Recipes from the Central Plain

This book is the fourth and final volume in a series dedicated to the regional cuisines of Thailand. It follows the books on Southern Thai cuisine, Isan cuisine, and Northern Thai cuisine. We created this series to showcase the diversity and creativity of regional Thai cooking, highlighting dishes rarely found in restaurants and celebrating the richness of Thailand’s culinary heritage.
 
The Central Plains, often referred to as the "rice bowl" of Thailand, is a region of remarkable abundance. Thanks to its fertile soil and the Chao Phraya River and its many tributaries, it yields agricultural produce all year round. This abundance is reflected in a cuisine that is varied, balanced and often more refined than in other regions.
 
The region is also home to the roots of royal Thai cuisine, which places a strong emphasis on knife skills, presentation, balance of flavours, and harmony of textures. Dishes tend to be milder than in other parts of the country, with soft and slightly sweet notes that easily appeal to Western palates. But this mildness should not be mistaken for blandness — the depth of flavour is real, just expressed with nuance.
 
Many of the Thai dishes most familiar to people outside the country — like green curry, tom yam soup, or pad thai — originate from this region. These internationally known dishes, however, are just a glimpse of what Central Thai cuisine has to offer.
 
In this book, you’ll discover both well-known recipes and others that are far less famous but just as delicious. From noodle and rice dishes to stir-fries, soups, curries, snacks and regional chilli sauces, this collection offers a broad and generous window into the heart of Central Thai cooking.
 
Whether you’re new to Thai cuisine or looking for a collection of favourite recipes to return to time and again, this book is for you.
 
Join us in exploring the Central Plains — a region where elegance meets generosity, and where culinary traditions run deep.