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Chicken, Dinner ideas, Quick and easy recipes, Skip the takeout

Spicy Chicken Pad Thai Recipe

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What makes Chicken Pad Thai different than other popular Thai dishes is the crushed peanuts and tamarind along with a few more important spices. 

This dish can be pulled together in under 30 minutes so follow along.

This recipe is inspired by my partner’s favorite Thai dish = Pad Thai!

Pad Thai is also one of Thailand’s most famous stir frys and whenever we go to any new Thai restaurant, it’s the first thing my Man will order.

I can hear it now, what do you two want to order. PAD THAI!!

I like Pad Thai too, it’s just I find most restaurants make it way to sweet and I much prefer recipes with a little bit of heat.

So I decided to create the same dish but with the addition of a little more heat to make it more suitable to my taste.

If you prefer a more sweet Pad Thai simply omit the red chilies. 

And well my partner in crime… he is just super happy I now make it for him at home.

If you prefer the more sweet Pad Thai recipes, then you can simly up the sugar in this recipe by 2 tbsp.

Which will make a dish quite similar to those restaurant style pad thai dishes.

After all it’s your Pad Thai and I want you to make it how you like it.

So what gives mine the extra heat? It’s the chili powder and the “red chili paste”. Easy enough eh?

HOW TO MAKE PAD THAI

Make sure you are using Tamarind Concentrate vs the paste.

You will know the difference because the concentrate is sold in small containers vs the paste which is actually a pulp and has to be soaked in water and strained prior to using.

 

When in doubt, just read the tamarind directions prior to purchasing.

If you love Thai food as much as me, then you will want to try my other thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time. 

Note:  Feel free to use shrimp in replace of the chicken or just enjoy it as is.

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

 

Curries, Dinner ideas, Quick and easy recipes

Vegan Thai Coconut Green Curry

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This Vegan Thai Coconut Green Curry is definitely on my list of all time favorite vegan meals. It’s super simple to make and is absolutely delicious. 

Now of course you can add some chicken or shrimp to this if you’d like.

But why would you? when you have this amount of flavors coming from an already AMAZING dish.

You can make it more like a soup, like I do or you can make it more of a dry dish. To make it more like a soup you will want to add in more liquid than just the coconut milk.

I stuck with vegetable stock to keep with the vegan theme. Also if you want to keep it purley vegan, be sure to omit the fish sauce, but keep in mind the taste will be slightly different from most Green Thai tastes. 

The amazing flavors in this dish come from the Green Thai Curry paste which has the traditional ingredient of “Lemongrass”, “Galangal” and “Kaffir lime leaves” in it.

You can add a few Thai bird’s eye chili slices into this also if your wanting additional heat.

However that is something I don’t always recommended because they are very hot and if not handled correctly can burn the hands and eyes.

So instead, I would recommend just a pinch of some Red Chili Paste instead. The Thai basil and cilantro is used at the end for a garnish and added flavor.

Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few kaffir leaves too.

Plus I always have them on hand in my freezer for when I am cooking anything Thai.

I find they really enhances the dish, however you do not have to add any kaffir lime leaves if you don’t have them. Because like I said before the s“Green thai curry paste” already has them crushed inside.

Oh and be sure not to forget to squeeze  some lime juice in at the end. It will adds that extra element of tang that is needed to create an authentic thai dish.

Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home.

Literally you can have almost any thai recipe on the table in under 30 minutes.

Our favorite “Green Thai Curry paste”.

One of our favorite Coconut Milks or look for an Organic Kind

Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties or Thai have the best products.

Notes: 

  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • If your wanting to use fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” do not eat them. There just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.

If you love Thai food as much as me, then you will want to try my other thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time. 


I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Chicken, Quick and easy recipes, Skip the takeout, Soups & Stews

Singapore Laksa Soup

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Have you ever tried Laksa Soup? It is a spicy noodle soup that has been one of the most popular soups from Singapore to Thailand and throughout Malaysia for centuries.

And today has become very popular throughout europe and the west!  

What gives it its unique taste is the fresh tamarind and dried shrimp. 

If your not sure what that is follow along, it’s pretty simple to find now a days in a simple pre made package.

Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these at home.

Literally you can have this dish on the table in under 20 minutes.

Keep in mind a good coconut milk, will be half solid a half watery.

One that is all watery does not work as well for this dish, so be sure to buy a full fat one and organic if possible as I always find that to be the best. 

