Thai Green Curry Chicken Tenders

1 lb chicken tenders (1.5” pieces)
1 can coconut milk
1 cup chicken broth
1 Tbsp Green Curry
2 tsp BBQ Pad Thai
2 eggplants (cubed)
2 zucchini (cubed)
4 stalks of green onions (sliced)
Sprigs of cilantro


  • Wash & pat dry chicken tenders.
  • Soak chicken in coconut milk in a bowl.
  • Meanwhile, heat chicken broth & seasonings in a pot over medium high heat.
  • When broth starts to boil, add the chicken with coconut milk into pot & stir well.
  • When it starts to boil, stir in veggies & cook for 5 minutes (or longer if desired) over medium heat.
  • Serve the curry chicken in individual bowls & top w/ cilantro.

Side of warm naan or thin Rice Noodle are nice accompaniment.

Punch Bowl Fish Tacos

1 lb large Tilapia filets
1Tbsp olive oil
2 tsp Chili Ginger
2 tsp BBQ Pad Thai
Dashes of Island Poke
Avocado slices
Shredded napa cabbage
Fresh squeezed lime juice
Corn of Flour Tortillas


  • Lay fish filets on a plate & season w/ Chili Ginger & BBQ Pad Thai on both sides.
  • Heat oil in skillet over medium high heat.
  • Gently fry the fish filets, 3 minutes each side and remove from skillet – longer if fish is thick.
  • Warm tortillas on stove directly on low flame using tongs, flip over quickly, careful not to burn it (1 minute or less).
  • Cut fish into pieces to fit on the tortilla, shake dashes of Island Poke onto the fish.
  • Splash lime juice onto napa cabbage & add to tacos.
  • Top w/ avocado slices.

Serve with shredded Mexican cheese + fresh crema if desired.