Thai Cuisine: Southern vs Northern Thai Food

Wed, Sep 19th 2007, 00:00

Thai Cuisine differs from the north to the south of the country.

Southern Thai food contains a lot more coconut milk than elsewhere in the country and as a result curries are richer and creamier. The influence of nearby Malaysia is evident with the use of spices such as cumin, cloves, turmeric and aniseed not used in the other regions.

Thai Food in Phuket and throughout Southern Thailand abounds with the bountiful harvest from the Andaman Sea, fish, prawn, lobster and crab. Seafood served southern style is rich with herbs and spices, garlic, lemon grass, chillies, mint, cumin, basil, coriander, and shrimp paste. Red meat is seldom eaten in the south; if it is used in dishes the meat is shredded rather than added in large chunks.

Food in Northeast Thailand is very different from the rest of the country. The region is particularly known for its vegetable dishes. Food is mild, hot, salty and sour but never sweet. They use a lot of condiments but not many spices.

In Northeast Thailand, eating insects is also common. The giant waterbug (mang dah) is popular, as is red ant larvae and other insects, scorpions and frogs. The creatures are skewered and grilled, steamed in banana leaves or deep-fried. They are even eaten raw, chopped and added to a chilli-based sauce. Scorpion soaked in whiskey is believed to be a local Viagra substitute for men!

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