Author Archive

postheadericon Green Curry with Prawns

Green Curry with Prawns

Green Curry with Prawns

There’s nothing like coming home to a house filled with the complex and layered aroma of a green curry dish.  I know it sounds complicated but this Green Curry with Prawns recipe is so easy even my seven year-old daughter Becca knows the steps, “Hey mom, aren’t you supposed to add the shrimp now?”  I like Mae Ploy curry pastes which I always keep on hand for a quick, yet exotic and flavorful dinner.  You can find it in the gourmet section at World Market.   If you can’t find fresh lemongrass try the kind from a tube available at many grocery stores.  It’s a great substitute!

Green Curry with Prawns


  • 1 tablespoon high-heat cooking oil
  • ¼ cup finely chopped green onion
  • 1 garlic clove, minced
  • 1 shallot, finely sliced
  • 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
  • ¼ cup minced lemongrass
  • 1 tablespoon green curry paste
  • 1 cup coconut milk
  • ½ cup chicken stock
  • 1 tablespoon fish sauce (nam pla)
  • 3 kaffir lime leaves, torn in half (optional)
  • ¼ teaspoon black pepper
  • 1 teaspoon palm sugar or brown sugar
  • 6 cherry or grape tomatoes, quartered
  • 10 oz medium shrimp, peeled and deveined
  • finely chopped fresh cilantro for garnish
  • lime wedges


  1. Heat oil in a medium saucepan over medium-high heat. Add green onion, garlic, shallot, chili, lemongrass and sauté until fragrant, about 1 minute. Reduce heat to medium. Add the roasted green curry paste and stir-fry, stirring to break it up, about 1 more minute. Add coconut milk, chicken stock, fish sauce, kaffir lime leaves, black pepper and palm sugar; bring to a gentle boil. Add tomatoes and cook for 2 minutes. Reduce heat to medium-low and bring to a simmer. Add shrimp and simmer until cooked through, about 3 minutes. Dish out and serve with jasmine rice. Garnish with cilantro and lime wedges on the side.

Green Curry with Prawns

postheadericon Chocolate Dipped Fortune Cookie Recipe

Fortune Cookie DayChocolate Dipped Fortune Cookie Recipe

September 13th is National Fortune Cookie Day!  In honor of this fun holiday, here is a Chocolate Dipped Fortune Cookie recipe.  All you do is take store bought fortune cookies, dip them in chocolate and then decorate them with colorful and yummy toppings.  The exact origin of fortune cookies is a bit of a mystery.  Some say they were invented in the early 1900’s by Makoto Hagiwara, a  Japanese immigrant who based them on the Japanese cookie, tsujura senbei .  Others insist that Cantonese immigrant David Jung, founder of the Hong Kong Noodle Company in Los Angeles invented them around 1918.  Whatever the origin, these fun and festive cookies are share to bring good fortune to you and your family!

Chocolate Dipped Fortune Cookie Recipe


  • 24 fortune cookies
  • 2 cups white candy coating, such as Candy Melts
  • 2 cups dark chocolate candy coating, such as Candy Melts
  • Various sprinkles and chopped nuts


  1. Place white candy coating and dark chocolate candy coating in separate ceramic bowls. Heat white candy coating at 30 second intervals in the microwave, stirring between each interval until melted and smooth. Set aside. Repeat steps with dark chocolate candy coating. You may use a double boiler alternatively to melt candy coating.
  2. Line a cookie sheet with parchment paper or wax paper. Place toppings in individual small bowls. Dip each cookie in either white candy coating or dark chocolate candy coating. Decorate with toppings as you desire. Place on cookie sheet. Once cookie sheet is full, place in freezer for 5 minutes to set. Store in an airtight container.

Fortune Cookie Day

postheadericon Lemongrass Chicken Curry Recipe

Lemongrass Curry Chicken RecipeLemongrass Chicken Curry Recipe

I recently received a request (thanks Julie!) for a green curry paste recipe made from scratch.  I debated on whether or not I should include a recipe for homemade green curry paste in my last cookbook, “Everyday Thai Cooking” but ultimately chose not to as many people I know would rather buy store bought for convenience.  In hindsight, I probably should have included it because it’s pretty simple to make.  This green curry paste is the backbone of my Lemongrass Chicken Curry Recipe.  Use the leftover curry paste to drizzle over grilled shrimp, rice, noodles or anytime you feel like curry in a hurry!

