Hot Thai Kitchen

PRAISE FOR HOT THAI KITCHEN: THE 10TH ANNIVERSARY EDITION“This book transcends recipes; it teaches the essence of Thai food through its focus on ingredients, techniques, and the cultural philosophy behind the cuisine. By analyzing the nuts and bolts of the food–the structure of a curry, a salad, a soup, or a stir-fry–Pai empowers us to cook, adapt, and create with confidence. With a practical but rigorous approach to tools and ingredients, Pai guides us to create delicious, achievable dishes, bridging the gap between aspirations and reality, between craving and creation.” –J. KENJI LÓPEZ-ALT, from the ForewordPRAISE FOR PAILIN’S PREVIOUS BOOK, THE INTERNATIONALLY BESTSELLING SABAI“Pai’s wonderful book is the perfect way to bring real, delicious Thai food to your everyday meals. She’s such a warm guide and has so much to show us about Thai cooking and eating.”—MAANGCHI“Are you, like I once was, a Thai food enthusiast with little or no knowledge as to how one actually cooks it? Don’t worry! Sabai is comfortable, not intimidating, but also clear and concise in its approach to getting you started cooking Thai food, and achieving results that give you the confidence to dive more deeply into this amazing cuisine.”—ANDY RICKER, chef/owner of Pok Pok restaurants“What a deliciously compelling book this is. Pai utterly succeeds in her mission to bring us the full-throttled flavours of Thai cuisine in a clear, calm, and totally achievable way. The recipes showcase the mouthwatering flavours we know and love of Thai food but set out for a contemporary home kitchen.”—HELEN GOH, co-author of Ottolenghi Comfort: A Cookbook“I, like so many thousands of others, turn to Pai’s Thai cooking expertise over and over because she’s so good at communicating the nuances of the cuisine with joy, ease, and clarity. With this endlessly helpful and usable book, she expands into a critically important, and critically overlooked, side of Thai food: the easy and accessible dishes that make up everyday home cooking.”—DANIEL GRITZER, editorial director, Serious Eats“Sabai is joyous, life-changingly delicious, and gloriously fresh. Pai’s easy recipes are pitch-perfect; introducing us to the kaleidoscope of flavours from her Thai heritage, while remaining easy and accessible, the sort of meals I can effortlessly whip up any night of the week. This book belongs in every kitchen.”—LARA LEE, author of Coconut & Sambal: Recipes from my Indonesian Kitchen“Some cookbooks are born of generosity. Sabai is one of them. In it, Pai shares knowledge gleaned from a lifetime of experience, removes common barriers to entry for Thai cooking, and banishes the futile expectation of perfection, all in the service of one big-hearted goal: to empower any curious cook to bring true Thai cooking into their own kitchen.”—DAN SOUZA, chief content officer, America’s Test Kitchen

Pailin Chongchitnant was born and raised in Thailand. After attending the University of British Columbia, she made her way to Le Cordon Bleu culinary school in San Francisco, and began cooking for both Western and Thai restaurants. She is the creator and host of Pailin’s Kitchen on YouTube, with over 2.13M subscribers, which takes an educational approach to Thai cuisine, as well as her Instagram and Facebook accounts with a combined following of over 500K fans. She is also the author of the internationally bestselling and award-winning Hot Thai Kitchen and the internationally bestselling Sabai.