Toronto Life Insider Chef's Pantry curated by Nuit Regular

The Toronto Life Insider Chef’s Pantry

The Toronto Life Insider Chef’s Pantry features recipes and ingredients curated by Toronto Life's Chef-In-Residence. Every month will feature curation by a different marquee chef in the City of Toronto. We hope you enjoy it.

This month's theme is Special Summer NightsFrom intimate picnics to BBQ celebrations, the Toronto Life Insider Chef's Pantry has you covered.

Toronto Life Chef-In-Residence

Nuit Regular
Chef Nuit Regular
(photo credit: Graydon & Herriott) 

As Executive Chef and Co-Owner of the incredibly popular restaurants Pai Northern Thai Kitchen, Sabai Sabai, Sukhothai, and Kiin – Nuit has introduced Canadians to an exceptional standard of Thai dining. With a cookbook on the way and an exciting new position as TL Insider’s chef-in-residence, she is keeping Toronto well-fed, even amidst a pandemic.


Nuit's Summer Picks:

• Mangos  • Lime  • Cottage cheese  • Garlic
Hot red thai chilli peppers   • Japanese Eggplant
• Lime leaves   • Thai basil   • Lemongrass   • Pork chops  


Exclusive Recipes

Red Curry Pork / Gaeng Phed Moo

Red Curry Pork / Gaeng Phed Moo - 

  • 7 ounces (200 g) pork shoulder blade, cut against the grain into long strips about 1½ inches wide and 1/8 inch thick
  • Standard Meat Marinade (recipe follows)
  • 1 cup water
  • 1 tablespoon lime juice
  • 1 teaspoon sea salt
  • 4 Thai, Indian, or Chinese eggplants
  • 1 cup thick part of coconut milk
  • ¼ cup Red Curry Paste (recipe follows)
  • ½ cup bite-size pieces peeled butternut squash
  • 1¼ cups well-shaken coconut milk + 1¼ cups water, well combined (this is your thin coconut milk)
  • 2 fresh red spur chilies, cut crosswise into 1½-inch pieces
  • 1 cup packed fresh Thai basil leaves
  • 5 magrud lime leaves
  • 2 tablespoons Thai fish sauce
  • 1 tablespoon coconut sugar
  • Steamed Jasmine Rice (recipe follows), for serving

Red Curry Paste / Gaeng Phed - 

  • 1 tablespoon coriander seeds
  • ¼ teaspoon black cumin seeds
  • 15 white peppercorns
  • 7 dried red spur chilies, seeded, cut into small pieces, soaked in warm water for 10 minutes until softened, and squeezed dry
  • 1 tablespoon paprika
  • 1 teaspoon sea salt
  • ¼ cup thinly sliced lemongrass (about 2 stalks)
  • 1 tablespoon thinly sliced galangal
  • 1 teaspoon grated magrud lime zest
  • ¼ cup unpeeled Thai garlic cloves or thinly sliced peeled regular garlic
  • ¼ cup thinly sliced shallots
  • 1 tablespoon + 1½ teaspoons Thai shrimp paste 

To learn how to cook these amazing recipes, please join TL Insider for Nuit Regular's Cooking Masterclass on August 18th at 5pm. To sign-up simply provide your email and we'll send you the complimentary event details.

SIGN-UP NOW

 

Looking for more items? Then explore Door2Door Fresh for more fresh meats and produce selections.

 

Recipes have been excerpted from Kiin by Nuit Regular. Copyright © 2020 by Nuit Regular. Photography copyright © 2020 by Michael Graydon and Nikole Herriott. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.