Green Curry 1 (old version) - Hot Thai Kitchen!

This is an old recipe, for the new and improved version, see this video! • Thai Green Curry Recip...
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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 KZbin 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 KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

[@PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!

[@visitviewplace9159]

When will the day come when my thousand subscribers will be completed?

[@harveyh3696]

Watching this 9 years later, Pai's personality still seems genuine and is delightful. Even then, she is to the point and doesn't waste time on worthless chit-chat.

[@nguyenchau2765]

Who's come here from her livestream? XD

[@mausplan3890]

Me, and Pai was obviously inspired by the Hot Words video.

[@nguyenchau2765]

@@mausplan3890 true 😂

[@AndyMacaskill]

So funny seeing how the channel has grown.

[@minoritas2780]

me me me.. :)

[@visitviewplace9159]

When will the day come when my thousand subscribers will be completed?

[@unikt5787]

Thank you for keeping this old video. I watched the new one and was wondering how to make green curry with Thai eggplant. Thank you for taking so much time and effort into making these great videos - I've learnt all of my Thai dishes from you!

[@elynbeth]

You do an incredible job of describing your rationale for the ingredients and how to make modifications. Thanks so much!

[@nest4babe]

Rendering the coconut oil really made all the difference. Thanks for the tip. You're very detailed. Love your clear, easy to understand explanation. Thanks.

[@najatbouayad2854]

I love every recipe of yours. Thanks for sharing!!

[@PailinsKitchen]

Yes, absolutely :) Happy cooking!

[@ctsg125]

Thank you Pai for your wonderful explanation about coconut milk (and everything else about the dish). I strongly believe it is essential to understand the chemistry of cooking if one wants to cook well. With your clear explanations and methodology, you'd make a fantastic teacher!

[@PailinsKitchen]

That's excellent Katerina! Thanks for taking the time to let me know that it went well :)

[@PailinsKitchen]

Hi! Great question! When comes to coconut milk choices, the least amount of processing is best, which is why the carton with 100% coconut milk as the only ingredient is the best option. So between can and powder, canned is usually better as it normally just has an added preservative, whereas the powder has other ingredients to maintain it in powder form and it has also been heavily processed. Reading the ingredient list is usually a good way to decide because each brand is different.

[@a_maze_in_melodie]

I've finally tried this recipie and it came out wonderful! Just like in my memory when I was in Thailand. But next time I'll try only 1 or 2 tbs of green curry paste... That was so hot! I'm still a beginner in the spicy level! Thank you so muck and keep going!

[@Dina_tankar_mina_ord]

This is the best thaifood show ive seen, and ive seen a lot. keep it up. =)

[@gaozhi2007]

Pai, you are awesome. Thanks for all your tips, like using the carton coconut milk. You have really helped me achieve a much more authentic taste with my curry.

[@318dexter318]

You are so cute. The new "green curry paste" video brought me here and i love it. After a holiday in Thailand i fell in love with the food and try to cook with the beautiful flavors. Your book is my favorite and helps me a lot. One day i will be brave enough to serve it to my friends 😁 Love your smile and your passion. Lots of love from The Netherlands.

[@PailinsKitchen]

Thank you :)

[@PailinsKitchen]

Thank you, I'm glad you find my explanation useful :)

[@PailinsKitchen]

Hi Elizabeth. The main color difference between the red and green is the red vs green chilies. The herbs and spices used are similar but not entirely the same in proportion so the flavors differ. Yellow is an entirely different curry that uses spices like cumin and turmeric (hence the yellow), it's milder and has a flavor more similar to Malay/Indian curries.

[@antix1976]

You were born and raised in Thailand for 20 yrs and your english is way good. I was 11 yrs old when I moved to Sac, CA now I'm 35 and my english still stumbling but Thai food cooking is A++ for me. I hope you learn and enjoy cooking Thai food as much as I have..best regards.

[@Hanzi89]

Amazing channel! Good cooking AND science! Subscribed!

[@MoodiFoodi]

Beautifully prepared and well Instructed.

[@Kruacool]

Love all of your VDO. Thoes are awesome.

[@KaterinaGeorganta]

Hello! I just made a hot hot hot green curry. I made one small variation and instead of egplant and chicken I put green beans! It turned out great!!!! I love the fact that I knew exactly what I was doing thanks to you! I'll make it milder next time :) Thank you for sharing, and please keep doing videos!

[@astuteification]

Wonderful, thank you so much.

