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Thai cuisine (or ahan thai) is one of the most popular in the world. Thai cooking places emphasis
on lightly prepared dishes with strong aromatic components, herbs and a spicy edge, which have
medicinal qualities such as garlic, lemongrass, Kaffir lime, galangal, turmeric, coriander, coconut milk.
Traditional Thai cuisine loosely falls into four categories: tom (boiled dishes), yam (spicy salads),
tam (pounded foods), and gaeng (curries).
Each region of Thailand has its specialities: kaeng khiao wan (green curry) in the central region,
som tam (green papaya salad) in the northeast, khao soi in the north, Massaman curry in the south.
In 2017, seven Thai dishes appeared on a list of the "World's 50 Best Foods" - an online poll of worldwide
by CNN Travel. Thailand had more dishes on the list than any other country. They were: tom yam goong (4th),
pad Thai (5th), som tam (6th), Massaman curry (10th), green curry (19th), Thai fried rice (24th) and mu nam tok (36th).
The staple food in Thailand is rice, particularly jasmine rice (also known as hom Mali) which forms part of almost
every meal. Thailand is a leading exporter of rice, and Thais consume over 100 kg of milled rice per person per year.
For more information: Thailand Michelin Restarants
