Kin Thai: Modern Thai Recipes to Cook at Home by John Chantarasak

    • Categories: Dressings & marinades; Egg dishes; Quick / easy; Salads; Main course; Cooking for 1 or 2; Thai
    • Ingredients: eggs; tomatoes; celery; coriander sprigs; palm sugar; fish sauce; limes; bird's eye chillies
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Notes about this book

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Notes about Recipes in this book

  • Fried egg salad (Yum khai dao)

    • joneshayley on August 02, 2022

      Lovely brunch! The dressing is outstanding and overall the salad is balanced, fresh and tasty.

  • Coconut and galangal soup of wild mushrooms (Dtom kha hed ba)

    • metacritic on June 10, 2024

      This is a lovely, sophisticated rendition of a classic dish. It is velvety and refined with all the remarkable flavors of Thai cooking - sour, salty, and sweet. It brings volume - the flavors are bright and deep - and nuance at the same time. His recipes seem to me a bit more refined than those found in the classic cookbook by his teacher. Interestingly, the results remind me of the dishes that I had in David Thompson's great restaurant, Nahm. I used all chanterelles, which is what I had on hand.

  • Roast duck and lychee red curry (Gaeng daeng bpet)

    • joneshayley on August 03, 2022

      I’D halve the lychees. We loved this, and the sauce can be made for any meat or veg. Very special, delicious and aromatic

  • Fish ball green curry (Gaeng kheo wan luk chin pla)

    • metacritic on April 17, 2024

      An excellent rendition of a classic dish. The fish balls were dead easy and absolutely fantastic. The dish as a whole was terrific. Not too sweet. Not too wan. Salty, briny, light with just a touch of coconut milk and fish broth, a nice touch (I used dashi as it was what i could pull together easily. A new go-to.

  • Muslim-spiced curry of beef short rib (Gaeng massaman neua)

    • joneshayley on August 03, 2022

      A labour of love, and very worth it. I’ve done this in stages over 2 days. This is deep and spicy, the meat unctuous and the potatoes absorb all of the delicious flavour of the sauce! I adjusted some Ingredients based upon what I had- green cardamom not white , cinnamon not cassia. If the recipe was faulted for my omissions /substitutes I can’t see it. The flavour and aroma are wonderful. I’ve recently made Eleanor Fords massaman, which is amazing, but I think this, perhaps, overtakes it as my favourite. Which is very high praise indeed as generally Eleanor Ford cannot be beaten imo.

    • metacritic on September 29, 2024

      This is the single best massaman I have made, readily displacing other fantastic recipes, including by the great David Thompson. It isn't too sweet and the unctuousness of the dish isn't muted by an excess of coconut milk. I thought the addition of spices - white cardamom, tangerine peel, cassia -- to the cooking broth for the meat worked exceptionally well. I don't think I've had/noticed sultanas in this dish before, but they worked perfectly. I had Persian green sour raisins and they were a fine substitute.

  • Fruits with salty-sweet chilli dip (Ponlamai prik gleua)

    • metacritic on September 30, 2024

      Very easy. I especially like the lemon verbena, green chili, and makrut lime zest dip -- which by a small miracle I had all the elements of in the garden and in the freezer. A nice way to wake up the palate.

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Reviews about this book

  • Kavey Eats by Kavey Favelle

    Chantarasak presents classic Thai dishes and flavours, but makes use of British ingredients alongside traditional Thai ones. The result is a book that delivers all the complex flavours of Thailand.

    Full review
  • ISBN 10 178488491X
  • ISBN 13 9781784884918
  • Published May 26 2022
  • Page Count 223
  • Language English


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