Green curry paste ingredients

It’s really just a matter of being organized and getting all the ingredients prepped and lined up.  You can probably find most of the ingredients you need at the local grocery store but you may need to venture out to an Asian market for some shrimp paste, Thai basil as well as kaffir lime leaves.  You may substitute the shrimp paste with an extra tablespoon of fish sauce.  You can also substitute Thai basil with Italian basil in a pinch.  If you can’t find kaffir lime leaves, just leave them out.  Your Lemongrass Chicken Curry will still be delish!

Green Curry ingredients in food processor

The ingredients are then thrown into your food processor.  Blend until a paste forms.  Wow, doesn’t that look easy?  And guess what?  It really is.

Green Curry Paste

Voila!  There you have it, authentic green curry paste in a matter of a few minutes.  Now that you have mastered green curry paste from scratch,  you can whip up a yummy Lemongrass Chicken Curry dish in minutes!


Lemongrass Chicken Curry Recipe


  • Green Curry Paste:
  • 1 Thai chili, thinly sliced with seeds removed for less heat
  • 1 large shallot, sliced thin
  • 3-4 garlic gloves
  • 5-6 slices fresh peeled ginger
  • 1 stalk fresh minced lemongrass , minced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 tsp. shrimp paste
  • 1 cup fresh cilantro, roughly chopped
  • 1/4 teaspoon white pepper
  • 2 tablespoons fish sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon freshly squeezed lime juice
  • 1/3 cup coconut milk
  • Chicken ingredients:
  • 2 tablespoons high-heat cooking oil, divided
  • 2 cloves garlic, minced
  • 1 tablespoon finely chopped shallots
  • 4 tablespoons minced lemongrass
  • 1 fresh Thai chili, finely sliced
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon brown sugar
  • 10 ounces skinless, boneless chicken thigh, cut into cubes
  • 1/2 cup chicken stock
  • 1 cup coconut milk
  • 3 tablespoons finely chopped fresh cilantro leaves
  • Crushed roasted peanuts


  1. Place the ingredients in a food processor. Blend until a paste forms. Set aside 1 teaspoon and cover and refrigerate the remaining paste.
  2. Heat 1/2 of the oil in a wok or skillet over medium heat. Add 1 teaspoon of the green curry paste and stir-fry for 1 minute. Increase heat to medium-high. Add the garlic, shallots, lemongrass and chili and stir-fry until fragrant, about 30 seconds.
  3. Add the fish sauce, pepper and palm sugar and stir-fry about 1 minute. Add remaining oil and chicken and stir-fry for 3-4 minutes. Add the chicken stock and coconut milk.
  4. Bring to a boil and reduce heat immediately to medium-low. Simmer for 4-5 minutes or until chicken is cooked through.
  5. Add fresh cilantro leaves and stir to combine. Dish out and serve immediately with jasmine rice. Garnish with peanuts.


Lemongrass Curry Chicken Recipe


postheadericon Raspberry Ginger Lemonade Recipe

Raspberry Ginger Lemonade RecipeRaspberry Ginger Lemonade Recipe

With school starting in a few weeks, I wanted to post one last refreshing drink to savor over these precious remaining summer days (or nights, especially with the addition of vodka!).  Raspberry Ginger Lemonade is easy to make, light and refreshing.  If you have frozen raspberries on hand, you can whip this up in a few minutes when you decide to have an impromptu pool party.   I found this amazing ginger syrup from the Ginger People in the gourmet section of World Market for this Raspberry Ginger Lemonade recipe.  Add extra syrup if you’re a ginger lover and want more zing!

Raspberry Ginger Lemonade Recipe


  • 3/4 cup fresh or thawed frozen raspberries
  • 9 cups water
  • 2 cups freshly squeezed lemon juice (about 12 lemons)
  • 3 tablespoons ginger syrup
  • 2 cups superfine sugar


  1. Puree the raspberries in a blender and strain through a fine sieve into a pitcher. Add the remaining ingredients and whisk together until the sugar dissolves. Serve over ice.

Raspberry Ginger Lemonade Recipe

postheadericon Soy Ginger Chicken Wings

Soy Ginger Wings, Asian wing recipes, chicken wings

My husband Matthew is a chicken wing fanatic so I always whip up a batch of these easy, delicious and flavorful wings if he’s had a long day.  I bet you have all (or almost all) of the ingredients for this recipe in your pantry right now. These wings are marinated in soy sauce, honey, garlic, ginger, peanut oil and a rice vinegar for a tangy finish.  This recipe calls for broiling the wings but you could easily grill them by grilling on direct heat for about 6-8 minutes per side.  I like to get premium rice vinegar in the gourmet section of Cost Plus World Market.   If you don’t have rice vinegar you can substitute with white or red vinegar.  If you want to give these wings a little kick, add 1 tablespoon of Srircha sauce to the marinade.   Continue reading “Soy Ginger Chicken Wings” »