[@PailinsKitchen]

I'm glad it turned out well! And you're very welcome :)

[@Pacd3400]

Thanks you for the recipe. It turned out great. I added a little more sugar and fish sauce but it was delicious. Love all your videos. Thanks again.

[@cillaloves2fish688]

Referred to this video from your 1 MILLION SUBS Livestream video!! You were destined for U Tube greatness!!

[@megauploadjohn]

Yesterday I watched your video "Holy Basil Chicken". In the morning I bought all ingredients to cook it for lunch today. Now it is evening already and I had no time to cook it yet because I have been watching many of your great videos. I saw a lot of Thai cooking videos but yours are one of the best. It never gets boring and you seem to understand what non-Thais don't understand and explain it. Great! Thank you! But if I get Pum Pui (in English for others: fat) YOU will be guilty ;-)

[@PailinsKitchen]

Wow, I never thought of the two as being anywhere near each other! They are very different sauces, and in most applications they are not replaceable--meaning, you won't get the same tasting product. However, for things like curries, where you don't use a lot of it, and the flavour of the spices are very strong, it's will be a more subtle difference, and most importantly if YOU think it tastes good, I don't see why not!

[@PailinsKitchen]

No worries :) It's a very good question, I'm gonna try to make it as clear as possible. Ultimately the goal is to saute the curry paste, whether in veg oil or in broken coconut milk, because you can achieve higher heat by sauteing something in fat rather than boiling it in liquid. By the time the coconut milk reduces to breakage, there's not much liquid left and what's left is mostly fat & other solids (you can see this better in Massaman video).

[@123peche]

@PailinsKitchen what brand of coconut milk was that?

[@kurtjacobson5661]

Nice explanation of this yummy Thai dish. I'm going to cook it tonight vegetarian style.

[@Frostysleet]

Pai, thank you for sharing this recipe. It's my first attempt at cooking thai good. The green curry turned out to be so good! But I will have to adjust some of the measurements the next time I cook as I use only 1 + 1 cup of coconut milk in total. And it turn out to be pretty salty and maybe that's because I may have added too much fish sauce to the chicken? The end product had a thick layer of oil on top and I skimmed it off as it was to much. Could it be I was cooking the coconut milk for too long for the breaking process?

[@khoaduy1402]

very informative, thanks sis^^

[@astuteification]

Hi Pailin, Where I live we don't get Kaffir leaves, can the leaves be replaced with something else? ( I found lemon grass, is that something I can use)

[@fleaslayer]

Great vid and recipie. Thanks a lot. I didn't know about using the coconutmilks own oil for frying. That was a great tip :-) One question regarding the fishsauce: I have some friends that often use oystersauce instead of fishsauce. I searched a bit on the interntet, and those two seem to be very different sauces. I only have oystersauce too here, and tonight, I put some of this in my green curry as well. But I was wondering what a pro like you would have to say to this. Are the two replacable?

[@danstonier]

Do you have a geang penang lesson ? I tried a dry penang gai and loved it but most places in London do it differently.

[@RR-mv7xi]

Could you tell me what brand is the carton of coconut milk? I'm making this dish right now but with canned coconut milk that has guar gum for an emulsifier. I don't think the milk broke, but I reduced it to a nice, thick cream. :)

[@giaiz]

Hi Pailin, I've a question about the coconut milk. In asian supermarket they sell a package of a coconut powder, very thin, you should add only water and so you get coconut milk. It's good as the coconut milk in can?? Which one is better? Would you recommend it? Thanks a lot for your nice videos.

[@bebechiang]

I made this twice now, and it is SO DELICIOUS! It was so good my family asked me to make it again before the pot of curry was finished, haha. I couldn't find Kaffir lime leaves for the life of me, so I just omitted it from the recipe and it was still good! Thanks Pai for a wonderful recipe!

[@PailinsKitchen]

You're welcome! So glad it turned out well. Twice!

[@patjackmanesq]

Nice one, thanks!

[@MoodiFoodi]

Very well put, couldnt have said it better myself

[@salvinni3434]

Thank you so much for the info on the dynamics of the coconut milk. I couldn't understand why I couldn't get it to break. Try so hard not to break other sauces, beurre blanc hollandaise etc.,then I try to break this bubbling lava pool and I cant. It was the can product you had also. Looked forever for that info. Thanks again

[@PailinsKitchen]

Continued... The reduction also concentrates the coconut milk flavour, giving a better tasting curry, which is why it's preferable to veg oil. Coconut oil also has better flavour than veg oil. The broken oil also makes for a prettier product because the colourful oil floats on top which is a desirable trait in a Thai curry. I hope this helps, the answer is many-fold!

