Kalaya’s Southern Thai Kitchen

James Beard Award–winning chef Suntaranon demonstrates how to cook authentic Southern Thai food inspired by the dishes of her native Trang, a Southern port city, in this vibrant debut. Busy home cooks will be surprised at how quickly these dishes come together, provided that they prepare what Suntaranon terms “building block recipes” in advance: a batch of red curry paste, for instance, can be used to make chicken panang curry, tofu and pineapple coconut curry, and red curry with prawns, cherry tomatoes, and lychees. Meanwhile, the garlic and black pepper chicken, braised pork belly, and rice soup with fish and shrimp, are among the recipes made in just one pot or one wok, making cleanup a breeze. Suntaranon’s heartfelt anecdotes (“My mom’s massaman curry was so beloved that my uncle would come over to eat... and then go to his dialysis appointment”) and notes about Thai culture (“We don’t have ovens in most homes in Thailand”) prove just as enticing as the recipes. Her easy-to-follow instructions and sense of humor will boost confidence among those unfamiliar with the cuisine (“Don’t trim the fat off the beef, or I will be very upset,” she instructs for the coriander beef), as will a helpful overview of Thai ingredients. Home cooks will be eager to give these recipes a spin. (Nov.)