sea, there is plenty of fish and seafood available. Lobsters, crabs, squids, scallops, mussels, all have their place in a Thai meal.

The milk of the coconut is used here to take the heat off the chilli-laced curries and soups. The oil of the coconut is for frying, and the flesh you eat as a condiment. Cashew nuts are grown here, and the Thais make a lovely dish of cashew nuts, red and green peppers. onions and chicken.

I like the spicy yellow curry, and the mild Massaman curry which is seasoned with cloves, cardamom and cinnamon and reminds me a little of an Indian curry. Sa Te which which consists of pieces of meat barbequed on skewers and served with a spicy, curry peanut sauce is another one of my favourite snacks.

With such a variety and diversity of food in Thailand it’s not surprising that the Thais spend a considerable time each day eating. I wonder where they put it all…?

Thailand Vacation

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