Green Curry 2 (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!

[@PailinsKitchen]

I'm glad you made it!! Thank you for watching and for trusting my recipe. I'm going to put another one up int he next few weeks. If you know someone from the Food Network, feel free to show them my videos :) -Pai

[@jpjay1584]

12 years, I didn't know you had this channel that long. congrats!!

[@Imperio112]

I have seen sooooo many coocking videos over the years, trust me, but yours was so fantastic because you explained so much. Not only "Use Palmsugar", you explained WHY Palmsugar and not regular sugar...and this was only one example from many many in your fantastic video. I really miss those explanations in many other videos, so.....Thank you very much for that an please go on for us.

[@gd.dordor]

I made this recipe today! It came out perfectly delicious, my family love it! Thank you so much, Pai! Also this is the first time I tried really tradition way to cook thai green curry and it made me so happy that home cook food is the best!

[@guysgood2000]

The most authentic thai recipes I have ever come across outside Thailand and explained in such and easy to follow way. This lady is a great chef and a charming person, I can't believe she is not famous yet, In the Uk i'm sure she would have her own cooking show on TV by now. I've loved all her video's. Khob khun mak khrap khun Pai, arroy mak mak

[@osmanthea]

This was super educational! I've always wanted to learn how to cook Thai food and your ingredient explanations help lessen the mystery. Thanks!!

[@PailinsKitchen]

@salavijas Yes, exactly the same method using red curry paste (and the same applies for all coconut based curries) You can omit the lime leaves too for red curry. Enjoy!

[@tomatojuice12]

This is one of the most informative and awesome video recipes - thank you so much! Please continue to make more of these along with your scientific explanations. They are wonderful.

[@PailinsKitchen]

Adding the sugar is very important, it helps balance out the saltiness. Not doing the coconut milk technique i use here should not make it sour. The sourness is very odd...the only thing i can think of is the coconut milk has gone bad, cuz it turns sour when that happens. You should try again, and remember, too, that restaurants often add MSG to their curries.

[@906661]

Yum! I'm going to be making green curry for the first time (also first Thai food) this week. I have canned coconut milk because I bought the ingredients prior to seeing this but next time I'll definitely get the cartons; thanks for the tip & video!

[@PailinsKitchen]

Hi there, i've never actually found it gritty when using my own paste. So it could be that you're not grinding your paste finely enough, however, having said that, the curry isn't necessarily a smooth, velvety soup, so a little bit of texture is normal.

[@Cynjoy19]

I just made this. Followed the recipe exactly and it was amazing. Thanks so much for showing me how to make it! Will definitely make this one again.

[@TheNguoibinhtha]

Thanks for the great video.I can watch you cook all day!

[@Garthgoyle]

Wow! You're the best. Thanks a lot for sharing this great recipe.

[@cruncyPopadum]

My Thai curry search has stopped i found the best curry guru ! most videos show mixing the curry paste with coconut milk and boiling it and i thought something was wrong. To me the first step of a quality curry is saute the paste and the end result of a curry is to have a sheen layer of oil on top and you nailed it.I also like your way of explaining the ingredients and steps thank you so much i am going to be an expert now!!

[@EricAlainDufresne]

Can't believe I had missed these early recipes!

[@MrVantheu]

I just wanted to say thank you sooooo much. I made the recipe and it turned out way better then I expected. I don't have to go buy it the restaurant anymore now that I can make it on my own. Food Network should be contacting you soon!! I hope.

[@PailinsKitchen]

The principles of curry making is the same for all types of curry. You just have to adjust cooking time for different vegetables. Otherwise, same same.

[@PailinsKitchen]

You can go ahead and infuse the lemongrass like soup. I would not put the Thai basil in the paste, remember it's a delicate herb, and if you grind and cook it too much, it will lose its flavor, which is why you want to add Thai basil always at the end of the cooking process just to wilt.

[@PailinsKitchen]

@swongser Yes the separation is normal. But you do want to whisk it well together before you use it. Thanks for becoming a fan!

[@ilikethewok]

Informative; and, delicious!! Thx for the post.

[@gjsterp]

Great info regarding tough and delicate herbs, and the difference between "red" and "green" chili paste. Didn't know any of this. You got me hooked on your vids> Thanks you very much, again. You know a Thai lady 50-60 years old looking for a house mate? I'll move to SF. :)

[@TheRedPlanet]

you are so good. i am impressed. very brilliant! very scientific. i am learning a lot. greetings from Manila!

