The regional cuisines of Thailand
Central Thailand
Home to Bangkok and many dishes known worldwide, like green curry, tom yum and pad Thai. Often balanced, with coconut milk and a touch of sweetness.
Northern Thailand
Milder, herbal flavors and dishes like khao soi, a curry noodle soup, and sai oua sausage. Sticky rice is common.
Northeastern Thailand (Isan)
Bold, spicy and sour. Known for som tam (papaya salad), larb and grilled chicken, eaten with sticky rice.
Southern Thailand
Fiery curries, turmeric and plenty of seafood, with influences from Malaysia.
Signature dishes to know
Tom yum
A hot and sour soup with lemongrass, galangal, kaffir lime leaves, chilies and lime juice, often made with shrimp (tom yum goong).
Green curry (gaeng keow wan)
A coconut curry made with green chili paste and Thai basil.
Read the guide →Pad kra pao
A stir-fry of holy basil, chilies and meat that is one of Thailand's most popular everyday meals.
Read the guide →How Thai meals are eaten
A traditional Thai meal is shared. Several dishes, such as a curry, a stir-fry, a soup and a salad, are served together with rice, and each person takes a little of each. Food is usually eaten with a spoon and fork, with the fork used to push food onto the spoon. Chopsticks are typically used for noodle dishes.
