I am back from Thailand and it would be an understatement to say that I miss it. Though only two weeks, it felt much longer and every day and eve was magical. That tends to happen when you are traveling with a close friend and visiting other close friends and see that they are becoming friends too. Nothing makes me happier than seeing my friends become friends with each other.
Today I decided to recreate a portion of my trip, the night my buddy and I took a cooking class with Chef CarToon and the rest of the travelers who decided to learn traditional Thai cooking that night. As always I am want to do, I make up my own recipes. I have my own techniques. Much like how I paint, I have no idea what I am doing, but I love doing it. I spent a lot of time making the panang curry paste. And then I used it to make basil chicken. In a way I combined Panang Curry Chicken with Pad Ka Praw (aka minced basil chicken).
Here’s the recipe for each, from the very same Thai cookbook that Chef CarToon gave us in Chiang Mai the night of our class. And then here’s what I did.
In addition, I served the basil chicken with red rice from Sri Lanka and a fried egg.
Go Adventure. Go Travel. Go Live.
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