Spicy Thai Penne Pasta ????|Indo-Thai|Easy cooking|Pasta Love|Simple & delicious Thai Pasta ❤️
Serves-4-5 List of ingredients below.????
Main ingredient- 1.Penne Pasta- 250gms
Vegetables-
1.Cabbage- 1 bowl
2.Capsicum- 1 bowl
3.Carrots- 1 bowl
(Thinly sliced).
Chicken Marination-
1.Boneless chicken - 200gms (1bowl)
(Cut in finger size strips.)
2. Red chili powder - 1 tbspn
3.Turmeric powder - 1 tbspn.
4.Ginger garlic paste - 1 tspn
5. Salt- 1 tspn.
6.Food colour -1/4tspn (optional)
7.Oil - 2 tbspns.
Thai Masala.-
1.Curry leaves - 5-6.
2.Garlic cloves - 5-6.
3.Green chillies - 4-5.
4.Red chillies - 4-5.
5.White Vinegar - 1 tbspn.
Sauce
1.Red chilli sauce - 2 tbspn.
2.Soy sauce - 1 tbspn.
3.Green chilli sauce - 1 tbspn.
Sprinkle-Roasted coriander powder - 1 tspn.
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The BEST and WORST Thai Curry Paste - Taste Test!
What's the best Thai curry paste? And what's the worst one? I did a blind taste test of the most common brands of Thai curry paste to find out, and then tried to see if the worst one can be salvaged!
RED CURRY CHICKEN RECIPE:
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00:00 Intro
01:17 The 5 brands and how I chose them
03:09 A little background on curry paste
03:46 Taste Test #1 - Curry Sauce
12:50 Taste Test #2 - Full Chicken Curry
16:45 The Takeaways
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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
Creamy Curry Penne with Rainbow Peppers - Easy Real Whole Food Fast - CFJC Midday - Made with Love
A Gorgeous Creamy Penne Pasta with Made with Love Garden Curry Spice Blend and rainbow sweet peppers. Delicious! Recipe below!
Saute 2 - 4 chopped, sweet peppers, all colours, in a skillet in a little olive oil.
Add 2 Tbsp Garden Curry Spice Blend and 1 cup light cream. Add 250 grams (1/2 bag) cooked penne pasta, drained but not rinsed. Saute 3-5 mins over medium-high heat until thicken slightly. Stir in 1/4 cup parmesan cheese. Serves 2-4 well.
Buy Made with Love Spice Blends at Save On Foods, Cooper's Foods or at
How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Thai Panang Curry is the ULTIMATE comfort food! Make it for your next date night — it’s the dish that made Jet's wife, Ali, want to marry him! #ReadyJetCook
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Panang Chicken Curry
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 40 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly chopped
Directions
In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.
Cook’s Note
Never shake the can of coconut milk! You want the cream to naturally separate and rise to top. You can use that natural coconut cream like cooking oil to fry your curry pastes!
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How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Desi Masala Pasta Using Archana's Kitchen Quinoa Penne Pasta
This is a delicious Indian Style Pasta Recipe that you can serve on it own as wholesome weeknight dinner or pack it for Kids Lunch Box. The pasta is made from Archana's Kitchen Quinoa Pasta, making it rich in protein as well.
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Veg Curry Pasta | Penne pasta | Curry sauce in Chinese 5 spice
Our Veg Curry Pasta is a penne pasta recipe. The creamy curry sauce is made with Chinese 5 spice and Madras curry powder. Once again keeping with the J&J's Food Basket style, we bring to you a popular staple with a unique twist. This time its Italian with an Asian twist !
This is the first one as we celebrate Valentine month !
To make the Pasta:
Pasta - 350g
Boiling water - 4L
Oil - 1tbsp
Salt - 1tsp
To make the vegetable mix:
Mix of carrot, peas, corn & beans - 1cup
Red & green peppers - 1cup
Garlic butter - 1 tbsp.
Salt - 1/4 tsp
To make the curry sauce:
Olive oil - 2tbsp
Shallots - 1/4cup
Garlic (chopped) - 1tbsp
Chinese five spice - 1tsp
Madras curry powder - 2tsp
Cream - 1 1/2cups
Salt - 1/2 tsp
Hope you enjoy the recipe.
Do try it out.
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