postheadericon Shaking Beef Made Easy

Shaking Beef, Vietnamese recipes, under 30 minutes, Asian grilling

What’s shakin’ baby?  It’s this recipe for Shaking Beef!  This is one of my favorite recipes from my cookbook, “Everyday Thai Cooking.”  Although this recipe originated in Vietnam it has become a popular dish in the Issan province of Thailand because of its large Vietnamese population.  The reason it’s called “Shaking Beef” is because you don’t stir-fry the meat, you merely sear the beef and then shake the pan.  Whenever I make this, my daughter Becca makes me play Shake it Off by Taylor Swift and we do the Shaking Beef dance while the succulent beef sizzles in the pan.  The deliciously seasoned filet mignon just melts in your mouth in this dish which is laid upon a crisp and colorful salad made of spinach, cherry tomatoes and onions tossed in a sweet, salty and sour dressing.  Finally, the beef is accompanied by a simple dipping sauce made with lime juice, salt and black pepper.  I like to buy premium oyster sauce for the beef marinade from the gourmet section at Cost Plus World Market. Continue reading “Shaking Beef Made Easy” »

postheadericon General Tso’s Chicken

General Tso's Chicken, stir-fry, Cantonese food, Asian cooking, Chinese Cuisine

Want to get your family to stand at attention?  Why not whip up this restaurant favorite tonight?  Although General Tso’s Chicken takes a couple of more steps than a simple stir-fry the results are worth it.  This sweet and slightly spicy dish is so delicious you’ll friends and family will be clamoring for seconds and thirds.    Make everyone feel special with a homemade Chinese meal made with love.  I like to get premium rice vinegar in the gourmet section of Cost Plus World Market.  Continue reading “General Tso’s Chicken” »

postheadericon Lemongrass Thai Salad

Lemongrass Chicken Salad

I had such an amazing time making this refreshing and gorgeous Thai Salad from my cookbook, Everyday Thai Cooking, on Hallmark Channel’s Home & Family show the other day!   It’s filled with vibrant colors and interesting textures from the purple cabbage, coconut, green beans and crushed peanuts.  And then there’s the dressing…wow!  The yummy salad ingredients are tossed with canola oil, lime juice, fish sauce, sesame oil, brown sugar, ginger, chili-garlic sauce and topped with chicken which has been marinated in lemongrass and other sweet, sour, salty and hot ingredients and then broiled.  You can grill the chicken if you prefer or swap out with beef, shrimp, pork or tofu.  Substitute the soy sauce with tamari or liquid aminos (I like the Bragg brand) for a  gluten-free version of this dish. Continue reading “Lemongrass Thai Salad” »

postheadericon Singapore Curry Noodles

Asian noodle recipes, curry, under 30 minutes, fast, fresh, easy recipes, chef Katie Chin

We all know that French Fries weren’t invented in France and similarly Singapore Curry Noodles weren’t invented in Singapore (or so I’ve been told)!  These earthy noodles are a Cantonese creation found all over Hong Kong in night market stalls and it’s a mystery as to how this dish was given its name.   Whatever the explanation, you’ll love this easy recipe made with madras curry powder, bean sprouts, red bell pepper and peas.  I like to buy madras curry powder in the gourmet section of Cost Plus World Market.  Make this dish gluten-free by substituting the soy sauce with tamari or liquid aminos.
Continue reading “Singapore Curry Noodles” »

postheadericon Asian Beef Skewers

Asian Beef, BBQ, Memorial Day, Beef Grilling recipes

Why not shake things up at your Memorial Day BBQ this weekend with this succulent, melt-in-your-mouth recipe for Asian Beef Skewers?  They’re loaded with amazing flavors from the ginger, garlic, soy sauce, Srircha and hoisin sauce.  Great for guests because you can marinate them a couple of hours before and just throw on the grill as your friends are arriving.  I like to pair these yummy skewers with an Asian beer like Tsingtao or Tiger Beer.  I buy premium hoisin sauce at the gourmet section of World Market.  Continue reading “Asian Beef Skewers” »

Welcome to The Sweet
and Sour Chronicles!

Hi! I’m Katie Chin, an Asian food expert, cookbook author, tv host and food blogger. I'm also a mom, so I know what it takes to get dinner on the table in a busy household. I specialize in everyday Asian recipes for real people on real schedules and real budgets. more

Get My Recipes To Your Inbox!

Enter your email address:

Delivered by FeedBurner

Order my latest books
 photo a9da00cb-7f6f-4c81-b99b-ec3eae14d2ff_zps0a56f85d.jpg