Sukhothai on Wellington: A Taste of Thai in Toronto

Since arriving from Pai, Thailand, in 2006, chef Nuit Regular and her restaurateur husband, Jeff, have made a huge impact on the food scene in Toronto. Celebrated for bringing the distinct flavour of Northern Thai cuisine and hospitality to the city with their restaurants Sukhothai, Pai Northern Thai Kitchen and most recently Kiin, which celebrates Royal Thai cuisine, the popularity of their restaurants all began with the opening of the humble Curry Shack in the small town of Pai, in Northern Thailand. Having learned to cook in her mother’s kitchen, Chef Nuit left her career as a nurse in Thailand to share her passion and life experiences through family recipes, street market dishes, and creative collaborations. With a focus on classic Northern Thai cooking, Sukhothai's Green Curry with bamboo shoots, kaffir lime leaves, basil leaves, green peppers and coconut milk served with steamed Jasmine sticky rice, is so close to the sensational curries we enjoyed in Bangkok, the flavours take us right back to Thailand. Sukhothai's menu includes sensational crispy shrimp rolls, traditional soups, rice, curries and noodles dishes, which are served with varying degrees of spiciness: mild, hot, spicy hot and Thai hot — just be sure to order a tall frosty Singha beer which pairs well with the hot curries and keeps you cool, as you experience the most deliciously authentic Thai cuisine in the city.

Crispy Shrimp Rolls

Gaeng Panang Chicken Curry with Thai basil

Pad Kee Mao with shrimp, red and green peppers, Thai basil, mushroom and egg

Chef Nuit Regular

www.sukhothaifood.ca

Northern-Style Green Curry With Steamed Sticky Rice

Serves 4-6

Recipe courtesy of chef Nuit Regular

2 1/2 cups coconut milk

2 tbsp vegetable oil

3 tbsp green curry paste

1 cup bamboo shoot tips, drained and cut into matchsticks

2 kaffir lime leaves

1/2 lb boneless beef short rib, thinly sliced

3 red chilis, seeds removed, julienned (use less for less heat)

1/2 cup Thai basil leaves

1 tsp sugar, preferable cane

1 tsp fish sauce

Steamed Sticky Rice:

3 cups glutinous rice

6 cups hot water

In large bowl, add the rice and pour hot water over it. Allow to soak for 4 hours.

Drain well, then wash rice in fine-mesh strainer. In pot, add 2-inches of water and rest the strainer with the rice on a pot rim, ensuring that water does not touch the strainer. Bring water to boil over medium heat. Once steam starts to come out of rice, cover with pot lid. Steam for 20 minutes. Meanwhile, start preparing the curry. 

Pour coconut milk into a large bowl and allow it to separate. Scoop out 1/2 cup of the thick portion of cream and reserve. Pour the remaining coconut milk into a pot and place over low heat.

In thick-bottomed pan over medium heat, heat the oil. Stir in the reserved coconut cream. Add the curry paste and stir to combine. Bring to a gentle simmer and reduce heat to medium-low. Cook until the curry paste is fragrant, about 1 to 2 minutes. The oil and coconut milk will separate, but this is normal.

Add bamboo shoot tips and kaffir lime leaves to pan and turn heat to medium. Cook 2 minutes. Add beef and cook 3 minutes, stirring, then add warmed coconut milk. Simmer 3 to 5 minutes, or until meat is just cooked through. If necessary, add a little water to loosen. Add chilis and Thai basil. Simmer 2 more minutes. Turn off heat. Add sugar and fish sauce to taste. Serve with steamed sticky rice.