The Tastiest Curry I've Ever Made

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Thai Red Curry Recipe:
1 medium coconut turned into 8 cups of coconut milk
2 cups of coconut milk cooked with the curry paste below
1/3 cup red curry paste (you can use green or yellow paste as well)
2 pounds boneless skinless chicken thighs
Add the remaining 6 cups of coconut milk
3/4 cup water
2 tbsp palm sugar
1 tbsp white sugar
2 tbsp fish sauce
4 kaffir lime leaves thinly sliced
2 cups butternut squash
25 green beans sliced into thirds
1 Thai or Fresno chili thinly sliced
1 cup Thai or sweet basil leaves
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[@backpackerx]

"Come over here and get it right out of the hump" was an amazing line.

[@3picHamster]

If you use store-bought coconut milk: dont shake the can before opening! This way, you can scoop out the pure coconut oil from the top and use that for frying the curry paste

[@Panama_Red]

Pro tip!

[@JohnSmith-cp1kd]

If using cans of coconut milk I recommend Chaokoh or Aroy-D brand. Don’t shake the can. Remove the lid and scoop out the top section of the thicker coconut cream. Put the cream in pan first and fry curry paste and other aromatics in it (galangal, ginger, onion, etc.) then add remaining coconut milk and build from there. Will give you a richer depth of flavor.

[@thatdudecancook]

I eat a lot of Thai food and In my experience, this curry was thick to my liking but if you want it thicker just add less water or only use coconut milk.

[@cecilharris1196]

If you can't find kaffir, zest a big slice of lime. That was you can take it out at the end. Another great one 👍🏾👍🏾

[@meganziegler3968]

Worked in Asian restaurant for 10 years, we always cooked out the curry paste, and garlic, for about 10 minutes before adding the coconut milk.

[@marten3675]

Just the paste in a pan with the garlic (and I assume some oil)? Wouldn't that burn without a lot of liquid (i.e. coconut milk) or fat?

[@armuk]

cook it out how? in some oil?

[@thejones16]

@@armukI’m not sure if it’s authentic, but I always fry it up in a bit of ghee (clarified butter).

[@johnpennell3387]

@@marten3675yes, oil. Its the same concept as blooming dried spices in oil like you would do in Indian cooking. Over low heat so it doesn’t scorch. It enhances the aromatics and takes away the raw bite.

[@davidcoelho9241]

You can do coconut oil or the cream of the coconut milk

[@thatdudecancook]

This Thai red curry is definitely one for the arsenal my friends, If you want to skip making the homemade coconut milk just use 2 14oz cans of coconut milk and 1 can of water in its place! HAPPY COOKING!!

[@El-Rico]

Great vid, thanks for sharing. Would adding some kind of stock to this curry add another layer of flavor instead of just using water?

[@sallyjohnson2633]

Can you put ip the link to Kitchen Joyride please? Love the title and all it represents 😊.

[@andrina118]

banging curry man Mae Ploy is the paste I always use!!!!

[@DoubleUnitard]

It doesn't matter what I'm cooking; I always add at least one can of water.

[@DoubleUnitard]

@@El-Rico I think it would in a lot of dishes! I also think in some cases you add water solely to let the other great flavors develop before it all reduces too fast. I also will tell you I don't know shit

[@vandalsgarage]

The Mae Ploy red and yellow curry pastes are better than any I've made at home, and I've tried many times. Sometimes, you just have to buy the thing.

[@koolburn5218]

Gotta be honest, i clicked looking forward to the random unpredictable comedy moments instead of the recipe. But now i want to make this recipe for my family this weekend lol

[@maxpower4584]

You should publish a hardcover book. I’d be the first to buy one. Great job man. You always knock it out of the park.

[@zzzzzz69]

Here's a tip about Thai curries, start by heating coconut cream (concentrated coconut milk) until the oil separates and then stir fry your meat, oil droplets will float to the top and add a little bit of color aroma and mouthfeel in the serving bowl, the ratio of coconut cream to coconut milk is also how you adjust the thickness of the curry, commercial coconut milk doesn't split well though you can just drizzle a little bit of coconut oil for the same effect fun fact: cook (fresh, natural) coconut cream long enough and the coconut solids and sugar will thicken and caramalize yielding a great richness and sweetness that can be applied in desserts but also savory dishes I reckon

[@user-oo2eq2oq6k.]

