• 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 pork tenderloin in red curry paste with mixed herbs, kaffir lime leaves, and young green peppercorns.
pork tenderloin, red curry paste (chili pepper, garlic, shallot, salt, lemongrass, sugar, kaffir lime, galangal, coriander seeds, cumin, cardamom), coconut milk, sugar, fish sauce, canola oil, kaffir lime leaves, young green peppercorns
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