[@kristinatenn]

Sawatdee ka Pai, I love your videos it's like watching a show on Food Network! I know how to cook thai food and I know yours is authentic Thai! you give great infos and the way you explain everything make it more interesting. Good work!

[@PailinsKitchen]

oh and the only "peanut sauce" that we use in authentic Thai cuisine is the peanut sauce for satay. Everything you might see that has peanut sauce in it is a modification.

[@PailinsKitchen]

@lonesomeotter I've heard that happening to someone else too. It has never happened to me, but asuming the coconut milk hasn't gone bad, it may have to do with the way the coconut milk was processed and the kind of preservatives in it. Which is why I highly recommend the type I used here, it's very minimally processed without any additives. what brand did you use?

[@tippyh4639]

Great demo.! I watch Thai chef when I want Thai recipe! u r fantastic! thanks u sis. keep it up! kop koon Nong.

[@MrRichieboy10]

Great vid!!

[@indio4u1979]

Soooo making this today, thanks

[@jee2lee]

Very informative...Thanks!!!

[@105shaun]

Hi Pai. Brilliant & informative videos!!! When you cook the paste in the split coconut milk, do you skim off the oil and cook the paste in this or are you simply cooking it in the split coconut milk...if that make sense! Shaun

[@intercoursechef]

Very well presented. I teach Thai classes up here in Canada, and wish we had more Thai eggplant available.

[@swongser]

Great show. Thanks for making it easy to follow. I become a fan already. One question. The coconut milk you use is not available in the city I stay. I found "Chao Kho" on shelves. It has thick layer on top as well but the smell is very nice. I don't think it is expired. Should I shake the can before opening?

[@PailinsKitchen]

Bamboo shoots are nice in green curry, you should give those a try!

[@PailinsKitchen]

The canned one will work just fine. Just saute your curry paste in some vegetable oil (add a little coconut milk if it starts sticking). Good luck!

[@maschinenraum]

Yummy - I wanna have a bitie of this (and the good food to). Nice explanation of the timing when to add which ingridients - this is really the difference between a good and an excellent food. in march i visited thailand the first time and i had a cooking lesson for massaman curry on ko tao (small island for divers), that was also delicious. maybe talking about temperature would also be good for such a cooking lection. to hot boiling also destrois a little bit of the delicate flavour.

[@dsudthisa]

very informative...thanks...i added chopped okra just to experiment....and it turned out to be good.

[@PailinsKitchen]

It's hard to tell without seeing the package. But give it a go! And you can add water to thin it out.

[@PailinsKitchen]

@guysgood2000 Kob Kun Ka! Thank you for your lovely comment. Well wouldn't it be nice if I did have my own TV show? Maybe if you help me spread the word it might just happen! :) --Pai

[@PailinsKitchen]

Regular eggplant will be fine although it can get mushy if you overcook it too much so be careful. Bamboo shoots (the stuff in the can) and peas work great. For a non-Thai version, bell peppers and green beans will work quite well. Thanks for watching!

[@Gatwa26]

Thank you very much .. kap khon kaaaap now i'm hungry and cant wait to try to cook this myself, i saw in some restaurant in thailand they add - i'm not sure - vinegar?? was that vinegar or only fish sauce?

[@PailinsKitchen]

@missbutter81 No, just add the shrimps in at the end, and make sure you don't cook it any longer than necessary. Nothing like overcooked, rubbery shrimp!

[@sloane290]

This is another great video.I did not see any green chilli being added.What does the egg plant add to the flavour.I am a huge fan

[@PailinsKitchen]

Hi there, the veg combo sounds good! Make sure you have the basil too :) I didn't use shrimp paste in this recipe, so I'm assuming you mean fish sauce? You can just use salt instead, it will be just fine. Good luck!

[@PailinsKitchen]

No, it's not the same, Bahn Pho is a little thinner, so if you want to use that, it won't take as long to cook.

[@ukguy]

hi I got Bahn Pho noodles from the asian supermarket, is this the same as the noodles you have?

[@dumdin2004]

แม่ครัวน่ารักครับ อธิบายรายละเอียดได้ดีทีเดียว

[@PailinsKitchen]

AWESOME! Congrats! Next time maybe you can share a photo of your dish on Hot Thai Kitchen Facebook :)

[@PailinsKitchen]

The only thing you can do to make it mild is to add less curry paste, so you will also be diluting flavors, unfortunately. Alternatively, use the same recipe but substitute yellow curry paste, and it's a much milder curry. Doubling the recipe would be fine.