[@massagegoddess]

Tweeted to you as KZbinAmelia, my hubby makes your food and I love it!!!

[@PailinsKitchen]

International school helped me out a lot in the English department :) Happy cooking and thank you for watching!

[@deepsidegirl]

so do u skim off the oil from the coconut milk and then saute the green curry paste? or do saute the green curry paste in the broken coconut milk?

[@myid42010]

I plan on trying this recipe for my mom when I visit her in Hawaii, and with the easy access to coconuts I thought I might try making my own coconut milk. About how much milk do you get from each coconut? Thank you =)

[@yngvartahtinen]

Does anyone know if they are dried or fresh kaffir lime leaves? Here in the UK I can only seem to find dried leaves (and they’re really expensive 😑). Thanks.

[@NobbyKNobbs]

Question: is there a way I can make this dish spicy? you know like peppers? thanks

[@AbstractMan23]

very professional and informative video - thanks! just wish you had a showed us how to make the paste. will you do this one day please? not all tinned coconut contains nasty ingredients - i found a few brands (more expensive) that are just milk and water. the taste is far superior and well worth the extra pennies! :-)

[@kmatter11]

I've probably watched this video 10 times in the last year because I keep forgetting what to do.

[@PailinsKitchen]

I didn't remove the oil. Just add the curry paste to the whole thing!

[@ARadhikaRay]

Well explained..👍👍👍

[@kikiwilkinson2168]

How do you make the green curry paste itself??

[@badchippo]

Could I use virgin coconut oil to cook the paste, if I cannot find the non-homogenized coconut milk?

[@PailinsKitchen]

for this particular recipe, you can leave it out and it'll still be delicious :)

[@TraZix]

Where can i buy lime leaves?(kaffir lime leaves) in san Jose ca. I look at 99ranch, Lion Market, Asian supermarket called Marina but they don't carry can some let me know, I love thai food.

[@MUAsarina]

i hope you get your own show!!

[@tippyh4639]

Yes,! seen others recipes. it's come down 2 u real That curry ! u go grll! koop koon nong!

[@PailinsKitchen]

I use Mae Ploy, but I don't know about ordering online cuz i've never done it. Sorry!

[@Sunny066]

What do you look for when buying good green curry pastes? Btw would love to see some vegetarian dishes if i may request :p your recipes look real good... hard to find good authentic thai vego

[@meljurf]

I also live in SF, where do you get your coconut milk carton from?? Love your channel!

[@PailinsKitchen]

I used to get it from May Wah

[@pum701]

very good this is real Thai way to cook and Thai traditional.

[@TheItstheway]

i love you!!! and your food. lol

[@ell3vwj]

Hi Pai, my name is Elizabeth i was this wondering what the diffident between red, green and yellow curry? and what can i make with all the diffident curry?

[@Eoder62]

I would like to prepare this. I am living in Brazil and have found dried kaffir lime leaves and green curry paste and can find a reasonable basil substitute however finding thai eggplant here in Brasil has proven fruitles so far. Any suggestions as a good substitute for the eggplant?

[@PailinsKitchen]

I often make green curry using bamboo shoots which you might be able to find in canned form. You can also cut Japanese eggplant into chunks, roast them in the oven, then add them to the curry in the end (don't cook it in the curry cuz they tend to turn to mush easily). Otherwise you can try any other sturdy vegetables you like..broccoli, carrots, bell peppers. You can experiment!

[@musicfromHDK]

Pailin is it fine to use just coconut oil I have at home? Or would that make it too oily?

[@PailinsKitchen]

Yes! That will work just fine :)

[@PailinsKitchen]

The dish is already spicy, but you can add extra curry paste if you want it spicier.

[@CmObyrne]

Can you break the coconut cream in the same manner you break coconut milk? It's nearly impossible to attain Milk in a cardboard container here in Australia

[@lollern1234567]

I suppose I just can sautée the curry paste in regular coconut oil? then I dont need to break down some coconut milk :) And is there anything special about adding coconut milk, for example adding it slowly?

[@no_wrong_notes]

Very good tip with the coconut milk for a non-Thai-guy...thanks!

[@raionhato6299]

wow! look what I found in 2019! yay!

