The arrival of Songkran, the Thai New Year, brings an explosion of joy and celebration. Starting every year on April 13th, this three-day festival marks a time of renewal and togetherness. Traditionally, families gather to wash away the troubles of the past year - both symbolically and literally, with vibrant water fights filling the streets of Thailand.

Of course, no celebration would be complete without a feast of flavour-packed dishes that represent the rich culinary heritage of Thailand. Whether you're celebrating Songkran with family or simply craving authentic Thai flavours, we've curated a delicious menu of recipes for you to try. From creamy mussels to punchy larb, these dishes will add a splash of excitement to your dining table.

 

1. Thai-Style Mussels

Mussels, but make them Thai! This dish is a creamy, spicy, and aromatic delight that’s perfect for sharing with your loved ones.

Ingredients:

• 1kg fresh mussels, cleaned
• 1 lemongrass stalk, bashed
• A handful of Thai sweet basil leaves 

The Paste: 

• 2 garlic cloves 
• A thumb-sized piece of galangal (or ginger) 
• 1 lemongrass stalk 
• 2 fresh lime leaves, roughly chopped 
• 4 Thai shallots (or 1 small onion), peeled and chopped 

The Sauce: 

• 300ml coconut milk 
• 1 tbsp palm sugar 
• 1 tbsp fish sauce 
• Juice of 1 lime 

Preparation:

1. Clean the mussels under cold running water and scrub the shells. Discard any that are already open
2. Pound all "Paste" ingredients in a pestle and mortar (or pulse in a processor) until smooth

Cooking:

1. Heat 1 tbsp vegetable oil in a wok and stir-fry the paste over medium heat until aromatic
2. Add the mussels and stir-fry for 1–2 minutes
3. Pour in the coconut milk and bring to a boil, covering the wok with a lid
4. Season with palm sugar and fish sauce. Simmer for 1 minute
5. Remove from heat, then stir in lime juice and fresh Thai basil before serving

Serve with steamed jasmine rice to soak up that rich, glossy sauce!

 

2. Spicy Seafood Pad Cha (Pad Chia)

Pad Cha gets its name from the intense sounds of stir-frying ingredients in a smoking-hot wok. This bold dish is often made with mixed seafood and promises an explosion of flavours!

Ingredients:

• 1 tbsp sliced coriander root 

• 3 garlic cloves 

• 1.5 tbsp chopped galangal 

• 2 lemon grass stalks, chopped 

• 3 hot red chillies 

• 150g squid (bite-sized pieces) 
• 5 prawns, shelled and deveined 
• 5 mussels 
• 5 scallops, sliced if large 
• 3 tbsp vegetable oil 
• 1 tbsp oyster sauce 
• 1 tbsp soy sauce 
• 1 tsp sugar 
• 1 tsp black peppercorns, crushed 
• 1 tbsp fish sauce 
• 2 tbsp water or stock 

Preparation:

1. Pound the coriander, garlic, galangal, lemongrass, and chillies into a rough paste
2. Heat oil in a hot wok and stir-fry the paste until fragrant
3. Toss in the seafood, oyster sauce, soy sauce, sugar, and black pepper. Cook until the seafood is just done
4. Add fish sauce and a splash of stock, stirring for another minute

Serve topped with sweet basil leaves and enjoy with steamed rice!

 

3. Thai Braised Pork Belly

This slow-cooked pork belly is a warm and comforting dish, packed with aromatic spices that perfectly capture the essence of Thai cooking.

Ingredients:

• 500g pork belly, cubed 
• 2 cinnamon sticks 
• 1 tsp coriander seeds 
• 2 star anise 
• 1 tsp Sichuan peppercorns 
• 30g ginger, thickly sliced 

Braising Liquid: 

• 75g palm sugar 
• 1 litre chicken stock 
• 2 tbsp rice vinegar 
• 100ml soy sauce 
• 2 tbsp fish sauce 

Cooking:

1. Dry-toast the spices in a pan until fragrant. Set aside.
2. Caramelise the palm sugar in a saucepan. Stir in the pork belly and cook until browned.
3. Add the remaining ingredients, including the toasted spices, and simmer gently for 40–60 minutes.

This transforms into a rich, sticky dish worth the wait!

 

4. Thai Pork Larb

Larb is a savoury Thai salad that's tangy, spicy, and full of crunch. This dish is all about balance - salty, sweet, sour, and spicy flavours come together beautifully.

Ingredients:

• 250g pork mince (or chicken or tofu) 
• 1 stalk lemongrass, chopped 
• 1 red onion, finely diced 
• 2–3 bird’s eye chillies, chopped 
• 1–2 tbsp fish sauce 
• 1–2 tbsp lime juice 
• 1 tsp palm sugar 

Preparation:

1. Toast 2 tbsp glutinous rice in a pan until golden. Grind into a powder
2. Stir-fry the minced meat until cooked, then mix in the chopped lemongrass, onion and chillies
3. Add fish sauce, lime juice, and sugar, balancing to taste
4. Stir in the toasted rice powder and serve with lettuce cups or sticky rice

Bright, fresh and zingy - it’s a crowd-pleaser every time.

 

Take a Bite Out of Thailand

Thai New Year dishes embody the vibrancy and joy of celebration. Whether you're making creamy mussels or zesty larb, each recipe invites you to experience Thailand’s culinary brilliance.

Try these recipes at home and transport your taste buds to Thailand’s streets during Songkran. And if you'd like to perfect your Asian cooking, sign up for a hands-on cooking class in London with the School of Wok. Explore the tools, tips and techniques that elevate your skills!

 

If you would like further information about the cooking classes that we have to offer, including Thai cooking classes, then get in touch with a member of our friendly, professional team today - you can give us a call on 0736 526 6695 or email us via [email protected]