Thai cuisine is beloved around the world for its complex balance of sweet, sour, salty, and spicy flavors. However, some of the most popular Thai dishes actually have origins in other countries. Through trade, immigration, and cultural exchange, Thailand has adopted and adapted dishes from its neighbors to suit local tastes. Here are 5 classic "Thai" dishes that aren't originally from Thailand.
Yellow Curry (Kaeng Kari)
The fragrant yellow curry that is a staple in Thai restaurants globally actually has its roots firmly in Indian cuisine. Yellow curry features spices used heavily in southern Indian cooking, like turmeric, cumin, and coriander seeds. The curry was likely introduced by Indian traders that traveled between the two countries by sea. To cater Thai tastes, more coconut milk was added to create the creamy curry base along with the addition of meat like chicken.
Satay (Sate)
The popular Thai street food satay has its roots in Indonesian and Malaysian cuisine. In fact, they are heavily influenced by Arab and Muslim traders. These traders brought grilled meat techniques to Southeast Asia. Skewered and aromatic grilled meats served with a sweet and nutty peanut dipping sauce have become a favorite snack across the region. But the Thai twist on the dish is clear. That's because Thai satay often features chicken or pork seasoned with native spices like coriander, turmeric, and lemongrass.
Khanom Jeen
The noodle dish khanom jeen likely originated from cultures along the borderlands between Thailand and Myanmar. In particular, the Shan State which borders Northern Thailand has culinary ties to this rice noodle curry. As various cultural groups migrated across borders over time, dishes like khanom chin traveled too. Regional Thai preparations reflect this history. For example, we can see spicier chilies native to Thailand along with pungent nam prik fish sauce and pork blood cakes absorbed from Burmese cuisine. The multi-cultural influences are clear.
Som Tam (Green Papaya Salad)
Som tam is very much tied to the culture of Thailand's northeastern Isan region, which shares deep roots with neighboring Laos. The classic Som Tam seasoning profile featuring tart lime, pungent fish sauce, and spicy chilies mirrors that of its parent dish, the Lao Tam Mak Houng. Unripe papaya, now associated heavily with Som Tam, was likely incorporated later after introduction to Thailand. Positioned so close to the Laos border, it's only natural that Isan cuisine adopts Lao influences.
Larb (Meat Salad)
Larb, also hailing from the Isan region, is arguably the national dish of Laos. Larb is found in numerous variations all over Thailand but is originally a Lao dish. Typical larb features minced meat (most popularly chicken, pork, duck or fish) tossed with hearty herbs like mint, cilantro, shallots, and plenty of lime, fish sauce, roasted rice powder, and chili. The northeast region of Thailand shares cultural lineage with Laos, so it's no surprise iconic dishes would be welcomed across the border.
Final Words
The interwoven culinary history between Thailand and bordering countries shows how food both impacts and is impacted by cultural exchange. It exemplifies how dishes can transform based on trade, migration, and simple sharing between neighbors to create something both distinctly its own yet undeniably influenced by others. Thai cuisine beautifully demonstrates that borders on a map hardly confine where culinary traditions originate and travel. These 5 dishes, so closely tied to Thai food identity, illustrate that heritage extends far beyond the boundaries of a single country.
