Easy Authentic Thai Green Curry At Home
Homemade Thai Green Curry deserves respect when making it. Good thing it's actually very easy and just requires a little elbow grease.
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Full Recipe:
Ingredients Needed:
Green Curry Paste:
- 2 teaspoons (4g) coriander seeds
- 1 teaspoon (2g) cumin seeds
- 1 teaspoon (3g) white peppercorn
- 3 serranos, thinly sliced
- 9 Thai chilies, thinly sliced
- 2 small shallots, finely chopped
- 1 lemongrass stalk, rough chopped
- 2-inch Galangal, finely chopped,
- 3 kaffir lime leaves, chiffonade
- 7 cloves garlic
- 4 springs cilantro stems
- zest of 1 lime
- 1/2 teaspoon (4g) dried Thai shrimp paste
Curry:
- 2 tablespoons (28g) oil
- All of the green curry paste
- 5 cloves garlic, finely chopped
- 3/4 cup (177ml) chicken stock
- 13.5oz (400ml) full fat coconut milk
- 2 tablespoons (30ml) fish sauce
- 1 tablespoon (17g) palm sugar
- 3/4 lb. (340g) chicken thigh
- 1.5 cups (160g) snow peas
- 1/2 bunch Thai basil leaves
- 2 Thai eggplants
- juice of 1 lime
- steamed rice, for serving
- fried shallots, for garnish
- Thai basil, for garnish
- 3 Serrano chilies, thinly sliced, for garnish
- lime wedges, for serving
How to Make Vegan Thai Panang Curry | Vegan Thai Panang Curry Recipe | Authentic Thai Panang Curry
Hello Vegan Thai Panang Curry Lovers! Welcome to the World Veggie Platter Universe. If you are wondering about making Vegan Thai Panang Curry Recipe then today's How to Make Vegan Thai Panang Curry titled video is for you. So, in the video, i'll show you step by step on How to Make Vegan Thai Panang Curry. This Vegan Thai Panang Curry recipe uses ingredients that are easy-to-source and workable alternatives without compromising on the Panang curry flavor. Panang curry paste is a lovely blend of spices and herbs packed with flavor. You could add the vegetables of your choice. This unique, creamy, salty, sweet, and nutty curry will make you fall in love with Thai food. Tastes best with a side of jasmine rice, white or brown.
Watch the full video and learn How to Make Vegan Thai Panang Curry.
Hope you guys will love this video and support it.
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???? Ingredients: (serves 4)
⭕️ For the Curry paste:
Dried Red Chilies (10-15)
Thai Green Chilies (3-4)
1/2 teaspoon Whole Black Pepper
1 teaspoon Cumin powder
2 teaspoon Coriander powder
Cilantro stems only (from one bunch)
¼ cup diced Onion
3-4 thinly sliced pieces of Ginger
3-4 Garlic pods
2 tsp Soy sauce
Lemon zest from half a lemon
Excess chili water
⭕️ Other ingredients:
4 tbsp Peanut Butter
½ cup water
2 cans Coconut Milk
Lemon juice from 1/2 large lemon
1 whole Carrot
½ cup Mushrooms
¼ cup Broccoli
¼ cup pan-fried Potato
½ cup pan-fried Tofu
¼ cup Peas
¼ cup Green Onions
½ teaspoon Cardamom powder
1 Bay Leaf
Salt to taste
2 tablespoon Date syrup or any sweetener
???? Method:
1. Soak red chilies in hot water for 20 minutes. Now make a smooth paste of red chilies, Thai chilies, whole black pepper, cumin powder, coriander powder, cilantro stems, onions, ginger, garlic, soy sauce and lemon zest. Pour some of the red chili water to form paste. Blend!
2. Now heat some oil. Add bay leaf, cardamom powder. Make a mixture of lemon juice, panang curry paste and peanut butter. Pour this mixture and allow it to cook for 5-6 minutes.
3. In the meantime, stir fry veggies of your choice. Do not let them go soft! Only the potatoes should be cooked through. Keep them aside.