ว้าว คุณทำอาหารไทย ได้น่ารับประทานมาก ขอบคุณที่ชอบอาหารไทยครับ

[@travisarthur3250]

Ive been doing Red curry prepared in this manner for give or take 8 years or so. Really good with red pepper, bamboo shoots and baby corns as veg 10/10.

[@austinbergen2409]

Like for the bamboo shoots! Favorite curry vegetable by far!

[@DarthVince]

Dude I’ve been waiting for this video since you teased it MONTHS ago!!!

[@JasonFrankenstein]

That fridge beat down was gold 😂. I don't think your yard is big enough to do this, but I'm hoping to see the fridge pierced with an arrow at some point!

[@wyattjosh283]

The dry coconut part is great toasted and added to a rendang.

[@tylerjbellows]

Kafier lime leaves freeze really well, so I always have some on hand. Thanks for another great video!

[@JT-vg1qn]

This was so good! My girl loved it and it really wasn't hard to do. Thank you for sharing your time with us. I appreciate you

[@danlajoie9222]

Great recipe and great cookbook! So good!!! Can’t wait for your second book!

[@mykitchenmyhome]

This red curry version is awesome and flavorful

[@cleancutguy1892]

I tried this recipe and it wasn't as good as Pailin's Kitchen. She's a Thai chef and her curries are really good!

[@MrWhiterunGuard]

Coconut flour can be mixed with rice to make a Thai dessert. IDK what it’s called off the top of my head but it taste like a coconut mochi.

[@kantemirovskaya1lightninga30]

ok ima gonna try this one as well! Maybe Saturday or switch to a firm fish and do it tomorrow! Thanks for the inspiration

[@suethompson2969]

Can't wait to make this one!! Congratulations on the cook book!!

[@JCamwell]

Love all your Videos Dude. The editing, music and overall content is getting so good! Keep it coming!!

[@JeffAbarta]

I made this for dinner tonight. It was a lot runnier than yours, though I did let it cook down for a pretty long time. It tasted great, though! I used pumpkin instead of butternut squash, and it was delightful!

[@cameronbird8327]

Awww he and marcus go out to eat together 🥺. Adorable

[@ChiliPepperMadness]

Yum! This curry looks amazing!

[@sakuralove606]

Your videos should get more views I love your recipes!

[@Bman1878]

This is cool. Usually I see people make a curry paste (or a simplified version) but never make the coconut milk. You've done the total opposite. I can also vouch for Mae Ploy curry paste, or my personal favourite, Maesri. The ingredients are the real deal, so there's no shame. Augmented with some fresh lemongrass and other aromatics like galangal and kaffir lime, and you wouldn't know the difference.

[@triggeredsnowflake2507]

Can’t wait for the ebook!

[@radfordmcawesome7947]

Titaya House is a great Thai restaurant in the Austin area... and their mango sticky rice is divine 😋

[@GloriousKev]

Congrats on the book!!

[@SurvGod]

Love your channel dude!

[@Edubbonthabeat]

I can already hear the “HIYAAAAA” from uncle roger

[@nancyeaton731]

I’m going to make this now! I do like coconut milk a little thicker, so possibly less water. Red curry is great with salmon also. Can you do a lamb curry soon? Maybe a korma or a vindaloo? Looking forward to the book, I have saved a bunch of your recipes on KZbin but this will be a great way to be better organized.

[@thatdudecancook]

Canned coconut milk is definitely gonna be thicker but that homemade coconut milk taste is hard to beat! I have some more Indian curries coming up soon

[@ONEFAITHofJESUS]

Green curry fan here

[@Bink141]

Nice, I do love a good Curry. Any chance of a Jamaican Curry coming up? Shrimp or goat, either is outstanding! I just love that curries have different flavors from around the world!@@thatdudecancook

[@KamiInValhalla]

With the left over coconut shavings you mix it with sugar and make sugar cakes. Not much else since all the flavour has been squeezed out

[@ahhhhhyeah]

Little tip: Frying the curry first before adding coconut will enhance the flavors

[@bobsamchuck]

awesome love it

[@adamdrouin2295]

