Happy Friday!

This weekend, my parents are coming down to help me hang curtains because I am a grown-up who doesn’t know how to hang curtains. Actually, that’s not true. I did hang the curtains in my bedroom all by myself using just a screwdriver, but they droop, so they’re going to help me fix them.

Anyway, I’ll be revisiting the meal I made with my friend Shan last weekend, which means duck egg rolls (recipe coming soon!) and more lobster noodles (recipe coming soon!), and Taiwanese popcorn chicken (I’m using this recipe!) and maybe some other tasty things if I have the energy for it.

I’ll leave you with a few new recipes for the weekend. The first is a Vegan Panang Curry Soup, and the second is Spicy Orange Chicken.

Vegan Panang Curry Soup

Whether you decide to crack your coconut cream or fry the paste in oil, this recipe will deliver the richest, lushest curry soup ever. The foundation is Panang curry paste, but it’s amplified with additional aromatics and a few extra Thai chilies for those who like ample heat.

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Spicy Orange Chicken Recipe

Sweet, spicy, and sticky, this spicy orange chicken is my take on the beloved Chinese-American classic. My recipe falls somewhere between the popular Panda Express entrée and the Hunanese Tangerine Chicken recipe from which it (possibly!) spun off.

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That’s all! Hope everyone has a great weekend!

-kylie