Several centuries ago, the inhabitants of southern Chinese provinces immigrated to Thailand, bringing with them the much-loved Thai cuisine. Since then, many other influences have made Thai food, the delicious meals that they are today.
Originally, Thai cuisine contained the Szechwan influences of Southern China. Over the centuries, it has acquired an Indian touch and hints of European cuisine. The Muslim states influenced cooking in the south of Thailand in the area.
There are four distinct styles of cooking prevalent in Thailand: northern, north-eastern, central, and southern. What makes the central style of cooking more elaborate is the fact that it was originated in the royal palace.
Thai curries can be identified by four main colours; green, red, yellow, and orange, with green being the hottest, and orange, the mildest of the Thai curries. The Malay and Persian influences in the south of Thailand have added two additional curries to the cuisine called Panang and Massaman. One can have a taste of a variety of dishes that are made flavourful with curries like this at many Phuket restaurants the likes of Age Restaurant.
The dishes in Thai cuisine are classified into four varieties, such as rice dishes, side dishes, desserts, and plate meals.