One of the best dishes on the planet

[@user-mt7gw1ij3o]

Dear Dude, I've watched your videos since the beginning, subscribed early, laughed out loud as you destroyed your fridge, bought your Jerky, came to terms with your haircut and made copious amounts of rosemary salt- I am a fan, so I say this with all dude respect. I came here for you and you alone. It was like a club. Just me and you and a bunch of other subscribers. Now there's a third wheel in....... Marcus. There, I said it. I'm sorry. I know that's hard to read and comes off as mean but it's the honest truth. I know he's your bud and he does a great job and all but I don't need him in there so much. I find myself skipping over his bits. Sure, at first it was fine having him come out from behind, break that 4th wall and give a thumbs up. I'm not a noob. I know there's somebody there filming everything - but dude, it's getting to be the Sonny and Marcus show. I'll still watch of course. You're awesome. YOU'RE awesome.

[@Panama_Red]

I hate coconut with a passion, but I love this channel more!

[@UnfinishedProjectDartSport]

I’ll take some!! Hold my hand!!

[@matthewlutchman2949]

You can make coconut bake or sugar cake. That's how we do with it in the Caribbean

[@padders1068]

Looks delicious 🙂😋

[@leadgindairy3709]

I have never had curry. But I so want to try it asap

[@vandalsgarage]

no squash, no green beans. Potatoes, carrots and a can of diced water chestnut. I usually sauté a little onion and garlic with the curry paste before the chicken goes in. I haven't had a problem with chicken breast meat drying out in curry, it is our preferred choice of protein for Thai chicken curry.

[@w.rowechmura8414]

I make a lot of red curry. I use it to toss in leftovers. Most veg work great. Chicken thighs def the best.

[@chrisbardolph264]

I was hoping coconuts would factor into the fridge attack, but feet hands are cool too.

[@FantasyAvatar]

Loving the recipe, loving the vibe, all of it!❤But I also really love the music when plating the dish that starts around ~7:20. What is it called?! Where can I find it?! I want to listen to it for hours! Thank you! ❤

[@Rexlucem]

Hey Sonny I wanted to know if you'd make a video about homemade butter and make some Rosemary salt if you know you know compound butter!

[@km9381]

Looks really good! I can skip that licorice basil though LOL

[@Loffai]

Repeat after me: DEBRIS IS FLAVOUR!

[@pizzaishappiness7994]

Sooo good. 😋

[@martin_miller]

Calling @mrnigelng Uncle Roger…. Where you at? Looks great!

[@EllieAussie..]

Hey Dude, you could use a pillowcase too.. love and peace from Australia as always 🦘😘😘

[@jon1805]

you know what's even more convenient than buying pre made curry mix? just buying curry.

[@thegodofpez]

Thai curry is so damn delicious! Thank you, Sonny! 🙏

[@billbrasky7540]

_Marcus receives nourishment of mother's milk skrait from the udder's teat_

[@z-man6310]

Sunny!!! Funniest thing ever on the refrigerator.

[@hankhanson6922]

You can keep Kaffir lime leaves,lemongrass and Galanga in your freezer. Then you always have them.

[@BoudicasQuest]

mary ruth's appear to be the modern-day equivalent of yesteryear's medicinal cordials ~

[@rmarcphillips821]

I was just showing how to break up the coconut to my housekeeper and was accosted by my wife. "You, gringo, wanna tell a Caribbean how to break a coconut?! Really?!" I demured. I haven't made anything yet. I'll make it mañana. Just for the record, I did have to crack them for her irrespective of my wife's protestations, after she left. We'll see how it turns out 😊.

[@rmarcphillips821]

Your little meat mincer isn't it. I used a dominican mortar. It's no joke, easily 2 lbs. Cracked them like an egg.

[@tehcarey]

Can you do a Vietnamese style lemongrass chicken in brown sauce?

[@WeAreSelfTaught]

first man alive to ever say "nut milk bag" with a straight face, mad props.

