This is Nok Suntaranon’s Gaeng Pu from Kalaya’s Southern Thai Kitchen. The curry starts with Kalaya House yellow curry paste blended with coconut milk, shrimp paste, and crab, then finished with more crab, chilies, lime leaves, and basil. It’s rich, aromatic, and fast once the paste is made.
Nok Suntaranon’s Khao Mok Ghai is Thailand’s take on chicken biryani: turmeric-marinated chicken, fragrant rice infused with spices, and layers of flavor built from broth, aromatics, and Nok’s Karee Powder. Finished with cilantro, fried shallots, and a tangy herb sauce, it’s a true weekend cooking project worth the reward.
Nok Suntaranon’s Pad Ma Kua Yaow (Stir-Fried Eggplant) is a bold, flavorful Thai side dish made with simple ingredients. The eggplant is wok-fried and tossed in a savory-sweet sauce with Thai basil, garlic, and chilies. It’s quick to make and absolutely packed with sweet, spicy, and umami-rich flavor.
Nok Suntaranon’s Yum Nua is a bold, flavor-packed Thai steak salad featuring juicy, marinated skirt steak, fiery chilies, fresh herbs, and toasted rice powder. A sweet-spicy dressing ties it all together, making it a must-try dish for spice lovers. This isn’t just a salad—it’s a taste explosion worth every step!
Though Nok Suntaranon’s Kalaya’s Southern Thai Kitchen was published only last November, it has already earned a spot as one of my favorite cookbooks! The ingredient lists for some of the sauces, spices, and pastes may be lengthy, but they make a lot and, once prepared and stored in the fridge or freezer, make quick weeknight meals like this Goong Pad Nam Prik Phao (Shrimp & Chili Jam Stir-Fry).
Chef Nok Suntaranon’s Gaeng Gai Khao Mun combines a homemade curry paste with coconut cream, tender chicken, and aromatic herbs. Paired with pandan-cilantro coconut rice, this recipe from Philadelphia’s Kalaya restaurant brings authentic Southern Thai flavors home.