I love the edible culture of both Mexico and Thailand; and their connection, albeit seemingly different, creates something quite brilliant in this recipe.
There are countless virtues for when it comes to cooking pork tenderloin; super lean, quick to prepare, and one of the most delicious meats as a canvas when serving bold, bright flavors. I love it seared, especially in cast iron, caramelized with whatever recipe I’ve devised as a marinade.
We continue our odyssey with THAI RED CURRY CHICKEN MEATBALLS made with BLUE ELEPHANT Premium Red Curry Sauce; nestled against grilled broccoli and fragrant BLUE ELEPHANT Jasmine Rice. The meatballs themselves are delicate and nuanced, propelled brilliantly by the myriad flavors teeming in the BLUE ELEPHANT Red Curry Sauce: sliced red chili, kaffir lime leaves, and sweet basil.
Crispy, funky, and filled with flavor, this fried chicken recipe is one of our favorites as either a weeknight meal for the family, or a great new way to enjoy this southern staple over the weekend with friends.
Thai Green Curry Shrimp is one of our favorite weeknight recipes, not just because it’s so quick and easy to prepare, but because it smells and tastes like it’s been slowly stewing for hours instead of a matter of minutes. BLUE ELEPHANT Green Curry Sauce is teeming with a myriad ingredients that include kaffir lime leaves, eggplant, and sweet basil leaves that yield a delectable sauce rich, fragrant, and perfect with plump shrimp and just a few other easy ingredients.
