Thai food sets from the southern region Due to its geographical position as a long peninsula, bordered by the Gulf of Thailand to the east and the Andaman Sea to the west, the southern region of Thailand experiences a hot, humid, and rainy climate, even in the morning. The abundance of fresh sea fish is a key feature of Southern Thai cuisine, and local herbs such as turmeric are commonly used to eliminate the fishy smell. A defining characteristic of Southern Thai food is its vibrant color, with most dishes featuring hues of orange or yellow. Examples include sour curry, fish entrail curry, turmeric-fried fish, and turmeric-boiled chicken, etc. Southern Thai cuisine is known for its bold, spicy flavors, often infused with aromatic curry paste. The region shares a love for white rice with the central part of the country, but it also boasts a unique rice variety called Khao Bao Yod Muang. This specialty rice, native to Trang Province, which is renowned for its extensive rice farming, embodies the local adage: “Phatthalung has a mountain, Nakhon has a port, Trang has rice fields, Songkhla has ponds.” A distinctive feature of “Khao Bao Yod Muang” is its color transformation: when the rice grains ripen fully, they change from green to purple, resembling the color of young mango shoots. This visual characteristic is the reason behind its name, reflecting the rice’s unique appearance. The rice grains of Khao Bao Yod Muang have a unique appearance, with a white-opaque coating similar to glutinous rice and a reddish outer layer resembling Sangyod rice. When cooked, the rice offers an intriguing texture: initially, the husk gives a slight resistance when chewed, but it gradually becomes sticky and soft, earning it the local nickname “sticky white rice.” This rice is particularly well-suited for pairing with strong-flavored dishes, such as salted fish or southern-style curries. The combination of the rice’s subtle sweetness and texture complements the spiciness and saltiness of the fish, creating a perfect balance of flavors. In the South, rice is a central part of every meal, often served alongside dishes like sour curry with sea fish and raw papaya or taro stalks (Or-Dib), and stir-fried baegu vegetable with eggs, among other local side dishes.
Sour curry with sea fish typically features locally abundant fish varieties, such as sea bass. Sea bass is favored for its firm texture and mild flavor, which complements the tangy, spicy notes of the sour curry. The choice of sea fish not only enhances the dish’s nutritional value but also reflects the lifestyle of Southern Thais, whose culinary traditions are deeply rooted in the region’s rich marine resources.
Southern sour curry stands out from the curry soups of other regions due to its unique combination of flavors. It is characterized by a distinct sourness, derived from Garcinia cambogia, and the inclusion of shrimp paste, a key ingredient in the curry paste, imparts a salty depth, while the addition of chilies and other spices creates a robust spiciness that appeals to those who enjoy bold and fiery flavors. Another notable ingredient is taro stalk (Or-Dib), a local vegetable commonly found in the South. Taro stalks have a remarkable ability to absorb the curry, infusing the dish with a unique texture and flavor. Southern sour curry is often served at a variety of significant occasions, including weddings, merit-making ceremonies, and even funerals. The sour curry highlights its deep connection to the cultural traditions and lifestyle of the Southern Thai people. It is more than just a meal; it represents an essential part of the region’s culinary heritage and identity, and it is considered a staple in Southern households.
While the flavor of Southern Thai sea fish sour curry is beloved by locals, it can be quite challenging for foreigners or those unaccustomed to spicy foods. The strong combination of sourness, saltiness, and heat in the curry might be difficult for some to appreciate at first. This presents a challenge when introducing the dish to people from different cultural backgrounds. It may be necessary to provide context, explaining its cultural significance and how it is deeply intertwined with the daily life and traditions of Southern Thailand.
When serving a spicy side dish, thick crab curry (Lon Crab) is often used as a dipping sauce (Kreung Jim) to balance and counteract the heat. It is traditionally paired with a variety of fresh, local Southern Thai vegetables including gotu kola leaves, white turmeric, turtle eggplant, olive shoots, crab fat shoots, stink beans, niang seeds, and riang seeds, and edible flowers such as dahlia flowers, are also refreshing accompaniments. Additionally, the dish can be served with fried sprats (Pla Kieo Lung Khem), a coastal fish that is available year-round. Its sweet meat is a popular choice for making salted fish. After getting fresh fish, the first step to prepare the fish is to clean it thoroughly, ensuring all internal organs are washed properly to prevent the oil used in frying from turning black. The fish is then mixed with an appropriate amount of salt, which is key to both flavoring and preserving the fish. The salted fish is left to marinate in a well-ventilated area, allowing the fish to release excess moisture while absorbing the salt. After this process, the fish is dried under the sun. Proper sun drying is essential for achieving a crispy texture and ensuring the fish can be stored for an extended period. Salted fish not only has a distinctively strong salty flavor but also embodies a food preservation tradition that is closely tied to the way of life in coastal and water-rich communities.
Lastly, sticky rice with mango or sticky rice with durian are served as sweet dishes or Kreung Wan. The main ingredients for making sticky rice include glutinous rice, coconut milk, sugar, and sea salt. The preparation of sticky rice involves a careful steaming process over a slow fire to ensure the rice reaches the perfect level of softness and stickiness. During the steaming, the rice is sprayed with hot steam, which imparts a smooth texture and a fragrant aroma. This method is a well-kept secret. When done correctly, it enhances both the fragrance and taste of the sticky rice. Sticky rice with mango is a perfect example of how meticulous cooking can transform humble ingredients into a dish. The sweetened rice complements the sweet mangoes, which are selected at their peak ripeness. The balance of sweet and creamy flavors makes this dish widely popular among both Thais and foreign tourists. It can certainly be said that the flavors of the food sets from this region are “really delicious.”