4. Now, add the coconut milk. Add salt and sweetener to taste. Let this cook for about 5 to 6 minutes. Now add the stir-fried veggies. Turn off the flame. The veggies do not need extra cooking. The veggies should retain their crunch.
5. Thai Panang Curry is ready to serve with some hot jasmine rice.
???? World Veggie platter offers the best quality recipes you can easily make at home. If you want to learn how to cook, or just need dinner, lunch, or breakfast ideas for your family or want to make your recipe vegan/vegetarian then this channel is for you. Stay with me and support me (
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How to Make Vegan Thai Panang Curry | Vegan Thai Panang Curry Recipe | Authentic Thai Panang Curry
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Vegan Panang Curry Recipe | HOW TO MAKE VEGAN KAENG CURRY (พะแนงหมู)
LAY HO MA everyone! Who doesn't like a good curry? Well, everyone love curry, but nobody likes standing there mashing ingredients to make a fresh curry paste until their arm falls off, am I right or am I right?? Join me in this episode and learn how to make an incredibly easy vegan panang curry without a mortar and pestle. That's right, we're making this fresh curry paste from scratch using a blender in minutes! Let's begin.
Ingredients:
10-15 dried red chili peppers
2 cups water
1 shallot
2 pieces garlic
4 kafir lime leaves
couple peels of lime
small piece galangal
1 stick lemongrass
1 1/2 tsp pink salt
1 small bunch cilantro stems
1 tbsp dark (or white) miso paste
2 tbsp coconut oil
1 1/2 cups canned chickpeas
1 can full fat coconut milk
2 tbsp cane sugar
2 tbsp soy sauce
few sprigs cilantro
2-3 fresh red Thai chilies
Directions:
1. remove the seeds from the dried chili peppers by tearing them in half
2. place them into a small saucepan with 2 cups of water. Cover the pan and bring to a boil
3. in a blender, add the shallot, garlic, kafir leaves (stems removed), lime peels, galangal, lemongrass, pink salt, cilantro stems, miso paste, and the rehydrated chili peppers. Add 2-3 tbsp of the hot water into the blender
4. pulse the blender to get it going, then blend on medium high
5. heat up a sauté pan on medium heat. Add the coconut oil
6. add 4 tbsp of chili paste
7. add the chickpeas and give it a stir
8. add the coconut milk (leave 1 tbsp aside) and stir
9. add the cane sugar and soy sauce
10. turn the heat up and bring to a boil. Then, turn the heat to medium and simmer for 5-7min
11. plate the curry. Garnish with fresh cilantro, fresh Thai chilies, and a drizzle of coconut milk
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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How to make a RICH & CREAMY Thai Fish Curry with Coconut Milk
???? 5 Fish recipes:
Today I will show you how to cook a yummy Thai fish curry coconut milk. This Thai fish curry recipe is very easy to make and in less than 15 minutes, you will have a rich, creamy, and spicy Thai curry ready to serve!
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???? WRITTEN RECIPE + PHOTOS:
???? FISH CURRY COCONUT MILK INGREDIENTS ????
● 4 fish fillets, skin on
● 250ml coconut milk
● ¼ cup cornflour (or cornstarch)
● ⅓ cup vegetable oil for frying
● 1 tsp baking soda
● 1 tsp fish sauce
● 1 Tbsp palm sugar
● 2 Tbsp Thai red curry paste
● 3 kaffir lime leaves, center rib removed, 2 for finely julienned, and 1 for finely
chopped
● 1 Spur chilies, finely julienned for garnish
● Pinch of sea salt
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???? TIMESTAMPS ????
00:00 Introduction
00:12 Prepare Kaffir lime leaves & Red chili
01:33 Make Red curry sauce
03:09 Pan grilled Fish fillets
04:48 Cook Fish curry coconut milk
05:17 Outro
Have a wonderful day!
❤ Nin
#niniscooking #ThaiFood #PadSeeEw #Athome
Panang Pork Curry / Thai Panang Curry / Panang Moo
Panang Curry in panang curry paste and coconut milk .This curry is quite difference from others curries in Thailand, Because It slightly dry, sweet and rich creamy curry, It really popular amongst Thai peoples.
