Hot Thai Kitchen: The 10th Anniversary Edition: Demystifying Thai Cuisine by Pailin Chongchitnant

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

    from Hot Thai Kitchen: The 10th Anniversary Edition: Demystifying Thai Cuisine 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 0525613447
  • ISBN 13 9780525613442
  • Published Mar 31 2026
  • Format Hardcover
  • Page Count 296
  • Language English
  • Edition Revised
  • Countries Canada
  • Publisher Appetite by Random House

Publishers Text

This 10th anniversary edition of the internationally bestselling and award-winning Hot Thai Kitchen is the definitive guide to understanding Thai food—with 75 delicious recipes to cook at home.

In 2016, Pailin Chongchitnant published her debut cookbook, Hot Thai Kitchen, and it became a classic kitchen staple for home cooks across the globe. Now, in this celebratory and updated 10th anniversary edition, Pai brings her signature warmth and impressive technique to Thai food fans everywhere. Combining her love of teaching with her devotion to Thai food, in Hot Thai Kitchen Pai shows readers how easy Thai home cooking can be, while grounding her recipes in their cultural context. From the culture of eating and commonly used ingredients to flavour combinations and putting together an authentic Thai meal, Pai is here to guide you. Inside, you’ll find:

The recipes you know and love from the first edition: Whether it’s curries, soups, salads, stir-fries, or desserts, all your favourites are included, many with QR codes that take you to Pai’s website with video tutorials that walk you through the recipe step by step.

A brand-new chapter: House Specials is a chapter of 8 new recipes that are longtime fan favourites or under-the-radar gems from Pai’s youth.

A new foreword from J. Kenji López-Alt: Hear from a trusted chef colleague and friend, and dive into a new introduction from Pai, looking back on all that she’s learned.

Both a definitive resource and an extraordinary exploration of Thai cuisine, Hot Thai Kitchen: The 10th Anniversary Edition is a celebration of Pai’s best recipes, to delight and inspire you in your Thai cooking journey.

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