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!
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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 Video Rating: / 5
This beautifully fragrant and colourful recipe is super quick and tasty. Kaffir lime leaves and lemongrass is blitzed with garlic, ginger and roasted peppers for a smoky/sweet curry paste. Toss in the prawns and sugar snap peas and add coconut milk for extra creaminess. Serve with fluffy rice for a satisfying and deliciously moreish meal.
This recipe is from Jamie’s 30 Minute Meals TV series first aired on Channel 4 in 2010. Read the full recipe on page 132 of Jamie’s 30 Minute Meals book.
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Today’s video I show how you can make this scrumptious Basa Fillet Curry. Great for those on a healthy diet or is a vegetarian or pescatarian.
Here are the ingredients you need:
1/4 cup of water
1 tsp of tomato paste
1 small tomato (diced)
1/2 tsp salt
1 tsp plain chili powder
1 cup of parsley (washed and de-stemmed)
450g of Basa fish fillets (cut into pieces)
1/2 a lemon
1 1/2 tsp of oil
1/2 tsp of turmeric powder
1 cup of chopped onion
1 large clove of garlic (crushed)
1/2 tsp of mustard seeds Video Rating: / 5
Everyday Chinese style fried rice just won’t be good enough for you once you try some of our Thai style fried rice. ข้าวผัดแกงเขียวหวาน (Khao Pad Kaeng Kiew Waan) is fried rice made with green curry spices, juicy chucks of chicken, and is loaded with rich and creamy flavor. The aroma of Thai sweet basil, a hint of fresh peppercorns, and the crunchy goodness of pea eggplants combine to make this a dish that is sure to be one of your new favorites. It’s easy to make some up at home. Just follow me!
Ingredient List:
4 Cups Thai Jasmine Rice (Pre-cooked, cold)
1 large chicken thigh Chicken Meat (bone and skin removed, cut into small pieces)
1 Tablespoon Thai Green Curry Paste
1/2 Cup Pea Eggplant (stems removed)
1 – 2 Cups Thai Sweet Basil (Horapah basil)
1 Thai Long Chili (sliced diagonally)
6 Kaffir lime leaves
1 or 2 bunches Fresh Green Peppercorns
2 teaspoons Coconut Sugar
1 teaspoon Fish Sauce (or as needed)
Directions:
1: Earlier in the day, make some white rice so it has time to cool.
2: Remove the bone and skin from a large chicken thigh and cut the meat into 1/2 inch cubes.
3: Add half of the coconut milk to a cold wok or frying pan. When it starts to get hot, add the green curry paste and stir it in well. Cook until oils are separated.
4: Add the chicken, stir it into the curry and fry until it is fully cooked.
5: Add the coconut sugar and stir it in until it melts in completely, then add the second half of the coconut milk. Stir in well and let the mixture start to bubble again.
6: Add green peppercorn, kaffir lime leaves, pea eggplants and stir it all well. Let it get hot and cook, slowly bubbling, for about 5 minutes.
7: Turn the heat on as high, then add the rice. Stir it in well and keep flipping it from the bottom. Let it fry and start to get browned a little in some places. Serve hot.
For detailed directions and photos, please visit our website page: http://ThaiCookbook.tv/thai-recipes/side-dishes/fried-rice-with-green-curry
Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at http://ThaiCookbook.tv to download our free Thai cook book.
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Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.
“Asian cuisine” most often refers to East Asian (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the country’s native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded.The term Asian cuisine might also be used to address the eating establishments that offer wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.
Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.
Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.
Styles and tastes also varied by class, region, and ethnic background. This led to an unparallelled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.
Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.
This Thai dish is often off the tourist menu but ask for it as it is easy to make and most restaurants will indulge you or you can make it at home, I have successfully done that at home and it is so easy. You must leave the empty coconut in the microwave for a minute to warm it up or in the hot turned off oven for about 5 minutes , if you, like me, don’t have a microwave!!!! Follow this video and you will not regret! Just in case you are near Chiang Mai and want great food and great live music, here is their address : Highway 121, Chiang Mai Telephone: +66 (5) 3212700 Video Rating: / 5
Learn how to make authentic 15 minute Thai Seafood Curry recipe from cookbook author Jaden Hair of Steamy Kitchen. Full recipe at www.steamykitchen.com/106
3/4 cup fresh pineapple (canned works too)
2 cups Steamed jasmine rice
4 oz Chicken (thinly sliced)
6 – 7 Shrimps
1-2 eggs
2 oz Rin’s all purpose cooking sauce
1 1/2 Tsp indian curry powder
3 oz onion (diced)
1 tsp chopped garlic
1 .5 oz Peas & CARROTs
1 OZ RAISINS 2 OZ CASHEW NUTS (UNSALTED FRIED )
1/4 CUP COOKING OIL
1 GREEN ONION (FINELY SLICED)
CUCUMBER & CILANTRO (OPTIONAL)
How to Make Rin’s All Purpose Cooking Sauce ซอสปรุงอาหารอเนกประสงค์
Video Rating: / 5
Today I’m sharing one of my fave Thai recipes of all time, pineapple cashew curry fried rice! This version is oil-free, 100% vegan (of course) and absolutely healthy and satisfying.
