There are hundreds of Thai dishes. Each dish has its own characteristics in flavor and feature.Thai Cuisine is well-known for being hot and spicy and for its balance of five fundamental flavors in each dish or the overall meal – hot (spicy), sour, sweet, salty, and bitter (optional). Thai food is also known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. Each Thai dish has more than 3-4 flavors. The ingredients of each dish helps to not only harmonize all different flavors but also to make it mouth wateringly delicious.
Traditionally, Thai cooks & families usually needed quite a long time to prepare the ingredients and to cook, therefore, cooperation and team work is needed to cook a family meal. The process of Thai cuisine explains Thai life: its traditions, customs and culture. It shows Thai families were large, in which its family members live together with a warm, close relationship. In cooking, Thai family members have their fair share of helping as a team. For example, in cooking curry dishes, the children would help with light work like nipping off basil leaves and adults could squeeze coconut meat and pound chillies and spices. Nowadays, Thai food is easy and simple to cook as you can find cooked or ready made ingredients in supermarkets. However, it lakes of traditional standard like in the past.
Although considered as a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern. Each cuisine sharing similar foods or derived from those of neighboring countries.