Special Feature Thai Cuisine

Thai cuisine includes food and beverages as well as how to cook typical Thai. Hallmark of Thai cuisine is spicy and full of flavor, but combined with a balance of sweet, salty, sour, and spicy.
Although it is called Thai cuisine, in Thailand there are four types of regional cuisine originating from the four main regions: Northern Thailand, Northeast Thailand (Isan cuisine),  Central Thailand and South Thailand. Each regional cuisine influenced by Chinese cuisine and dishes from neighboring countries. Unlike the typical Thai curry using fresh herbs, curry southern Thailand using dried spices like curry fried in India. Another distinctive feature cuisine of southern Thailand is the use of turmeric coconut milk and fresh. The majority of the population is Muslim southern Thailand. Their ancestors came from the Indian subcontinent more than two thousand years ago so the cuisine of southern Thailand similar to the cuisine India. Northeast Thailand (Isan) cuisines often use lime juice, and is strongly influenced by the cuisine of Laos. Most Thai food is known today is an adaptation of Chinese cuisine that was introduced in Thailand by Tio Ciu people who form the majority of Chinese-Thai. Cuisine who originally came from China, for example: jok, kwetiau rad na, khao kha moo (moo pa-loh), bamii, dan khao mun gai.
Herbs and spices used in a fresh condition (rather than dried spices). Among the common herbs in Thai cuisine are chilli pepper, red chili, coconut milk, fish sauce (nam pla), ginger, garlic, onion, coriander leaves, lemon grass, shrimp paste (kapi), palm sugar and tamarind . Source: Wikipedia

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