Chef Katie Chin: ‘Everday Thai Cooking’ - Los Angeles News | FOX 11 LA KTTV

Chef Katie Chin: ‘Everday Thai Cooking’

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Chef Katie Chin was here, her cookbook ‘Everday Thai Cooking’ features healthy and simple meals perfect for summer. Today's 20 minute meal…a mango and prawn salad.

In Everyday Thai Cooking, Katie Chin—a chef hailed as the 'Asian Rachel Ray' by her many fans—shares her recipe secrets along with tips, tools, and techniques that enable you to easily bring delectable homemade Thai dishes to your table!

As the daughter of award-winning restaurateur Leeann Chin, Katie's heritage has been deeply rooted in the cultivation of fine Asian cuisine. Katie has since taken the culinary world by storm as a well-respected food writer, television personality, and now published author.

Katie is a success among the cooking community, however, her true reward stems from her success at home. As working mother of toddler twins, Katie realized a need for simple, easy and delicious Thai recipes that call for accessible ingredients and Everyday Thai Cooking delivers just that.

Everyday Thai Cooking offers basic recipes for staple dishes that include both homemade and store-bought options. From appetizers to desserts, each step-by-step recipe lists preparation times (most within thirty minutes) and alternates for less accessible ingredients. Everyday Thai Cooking features more than 100 simple Thai recipes, including

Crunchy Siam Spring Rolls

Tom Yum Goong

Crispy Mango Chicken

Shaking Beef

Fragrant Coconut Fish in Banana Leaves

Mee Krob

Mango and Prawn Salad




  • 2 teaspoons minced galangal or fresh ginger
  • 2 teaspoons palm or brown sugar
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons ?sh sauce (nam pla)
  • ½ teaspoon Asian chili-garlic sauce, preferably sambal oelek
  • ¼ cup olive or canola oil 1 teaspoon dark sesame oil

  • 16 cooked medium-sized shrimp, peeled and deveined
  • 1 cup (165 g) sliced fresh mango
  • ½ cup (52 g) chopped cucumber, peeled and seeded
  • ½ cup (46 g) chopped red bell pepper
  • 4 tablespoons ?nely chopped fresh coriander leaves (cilantro)
  • 4 tablespoons crushed roasted peanuts
Mixed baby greens for four salad plates

1. Dressing: In a small bowl, whisk together the Dressing ingredients. Gradually whisk in olive oil and sesame oil until well blended.

2. In a large bowl, combine shrimp, mango, cucumber, red pepper, fresh coriander leaves, and peanuts. Add the Dressing and toss to combine. Divide salad greens evenly among four plates. Place salad mixture on top of greens. Serve immediately.

Green Papaya Crab Salad (Som Yum)



  • 3 garlic cloves, coarsely chopped
  • 1 fresh hot red or green chili, preferably Thai (deseed-ed if you prefer less heat), ?nely sliced
  • 4 cups (400 g) green unripe papaya, sliced
  • 6 yard-long beans or 12 fresh green beans, cut into 2 in (5 cm) pieces
  • 2 tablespoons ?sh sauce (nam pla)
  • 4 tablespoons freshly squeezed lime juice
  • 2 tablespoons palm or brown sugar
  • 1½ cups (270 g) cherry or grape tomatoes, halved
  • Two small handfuls of fresh coriander leaves (cilantro) (about ½ cup/24 g), ?nely chopped
  • 12 oz (350 g) lump crab meat, picked over for shells
  • 2 tablespoons crushed roasted peanuts plus more for garnish
1. Combine the garlic and chilies in a large mortar. Use the pestle to gently pound it into a coarse paste. Add the papaya and green beans and keep gently pounding and scraping until the papaya shreds start wilting and the beans are smashed. Now add the ?sh sauce, lime juice, and palm sugar. Press and combine with the pestle. Use a spoon to toss a bit if you wish. Transfer to a serving bowl.

2. Add the cherry tomatoes, crabmeat, and crushed peanuts to the mixture. Toss well and garnish with more crushed peanuts. Serve immediately.

Katie’s Blog/site:

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