Hot Thai Kitchen: Demystifying Thai Cuisine with Authentic Recipes to Make at Home: A Cookbook by Pailin Chongchitnant

  • Green curry with braised beef shank (Gaeng liew waan neua)

    Green curry with braised beef shank (Gaeng liew waan neua) (page 97)

    from Hot Thai Kitchen: Demystifying Thai Cuisine with Authentic Recipes to Make at Home Hot Thai Kitchen by Pailin Chongchitnant

    • Categories: Curry; Spice / herb blends & rubs; Main course; Cooking ahead; Thai
    • Ingredients: beef shanks; coconut milk; coriander seeds; cumin seeds; white peppercorns; Thai green chiles; Thai basil; lemongrass; galangal; kaffir limes; cilantro roots; shallots; garlic; shrimp paste; kaffir lime leaves; palm sugar; fish sauce; bamboo shoots; Thai red spur chiles
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Notes about Recipes in this book

  • Fried egg salad (Yum kai dao)

    • jenburkholder on June 03, 2022

      Scrumptious. Exactly what you want from Thai food - punchy flavors that always stay balanced.

  • Ground duck salad (Laab bped)

    • mjes on August 08, 2021

      There are times I just can't bring myself to make a sacrifice called for in a recipe - grinding duck breast is one such sacrifice. Fortunately, there is an option to dress it up by cooking the duck breasts whole, slicing them and mixing the sliced duck with the herbs. This is an absolutely sumptuous dish. I came up short on sawtooth coriander unless I wanted an 80 mile drive for it so I substituted regulaar coriander as suggested. For the toasted rice flour, I cheated and used pretoasted from a Japanese grocer who sold it to me as a desert topping.

  • Pad Thai

    • Yildiz100 on June 28, 2017

      I used her sauce as a starter and omitted the daikon and tried shrimp. I also didn't have shrimp or tofu, I eyeballed adding sauce and soaked noodles to the pan and I would say this was enough sauce for 400 grams of noodles. (Dry.) The fish sauce was smelling so strong I reduced it to 1.25 TBS so I had to add a lot of salt. The sauce does mellow a bit when cooking but I think I will stick with this amount, at least until I can try one of her recommended brands of fish sauce. In any case, too my amazement, this was a success on the first try. Restaurant quality Pad Thai. I will try the dry shrimp in the future since that sounds good to me, but if you just want takeout style Pad Thai, it can be omitted.

    • jenburkholder on December 04, 2020

      Good, classic pad thai.

    • Rinshin on May 08, 2021

      My husband said this was the best Pad Thai he’s tasted. I must agree. I made as written including using Japanese takuwan daikon pickle as the author suggested. The dried shrimp in the sauce is perfect. We normally are not crazy about restaurant Pad Thai. We find them too sweet without much flavor, but this was perfect.

    • steeno on November 10, 2022

      Pai's easy to follow recipe makes Thai cooking possible for delicious and easy weeknight meals, this pad thai is no exception! We luckily found a place that sells fresh noodles so that quickens the process even more!

  • Eggplant stir-fry with Thai basil (Pad makeua yao)

    • steeno on November 10, 2022

      Our go to recipe for quick, easy, and delicious weeknight meal. Vegetables and protein can be easily be substituted, the sauce is amazing on anything!

  • Holy basil chicken fried rice with fried egg (Kao pad gaprao gai kai dao)

    • jenburkholder on July 10, 2023

      Tasty and would repeat, but I probably still prefer "regular" pad gaprao with a side of rice. Son loves fried rice and said this was better. Made with pork and holy basil, peas instead of beans.

  • Cashew chicken (Gai pad med mamuang himapan)

  • Panang curry with portobello mushrooms & eggplant (Panang mangsawirat)

    • jenburkholder on November 29, 2020

      Very delicious. We made her paste, using dried New Mexican chiles for the dried chiles called for, and just tossing in makrut lime leaves, sliced, instead of zest. We also used less eggplant, and added tofu. The eggplant didn’t add much, but the mushrooms went great with the rich, flavorful sauce. Will repeat.

  • Five-spice vegetable stew (Palo jap chai)

    • MaineDruid on March 17, 2022

      The link is broken.

    • catmummery on December 21, 2025

      this was so much more flavourful than I expected - delicious 5 spice flavours (using fresh not preground made all the difference). I added noodles and some chicken to bulk it out and fresh chilli but it wouild have been lovely without as well. a fair bit of prep but then comes together quite quickly. Will be on repeat

  • Mixed mushroom & mint salad (Laab hed ruam)

    • jenburkholder on August 03, 2020

      The flavor was great, very refreshing, but I didn’t care for the grittiness of the rice powder. Will probably switch that out if I make it again.

  • Mango & sticky rice (Kao niew mamuang)

    • steeno on November 10, 2022

      fool proof recipe, so deilcious

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  • ISBN 10 0147529921
  • ISBN 13 9780147529923
  • Published Mar 08 2016
  • Format eBook
  • Page Count 454
  • Language English
  • Countries Canada
  • Publisher Appetite by Random House

Publishers Text

The definitive Thai cookbook from a YouTube star!

Growing up in Thailand, Pailin Chongchitnant spent her childhood with the kitchen as her playground. From a young age, she would linger by the stove, taking in the sight of snowy white coconut being shredded, the smell of lemongrass-infused soups, and the sound of the pestle pounding against the granite mortar.

Years later, as a Cordon Bleu–educated chef in San Francisco, Pailin vividly remembered the culinary experiences of her youth. And so, on YouTube, Hot Thai Kitchen was born. Combining her love of teaching with her devotion to Thai food, Pailin immediately connected with thousands of fans who wanted a friend and educator.

In this much-anticipated cookbook, Pailin brings her signature warmth and impressive technique to Thai food lovers everywhere. She begins by taking readers on a beautifully photographed trip to Thailand to explore the culinary culture and building blocks central to Thai food. With foolproof and easy-to-follow instructions, Pailin breaks down the key ingredients, flavours, equipment, and techniques necessary to master authentic Thai cooking. Then, she shares her must-make recipes for curries, soups, salads, and stir-fries, including entire chapters on vegetarian and vegan dishes, dips and dipping sauces, and sumptuous Thai desserts. With QR codes to video tutorials placed throughout the book, you’ll be able to connect with Pailin online, too.

Both a definitive resource and an extraordinary exploration of Thai cuisine, Hot Thai Kitchen will delight and inspire you in your Thai cooking journey.

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