Doctor's Review: Medicine on the Move

December 16, 2017
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Hot Thai Kitchen

Pailin Chongchitnant is a native Thai who currently lives in Vancouver. When she was 12, her parents sent her to New Zealand to learn English. She went to high school in Bangkok, university in BC, culinary school in San Francisco. Le Cordon Bleu in San Fran was a dream come true and the beginning her journey as a culinary educator (she holds a bachelor’s degree in nutritional sciences and is training to be a cooking teacher).

While abroad, she frequented many good Thai restaurants, but more often than not, she left disappointed, even angry, because Thai food was misrepresented. Then one day, her brother Eddie suggested that she start her own cooking show on — where else? — YouTube. Hot Thai Kitchen was born; Eddie was her cameraman.

Fast-forward seven years to the release of Pailin’s first cookbook, also Hot Thai Kitchen. Running a good 100 pages, Part One is extensive, breaking down key ingredients, flavours, how Thais eat, how to construct a Thai meal, the structure of Thai curries, salads, soups etc., beverage pairings and more. In Part Two, she shares must-make recipes with vegetarian and vegan options like the mushroom and mint salad featured here. To cook up more, see her new YouTube show, Pailin’s Kitchen, or, One World Kitchen, which she co-hosts on TV’s Gusto channel.

Excerpted from Hot Thai Kitchen by Pailin Chongchitnant. © 2016 Pailin Chongchitnant. Recipe photos by David Tam. Published by Appetite by Random House ®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Recipes from the book