Harmony is the guiding principle of every dish whether Thai food is spicy or lighter. Thai cooking is essentially an organic combination of centuries-old Eastern and Western influences to form a unique Thai diet. Thai cuisine is characterized by chefs, diners, occasions and cooking locations to satisfy everyone's appetite. Thai cooking originally reflected the characteristics of the aquatic lifestyle. Aquatic animals, plants and herbs are the main ingredients.

Because of their Buddhist background, Thais avoid using large pieces of animal meat. Chunks of meat are chopped and tossed with herbs and spices. Traditional Thai cooking methods are steaming, baking or grilling. Influenced by China, methods of frying, stir-frying and deep-frying were introduced. Influenced by Portugal, Holland, France and Japan, red peppers were introduced to Thai cuisine in the late 17th century.