Whenever I say I’m making fresh homemade Laksa soup for dinner I get those frantic calls from my partner to remind me that he’s fast on his way home and will be making no pit stops along the way.

I guess he loves me so very much, no really he loves me and this soup equally very much ha!

Before I learned to make homemade laksa soup we would go out pretty often for a big bowl at our local dinner.

WHAT IS IN SINGAPORE LAKSA SOUP

Traditional Laksa soup has

  • Tamarind paste
  • Dried shrimp
  • Galangal
  • Lemongrass and some other Thai ingredients.

You can always go to your local asian store and find those ingredients and add them one by one or you can just use the premade paste which has it all in it! Saving you a ton of time and effort.

This is my favorite Singapore Laksa paste, serves 2-3 people!

HOW TO MAKE SINGAPORE LAKSA SOUP 

My soup is made with:

  • Singapore Laksa Spice Paste
  • One fresh Chicken breast
  • An egg
  • Creamy coconut milk
  • A few kaffir lime leaves
  • Vermicelli rice noodles
  • Fresh bean sprouts
  • Lime and Cilantro.

This soup is sure to satisfy even the pickiest of Laksa soup lovers out there.

Also feel free to add shrimp to this as well if desired.

Even though we use the premade “Laksa paste” in this recipe, which has all the ingredients one needs. I also like to add a few Kaffir lime leaves because I love that tangy lime taste, if you have any on hand feel free.

I always have Kaffir lime leaves in my freezer for whenever I’m making anything Thai. 

I find it really enhances this dish even more, however this is optional as the lime juice at the end does a good job to adding that similar taste. 

Also be sure to only squeeze the juice of a lime in at the end, you do not want to cook the lime. It will ruin the flavor of the soup. 

Notes: Things to keep in mind 🙂

  • Look for a good solid coconut milk, you do not want to use any low fat variety. One that is all watery does not work as well for this dish, typically organic or traditional Thai coconut milk varieties have the best products.
  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. But the paste that I use has all those ingredients in it.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor. Make sure to bruise each leaf before adding to the pot.
  • Want more heat, simply serve some red chili paste on the side like I do. I try to stay away from fresh thai chilies for this soup, because those babies are super hot and can burn the eyes and hands if not handle properly.

 


 

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Dinner ideas, Vegetarian

Easy Cuban Black Beans Recipe

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This Easy Cuban Black Beans Recipe is my all time favorite way to serve black beans. This dish is vegan / vegetarian and will have you not missing the meat in this recipe whatsoever.

Looking for another excellent black bean recipe? Try my Cilantro Lime Rice with Black Beans

We eat these Easy Cuban Black Beans Recipe weekly in my house and serve them with jasmine rice fresh cilantro and limes. 

If you have never had this dish before then I encourage you to give it a try because it’s super delicious and not to mention a healthy meal the whole family will enjoy!

I also love that they are packed full of protein, which really makes for a satisfying meal. 

In Cajun and Creole cuisine the hearty black bean has become a staple food and I can see why. 

It’s meaty and jam packed with nutrients.

When cooked right these black beans have a meaty flavor, making them a very popular bean in the vegan/vegetarian community.

If I have enough time, I prefer to use uncooked black beans for this recipe.

So I will soak my beans overnight to ensure they cook properly the next day.

To soak black beans you will want to cover them in about 10 inches or more of water overnight and place them in the fridge to ensure they don’t ferment.

However soaking the beans is not necessary since you can always purchase pre cooked canned beans which work just as good. 

If you are soaking the beans overnight like I do, just make sure to rinse them several times before soaking.

This is because you are going to want to use that bean water in the cooking process.

Serve with some chopped fresh tomato and avocado and make sure to sprinkle generously with salt before serving.

This recipe is definitely something your going to want to add to your recipe book 🙂

Notes: If soaking uncooked beans overnight, be sure to place them in the fridge otherwise they may ferment on the counter and have to be discarded.

Looking to use dry beans vs canned? Here is a quick Conversion chart

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

Chicken, Curries, Quick and easy recipes, Skip the takeout, Soups & Stews

Thai Chicken Noodle Soup with Mushrooms

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This Thai Chicken Noodle Soup with Mushrooms is absolutely delicious. I tend to make this soup more over the traditional chicken noodle these days. So if you like all those Thai flavors too then your sure to like this soup.

There is a possibility you where searching for a basic chicken noodle soup recipe and accidently stumbled upon this recipe.