[@DeLaColaPerez]

This looks great and can't wait to make it! I am wondering how different is it to make the yellow curry with the chicken, potatoes, tomatoes, red bell peppers, and onions. Maybe I'm off of the traditional ingredients that go into yellow curry, but I like the above ingredients and hope that it wouldn't take away from the integrity of the dish. :)

[@loripope1212]

Awesome cooking instructions. Thank you so much. I just wish I could have seen what it looked like when the curry paste was cooking. How long did you cook it?

[@PailinsKitchen]

Just about 2-3 minutes or so :)

[@bressi1]

Hi, what if I don't have thai eggplants? What's another substitute? loveee Thai food! Thanks!

[@Kutubambu1988]

Maybe you could share some recipes on how to make pickled veggies like garlic, radish in thai style? Thank you

[@JaybeeDefiance]

Yum Yum Yum. Food is tasty too.

[@TheLeftwheel]

I have tried for years now trying to get green curry just right. I love the green curry I get at my local Thai resteraunt, but I never get the same results! I keep getting similar tastes at different Thai resteraunts so I'm assuming I'm doing something really wrong! It turns out very sour tasting and gross to me. I haven't tried adding sugar or working with the coconut cream in this way, but outside of that our methods are similar. Can those two things yeild so much difference?

[@90sarcadefighter5]

Just been out to buy Palm Sugar! illusive to say the least! .....great video though, it makes all other videos irrelevant to me, authentic Thai from an authentic Thai :) .....Subscribed, keep up the good work hun x

[@PailinsKitchen]

@brownbitz Thank you! I"m glad you enjoy the show, And yes it would be nice to have my own TV show, if you help me pass my videos around and maybe I"ll be discovered ;) Feel free to give me new ideas

[@KiwiTimmi]

Great job! You could open a cooking school, thank you very much:)

[@PailinsKitchen]

You can just leave it out. It adds a nice touch but not absolutely necessary.

[@bobdilokjeerapan681]

love your shirt! you were the 415 girl nakrab K Pai!

[@salavijas]

So what about thai red curry? Done in the same way just using red curry paste? ty

[@sixfootfourwarrior]

she is awesome

[@bebechiang]

Will it be the same if I use coconut oil to saute the curry paste and then add a can of coconut milk?

[@PailinsKitchen]

Yes, that will be fine :)

[@nightesky]

OMG, that's Ka Poon! :D

[@yamiletpalucci4873]

good.....

[@8sherwin8]

wow!!! :D

[@ukguy]

ok thanks!

[@bakagajin]

Hmm, delicious! The food's not bad looking neither.

[@ajalahma]

Thanks for this delicous recipe, but I think it lacks the very small green round eggplants

[@PailinsKitchen]

Just go ahead and use salt, since the curry has strong flavour in itself, it'll still be good :)

[@svetakontorska2467]

i dont like eggplant -is there anything i can substitude. i live in thailand,

[@MrChannel5news]

nobody admires your cooking as much as i do ;)

[@mallement]

To the supermarket !

[@enjoycooking9513]

what if I subscribe?

[@vulamho]

now i know why ur channel is titled Hot Thai kitchen

[@testsubjectzz]

Have you seen nailin pailin

[@aomkanfung]

haha ur from fresno?? n do na gin maak ka...555

[@RevenantEternal]

I've been doing it all wrong. I add lemon grass, garlic and ginger in the beginning.

[@guysgood2000]

@PailinsKitchen I just had my first book published with bangkok books, so every chance i get to promote you i promise i will, goodluck xx guy

[@racenemo]

Aroy mak mak

[@nakorisilani2352]

She's pretty. :)

[@Imperio112]

And.....by the way....you short hair look very very very good!!! I was close to say Yummie :-)

[@gatto9681]

Mmmmmmmmmaaaaaaaaaa currrrryyyyyyyyyyyy uaaaaaaa

[@golfmaniac007]

mmmm....you look good in dem jeans.

[@3-body-problem]

Tried this out for myself but the chicken didn't absorb any flavour. Everything else tasted bonza! Next time I think I'll use drumsticks. Meat of the bone always tastes better I feel.

[@PailinsKitchen]

Yes, even the drummettes of the wings are really good, and you can let them cook for 20 mins till fork tender like in my Kao Soi Part 2 video!

[@cruncyPopadum]

you also could saute the chicken in a little bit of curry paste in another pan and add it to the curry i do mine that way its much tastier

[@MisterDibitybopty]

I find part-cooking the chicken in the red paste when you first add it to the coconut milk works well. Though I mainly use chicken thighs.

[@kavaltoom]

you are so beautiful.. chanraktua!

[@RC-bl2pm]

youre like a hot alton brown!