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THAILAND from the source

The key to outstanding Thai food can be summed up in one word, balance – but the country’s cuisine is remarkably localised. As Thailand celebrates Songkran, its traditional new year festival, we bring you four favourite recipes from local chefs
A vendor at Bangkok’s Pak Khlong Talat market.
PHOTOGRAPHS AUSTIN BUSH & MARK WIENS

CENTRAL THAILAND & BANGKOK

Chillies have been part of Thai cuisine for around 400 years;

SOUTHERN THAILAND

Ko Yao Noi island, off the Andaman Coast;

NORTHEASTERN THAILAND

Wat Thung Si Muang temple in Ubon Ratchathani;

NORTHERN THAILAND

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Find the complete article and many more in this issue of Lonely Planet - May 2016
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