Archives for posts with tag: thai

Guess where I am. No, not at the airport…yet. I’m in a bar in downtown LA, killing time before a red eye home. On a Friday night. At least the folks who brought me out here for a Friday afternoon meeting apologized for the shitty travel. While the meeting was successful, getting home at 8 am Saturday morning is going to kick my ass.

So sitting here at the bar, I got to thinking about re-doing my basement. And I’ve decided I want to incorporate some of my and Domestic Hubby’s travels into the decor. Especially from Thailand. The longer I’ve been away, the fonder I’ve become (impressive b/c I was completely overwhelmed for the first few days).

So I thought I might re-live my vacation here a bit. And those of you that know me know that I travel for the food. Now, ever since I had my first Thai curry back in good old’ Ames, Iowa (which was pretty sad in retrospect), I have LOVED THAI FOOD. And I am so happy to report back that Thai food in Thailand is so much more amazing than anything I’ve ever had in the States. DH and I happily ate Thai food for all of our meals while we were there and were still sad to see it go (with the exception of our anniversary dinner, which was Chinese at the Mandarin Oriental….yeah, who knows).

Of course, my favorite day in Thailand was cooking class with Yui and Kwan at A Lot of Thai cooking school. OMG it was amazing! They teach at their home and are set up perfectly!! Each of us got a workstation for the day


And if you can’t tell I was suuuuuper excited


For each dish Yui would walk us through the instructions


And then we would be on our own to re-create!


I have never made such good food!!! First there was Tom-yam goong soup


Then green or red curry



Cashew chicken!


And Pad Thai, Spring rolls, and Mango sticky rice (where have those photos gone?!?). I have never been so full in my life but it was all amazing!!!

After class, Yui took us to the local market.


And we saw Thai bird chillies, which are HOT but don’t burn for a long time like a habanero does


And baskets of rice!!!


It puts the Soulard farmer’s market to shame, really


Most favorite day of vacation!!!

I have tried to recreate some dishes since. My last curry paste must have had an obscene amount of chili in it, because it was too tough to eat. But I think, while I am working on the sticky buns for this week’s TWD, I will plan on making Pad Thai and mango sticky rice. Ever had rice pudding for breakfast? Mango sticky rice is even better.

Thanks for letting me daydream about a place on the other side of the world. It’s amazing and I hope to go back (assuming I could survive 30 hours of travel again)! Now that it’s 8, I hope the LA traffic situation is cleared enough for me to head to LAX. Only 11 more hours to home!



Well, I survived my 30th birthday.

The birthday itself wasn’t all that great.  But that evening, DH and I took off for a weekend in Seattle, where I got to spend an entire morning wandering around Pike’s Place market, eating really awesome peaches and nectarines, as well as one of the most delicious Chinese dim sum chicken bun I’ve ever had.

We learned something.  I am perfectly content wandering through a crowded market when there is beautiful food around me.  Make me wander through a crowded anything else?  Insta-panic mode.   For now, I am greatful that DH also enjoys the food markets and is still willing to bear with me on the other crowds.  Someday I will find the right mindset.  After all, I’m now able to fly in airplanes without sedatives!

A few weeks ago, I made this salad to use some of my cucumbers and jalepeno peppers from the garden.  Since the recipe involved a Thai peanut sauce, there was no way I could go wrong.  And it was wonderful.

Highly recommend having some extra Jasmine rice to eat with the sauce

Thai Peanut Cucumber Salad
Adapted from James Petterson’s Cooking

4 cups of slided cucumbers, seeded
1 1/2 tsp Kosher salt
1/4 cup natural creamy peanut butter
2 – 3 jalepeno chiles, seeded and diced
1 clove finely diced garlic
1/2 cup lite coconut milk
2 Tbsp sugar
1/4 chopped fresh cilantro (don’t skimp!)
Fresh basil leaves
3 Tbsp lime juice
3 Tbsp rice vinegar
2 – 3 Tbsp fish sauce
2 tsp olive oil (or peanut oil)
1/2 – 1 lb peeled, deviened shrimp

In a collander, sprinkle salt over cucumbers.  Allow to sit for 20-30 minutes in the sink.  Squeeze out as much moisture from the cucumbers and put in your salad bowl.

Combine peanut butter through sugar with a whisk.  Stir in cilantro, chopped basil, juice, vinegar, and fish sauce.  Stir in with cucumbers

Heat oil in a skillet on medium heat.  Cook shrimp for 3-5 minutes, until pink.   Add to salad.  Let sit in refridgerator at least an hour before service (but it will be awesome for lunch the next day).

Just writing this post makes me want to make this salad again. This weekend.   Any good ideas for using summer produce?  I’ve been out of the kitchen for the better part of two weeks (and I’m getting ansy…)


My favorite comfort food has to be coconut-milk based currys.  DH and I were trying to remember how I developed a taste for such curry, but who knows.  Give me anything with coconut milk and Thai red curry paste and I am a happy girl.

I have had various versions of seafood + coconut curry sauce + green veggies at many restaurants (and, loved it everytime) so I had to try this version from Cooking Light.  Had to try it so much that I made it for a Sunday night supper and forced DH to eat it.

That is a tasty coconut curry broth!

Adapted from Cooking Light

2 tsp canola oil, divided

4 6-ounce white fish fillets

1 cup chopped onion

1/2 cup chopped scallions

1 tblsp minced ginger

1 cup light coconut milk

1 tbsp sugar

1 tbsp fish sauce

3/4 tsp red curry paste

1/2 tsp ground corriander

1 tbls fresh basil

2 tsp fresh lime juice

Heat 1 tsp oil in a skillet over medium-high heat.  Add fish to pan, cook 5 minutes on each side or until fish is cooked. Remove from pan

Add remaining 1 tsp oil to pan, Add onion, green onions and ginger – saute for 2 minutes.  Add coconut milk and next 4 ingredients.  Bring to a boil and cook for 1 minute.  Stir in basil and juice.


Serve over rice and sautee’d greens.  I used spinach, but you could also use kale.