Oct
Episode 3 – In this video you will learn how to prepare an authentic Thai green chicken curry. (แกงเขียวหวานไก่ Gaeng khiao Waan Gai)Thai green curry is one of the popular ambassadors of Thai food in overseas restaurants. As such the dish has suffered modifications and abuses. This video demonstrates the authentic method of creating a flavorful curry dish from scratch. You can use a commercial curry paste if you can’t find the time or the ingredients to make your own. However, the homemade version will be more fragrant and flavorful.Traditionally curry pastes are being made by pureeing all the ingredients using a pestle and mortar, starting with the hardest ingredient to the softer. The paste should be as fine as possible, eliminating all the textures of the raw ingredients preserving only their flavors. The end product should have a combined, full and rounded aroma.Green curry is also popular with fish dumplings and coconut sprouts instead of chicken, and is often served with white rice, white rice vermicelli noodles and boiled salted duck eggs.
Duration : 0:6:11
Tags: asian, authentic, bangkok, Cooking, cuisine, curry, food, menu, oriental, recipes, Thai, thaifoodmaster, traditional
25 Responses so far to "[Thaifoodmaster] Thai Green Chicken Curry – How to Make Authentic Version Recipe"
October 31st, 2009 at 4:08 am
I made this recipe …
) But…incredibly tasty curry, thanks Thaifoodmaster!
I made this recipe yesterday just as shown in this video…it was simply amazing! Tasted exactly the same as in Thailand!!
Only…making the curry paste in the pestle and mortar took me one and a half hours
October 31st, 2009 at 4:08 am
Just excellent… …
Just excellent…the way it should be done with simple, basic ingredients rather than trying to put one’s own ‘touch’ on a classic dish!
October 31st, 2009 at 4:08 am
you tube faq… …
you tube faq…what’s the song?
October 31st, 2009 at 4:08 am
This looks great! …
This looks great! Mak Mak!
Will be trying this at home. Quality video clip!
October 31st, 2009 at 4:08 am
this is real …
this is real professional thai cooking. excellent.
October 31st, 2009 at 4:08 am
I’ve tried this at …
I’ve tried this at home!!!! its great!!!
October 31st, 2009 at 4:08 am
You know what I …
You know what I really like about this vid. The subtitles on the bottom. I can listen to something else while learning to cook. Awesome vid by the way, I will be trying out a couple of these receipes. They look delicious.
October 31st, 2009 at 4:08 am
Thank you!
Thank you!
October 31st, 2009 at 4:08 am
12 PAN NA by …
12 PAN NA by Prathip Panduang Its a northern Thai style music.
October 31st, 2009 at 4:08 am
The song sounds …
The song sounds real good with the cooking! Can someone tell me who’s the artist? I love Lao musc!
October 31st, 2009 at 4:08 am
awesome!
awesome!
October 31st, 2009 at 4:08 am
This is what I call …
This is what I call professional thai cooking!
October 31st, 2009 at 4:08 am
Wow! I’m really …
Wow! I’m really impressed! This is the real deal.
October 31st, 2009 at 4:08 am
Looks Great! I Love …
Looks Great! I Love Thai Food. Do you have a Gang Gai Chicken Recipe?
October 31st, 2009 at 4:08 am
Can you make kao …
Can you make kao pad, and kao poon (red curry with vermicelli noodle)?
October 31st, 2009 at 4:08 am
thank you for the …
thank you for the kind comment!
October 31st, 2009 at 4:08 am
Perfect!! This is a …
Perfect!! This is a wonderful job. I got nice smell here. It looks so delicious. Thank you so much for presenting great Thai food here. I was so impressed.
October 31st, 2009 at 4:08 am
Nice work, we liked …
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don’t wish for it to be featured)
October 31st, 2009 at 4:08 am
great job!!
great job!!
October 31st, 2009 at 4:08 am
If you eat fish, …
If you eat fish, than green curry with fish balls is a common Thai variety of the dish. in Thailand we use knifefish meat mixed with ground white pepper and bit of salt. Also popular is green curry with shrimp.
Tofu will not hold the consistency and texture….
You can get commercial soy beans protein preparations and try this as an option, and if all does not work, simply discard the chicken and add baby corn for color and texture…
keep me updated with your explorations
)
October 31st, 2009 at 4:08 am
How could one turn …
How could one turn this into a vegetarian dish — what might you add to replace the chicken? No Tofu please
I always thought a “patty” made from coconut and mushroom would be good, but I don’t know how to bind it (sticky)
October 31st, 2009 at 4:08 am
yeah u r right, …
yeah u r right, this is chinese….i usually have it at Tiki Min…..anywayz thanks….
October 31st, 2009 at 4:08 am
i am sorry but i …
i am sorry but i don’t know this dish…but it sounds Chinese to me… or at least a dish available in Chinese restaurants in the west….
October 31st, 2009 at 4:08 am
can u also teach …
can u also teach shanghai chicken, please ?
October 31st, 2009 at 4:08 am
this looks SOOOO …
this looks SOOOO good. I am literally speechless (and hungry)!