Thai food sets from the central region The Central region of Thailand serves as the political and administrative hub of the country. As a result, its cuisine has been influenced by a variety of cultures, including Chinese, Indian, and Western traditions, dating back to the Ayutthaya period. This has contributed to the region’s culinary diversity, both in terms of preparation methods and flavor. In addition, the central region’s food is known for its intricate presentation and refined techniques, reflecting the influence of royal Thai cuisine.
Rice is the staple food of the Thai people, and as a result, rice cultivation is widespread across all regions of Thailand. The country grows over 100 varieties of rice. Jasmine rice has become the most popular due to its distinctive fragrance. However, it is not the same aroma as jasmine flowers, the aroma of Jasmine rice is more comparable to that of pandan leaves or champaca flowers with its white color like jasmine flowers. Its unique qualities are cherished not only by Thai people but also by consumers worldwide.The most significant variety of Thai Jasmine rice is Khao Dawk Mali 105. When cooked or steamed, its grains become long, slender, soft, and aromatic. Upon chewing, the rice offers a delicate texture that is both smooth and fragrant, providing a more refined taste compared to other types of rice. This variety has earned international recognition, having been named “The World’s Best Rice” seven times out of a total of 15 competitions (from 2009 to 2023) at the World Rice Conference, an event organized by the World Rice Traders in the United States.
Central Thai cuisine traditionally served with Jasmine Rice 105 includes a variety of Kreung Jim or dipping sauces, such as Nam Prik Kapi (shrimp paste chili dip), accompanied by a selection of fresh vegetables. Side dishes often feature chicken tom kha with banana blossom (coconut soup), paco fern spicy salad, and stir-fried dishes, such as those prepared with chili paste, among any others. Dishes served with dipping sauces require specific techniques in preparation, each of which holds secrets that cannot be fully conveyed through written recipes alone. Simply following a recipe from a book may result in dishes lacking depth or missing essential flavors. However, learning directly from culinary experts reveals the hidden methods for authentic taste. While some recipes may appear simple, many are challenging to master, such as Nam Prik Kapi (shrimp paste chili dip.)
Shrimp paste is an essential ingredient in Thai cuisine and is regarded as one of its most distinctive components. Its strong, characteristic flavor and aroma make it the cornerstone of many Thai dishes, particularly “Nam Prik Kapi” (shrimp paste chili dip), which is a staple in many Thai households. Shrimp paste not only enhances the flavor of dishes but also embodies the rich history and food culture of the Thai people. Its varieties are deeply influenced by regional production methods. For instance, shrimp paste from the Andaman coast is renowned for its vibrant colors, attributed to its high plankton content. When used in cooking, this type of shrimp paste imparts an appealing color, making the dish more visually appetizing. In contrast, shrimp paste from the Gulf of Thailand typically has a darker, mud-like appearance, which some cooks might find less aesthetically pleasing. This highlights that the choice of shrimp paste is not merely about flavor, but also about presentation of the dish.
Shrimp paste, much like strong-smelling ingredients in other cuisines, such as European blue cheese, is often met with hesitation due to its pungent aroma. However, once tasted, its ability to enhance and balance the flavors of a dish becomes evident. Shrimp paste has been an integral part of Thai food culture since the reign of King Rama II, finding its place in a wide range of dishes, including chili pastes and various coconut milk curries. Its enduring presence in Thai cuisine reflects the broader culinary tradition of emphasizing bold and complex flavors in Thai cooking.
To make shrimp paste chili dip (Nam Prik Kapi), peel a pile of Thai garlic (the pile of garlic should be about the same size as the pile of shrimp paste), followed by Thai chili peppers, cut off the stems but leave the green stems (for fragrance), pound until crushed. If preferred, reserve some partially crushed chilies for those who enjoy the “Luk Dod“ variety, which offers a fun-to-chew experience. Add the shrimp paste and dried shrimp to the mixture. For extra fragrance, you can wrap the shrimp paste in banana leaves and lightly grill it before adding. Pound the mixture until well combined. Then, add ma-uek (a local Thai eggplant) chopped into small pieces with skin and seeds intact. If ma-uek is unavailable, substitute with yellow eggplant, but only use the seeds, discard the skin, and pound them into the mix. Crush some Thai pea eggplants and add them. The inclusion of these eggplants is essential, as their absence would result in a different type of chili dip, known as “Joan chili dip.” Squeeze fresh lime juice into the mixture, which will turn the shrimp paste pink. Be sure to do this before adding sugar, as lime juice helps prevent the shrimp paste from darkening. Then, add coconut sugar or palm sugar, adjusting to taste. A small amount of fish sauce can also be added to enhance the flavor, as the saltiness from the shrimp paste alone may not be sufficient. Thoroughly mix all the ingredients together, ensuring a perfect blend of flavors. A well-prepared shrimp paste chili dip (Nam Prik Kapi) should not be overly thick or “muddy.” Adding fresh orange juice can also enhance the sweet flavor. Nam Prik Kapi pairs wonderfully with a variety of local vegetables based on regional preferences or availability. Popular vegetable choices include young cashew nut shoots (Yod Ka Yoo), particularly from Ranong Province, cucumbers, young eggplants, butterfly pea flowers, bitter melon, green okra, and banana blossoms, boiled vegetables cooked with coconut milk also complement the dish. Shrimp paste chili dip is also often served with fried female mackerels, fried eggplants dipped in egg batter, and acacia omelets (Cha-Om Khai).
To end the meal, a sweet dessert such as Marian plum in syrup (Mayong Chid Loi Kaew) is served. Preparing the marian plums requires meticulous peeling and candying with sugar to achieve a delicate, sweet, and refreshing flavor. This dessert is often enjoyed at the end of a meal to cleanse the palate and balance the strong, savory tastes of the preceding dishes. In Central Thai cuisine, each dish is thoughtfully designed to complement one another. This balance of flavors is deeply ingrained in the cultural DNA of the Thai people, reflecting the Thai palate’s preference for a diverse and balanced flavor in one meal.