Now you may be thinking… “Thai Chicken Noodle” never heard of it? but that sounds good.

Well don’t let the name scare you, even if your not feeling so great this soup is sure to make you feel just as good as the traditional chicken noodle soups out there.

Because it has all the same elements of any chicken noodle soup, with the addition of coconut milk, red Thai curry paste (see below my favorite kind) and a few other elements.

Packed with immune boosting ingredients this soup will leave you feeling good and craving more.

 
I can literally eat this for days, it’s that good! So if you like Thai food as much as me then you are sure to enjoy this soup. Don’t forget those limes it just works, trust me.

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

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Dinner ideas, Instant Pot, Slow Cooker recipes, Soups & Stews

Green Pork Chili (Chili Verde)

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This simple yet Authentic Green Pork Chili is made with pork shoulder or loin and is slow cooked in a green Chile sauce. 

Serve with warm flour or corn tortillas or over a bed of rice if desired. 

I like to make it even when cooking for just a few, because it stores well as leftovers. However if you want to make the salsa verde from scratch, here is a great recipe for “salsa verde“. 

I recommend using a premade Tomatillo salsa, it will save you a ton of time.

As opposite to cooking the salsa from scratch.

HOW TO MAKE GREEN PORK CHILI

  • This dish can be done in your pressure cooker, slow cooker or on the stove top.
  • Today I am using the stove top method, since I will be in the kitchen most the day. However if your in a hurry, do it in the pressure cooker and then you can have this on the table in under one hour. 

If you like Mexican food or have never even tried it before then this recipe is a must try because it is amazing! 

Whenever me and my partner go down to the States, we like to stop at our favorite local Mexican restaurants and enjoy this exact dish.

It is best serve over a bed of rice or for a more traditional meal, serve it alongside some warm tortillas. 

Buen provecho!

Now there is defiantly a process to making authentic chile verde and that starts with roasting tomatillos, along with garlic, jalapenos and onions in the oven.

However this recipe is going to make all that so easy for you, because we are using a pre -made sauce. What are Tomatillos you ask? 

Well they are little green looking tomatoes, known as the Mexican husk tomato, but they are hard to find here in Canada.

We even send Bubba out to  locate these rare tomatillos for this recipe, but he failed to come back with any local ones. 

Rather he did come back with a bottle of “Tomatillo Salsa” which has the tomatillos in it.

Along with the cooked jalapenos, onions and garlic that are needing in this recipe.

So we encourage you to use this pre-made salsa in the dish too, which tastes just the same and will also save you allot of time in the kitchen. 

If your cooking for a large crowd keep this recipe in mind, it’s not only easy to prepare it’s also inexpensive and goes long ways. 

Do you LOVE Mexican food as much as we do? Then you will want to try the best

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

 

Appetizers & Sides, Quick and easy recipes, Skip the takeout, Soups & Stews, Vegetarian

Tom Kha Soup Vegetarian

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This Vegetarian Tom Kha Soup is a traditional coconut based broth soup that is often served with or without meat protein. 

Making this soup at home is not difficult all.

So whenever I have a craving for some Tom Yum Kha Soup.

This the recipe I follow, always. My mouth is watering already, because it’s due time for another bowl.

WHAT IS TOM KHA SOUP

It is a popular Thai soup that consists of a coconut broth that is simmered in ginger, known as “galangal” and some other special ingredients!

If you can get your hands on pre -made “Tom Yum paste” and some coconut milk. 

You will be in business to make this soup in less than 20 minutes..

This soup is really easy to make and super super tasty! So follow along… 

Have you ever been to a Thai restaurant and checked out their soup menu? 

Well then, you probably would have seen this popular soup there. 

It is a very unique soup and there really is nothing like it!

The first time I tried Tom Yum Kha soup was while on vacation a few years back.

We stopped at a little Thai Restaurants along the way to our final destination.

Trusting the amazing reviews we read online would lead us to an amazing place.

And where pleasantly surprised to try this soup for the first time and where hooked immediately thereafter. 

WHAT DOES TOM KHA SOUP TASTE LIKE

This soup is absolutely delicious and is one of my all time favorite soups. 

It contains sour, sweet and spicy notes that your sure to love.

So whenever I have a craving for this tasty soup, I now make it at home. 

Let me show you how 🙂

What is the difference between Tom Yum and Tom Kha soup?