#PanangCurryRecipe #ThaiPanangCurryRecipe #MasterChefRamida
Ingredients
240 g pork shoulder
½ tsp salt
1 cup coconut milk
1½ Tbsp panang curry paste (substitute : red curry paste)
5-6 kaffir lime leaves
1-2 red spur chilies
1-1½ Tbsp palm sugar
makrut lime (optional)
Jasmine rice for serving
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About Me :
I am a Thai chef instructor who’s highly skilled in Royal Thai cooking, Thai authentic food and Thai carving fruit and vegetable .Thai cooking which is I am passionate about Cooking is all about my inspiration and motivation that drives me to develop my Thai cooking skills to my best. as I am original Thai Chef, I decided to make this channel to share everyone about Thai cooking because I would like to introduce my truly Thai cooking skills to everyone who’s interested in Thai food and also bring historical of Thai taste to your own home.
I am now live in Montreal Canada, but I go home to Thailand every year to see my family, to stay in touch with my culture and to find more interesting things to share with you all.
Master Chef Ramida
By Ramida Inthanoochit
How To Make Beef Rendang - Indonesia’s No. 1 Beef Curry | Naz It Up
How to make Beef Rendang-Indonesia’s No 1 Beef Curry Video Tutorial
Beef Rendang is slow cooked to perfection in rendang curry paste, coconut milk, kerisik (toasted grated coconut butter) and tamarind juice.
How to Make Rendang Curry Paste
Throw in all the raw ingredients into the blender, add a quarter cup of water and blend until a smooth paste is attained. Transfer the rendang curry paste into a bowl and set it aside.
How to Make Beef Rendang Curry
Heat oil in a dutch oven or heavy bottom pan. Add the bruised lemongrass stalks, followed by the Rendang curry paste. Saute in medium flame upto 10 min until the water in the Rendang curry paste evaporates and the curry paste turns slightly dark. Add the powdered and dry spices (coriander, cinnamon, star anise, cardamon, bay leaves) and mix until well incorporated with the curry paste. Add the beef pieces, saute for upto 10 min or until the beef loses its raw/red color.
Add the coconut milk, scape the bottom of the pot to make sure no curry paste is sticking to the bottom of the pot. Add salt, palm sugar and kaffir lime leaves. Cover and let the Beef Rendang curry simmer in medium-low flame for an hour. Keep checking and stirring every 15-20 min.
Take the lid off after 2 hours of covered cooking and bring the flame to medium, allowing the curry to further reduce. Prepare the Kerisik but toasting grated coconut on medium flame for around 10 min or until it has turned caramel colour. Pound the grated coconut in a mortar once it has slightly cooled, into a fine paste. Add the Kerisik into the Rendang curry and mix well.
Prepare the tamarind paste, add to the Rendang curry and mix well. After around 3 hours, a thick, rich, caramelized Rendang Beef curry is ready.
Serve the Beef Rendang Curry with warm aromatic rice.
Serves: 6
Cooking time: 4 hours
Ingredients for Rendang Curry paste
4 large Spur Chillies (alternatively 10 red bird’s eye chillies-deseeded)
10 Dry Red Chillies
6 Shallots
1 thumb size Ginger
1 thumb size Galangal
½ an inch Raw Turmeric
1 head of Garlic
4-5 Candlenuts
Ingredients for Beef Rendang Curry
1300 gm (3 lb) Beef (Thick & large mix pieces of Chuck Roast & English-style Short Ribs)
2 tbsp Coriander Powder
1 inch Cinnamon Stick
5 Cardamon
2 Star Anise
2 Bay Leaves
5 Kaffir Lime Leaves
3 Lemongrass
1 ltr Coconut Milk
½ cup Fresh or Frozen Grated Coconut (Kerisik-caramel coconut butter)
1 tsp Tamarind Pulp (diluted in ½ cup water)
1 ½ tbsp shaved Palm Sugar
Salt (to taste)
4 tbsp Coconut Oil (to be used as cooking oil)
#BeefRendang #IndonesianFood #NazItUp