Thai New Year, or Songkran is all about fresh starts. From cleaning your home to the world’s biggest water fight, the celebrations are focused on giving you a clean slate for the year to come. Towns all over Thailand ring in the New Year in their own unique way. The hard part is deciding where to celebrate.
In Ayutthaya province beautifully painted elephants spray onlookers with water from huge barrels, while in Samut Prakan province kindness is displayed in the release of birds and fish to the wild. But it’s not just Thailand that celebrates- Songkran celebrations take place in Cambodia, Laos, Burma and amongst ethnic minorities in Yunnan, southern China, and Arunachal Pradesh and Assam in India.
One tradition that spans most of Thailand is the Songkran water fight. What started as a gentle washing has developed into a countrywide soaking! Locals and tourists take to streets to shower each other with water, believed to wash off any misfortunes from the past year and symbolise a new start. So arm yourself with a water gun, put your valuables in plastic and prepare to get wet!
After working up a serious appetite from all that action there’s nothing better than heading to the local market or street stall for a tasty snack! Pad Thai is a street food staple and our recipe is packed full of Thai flavour. With prawns, peanuts and filling whole-wheat noodles so you can slurp up your strength for the next Songkran soaking.
The second day of the festival is known as National Family day. Children return home to spend time and share a meal with their parents and elders. Create your own homecoming celebration this weekend. Gather the gang and whip up our Beef and Aubergine Curry. Made in Bangkok, our Thai Red Curry Paste Pot is packed with authentic flavours that will bring the scents of Songkran to your kitcken in a flash.
Seafood and soup dishes are Thai foodie favourites with Tom Kha Gai found on street carts around every corner. Our Prawn Lemongrass and Coconut Soup has an aromatic coconut broth packed with juicy prawns and adorned with zesty coriander. It will transport your taste buds to Thailand with the first mouthful!
Try our Songkran recipes and explore the flavour and fun of Thai New Year in your kitchen. ‘Sawadee Pee Mai’, Happy Thai New Year from Blue Dragon!
A light, fragrant curry native to Thailand. At Blue Dragon, we grind our paste in Thailand to capture all the rich flavours, including galangal, lemongrass, garlic and shallots. The unique and rich red colour in a Thai Red curry comes from the dried red chilies ground in the paste. Just add coconut milk, fresh veg and the meat of your choice.
Blue Dragon Coconut Milk is made from carefully selected ripe coconuts. Once the husk, coconut water and shell have been removed, the kernel is pressed to extract a creamy liquid and blended with water. This creamy liquid is known in South East Asia as Coconut Milk. Coconut Milk is the mainstay of Thai, Indian and Caribbean cooking and can be used to add a mild, coconut flavour to sweet and savoury dishes. Coconut Milk can be added to hot curries to reduce their heat and adds a creamy flavour and texture to dishes such as soups.
Fish Sauce (nam pla) is used in Thai cuisine as an essential ingredient for seasoning. It balances with the key flavours of hot, sweet and sour It is matured for 12 months to allow a full rich and salty flavour to develop