[@JoKR_1-4-1]

So milk + curry paste becomes a thick sauce.. good to know

[@mahmoudsankari3842]

Can you please make an Indonesian beef rendang

[@heresjohnny58]

Ain't nothing to it but to do it. I think that dude hits that same move Sunny

[@yamz1lla]

You’re supposed to fry the paste for 5 mins before adding coconut milk

[@billbrasky7540]

Also, I was thinking that blender must be very powerful to be able to pulverize coconut husk/shell into virtually nothing! I know you said that it's a powerful blender, but whatever I saw you dumping the bits of coconut in there with the brown husk/shell still attached, I was thinking like, wouldn't those hard pieces chip the blades? Or maybe just straight up break them off? Or at best, jam the blender to where it seizes up? I think if it was my blender, it would definitely mess it up lol I don't know if I have a strong blender or not. It was given to me and I have never used it.

[@bradfarrahgerwing154]

Dude I've been cooking 40 year's and the Vitamix hands down is a keeper.....I can bring cold ingredients to a boil, it makes my old blender look like a rusted out pinto

[@tacticaltoads407]

Question: are the KZbin videos from the e book just on KZbin already? Like why buy the book if the videos are already free ya know?

[@jdods8398]

Goes good with broccoli

[@SteelyTheVan]

If you want to make this without using meat, what would you recommend?

[@Monbridge921]

Tofu

[@jspanos500]

Gotta use fish sauce. Smells nasty by itself, but it's the only way to get that depth of flavor.

[@AdjustinThings]

I'm incapable of waiting for my curry to cool down. Add double the curry paste for insane flavor that will knock your socks off.

[@charliebrown1828]

Linus from Peanuts dances like that. Or maybe it’s PigPen. 😁

[@zacharysmith2913]

yooo 2:03

[@Bobmikbooboo]

Does anyone know the name of the song at the beginning?

[@marksmiths4199]

Pretty sure no man should be squeezing coconut milk in another mans mouth. 😂

[@gingermoore7247]

That wig sent me 😂😂😂😂

[@madjack821]

What type of rice is that?

[@chick-flick-cherry]

Probably Jasmine. Try to buy a brand that is made in Thailand. Rinse the rice well and use a rice cooker if you can (a cheap one is fine). Two cups of rice and 2 and 1/3 cups of water. Leave the lid on... No stirring required.

[@danf4447]

no lemongrass?

[@zacharysmith2913]

great fridge attack

[@Dina_tankar_mina_ord]

I so wanted Marcus to spit the coconut water out. that would have cracked me up.

[@alexnorton7717]

I have those exact same shoes. I shall now go kick my fridge in the same way. It must be done.

[@thelastsamurai3497]

As a graduate with a BSc in microbiology, if you use those probiotics you gotta do it as an enema if they get digested you wasted your money!

[@davidbanis9966]

I think you forgot the link to your ebook.

[@leadgindairy3709]

If you needed some nut milk, why didn't you just ask? I got all you can eat nut milk over here just waitin to be had!

[@heresjohnny58]

Right out of the hump 😭😭 Marcus nooooo

[@Keep6ix360]

whats up dude

[@yyyihateyou]

When you gonna invite uncle Rodger on hear ? !!!

[@chick-flick-cherry]

Just want to let you know that "hear" is what your ears do. "Here" is for location... here, there, everywhere. I saw your username... Please don't hate me! I am an English teacher but I don't read comments looking for errors. Uncle Roger's name caught my eye. He is so funny!

[@yyyihateyou]

@@chick-flick-cherry fukk your grammer u know what i ment that all that matrs 🤣🤣🤣

[@gmoney4980]

Nice curry, but I really dislike Thai curries and I'M HALF THAI! 😂 I prefer Japanese/Korean/or even British curries more.

[@kantemirovskaya1lightninga30]

and that coconut is too small... around my house they would want ... like,watermelon half sized portions lol

[@Dr-dikhead]

I see.

[@danf4447]

...he said "nut milk bag"...heh....heheh....heh.

[@marcosdenizatrailhiker2037]

Thai basil does not taste like ordinary basil. There is no substitute. It grows like crazy in my garden.

[@hegeliansours1312]

Will ask uncle roger to review this.

[@Sjf542]

Who is the giant evil-looking pepper mill in the background, across from Sgt Gilbert? Who is that guy?

[@semigoth299]

😮🤤🤤🤤🤤🤤🤤🤤🤤

[@thegrandwazooofheliopolis4344]

But what would Uncle Roger say?