• Caterer and Personal Chef, Northern Thai Cuisine
• Grew up in Thailand in a big family helping her 'Mae' (mother) cook for the family everyday.
• Alum of multiple Washington restaurants.
Stir fried chicken breast in a creamy red curry paste with mixed herbs, kaffir lime leaves and young green peppercorns. Served with steamed Jasmine rice.
chicken (chicken breast, red curry paste (chili pepper, garlic, shallot, salt, lemongrass, sugar, kaffir lime, galangal, coriander seeds, cumin, cardamom), coconut milk, sugar, fish sauce, kaffir lime leaves, young green peppercorns, red pepper, canola oil), Jasmine rice