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[Thai Food] Fermented Rice Flour Noodles with Chicken Curry (Kanom Jeen Gang Phed Gai)
This is a favorite dish of many people. With intense taste of coconut milk and Thai roasted chilli curry that can go perfectly well. Just try Rice Noodles with Spicy Chicken Curry and you will love it.
http://en.foodtravel.tv/recfoodShow_Detail.aspx?viewId=35 Video Rating: / 5
This recipe is a gorgeous lookin’ treat, and if you’re watching your carbs and calories, this one’s definitely for you! A rich red+yellow curry sauce poured over noodles with lots of fun toppings, and instead of the typical rice noodles, I’m using tofu shirataki which are a low-carb, low-calorie noodle substitute! Delicious and low calories? I’m in!
Here’s more info on the tofu shirataki noodles I’m using: http://www.house-foods.com/product/TOFU+SHIRATAKI+SPAGHETTI+SHAPE+8+oz./
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My special blend of spices, aromatics and lush coconutty cream makes this classic yellow curry a crowd-pleaser!
Recipe below 🙂
Thai Yellow Curry Noodle Soup
Serves 4
1 x Marion’s Kitchen Thai Yellow Curry, which includes:
• yellow curry paste
• coconut cream
• dried herbs & chilli
• bamboo shoots
1 Tbsp vegetable oil
4 cups chicken stock
500g thinly sliced chicken thigh
400g cooked egg noodles (use 200g fresh or 400g pre-cooked packaged)
2 bunches bok choy, halved lengthways and finely sliced
2 long red Asian shallots (or small red onion), finely sliced
¼ cup roughly chopped coriander
1 long red chilli, finely sliced
1 lime, quartered
Crispy wonton noodles
16 wonton wrappers
vegetable oil for deep frying
For the crispy wonton noodles, cut each wonton wrapper into thin strips about 3mm wide. Pour vegetable oil into a wok or saucepan to a depth of about 10cm. Place over high heat. Place a cake rack set over a baking tray next to the saucepan to drain cooked noodles. When the oil reaches 180°C (at this point a cube of bread will turn golden in 10 seconds), carefully add a small handful of wonton strips. Cook for about 30 seconds or until golden. Transfer noodles to the cake rack to drain. Repeat until all wonton noodles are cooked.
Heat vegetable oil in a large heavy-based saucepan over medium heat. Add curry paste and cook for about a minute. Stir in the COCONUT CREAM, chicken stock and DRIED HERBS & CHILLI, drained BAMBOO SHOOTS and the chicken. Reduce the heat to low, cover with a lid and simmer for 5 minutes or until chicken is cooked.
In the meantime, divide cooked noodles between four large bowls. Top with bok choy. Ladle over the soup. Top with crispy wonton noodles, eschallots, coriander and red chilli slices. Serve each bowl with a lime wedge to squeeze over just before eating. Video Rating: / 5
When I was a kid growing up in the UK in the 50’s I hated even the smell of curry only getting a taste for it later in adulthood.
After trying Indian curries and loving them all especially the more spicy (hot) ones. However, eventually I found myself in Thailand and for the first time experienced real flavour instead of mostly heat and a blandish monotone flavour.
Thai curry has the unique characteristic of being able to balance spicy and delicate flavours in such a way as one, does not over power the other.
Thai curry uses a whole different range of spices to generate these contrasts which somehow means you get to enjoy the sensation of all the flavours of all the ingredients providing it’s prepared and cooked properly.
Thai curry, for me is much more varied than other nationalities, not just in the spices used but also the basic ingredients of meat, poultry or seafood and of course vegetables and once again has to be prepared properly to fully experience what I’m talking about.
Now there are plenty of folks enjoying Thai curry they have made themselves and one day they will hit upon the “balance of flavours” effect I’m talking about and when they do the first time, it’s one of those OMG moments. Wow!! After that moment everything else is just a huge disappointment. Don’t want to sound religious but the word “epiphany” springs to mind!
Authentic Thai curry is a truly exquisite dish and need not (for the faint hearted) be avoided, it’s possible to make a spicy and a mild curry in the same pan at the same time and please everyone. A simple trick not many chefs know about, but a master stroke for anyone serving a mixed bag of diners.
Now you may have noticed, I haven’t even mentioned red curry, green curry and yellow curry, all of which have their own distinctive flavour and aroma. There are watery or oily curries, milky and creamy curries, the latter two usually using coconut milk, but not always.
So when you take into account all those different colours, textures, flavours, aromas, spices, meats and vegetables etc it’s no wonder folks end up with a less then perfect balance.
So to sum up, getting the right ingredients ready at the right time, preparing them in the right way and adding them at the right time will give you the results you’re looking for. Any thing else just won’t be the same, I promise you.
Now I don’t want to make it sound difficult, it isn’t, but like everything else in life, it’s only easy after you have been shown how and “understand why” we do things the way we do with our authentic Thai recipes. Then you can apply those lessons to all versions of Thai curry and have the feast of your life.
If you would like to know more about cooking Thai curries and other Thai food recipes visit: www.thairecipevideos.com
