In October we’ll be diving into my deep affinity for SOUPS, STEWS, AND SIMMERS (OH MY!) - featuring Blue Elephant premium Thai ingredients as the key to each recipe. First up, my delectable VEGETARIAN RED CURRY CHILI that’s perfect for either a midweek dinner with the fam or Sunday afternoon meal while watching football with friends.

Healthy, comforting, and completely satisfying…what more could you want in a one pot dinner this week? Thump thump - slurp slurp!

Currently I’m obsessed with the myriad ways to prepare wings - from the grill, traditional Buffalo style, or as sticky Korean bbq, just to name a few. And wings are the perfect vessel for frying chicken, especially when embellished with a sauce or glaze like the one I’ve devised with Blue Elephant Massamam Curry Paste; slightly sweet, spicy with a whisper of brown spice that ignites an edible paradigm shift from more traditional wings…and a saucy crunch that is nothing short of culinary nirvana.

One pot comfort is THIS quick, easy…and important.

It’s a busy week, everyone running in three different directions, so I need an edible ploy to help us all reset and spend some quality time together. This recipe will do the trick.

There are myriad health benefits to eating kimchi…traditional fermented cabbage known to help regulate the immune system, promote weight loss, fight inflammation, and even slow the aging process - but I love it because of the singular, spicy kick it gives to food. Somehow the juxtaposition of flavor and style that come from both the kimchi and BLUE ELEPHANT red curry paste creates something special, delicious in this fried rice. Oh, and putting an egg on anything just simply makes it better.