EVERYDAY THAI COOKING
Katie Chin (www.TheSweetAndSourChronicles.com) was born and raised in Minneapolis by her award-winning restaurateur mother, Leeann Chin. She is the co-author of Everyday Chinese Cooking and author of 300 Best Rice Cooker Recipes. She was co-host with her mother, Leeann, of the 2003 national PBS cooking series Double Happiness. Katie has made numerous appearances on The Today Show and has appeared in specials on The Food Network and Fine Living. She has been featured inGlamour, Family Circle, Cooking Light, Bon Appétit, Self Magazine, Angeleno Magazine, Hampton Magazine, Elle Magazine, Daily Candy, Daily Variety, Real Simple and The Los Angeles Times. Katie recently served as a guest judge on Food Network’s Iron Chef America and appeared on Cooking Channel’s Food(ography) program last summer. She is also the Culinary Ambassador to City of Hope and its Super Foods initiative, which resulted in her appearance at the 2013 White House Easter Egg Roll. When not testing out her new recipes on family and friends, she divides her time as a private chef and culinary consultant in Los Angeles, CA.
Bold and Exotic. Diverse and Pungent. Sweet, sour, salty and hot. Crunchy. Bright and fragrant. Soothing. Unique. Alive. The food of Thailand is all these things and more, a cuisine that explodes your taste buds with aromatic essences, piquant flavors and abundant textures. These words are meant to describe a food, but they also describe Katie Chin—a chef whose personality comes roaring through in her new cookbook, EVERYDAY THAI COOKING.
A true lover of Asian cuisines, Katie Chin learned the secrets of Chinese cooking in her mother’s kitchen, the award-winning restaurateur Leeann Chin. Over the years, Katie’s interest in other Asian foods has continued to evolve, with Thai food holding a very special place in her heart—and stomach! Let Katie show you why it’s the favorite food of so many people as she walks you through the surprisingly easy steps needed to create a spectacular Thai meal. In EVERYDAY THAI COOKING, Katie shares her recipe secrets along with tips, tools, and techniques that enable you to easily bring delectable homemade Thai dishes to your table!
A well-respected food writer, television personality, and published author, Katie is also a working mother of toddler twins. Understanding the time constraints of working families, Katie realized there was a need for simple, easy and delicious Thai recipes that call for accessible ingredients and EVERYDAY THAI COOKING delivers just that. Offering basic recipes for staple dishes that include both homemade and store-bought options, Katie provides a litany of incredibly delicious dishes, each more appealing then the last. From appetizers and snacks—a particular Thai favorite—to desserts, each step-by-step recipe lists prep times (most within thirty minutes) and alternates for less accessible ingredients. Illustrated with mouthwatering color photographs, EVERYDAY THAI COOKING features more than 100 simple Thai recipes which include:
Kiss your take-out menus goodbye and bring the brilliant Thai tapestry of taste, textures and aroma into your kitchen with EVERYDAY THAI COOKING! View the book trailer here!
Serves 4–6 as an Appetizer or Snack
1 pound (500 g) skinless, boneless chicken breasts or chicken thigh, cut into 1 in (2.5 cm) strips
14 wooden skewers, soaked in water for 30 minutes
Oil, for grilling
Butter lettuce leaves
Fresh coriander leaves (cilantro)
1/2 cup (125 ml) Spicy Peanut Sauce (recipe below)
1/2 teaspoon salt
1 cup (250 g) plain yogurt
1 teaspoon minced galangal or fresh ginger
1 clove garlic, minced
1 tablespoon curry powder
Yogurt Marinade: Combine the salt, yogurt, galangal, garlic, and curry powder in a medium bowl, stir to combine. Place the chicken strips in the Yogurt Marinade and gently toss until well coated. Cover and refrigerate for at least 30 minutes (up to overnight).
Thread the chicken pieces onto the soaked skewers. Heat a grill pan over medium heat and brush it with oil. Grill the skewers 3–5 minutes on each side, until nicely seared. Serve immediately with lettuce leaves, fresh coriander leaves, and Spicy Peanut Sauce, allowing guests to remove the wooden skewer and enjoy the chicken wrapped in a lettuce leaf.
Makes 1/2 Cup
3 tablespoons smooth peanut butter
4 tablespoons coconut milk
1 teaspoon thick red curry paste
1 tablespoon freshly squeezed lime juice
2 teaspoons soy sauce
2 teaspoons palm or brown sugar
1/2 teaspoon crushed red pepper
Crushed roasted peanuts for garnish
Heat the peanut butter, coconut milk, thick red curry paste, lime juice, soy sauce, brown sugar, and red pepper over medium-low heat in small saucepan until the mixture begins to simmer, stirring constantly. Transfer to a small serving bowl and garnish with peanuts.
COOK’S NOTE: Add a bit more coconut milk if you prefer a thinner sauce.
These recipes may be reproduced with the following credit:
Recipes from Everyday Thai Cooking by Katie Chin. (Tuttle; September 2013; $24.95/Hardcover; ISBN-13; 978-0804843713). http://www.tuttlepublishing.com/
Contact: Rowan Muelling-Auer
(802) 773-8930, ext. 230