Kalaya's Southern Thai Kitchen by Nok Suntaranon

  • How to prep lemongrass (page 17)

    from Kalaya's Southern Thai Kitchen Kalaya's Southern Thai Kitchen by Nok Suntaranon

    • Categories: How to...; Thai
    • Ingredients: lemongrass
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Notes about Recipes in this book

  • Southern-style chicken curry (Gaeng gai khao mun)

    • EmilyR on November 07, 2024

      I made the curry paste and this dish as well as the accompanying green rice. Well worth the efforts and excellent restaurant quality. Comforting soul food with lots of layers of flavor.

    • bryan_t8ury9 on November 24, 2025

      Restaurant quality for sure! Don’t skimp on the 20 chilis in the chili paste. It doesn’t make the curry too hot.

  • Seafood sauce

    • EmilyR on December 11, 2024

      This is versatile and packs a punch! I was happy there are various applications for it.

  • Green curry paste (Gaeng kiew waan)

  • Kalaya house curry paste

    • EmilyR on December 11, 2024

      This curry paste makes life a lot easier. It is spicy, but it's still flavorful and interesting, not just pure heat. I can also happily report it freezes well and makes whipping up a meal relatively fast once you have it on hand. That meal will also taste as if you spent a lot of time making it and will be likely better than any carry out or restaurant.

  • Steak salad with toasted rice powder

    • EmilyR on December 11, 2024

      My first foray into this steak salad was at Pok Pok back when I was spoiled and it was just up the street from my Brooklyn home. Now I no longer live there and Pok Pok is no longer there either. I've made the Pok Pok variant and it's delicious and this is also spectacularly delicious. Please note I did deviate from the recipe in that I used shaved beef steak instead of steak pieces. I wanted it to cook faster, but I could have reduced the sodium a bit. Served with the green coconut rice made it less noticeable. Neighbors asked for the recipe and I think one woman was nervous that I was trying to steal her husband. Clearly I just love sharing good food and this is one of those foods if she would have just tried it.

  • Seared mushroom salad (Yum hed ruam)

    • Stephenn31 on July 12, 2025

      Nice fresh flavours. Chop everything fine

  • Toasted beef curry, my favorite fiery curry (Kua gling nua)

    • jenburkholder on April 16, 2025

      Great version of kua kling. Used her curry paste (not as hot as anticipated!) and generally made as written except for swapping the shrimp paste for more fish sauce. Spicy and delicious!

  • Green curry with beef shanks (Gaeng kiew waan osso buco)

    • hunter_kdf0f3 on March 19, 2026

      Subbed the beef for chicken thigh and it still absolutely smacks

  • Seared tofu & pineapple coconut curry (Gaeng pajari)

    • katiesue28 on April 28, 2025

      This was incredible! I cannot wait to make it for my veggie friends. Super easy, too. I don't think it's necessary to keep the pineapple in rings, but do what works best for you. I topped with some chopped cilantro and thai basil.

  • Garlic & black pepper chicken (Gai pad kratiem)

    • Stephenn31 on July 12, 2025

      Lots of garlic but it all cooks down. Delicious and easy. I would add more black pepper

  • The most outstanding three-ingredient cabbage (Kalum thod nam pla)

    • Stephenn31 on July 12, 2025

      A lot of sugar, but it ends up in a liquid with the cabbage after cooking. Great sweet/salty addition to a menu and very easy to put together

  • Green coconut rice

    • EmilyR on December 11, 2024

      I really enjoy this for an extra layer of texture and flavor. Be cautious as the rice burns easily, especially with a gas stove top. Pandan I found in the freezer section, but this comes together quickly with a vitamix.

  • Black rice pudding with coconut cream and longan (Khao niew dum)

    • EmilyR on December 11, 2024

      Not my favorite as it's a bit too sweet for me even with the salted coconut cream.

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  • ISBN 10 0593580877
  • ISBN 13 9780593580875
  • Linked ISBNs
  • Published Nov 05 2024
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Bring the bold, spicy, beautiful world of Southern Thai cooking to your kitchen through 100 recipes and stories from the James Beard Award–winning chef and celebrated ambassador of Thai food in the U.S.

Growing up in the tropical region of Southern Thailand, Nok Suntaranon helped her mother make the fresh curry pastes she would sell at their local market. But decades later she returned home and saw that the food had become sweeter and watered down, victim to shortcuts and appealing to tourists. So, her life mission became clear: to find and preserve the old flavors of Thai food and to show home cooks how delicious and intricately flavored Thai cooking is.

Kalaya's Southern Thai Kitchen is organized so home cooks can master this food with confidence and ease. With suggested recipe pairings featured on each recipe, traditional and modern recipe names, and beginner materials such as the Sauce and Paste or the Foundations of Southern Thai food chapters—Nok is there with you every step of the way in mastering Thai cooking at home.

Nok dispels the stereotypes that Thai food is hard to make, or that it is synonymous with cheap takeout. From fragrant lemongrass and pungent shrimp paste to simple curry pastes, this is the fiery, refined cuisine of her homeland. Through over 100 recipes, you'll find new favorites such as Som Tom (Papaya Salad with Tamarind Paste and Dry Chili), Gaeng Ghai (Southern Style Chicken Curry), Nua Yang (Grilled Beef with Thai Chili Dipping Sauce), and Khao Niew Ma Muang (Mango Sticky Rice). With easy-to-follow visuals, beginner-friendly tips, and stunning on-location photography, Kalaya's Southern Thai Kitchen allows cooks of all experience to bring a piece of Thailand into their homes and kitchens.

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