Tacos loaded with all the ingredients of an authentic Thai Panang Curry
I was craving a breaded chicken dish with pasta like chicken parm but I wanted it to be lighter. I was also craving Vietnamese bun vermicelli. I put the two cravings together to create this dish. I had been thinking of Vietnamese for a long time actually. The other day I finally was going to order some but I was having a lazy day and didn’t want to leave the house, so I found the only place that delivered. I had never been there and didn’t look at the reviews, but it turned out that it was more of a Chinese place that had some Vietnamese dishes on the menu. The bun vermicelli was almost embarrassingly bad and it made me crave the stuff even more! I’m not saying what I made here is super authentic or anything, but when I am craving it what I really need is the interplay of cucumber, mint, peanut, fish sauce, and rice noodles. The one that I ordered that day only had 3 out of 5 of these ingredients and for me that just doesn’t cut it!
There’s always money in the banana stand! I couldn’t make it down to the big yellow joint, so I thought it would be fun to make a few frozen bananas. I’d never had a frozen banana before this and I was pleasantly surprised by how tasty but also simple and healthy(for a dessert) it was. I just used a simple chocolate ganache and some peanuts for the coating as it was my first time, but you could really get crazy with this idea and make all sorts of different topping combos.
A twist on a satay dip with banana and habanero. It\’s spicy, sweet, and salty, the perfect balance.
Thai flavors in a healthy twist on tuna salad
A recipe inspired by the Curb Your Enthusiasm episode The Shrimp Incident.