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A delicious dish with a fun name. “Choo Chee” involves any kind of seafood dish in a rich kaffir-lime-infused red curry sauced. I’m using the meaty and flavourful mackerel, but feel free to change it up!
For written recipe: http://hot-thai-kitchen.com
GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen
MY COOKBOOK: http://hot-thai-kitchen.com/htk-cookbook/
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
Massaman curry is famous for a good reason—it’s so gosh darn delicious!!! If you’ve had it, you know I’m right 🙂 I’m using beef short ribs in this version, which is hands down the best cut of beef for this…it’s flavourful and all the marbling keeps it moist and tender. Creamy sweet potato goes perfectly well with this spice-loaded dish. Oh, and it’s gluten-free, dairy-free and easy to make!
WRITTEN RECIPE: https://hot-thai-kitchen.com/beef-massaman-curry
GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen
SUPPORT THE SHOW: https://www.patreon.com/pailinskitchen
MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/
CONNECT WITH ME!
https://facebook.com/HotThaiKitchen
https://instagram.com/HotThaiKitchen Tweets by HotThaiKitchen
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com Video Rating: / 5
Beef 1 Kg,
Big Onion 4 Nos,
Small Onion 50 gm,
Green chilly 6 nos,
Ginger small one,
garlic 2 full,
tomato 1 full,
salt, oil, chilly powder, turmeric powder, garam masala powder etc as per the need.
watch the video and subscribe Channel. thank you. Video Rating: / 5
The Hyderabadi Shahi Mixed Vegetable Curry Recipe is a rich gravy dish that has a creamy texture, lots of vegetables, has a spicy taste and is packed with flavors. The addition of almond paste into the recipe, brings out the flavors and the richness to the Shahi Mixed Vegetable Curry. Serve the Shahi Mixed Vegetable Curry along with Whole Wheat Lachha Paratha Recipe, Raita and Pickle for a weeknight dinner or even as a main course for a party.
Click here to get the complete recipe: http://www.archanaskitchen.com/hyderabadi-shahi-mixed-vegetable-curry-recipe
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A tutorial of this classic and famous Thai curry! This recipe is made with chicken, but you can also use pork, shrimp, beef, tofu, or any kind of protein you like! Arguably one of the most popular dishes in Thai restaurants both overseas and in Thailand. Served over jasmine rice or with rice noodles, this dish is spicy, creamy, and aromatic with Thai basil, few dishes are better! And it’s really easy!
For written recipe: http://hot-thai-kitchen.com
Get my cookbook: http://hot-thai-kitchen.com/htk-cookbook/
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com Video Rating: / 5
2 lbs Chicken thigh
1 chopped red onion
1 cup tomato sauce
1-2 cup chopped chilantro
1/2 tsp cumin seeds
2-3 red dried chili
1/2 tsp turmeric powder
1/2 tsp paprika powder
2 tsp chicken curry powder
1tsp red chili powder
1tsp salt
1 tsp garlic ginger paste
3 tbsp oil
Kerala Style Chicken Curry.
This video explain how to make Kerala Style Chicken Curry. It is a rich type of chicken curry. Let’s see how we can prepare it………………..
For more recipe, please visit my blog – http://garammasala134.blogspot.ae/
Curry Beef Buns (ga lei ngo yuk bao 咖喱牛肉包) were my 2nd fave thing from Chinese bakeries during my pre-vegan days. This veganized version contains all the flavour and texture but is much healthier and, of course, contains no animal products. I guess you could call them Curry Beefless Buns!
For a soy-free version, please see the NOTES below for substitutions.
Deciding to live a vegan lifestyle doesn’t mean you have to go without your favourite flavours and textures. With some thought, creativity and a little trial and error, any dish can be made plant-based. I hope you’ll give it a try!
Dough:
1 cup almond milk or your choice of plant milk, war (105°F-115°F)
1 tablespoon brown sugar
2 1/4 teaspoons yeast (one envelope traditional or instant)
3 tablespoons aquafaba (chickpea/white bean brine)
1 teaspoon sea salt
3 1/2 cups all-purpose flour (plus extra for kneading)
Optional maple wash:
1 tablespoon maple syrup
1 tablespoon water
Dough:
237ml almond milk or your choice of plant milk, war (41°C-46°C)
15cc brown sugar
11cc yeast (one envelope traditional or instant)
45ml aquafaba (chickpea/white bean brine)
5cc sea salt
440g all-purpose flour (plus extra for kneading)
Optional maple wash:
15ml maple syrup
15ml water
sesame seeds
DIRECTIONS
Make the curry beefless filling. You can make this right before making the dough or do it ahead of time and store in the fridge. Please see this link for the directions: https://www.youtube.com/watch?v=yT0Fecp9udY&index=38&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE
For the dough:
In a large mixing bowl, whisk together the warm plant milk, yeast and brown sugar. Allow the mixture to rest for 10 minutes. The yeast will bloom, letting you know that it is active. If it does not, your yeast might be dead or the water too hot or too cold. Stir in the aquafaba and salt.
Add a half cup of flour and whisk until completely combined. repeat 1-2 times or until the mixture is too doughy to whisk. Switch to chopsticks or spatula and add more flour in the same manner until the dough has formed enough to knead by hand. I used 3 1/2 cups of flour up to this point.
Turn the dough on to a lightly floured surface and knead for 1 – 2 minutes. The dough should be fairly soft and slightly sticky. You may need to sprinkle on extra flour so that the dough doesn’t stick too much but avoid adding too much flour. Too much flour will result in a stiff dough and non-fluffy buns.
Place the dough back in the mixing bowl and let rest in a warm, draft-free location until doubled in size (about one hour). When the dough has doubled, scrape it from the bowl, back on to your floured surface and divide into 16 pieces.
Roll each piece into a ball shape. Then, starting from teh dough ball that you make first, flatten it into a disc-like shape. Do not make it too thin.
Hold the dough in your palm and add 3-4 tablespoons of the filling to the middle. Pull up the dough from the sides and pinch at the middle to cover the filling up. Pinch and twist the puckered ends to secure and place on a parchment-lined baking sheet with the puckered side down. Repeat with all the dough balls and space out the buns on the baking sheet so they have room to rise.
Cover the buns with a warm, damp towel and let rise until doubled in size. If the filling you used is warm, it will rise quickly. If is cold, it will rise more slowly. To speed up the process, place the buns in a warm location.
Preheat the oven to 400°F or 205°C.
Mix the maple syrup and water together.
When the buns have doubled in size, carefully brush the maple wash on to the tops of the buns. Sprinkle sesame seeds on top if desired.
Bake in a preheated oven for 20 minutes. The buns should come out nicely browned. Let cool before serving.
NOTES
For soy-free: use about 1 1/2 cups lentils instead of TVP and skip the water. Instead of soy sauce and hoisin, go for liquid aminos/tamari and ketchup.