thai

Toronto chef Nuit Regular changed the way the city’s diners viewed Thai cuisine—and she hopes her new cookbook, Kiin, will do the same for how people cook it at home. “Today, the ingredients are easy to find online and at Asian supermarkets,” says Regular. And if a certain recipe seems hard, she says, just start with a simpler one: papaya salad or the starter paste for a tom yum soup. “Once you overcome the intimidation of thinking it’s hard, you’re going to find a different joy in Thai food, in making it for yourself.”

Toronto chef Nuit Regular changed the way the city’s diners viewed Thai cuisine—and she hopes her new cookbook, Kiin, will do the same for how people cook it at home. “Today, the ingredients are easy to find online and at Asian supermarkets,” says Regular. And if a certain recipe seems hard, she says, just start with a simpler one: papaya salad or the starter paste for a tom yum soup. “Once you overcome the intimidation of thinking it’s hard, you’re going to find a different joy in Thai food, in making it for yourself.”

"Growing up, I would always make this pudding with young coconut meat. Make sure to use pearl tapioca, not instant. It is best to buy a fresh young coconut and scrape out the meat, or buy frozen young coconut strips at any Asian market." - Chef Nuit Regular

"In Thailand, we eat each dish in stages. With each bite we add another spice, some more garlic or a little sugar. One of my favourite additions is this chili oil." - Chef Nuit Regular

Toronto chef Nuit Regular changed the way the city’s diners viewed Thai cuisine—and she hopes her new cookbook, Kiin, will do the same for how people cook it at home.