Tag Archives: vegetables

Thai Yellow Chicken Curry + {Reflection}

15 Apr


Growing up, dining out was reserved for special occasions. My parents, brother and I would get dressed up and look forward to a rare evening out. We typically enjoyed restaurants for my parents’ anniversary or any one of our birthdays. I think mainly this was due to the fact that my mom is an excellent cook, and my dad always preferred eating in the comfort of his home rather than in a restaurant in the company of strangers.

Then, at some point during college, dining out became less about celebrating special occasions and more about simply eating. No more dressing up and getting ready for dinner. No more planning ahead of time, looking forward to the meal several days in advance. It was more casual, more spontanous, and definitely more frequent. It was an escape from the pressures of campus and dining hall food. But the numerous times out began to blur, each one becoming less and less significant.

Since getting married, however, the frequency of eating out has fortunately decreased. Restaraunt bills can quickly add up while food from the grocery store spoils in the fridge. It’s really a double-whammy effect.

It’s been a nice change to dine in more. It challenges me creatively and allows B and I to have meals together alone, in only the company of each other. Sometimes that’s the biggest blessing one can ask for in the crazy busy world we live in.

While B and I try not to eat out too often, Thai food is usually what we go for when we do. Like I showed you here, I like recreating restaurant food at home. This one is simple and straightforward, and can easily be changed according to different tastes or diet restrictions. Enjoy, and bon appetit.

xo, Vinni

P.S. Thanks for all your comments, likes, and words of encouragement. This blog has been a little labor of love and I appreciate knowing that so many of you enjoy reading it as much as I enjoy creating it.



  • 1/3 cup red curry paste
  • 1 tbsp vegetable oil
  • 1 1/2 cup coconut milk
  • 2 cups diced chicken breast
  • 1/2 cup water
  • 1 cup vegetables of your choice ( I used a frozen stir fry mix that had carrots, bell peppers, and corn)
  • 1 tsp turmeric
  • 1/2 tsp salt (0r to taste)
  • Bay leaves


Stir fry red curry paste in 1 tbsp soybean oil. Add turmeric and salt, stirring well. Add 1 cup of coconut milk. Add chicken and continue cooking. Add remaining coconut milk and water, and heat until boil. Add veggies and cook until softened. Eat with steamed or brown jasmine rice, and garnish with a bay leaf.

Chicken Pot Pie

1 Apr


It’s going to be an April-showers-like week in the Bay, and meals don’t get any more perfect for cold days than chicken pot pie. Despite growing up in the rainy Pacific Northwest, I’ve never made this before. However, since getting married and having a permanent food-tester in the house, I’ve been more willing to take culinary risks and venture into new cooking and baking territories.

I’ve also been attempting to expand B’s palate beyond Indian food and Chipotle (although I profused how much we both love it here) and it has been a welcome challenge for both of us. I get the opportunity to cook new recipes and actually get some feedback on them and B gets to try new foods. It’s really a win-win situation.

I have been wanting to make chicken pot pie for a while but it always seemed a little too difficult to make. Additionally, I never have pie crust sitting at home. Needless to say, I finally caved to my craving, bought pie crust, and made this little recipe which was surprisingly easy. On first bite, I was immediately nostalgic for my childhood days when I would come home from school on a rainy day and have chicken pot pie as a late lunch. Back then, our pot pie was the Costco variety, but was delicious nonetheless.

Fortunately, B is open to trying new foods, and he thoroughly enjoyed this one. I hope you do too.


Original recipe makes 1 – 9 inch pie

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts
  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In the saucepan over medium heat, cook onions in butter until soft and translucent. Add carrots, peas, and celery. Once veggies are tender, add chicken. Continue to cook over medium heat until chicken is cooked.
  3. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Line a ramekin (for smaller servings) or pie pan with pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.