Recipes from the South

We are delighted to present this new book, the first in a series dedicated to the regional cuisines of Thailand.
 
Let’s start with a few words about what makes Southern Thai cuisine unique. This style of cooking is less familiar to Western audiences, as it is the cuisine of the Central Plains that tends to be showcased abroad.
 
In the South, food is noticeably spicier than in other parts of the country. Flavours are intense, with a focus on heat and saltiness. While sweet and sour elements are present, sourness is generally preferred. Southern dishes are, overall, far less sweet.
 
Southern Thailand is a region of abundance, bordered by the Gulf of Thailand to the east and by Myanmar and the Andaman Sea to the west. Unsurprisingly, seafood features prominently in the local diet.
 
The seasons are less defined here, there’s no cool season, only a long hot season followed by the monsoon. This allows for the cultivation of many herbs, fruits and vegetables all year round.
 
In addition to traditional Thai cuisine, the South is home to Chinese culinary influences, especially in Phuket province, and to Muslim cooking traditions. Historically, Thailand’s three southernmost provinces, Pattani, Yala and Narathiwat, were part of the Muslim Sultanate of Pattani, along with northern Malaysia. The cuisine of this former kingdom is more closely related to Malaysian food than to that of central Thailand.
 
We’ve gathered our favourite recipes reflecting these diverse cultural and geographical influences, with a special focus on the fish and seafood we enjoy every day. Come along with us on a journey through our region and its distinctive cuisine.