Basically the only difference is that the broth of Tom Kha has the addition of coconut milk in it.

Tom Yum is the same soup without the coconut milk.  

Then there is sometimes the addition of chicken or shrimp. 

I love both Tom Kha Gai and Tom Yum soups.

And you can tweak with the amont of coconut milk you want to add to the soup as your taste prefers.

I like to use just half a can of coconut milk for this soup.

And so I have added just that for this recipe, leaving you the option to add a whole can if desired. 

You may have thought that making this soup at home would be difficult.

But I’m here to tell you it is not!

With all the instant “Tom Yum pastes” available in the grocery store today, you will find yourself pleasantly surprised at how easy this soup is to make at home. 

IS TOM KHA SOUP HEALTHY

Yes, very. The broth has lots of nutrition in it. If you are looking to lose some weight, then this soup will defiantly help with that. 

IS TOM KHA SOUP KETO

Tom Yum soup & Tom Kha soup is 100% keto.

DOES TOM KHA SOUP HAVE NOODLES

Some people make this soup with vermicelli noodles. If you do decide to as well, simply add them once the soup is cooked. And of course be sure the noodles are cooked!

DOES TOM KHA SOUP HAVE DAIRY

No, just coconut milk. 

WHAT GOES INTO TOM YUM KHA SOUP

  • Chicken
  • Shrimp
  • Mushrooms
  • Tomatoes

HOW TO MAKE TOM KHA SOUP

This soup traditional was made from scratch, however that takes a fair amount of time and you must source some not so easy to find ingredients. So I have provided an easier method to making this traditional soup that tastes exact the same as making it from scratch in a mortar. 

EASY TOM KHA SOUP

3 tbsp Tom Yum Paste, 1 can Full fat coconut milk, 5 cups diced mushrooms, 4 cups 1L No Sodium (Vegetable stock) or water, 1 cup diced tomatoes, 1/2 cup of diced chives. Garnish with fresh chives and limes. 

FROM SCRATCH:

  1. To make the paste yourself, start by tearing the “Kaffir lime leaves” in half to release their flavor. Then slice the bottoms of the lemongrass stalk off and peel away any dried outer layers. Then smash with a rolling pin to soften the stalk which will release the flavors. Cut open your “Thai Bird’s Eye Chilies” (wear gloves as there hot) and remove the seeds, or use “Red Thai Chili Paste” in replace of. And then also tear the “Kaffir lime leaves” in half to release their flavor too, and set to the side.
  2. Add in your bruised “kaffir limes leaves, lemongrass and galangal slices” and simmer over low heat for 15 minutes (never allowing it to boil) until the liquid is infused with all those delicious Thai flavors. If using the lemongrass, kaffir lime leaves and galangal slices and discard before going onto step 2. See recipe card!

Notes:

  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.

 

 
 
Dinner ideas, Slow Cooker recipes

Pulled Pork Carnitas

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These Pulled Pork Carnitas (Mexican Tacos) are so darn delicious, we make them at least once per month. 

The nice thing about mexican food is that you can make a lot of it in a short period of time and feed a crowd easily.

Or store any leftovers in an airtight container up to 3 days in the fridge and enjoy fresh tacos all throughout the week.

How to make pork carnitas in pressure cooker?

You will start by searing the pork until it’s browned on all sides.

And then add all the ingredients listed here directly into the slow cooker to allow it to cook throughout the day.

Then you simply will be coming home to just shred the pork and placing it under the broiler for a few minutes to crisp it up. 

Now your ready to have a feast fit for a Mexican Queen & King.

I love the ingredients in this recipe, because everything tastes so fresh. Adding fresh lime juice along with a fresh orange juice really makes the flavors pop, so be sure not to skip them.

Also the addition of the the raw onions surprisingly work so well here too, trust me or I should say the Mexicans!

So be sure not to skip on those very important ingredients. Serve this up with some avocados and you will have one great meal tonight. I hope you enjoy, ARRIBA MEXICO!

Looking for more awesome Mexican Recipes?

Check out my recipe for Pico De Gallo this goes great with these Carnitas also.  

Barbacoa Beef Recipe Slow Cooker

Inspiration for this recipe, comes from Nagi over at Recipe Tin Eats.

Notes: Make sure to broil the pork once it’s been shredded, this ensures the meat is crispy just like they serve in mexico. This shredded pork can be served in burritos, tacos, quesadillas, enchiladas and or over rice.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!