Thai Chicken Curry w/ Prik Khing Curry Paste

I tried shooting for something different for dinner the other night and end up going the Thai route based on what was available in the kitchen. I'm definitely not familiar with Thai curries (the favors, spice level, uses) so I just sort of winged it. Phuong had a couple cans of curry pastes stocked in the pantry and I decided to go with Prik Khing. I'm not sure if it's typically used for curries or stir-fries or what, but it turned out good.

What you'll need:


6 Skinless & boneless chicken thighs cut into small chunky pieces. Seasoned with salt and pepper.


1/2 a can of coconut milk, 2 chopped carrots, basil (luckily Mom still had some growing in the garden), and prik khing curry paste. If I had some bell peppers or bamboo shoot, I would add those too!


Cook the chicken in a not stick skillet for about 4 minutes on high heat. The chicken will give off it's juices so you won't need any oil or water. Remove to a bowl. Rinse the same pan and dry off with towel. The chicken does not have to be cooked fully, it will finish cooking in the curry. This step can be cut out entirely, I was trying to save time by cooking the chicken first.


Add a tablespoon of oil to the skillet and about 3 tablespoons of the curry paste. Fry for about 1 or 2 minutes on medium heat.

Add about half a can of coconut milk (approx. 1 cup).


Add 1/4 cup water. Stir well and bring to simmer.


Add the chicken and all it's juices, carrots and pepper flakes. Let simmer for 10 minutes (until chicken and carrots are cooked). Continue to stir.


Remove from heat and finish off with fragrant basil leaves.


Serve with rice.

Chicken Dip w/ Stacy's Pita Chips

My brother got me hooked on Stacy's pita chips a few years ago. I'd see him eat it with tuna dip and tried it once - Loved it.

All the flavors I've tried, I've liked. My favorite, however, has to be the Simply Nake. I picked up a bag of the Parmesan Garlic & Herb at the grocery store yesterday, so that's what I'm using here. If you can, get the big bags at Costco or Sam Club's (Buy More, Pay Less).



Main Ingredients: mayonnaise (I'm using Kewpie), pita chips, and canned chicken

In a bowl, mix together the drained chicken, black pepper, scallions, and mayo. Yes. I like to keep it simple! Trying not to steer too much from how my brother made his tuna dip. Refrigerate before snacking.


Serve with the pita chips!

LOL Random 6

I ate too much....this weekend and the days following. Eating a lot and eating late is no good. Why LeLe? Why'd you do it?! Family and friends, feel special...I did it for y'all. =) Jk. Its just so difficult passing up good food!

Thursday: Phuong made Hu Tieu for dinner


Saturday: Night out in Windsor, Canada. 29th & Park and Dim Sum at Jade Restaurant

Sunday: Family Reunion, Art's Beats and Eats, and Mua He Ruc Ro Show

The Eats!


More Eats and Drinks. Debbie pulled me over to the Nectar of the Vine stall for some Wine Frappes - it was her first time consuming alcohol, she got a little carried away with the free samples. hehe They were really good, thinking about ordering some of their mix.


The Arts and Ice Cream. Vanilla Ice Cream dipped in toasted coconut - Yum!
Too pressed for time, we didn't get to check out the Beats. It's okay though, Hanh and I were headed to a music/comedy show that night.


Performances by: Quynh Vi, Thanh An, Nguyen Khang, and someone else...forgot her name. Comedy show by the fobulous and hilarious duo: Hong Dao & Quang Minh. We became Thanh An Fans. We left during intermission (the songs were okay), so didn't get to see more of his performances. It was nice seeing the comedians in person though.
Monday: Dim Sum at Golden Harvest in the afternoon. No one had Labor Day plans so we decided to have Hot-Pot and invited a few friends over. Then to Apple Bee's for drinks and desert.


Lau Chao Vit/Duck and Soybean Paste Hot Pot


Bo Tom Chien Bo/Butter Grilled Beef & Shrimp
Tuesday: Visited out-of-town niece and nephew, I had Ga Bop with Cabbage for the first time, it was really good. Thanks Thuong =) I don't think I can eat it when Thanh makes it though...too spicy!

Wednesday: Dave & Busters with some friends.

Much needed sleep and gotta try to get rid of the damage I caused to myself now.

Currently Reading: The Nerd Who Loved Me.

Snapshot 3

He makes me smile =D


Getting much stronger these days.

Fried Fish w/ Fish Sauce for Dipping | Ca Chien Cham Nuoc Mam

Here I go again with another easy dish! Haven't had this in a while. I'm using Tilapia, but if I had one, I'd got with the Pomfret.



Scale and gut the fish (Tilapia is pretty easy compared to some other fishes!). Score the skins of both sides. Pat dried with paper towel and season both sides lightly with a little bit of salt.


Heat a pan with oil on Medium High heat.


When the oil is hot, slide in the fish. Let one side fry for about 5-7 minutes or until golden brown.


Flip the fish to fry the other side, another 5 minutes or until gold brown. I then flip it again to give the first side a quick fry before removing it onto a plate lined with paper towels.


Serve with rice and a spicy fish sauce for dipping (crushed garlic, cut up thai bird chili peppers, fish sauce, and lime juice)