[@PailinsKitchen]

@mewsao อ่านได้เขียนได้ค่ะ

[@madisonelectronic]

You can find all the ingredients at Super H Mart if one happens to be near. Make sure to grind the Thai chilis (around 20 or 25) using the seeds too and God help your stomach. (and other parts)

[@PailinsKitchen]

@itran888 Hi there, Mae Ploy is good, its what i use :)

[@amberansariable]

Can you do a show on how to make the green curry paste?

[@Grufian]

Forgive me for seeming extra dense, but -- if you are adding curry paste to the whole thing, what was the point of separating the oil by "breaking"? You mentioned that if one can only obtain homogenized Coconut Milk to saute the curry paste in some extra vegetable oil.

[@AbstractMan23]

i was also going to ask what the point of reducing the coconut milk was, but you had already answered it. also i saw someone else was confused about skimming off the oil (or not) - that was not so clear to me in the video, but i got it when i watched it again that you had just used the reduced milk as it was ;-) i made the curry today with a home made curry paste (first attempt) and the dish was nice but very "fatty" - it didn't taste so healthy. i was amazed how much it reduced by and i was left with just a thick oily paste, with oil floating on top. maybe i should have added more water to the curry to make it less fatty. when i added more water i had to add more soy sauce (i'm veg) and palm sugar to keep the taste balanced.

[@juneyoon4432]

yes

[@muinrofilac]

Besides you being a fantastic cook I can't prevent saying you are as sweet and hota s Thai cuisine!

[@itran888]

Hi there. I want to know which brand is good to buy to make this Green Curry as the markets have so many varieties and I hate to buy the wrong and nasty one, this will just kill me. Please email me back. Thank you.

[@PailinsKitchen]

@deepsidegirl You can saute it in the broken coconut milk, by that time there will be very little liquid left. -P

[@mymelody42121]

Miss Pailin, You're such a wonderful cook. I've cooked your Tom Kha. It's very delicious. Thank you so much!! P.S. Can you please teach me how to do Khao Soy? I've heard of it.

[@grandmundi7107]

Wow

[@fleaslayer]

hehe OK, thank you very much :-) If you haven't even thought of them as being anywhere near each other :S.... that says all.. I haven't looked much into Tai food so far. But I have oyster sauce I bought for Japanese and Korean dishes. I'll definitely try t o get some fishsauce as well.

[@thaiprince2003]

Khao Soy is a Northern Thai cuisine.

[@sroponen60]

You should make your own paste tbh. The ingredients shouldn't be impossible to find. Second headsup, take off the string on the kaffir lime leaves. Besides that great job!

[@Coronel62]

how much ml is "a cup"? Cannot wait to make green curry myself.

[@PailinsKitchen]

1 cup is 240 ml :)

[@Lee-yn1by]

Alex Kersten 250 ml

[@maraskywalkeriii]

cookbook deal anyone? This is a girl who knows her sh*t. I love learning from you.

[@ahmunmun725]

Thanks for the recipe. I would prefer less explanation for every choice you make but oh well... still a very good video and recipe.

[@REISM1]

dont be lazy its best to make your own curry paste it does not take long!!!!

[@itrinh]

is there a way to lessen the spiciness of the dish without taking away the flavor?

[@PailinsKitchen]

Not really, the two go hand in hand, unfortunately. The best way is to find a brand of curry paste that is less spicy, or try to make your own.

[@karolyferenc3184]

gosh! she is fit!!! i wish I had a wife like her.

[@Lee-yn1by]

Ferenc Karoly you're on the wrong app. Get Tinder.

[@dantae666]

go to pattaya

[@TheTanamerah]

smokin hotttt!!!

[@jx22283]

Trying to guess your age looking at your older videos🤔🤔☺️☺️...I'll guess 35?

[@chaovang8528]

hahahha green curry is in your mind

[@nachon33]

พี่วีดีโอพี่เจ็๋งมากครับพอดีอีกปีผมจะไปเรียนต่อที่ญี่ปุ่นเลยกําลังฝึกทําอาหารอยู่ช้วยได้เยอะเลยครับ :3 ปล. ลองทําแกงเขียวหวานแบบไม่ใส่กระทิดูก็อร่อยนะครับ 555

[@OunRukAyame]

OMG my mom make it the traditional way took forever because she's against can coconut milk aha.

[@HannesFab]

sawadee suay*mi

[@PRYRA]

can you wait for me also