Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter (optional).

Although popularly considered as a single cuisine, Thai food is really better described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central and Southern. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. Thai cuisine has been greatly influenced by its neighbors, especially India, China, Malaysia, and Laos. Many dishes are in fact Chinese dishes adapted to local tastes.

Influence and Western popularity

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce.

Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States, and Canada.