Thai Red Curry

I love Thai food and Mel loves lobster.  So when he makes his lobster Thai red curry, it’s a big hit.  Here’s his version.


  • 1/2 tablespoon vegetable oil
  • 1 small shallot, minced
  • 1 Thai chili pepper, minced (optional)
  • 2 tablespoon red curry paste
  • 1 small 5.6 oz can coconut milk
  • 7 bay leaves
  • 1 tablespoon oyster sauce
  • 4 tablespoon water
  • 3 teaspoon sugar
  • pinch of salt
  • 1 red bell pepper
  • green beans or asparagus
  • 2 lobster tails, chopped


  • In a saucepan, heat oil over medium heat.


  • Add minced shallot (and Thai chili pepper), stirring until brown.


  • Add red curry paste.


  • Add coconut milk.
  • Turn heat down to low/medium heat.


  • Using the back of a spoon, mash the curry paste until it’s smooth and incorporated into the coconut milk.
  • Add bay leaves, oyster sauce, water, sugar, and salt.
  • Let shimmer for 5 minutes.


  • Add bell pepper and asparagus.


  • Add lobster tails.
  • Stir occasionally to coat in curry.
  • Cover saucepan and let simmer until vegetables and lobster are cook, about 5-7 minutes.


I forgot to get a nicer picture, but here’s the finished product.

In the past, Mel has also made it more saucy by adding a lot more water and red curry paste (below).




Tom Yum Goong Recipe (Thai Shrimp Soup)

I’m not much of a cook, but my husband really enjoys it and comes from a family of great chefs.  Both his mother and brother are amazing chefs and Mel is lucky enough to learn from the best.  Mel’s family used to own a Thai restaurant in our hometown and everyone was so sad when they had to sell it.  Luckily, his brother still cooks at another Thai restaurant so his yummy food can still be enjoyed by the locals.

One of my favorite dishes is Tom Yum Goong, which is a Thai shrimp soup.  Mel just learned how to make it so I thought I’d share the recipe.

Recipe yields 4-6 servings


  • 6 cups water
  • 1/2 stem (or 5 leaves) lemongrass
  • 5 bay leaves
  • 1/2 bunch fresh cilantro
  • 1 tablespoon mushroom seasoning (found at Asian supermarkets)
  • 1 tablespoon Tom Yum paste (found at Asian supermarkets)
  • 1 lime, juiced
  • 1 tomato
  • 1/2 onion
  • 8 ounces fresh mushrooms (I love mushrooms so I use a lot!)
  • 1/2 pound medium, peeled shrimp
  • 1/2 salmon fillet or fish of your choice (optional)



  • Trim lemongrass into 1 inch pieces.
  • Cut off stems of cilantro and save.  Chop the remaining cilantro leaves and put to the side.


  • Chop tomato, onion, and mushrooms.  The mushrooms shrink quite a bit so chop them into quarters.


  • Add water to a large pot.
  • Add lemongrass, bay leaves, and cilantro stems.  Do not add the leaves–save those for later.

tom yum paste

  • Add Tom Yum paste.


  • Add juice from 1 lime.  Note: If you don’t like it too sour, you may want to try 1/2 lime first.

mushroom seasoning

  • Add mushroom seasoning.
  • Bring broth to a boil.  Then cover for 10 minutes to let all the flavors mix.

add veggies

  • After boiling for 10 minutes, add tomato, onions, and mushrooms.


  • Let simmer for 20 minutes on medium heat so all the vegetables absorb the flavors of the broth.  If you’re in a hurry, you can let simmer for 5-7 minutes, or until vegetables are cooked.


  • Add shrimp.


  • Optional:  Add pieces of salmon or your choice of fish.
  • Cook for another 5-10 minutes or until shrimp and fish are fully cooked.


  • Garish with fresh cilantro leaves.

Mel made a delicious dinner and I hope you enjoy this Tom Yum Goong as much as I do. =)

Refreshing Fruit Water

Over Labor Day weekend, Mel and I drove to Santa Barbara to spend the weekend with my brother and his family.  There was a drink dispenser in the hotel lobby filled with fruit water and it was nice to have a refreshing cup on a warm summer day.  When we got back home, we made our own fruit infused water.

Costco and their large quantities. =)

  • We used one nectarine and one pear.

  • Place the fruit in a pitcher and fill with water.
  • After an hour or so, stir everything around and pour yourself a cup.

We refilled the pitcher 3-4 times with the original fruit and haven’t had regular water all week.  It’s great because I’m not much of a water drinker, but I actually catch myself reaching for this.  Use any type of fruit you have around the house: strawberries, watermelon, pineapple, cantaloupe (my fav), apples, or raspberries.  There are so many possibilities.

Instead of bottled water at your next party, try filling a drink dispenser with fruit water and everyone can enjoy a refreshing cup. =)