Scallop and Shrimp Dumplings in a Thai Coconut Basil Sauce

23 02 2014
These dumplings are one of the most requested dished from my family. In fact, my son wowed his highschool friends with these at a gourmet potluck dinner. They are a little time consuming to make each dumpling by hand but the actual cooking time is very quick. These make a great appetizer or main course dish for any occasion.

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Categories : Appetizer, Main Dish, Thai

Thai Red Curry Sauce

7 01 2014
I was looking for a red curry sauce to serve with fish, rice, and stir fried bok Choy. This is what I came up with and it is delicious served with any seafood and chicken. It is a great sauce to have on hand to ladle over grilled fish for a Thai inspired barbecue.

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Categories : Sauces/salsas, Thai

Thai Quinoa Pilaf with Lemongrass, Basil and Mint

11 10 2013

This is an adapted recipe from one of my favorite cookbooks, Fusion Food Cookbook. Originally, it was a Thai Rice Pilaf but I substituted the quinoa to make it a little lighter and healthier. Of course you can always make it the original way with jasmine rice.  I serve this often with grilled fish and vegetables. It is super flavorful. Read the rest of this entry »


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Categories : grains, Thai

Bangkok Shrimp with Button Mushrooms

14 09 2010

This recipe uses a Thai Coconut Sauce that is also really yummy with stir fried vegetables.  Make this recipe now while fresh corn is still in season.

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Chili Shrimp with Basil

24 03 2010

When I used to cater, this was one of my most popular appetizer dishes. This is great for a buffet because it can be done ahead of time. This recipe comes from a series of cookbooks I love on fusion cooking by Teri Sandison and Hugh Carpenter. They are beautifully photographed books with delicious recipes. I have entertained for years using their inspirations. This recipe for chili shrimp comes from their Chopstix cookbook. Many of my friends have asked me for this recipe, so here it is finally. Read the rest of this entry »


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Categories : Appetizer, Seafood, Thai

Thai Green Curry of Eggplant, Chickpeas, and Green Beans

19 02 2010

This is an easy curry if you have Thai green curry paste on hand that you can buy in jars in the Asian section of the grocery store. Of course, you can use any vegetables you have on hand. If you find kafir lime leaves, add one or two to the stew for a nice flavor. These leaves are used in the same way we use bay leaves to flavor stocks. Serve over brown jasmine rice. Read the rest of this entry »


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Thai Green Curry with Tofu and Mixed Vegetables

14 01 2010

Serves 4

I enjoyed this simple curry after a day of skiing with my family. It is quick and easy. You can add any vegetables you have in the refrigerator. If you prefer, you could add shrimp instead of tofu. Serve it over brown Jasmine rice or any other wholesome grain. You can buy Thai green curry paste in a bottle in the Asian section of the supermarket. Read the rest of this entry »


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Categories : Main Dish, Thai