Editing Thai cuisine (section)

===Regional variations===

Regional variations tend to correlate to neighboring states (often sharing the same cultural background and [[Ethnic group|ethnicity]] on both sides of the border) as well as climate and geography. Northern Thai cuisine shares dishes with [[Shan State]] in Burma, northern [[Laos]], and also [[Yunnan cuisine|with Yunnan]] Province in China, whereas the cuisine of [[Isan]] (northeastern Thailand) is similar to [[Lao cuisine|that of Southern Laos]], and by [[Vietnamese cuisine]] to its east. Southern Thailand, with many dishes that contain liberal amounts of [[coconut milk]] and fresh [[turmeric]], has that in common with [[Indian cuisine|Indian]], [[Malaysian cuisine|Malaysian]], and [[Indonesian cuisine]].<ref>{{cite web |url=http://www.thaiso.com/thailand-a-z/thai-food.htm |title=Thai Food |publisher=thaiso.com |date=20 January 2010 |access-date=29 October 2013 |url-status=dead |archive-url=https://web.archive.org/web/20130927135622/http://www.thaiso.com/thailand-a-z/thai-food.htm |archive-date=27 September 2013 |df=dmy-all }}</ref>

Thai cuisine is more accurately described as five regional cuisines, corresponding to the five main [[regions of Thailand]]:
* [[Bangkok Metropolitan Region|Bangkok]]: cuisine of the Bangkok metropolitan area, with [[Teochew cuisine|Teochew]] and [[Portuguese people|Portuguese]] influences. In addition, as a capital city, Bangkok cuisine is sometimes influenced by more dedicated royal cuisine. Tastes and looks of food in Bangkok have changed somewhat over time as they have been influenced by other cuisines such as Asian, European or Western countries.
* [[Central Thailand|Central Thai]]: cuisine of the flat and wet central [[rice production in Thailand|rice-growing]] plains, site of the former Thai kingdoms of [[Sukhothai Kingdom|Sukhothai]] and [[Ayutthaya Kingdom|Ayutthaya]], and the [[Dvaravati]] culture of the [[Mon people]] from before the arrival of [[Thai people|Siamese]] in the area. [[Coconut milk]] is one of major ingredients used in Central Thai cuisine. 
* [[Isan]] or Northeastern Thai: cuisine of the more arid [[Khorat Plateau]], influenced by the [[culture of Laos]] and also by [[Khmer cuisine]].<ref>{{cite book |editor1=Holger Y. Toschka |editor2=Valeeratana K. Sinsawasdi |editor3=Nithiya Rattanapanone |title=The Science of Thai Cuisine: Chemical Properties and Sensory Attributes |chapter=Thai Cuisine Identity |year=2022 |publisher=[[CRC Press]] |page=7 |isbn=978-1-032-02328-1 |quote=Apart from that, it is the Isan or northeastern Thai cuisine that reflects the essence of the arid Khorat Plaetau and its food sources. These are similar to the culture of Laos, enriched by the Khmer cuisine.}}</ref>
* [[Northern Thailand|Northern Thai]]: cuisine of the cooler valleys and forested mountains of the [[Thai highlands]], once ruled by the former [[Lanna Kingdom]] and home of [[Northern Thai people|Lannaese]], the majority of [[northern Thailand]]. This cuisine shares many ingredients with Isan.
* [[Southern Thailand|Southern Thai]]: cuisine of the [[Kra Isthmus]] which is bordered on two sides by tropical seas, with its many islands and including the [[Malay people|ethnic Malay]], former [[Pattani Kingdom|Sultanate of Pattani]] in the deep south. The complex curries, food preparation techniques and usage of chillies and spices in Southern Thai cuisine form a great influence on the whole cuisine in general.