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My Thai Cookbook

Published by Weldon Owen
Distributed by Simon & Schuster

About The Book

This inspiring and beautifully photographed cookbook brings the vibrant and flavorful cuisine of Thailand to home cooks everywhere. Featuring a range of recipes that explore this beloved cuisine’s four main groups of taste—hot, sweet, salty, sour—author Tom Kim shows how simple it is to prepare authentic Thai dishes in your kitchen. 

My Thai Cookbook presents the easy-to-follow tenants for preparing authentic Thai food. In these pages, you’ll find all the traditional dishes and specialties of Thailand, from favorite snacks and street food to curries, noodle salads, and soups— plus all the basics like curry pastes, relishes, hot sauces, marinades, and more—simplified for contemporary home cooks. The well-curated recipes respect tradition but have been adapted to the modern kitchen. You’ll also find features on must-have spices, menu ideas, and a glossary of key ingredients. Discover the hallmark flavors, dishes, and accessibility of Thai cuisine with My Thai Cookbook.

Sample recipes include:
Hot & Sour Grilled Beef Salad
Shrimp, Basil & Lemongrass Salad
Tom Kha Gai
Sweet & Crispy Pork Spare Ribs
Sesame-Seared Tuna with Ginger
Turmeric Grilled Whole Fish
Hot & Sour Orange Curry
Phad Ki Mow
Banana & Coconut Pancakes
Pineapple, Lime & Mint Crush


Thai Fried Rice
1 yellow onion, finely chopped
3 garlic cloves, finely chopped
2 red chiles, seeded and finely
2 skinless and boneless chicken
breasts, sliced into ¼ inch slices
½ lb raw shrimp, peeled, cleaned,
and halved lengthwise
2 eggs, beaten
5 cups cold cooked jasmine rice
juice of 2 limes
3 cilantro sprigs, leaves picked
and roughly chopped
2 spring onions, finely chopped
freshly ground black pepper
2 tablespoons vegetable oil
3 tablespoons fish sauce
 serves 4–6
• • • • • • • • • •
10 minutes
10 minutes
1. Heat the vegetable oil in a wok over medium heat and fry the onion until softened, 1–2 minutes. Add the garlic and chiles and fry for another minute until fragrant and aromatic.
2. Add the sliced chicken and stir-fry briskly until the chicken starts to change color, then add the shrimp. Stir-fry briskly for 2 minutes, then add the eggs, cooking them on the upper edges of the pan so that you get a thin omelet.
3. Splash in the fish sauce, then add the rice and continue to stir-fry for 3 minutes. Season with black pepper and lime juice.
4. Add the cilantro and spring onions, then quickly transfer to a large serving dish.

About The Author

Product Details

  • Publisher: Weldon Owen (October 24, 2017)
  • Length: 256 pages
  • ISBN13: 9781681883021

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