Nok Suntaranon

Chef/Owner of Kalaya

James Beard "Best New Restaurant" Nominee
Livestreamed from Philadelphia, PA

About the Host

The Thai food served by Chef Nok Suntaranon, owner of Philly's acclaimed Kalaya Thai Kitchen, is absolutely authentic and truly dazzling. Growing up in Trang province, Chef Nok helped blend the curry and shrimp pastes that her mother would sell in their village market. Upon relocating to the US, she attended the French Culinary Institute and cut her teeth in NYC at Jean-Georges' Nougatine and Rittenhouse Hotel in Philly, before revisiting her roots by opening Kalaya in 2019. The restaurant became an overnight sensation both locally and nationally, with Philadelphia Magazine awarding Chef Nok "Best of Philly - Best Chef" ('20) and James Beard naming it a finalist for their "Best New Restaurant" award ('20). Did we mention that Esquire named it #1 on its 2020 list of the "23 Best New Restaurants in America," calling it “the restaurant that every food writer—hell, every food lover—dreams of walking into someday.”

About the Event

Chef Suntaranon welcomed us into her home kitchen (via livestream), and taught us how to cook a multi-course authentic Thai meal showcasing a few of her favorite signature dishes (see menu below). And, as is always the case at our events, she took plenty of questions from attendees while she cooked and participated in an extended Q&A to close out the night!

What will we be making?

Appetizer: Coconut Rice

Entrée: Kang Ghai Khao Mun (Southern Thai Chicken Curry)

What does my ticket get me?

In addition to getting unlimited viewing access to the recording of the livestream event, where Chef Suntaranon demonstrated how to cook both dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book, which includes a complete grocery list and step-by-step cooking instructions/kitchen equipment/ingredients needed to make each dish.

How long does this experience take?

From start to finish, this class ran 1hr 49min.

What will the yield be?

2 servings of each dish.

What kitchen equipment, appliances, and utensils will be used?
  • Large pot
  • Medium pot with lid
  • Blender or food processor
  • Sharp knife & cutting board
  • Measuring cups and spoons
  • Sieve or fine mesh strainer
  • Medium bowl
  • Small bowls for ingredients
  • Mixing spoon or spatula
What ingredients will be needed?

In addition to the following kitchen staples – black pepper, granulated sugar, and kosher salt – Chef Suntaranon recommends acquiring the following ingredients listed below:

  • Chicken
  • Chile peppers
  • Cilantro
  • Fish sauce
  • Garlic
  • Jasmine or other long-grain white rice
  • Kaffir lime leaves (optional)
  • Palm sugar or light brown sugar.
  • Pandan leaves (optional)
  • Red curry paste
  • Shallots
  • Shrimp paste (optional)
  • Thai basil or regular basil
  • Unsweetened coconut cream (optional)
  • Unsweetened coconut milk

*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.

Member Reviews ( 20 )

Barb R.

Chef Nok was so delightful and her recipes were very doable...and SO delicious!!
Christy C.

She was so much fun. I will most definitely be making this recipe again - especially the coconut rice!
Mary j.

I enjoyed the chef’s enthusiasm and good tips. She was a great sport and an excellent teacher. Thanks!
Terry G.

Thai food made easy! A new culinary adventure. Chef made it fun!
Manish N.

One of the best so far!
Susan B.

She was delightful and I felt her joy of cooking the food and telling us about it all. The recipe called for chicken with bone in and skin on. Her chicken appeared to be boneless skinless and was cut into smaller pieces. I would have been good to know that ahead of time.
Daniel C.

Chef Nok was very personable and I learned a lot from her. I plan to visit her restaurant for takeout and purchase ingredients from her shop.
Rochelle T.

Chef Nok was so personable, the curry was amazing! It was actually one of the easier classes to prep and cook but one of the most flavorful dishes. I cannot wait to have the real deal from her restaurant, Kalaya!
Terry P.

The chef was delightful. Once again, I learned some tidbits.
Caroline T.

did not gain any additional knowledge or technique
Chris P.

Debbie G.

I loved the end results but the questions and interruptions were a bit much. I guess I need to get used to that if I’m going to take online classes. I absolutely loved her style. And I now have a great recipe for Thai curry and rice.
Mary M.

Brian H.

Tom K.

She was very entertaining and the dish turned out fantastic!
Theresa M.

Lori S.

Donna H.

So interactive. Chef loves her food culture. So willing to share her knowledge and skills.
Leigh J.

Chef Nok was so charming and chill. I was not one of the students who was actually cooking, so I can't speak to her pacing. But I loved her flexibility, her responsiveness, enthusiasm, and sense of humor. She understood that we are home cooks and don't necessarily have access to the same quality of produce or tools. She was a delight. I'm making the meal tonight and looking forward to it!
Marlene S.

The food was great, and she taught relatively well. The amount of rice was way too much for 2 people...even 2# of chicken also but that was good for leftovers. The rice though was just too much so somewhat wasteful. Also hard to find a couple of ingredients such as kaffir leaves and Thai Basil in standard grocery store like Whole Foods.