By April, everything starts to feel lighter. The days get longer, the air feels warmer, and meals begin to shift away from heavy winter comfort toward something fresher and more vibrant. For this month of A Year of Cooking Around the World, we’re heading to Thailand. This is a country known for bold flavors, balance, and dishes that wake up your palate.
Many Thai dishes are quick to cook and packed with fresh herbs, which is ideal for days when you want something exciting but not heavy. After months of cozy, slow cooked meals, April feels like the perfect time to cook something lively and full of energy. Spring is a season of renewal, and Thai cuisine reflects that beautifully.
This Month’s Recipe: Thai Basil Chicken (Pad Kra Pao)
Pad Kra Pao is a beloved Thai street food dish made with ground chicken, garlic, chilies, and fragrant basil. It’s fast and full of flavor. This version is home cook friendly while staying true to the spirit of the dish. The recipe below was adapted from Thailand From the Source a lonely planet cookbook.
Pad Kra Pao
Ingredients:
- 1 lb ground chicken
- 2 tablespoons of peanut or canola oil
- 4 cloves garlic, minced
- 2-5 Thai chilies depending on how much you like heat! Cut lengthwise into thin strips and then cut those strips into thirds. (or red pepper flakes, to taste)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon fish sauce (optional but recommended)
- 1 cup fresh Thai basil leaves (fragrant basil if Thai is not available)
- Cooked jasmine rice, for serving
Jasmine rice tip! Making fluffy, long grain rice can be tricky. Here are some steps that I do to ensure it comes out perfect every time (without a rice cooker). 1 cup Jasmine rice rinsed thoroughly with cold water, until the water runs clear. Place in pot. Cover with 1 and 1/2 cups of water. Add about a teaspoon of olive oil on top. Place on stove top over medium-high heat until bubbly. Cover and turn heat down to low, it should barely simmer. Leave it alone for 20 minutes, then turn off the heat and let it stand for 10 minutes. Fluff and enjoy.
Instructions:
- Heat oil in a large skillet or wok over medium-high heat. It should shimmer not smoke.
- Add garlic and chilies, cooking until fragrant (about 30 seconds).
- Add ground chicken and cook, breaking it up, until no longer pink.
- Stir in soy sauce, oyster sauce, sugar, and fish sauce.
- Cook for another 2–3 minutes until everything is well coated.
- Remove from heat and fold in basil leaves until just wilted.
- Serve hot over jasmine rice.
Make it your own! Swap chicken for pork or shrimp. Add a fried egg on top (very traditional!) Adjust spice levels to your comfort. We added a lime on the side and some chili crisp on top too, it was a nice crunchy addition. Chopped peanuts are also nice.
Beverage Pairings
Wine
A semi dry Riesling is one of the best wine pairings for spicy Southeast Asian food. The wine’s gentle sweetness softens the heat from the chilies while its bright acidity keeps the pairing refreshing instead of heavy. Riesling also tends to have citrus and stone fruit notes, think lime, peach, or green apple. This can echo the fresh herbs and lime often found in Thai cuisine. When served well chilled, it’s crisp, refreshing, and incredibly food friendly with a dish as bold as Pad Kra Pao.
If you enjoy aromatic wines, Gewürztraminer is another nice option. Its floral, lychee like aromas complement the fragrant basil and garlic in the dish.
Cocktail
A light cocktail with citrus and herbs mirrors the flavors in Pad Kra Pao while adding a refreshing sparkle to the meal.
A Thai Basil Gimlet combines fresh lime juice with a touch of sweetness and aromatic basil. The citrus cuts through the richness of the meat while the herbal notes bring you back to the Thai basil in the dish.
Thai Basil Gimlet
- 5 large Thai basil leaves
- 1½ ounces gin
- ¾ ounce fresh lime juice
- ½ ounce simple syrup
Put 4 basil leaves and simple syrup in a cocktail shaker and press them gently with a muddler or a wooden spoon. Add the gin and lime juice. Fill with ice, shake vigorously and strain into a chilled coupe or other small glass. Garnish with the remaining basil leaf.
I found a Basil Gimlet on NYTimes Cooking and just swapped the regular basil for Thai. It was bright, herbal, and very refreshing
Non-Alcoholic Option
If you prefer something lighter, lemongrass iced tea is wonderfully fragrant and refreshing. Lemongrass has a bright citrusy aroma that pairs naturally with Thai cuisine, and its delicate herbal flavor complements the basil and chilies in the dish without overpowering them. Served cold with a slice of lime, it’s a simple drink that feels both cooling and elegant alongside a spicy stir fry.
A Little Thai Food Culture
Thai cuisine is known around the world for its vibrant flavors and beautiful balance. Many Thai dishes are built around the idea of harmony between sweet, salty, sour, spicy, and sometimes bitter elements. Rather than one flavor dominating, the goal is a balance that makes each bite exciting and layered.
Meals in Thailand are also typically shared and served family style. Instead of individual courses, several dishes are placed in the center of the table so everyone can sample a little of everything. Rice is usually the foundation of the meal, with flavorful dishes like Pad Kra Pao served alongside vegetables, soups, or salads.
In Thailand, food is everywhere, especially on the streets. Street food stalls are a huge part of daily life, offering quick, affordable dishes cooked fresh in sizzling woks. Many beloved dishes, including Pad Kra Pao, are often enjoyed as simple, satisfying meals from these local vendors.
Cooking Along This Year
If you’re following along with A Year of Cooking Around the World, I hope this Thai inspired dish brings brightness and energy to your April.
Next month, we’ll head to Mexico, where bold flavors and celebratory dishes are perfect for late spring.
Until then, turn up the spice and enjoy this fresh step into spring.
