Thai Cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - spicy, sour, sweet, salty and bitter (in some cases optional). Although popularly considered as a single cuisine, Thai food consists of four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern, Central and Southern.  For example, Southern curries tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. Thai cuisine has been greatly influenced by the cuisine of its neighboring and nearby countries, especially India, China, and Malaysia.

Thai food is lighter. Moreover, the herbs and spices used as common ingredients have medicinal properties. Some of them are good for digestion while some have benefits to drive away your fever and clear your throat.

Cooking methods

Grilling. This method derived from the fact that Thailand is abundant in the supply of natural wood that can be applied to set the fire and cook food. Thai people normally grill meats and fresh seafood and eat them with dips.

Boiling is another typical way of Thai food preparation. Before the age of modern cookery, Thai people used clay pots to boil food. They also used clay pots to cook rice and make variety of soups. The famous 'Tom Yam Goong' also originated from boiling technique. Curries were also developed in the olden days as well but the present-day curries are much different from they were previously because ancient Thais did not use coconut milk in those spicy soups.