She is a Thai, born and raised up there. She went to a western culinary school and ran a restaurant as a chef once (in SF if I'm not wrong). She is your peer, not a youtube-want-to-be.

When she was saying to cut 'julienne' she was referring to BELL peppers, not the chili peppers. It's amazing how much info she imparted despite not making the paste

@Zuub470

2 жыл бұрын

Beat me to it.

@professoraviva4628

2 жыл бұрын

Yes, I noticed that, too. Pailin is a trained & experienced chef. She certainly knows what "julienne" is and what "cutting on a bias" is! Tsao's smugness (@17:10) is a bit off-putting, since he's essentially exploiting someone else's content, but not paying close enough attention, and then misrepresenting her. Also, he mispronounces her name at the end of the video (like he mispronounced Wiens' name in the last video). It would be nice if Tsao would take even a few minutes to learn a bit about who people are if he's going to piggy-back on their content.

@jesusrojas6427

2 жыл бұрын

I agree.🧐

@pansprayers

2 жыл бұрын

@@professoraviva4628 I guess you've never misheard anything in your life? Aweful funny you're calling him smug, and pretending like you've never in your life misheard a description in your life. Hilarious, actually, in that 'pot, meet baker's rack' kinda irony.

@hardywatkins7737

2 жыл бұрын

@@professoraviva4628 No he's not misrepresenting her, he misheard her and made a simple mistake anyone could make. I don't see any smugness in Brian either. He is quite open and honest about everything - doesn't claim to know everything.

Pailin is the legit. I have her books and merch. I spent 6 months learning Thai, hanging out with my Thai teachers and learning to cook Thai food. When I want to revisit a Thai dish, I go to Pallin.

from what I gather, the Mark Wien Thai green curry is not wrong. it's a more healthier and ancient method. And there's also Uncle Roger's, which is also right and more mainstream. the only one that is God awful is from Jamie Oliver

@carlfjnon

2 жыл бұрын

I saw someone mention that its regional, Northern vs Southern Thai.

@bend.6091

Жыл бұрын

@@carlfjnon You mean Mark Wien's? It's Southern style. His wife along with his mother-in-law are from Krabi, a province in the south of TH. Authentic northern TH cuisine ( also northeastern and some neighbor's cuisine) hardly use coconut milk (not to talk about other ingredients we need from sea eg. shrimp paste, fish sauce) Simple reason. Coconut need lots of water to grow. So they are plenty in central and south of TH. The north and the northeastern have them, but not that much compare to the other two regions.

When Pailin mentioned cutting the veg julienne, she was referring to the bell peppers which was an alternative to the peppers that she was cutting on the bias..

She’s amazing! She taught cooking at my school! Best teacher ever

mark wiens mother in laws green curry recipe is a local recipe. one reason for the way shes doing it is the chicken that she's using. that's not a regular supermarket chicken which will cook fast and become tender easy, that chicken is gonna take a bit of cooking for it to tenderize, thats why you cook the paste in water for the chicken to have some time in the curry water (sorry my english) to tenderize and to render out the fat of the chicken. point is the most important part of the curry is the fat and the paste wich will give the curry flavour you're looking for. as long as you have that important fat, it doesn't exactly matter if you fry the paste than add the coconutmilk, or add the coconutmilk than the paste or add the currypaste in the water to render out the chciken fat. also about the fish sauce, in many regions in southern thailand theys will not add fishsauce to green curry as they dont want it to change the curry flavour too much

@ayaeve8332

2 жыл бұрын

confirmed from Thai. Mark Wiens mother in law is not that strange. In Thai many local dishes has saperate in many style base on local (middle, north, south and north east). from my perspective the way she cooked look like local market or home made way, not the restaurant way.

@greenhoodedvigilante458

2 жыл бұрын

Yeah, that was free range chicken, local breed. Much more like hard chicken.

@joojoomt

2 жыл бұрын

Interesting. Couldn't you just fry the paste in coconut milk and after adding water stew/boil the chicken for as long as it needs to release fat and cook tender? I've heard curries are better the day after so there shouldn't be a problem cooking the other ingredients longer aswell right?

@mustlebart

2 жыл бұрын

@@joojoomt yes i think you can. which way you go doesn’t really matter if cooking at home. i think it’s mostly a matter of local styles

@victoriashevlin8587

Жыл бұрын

thank you for explaining, kind stranger.

I think the key takeaway for me is that someone who knows what they are talking about is able to do a more effective 'shortcut' recipe because they understand the fundamentals of what makes the dish what it is and they will tell you how it's normally done, why the shortcut works, and what you might be losing out on. That's something that makes it easier for me as a viewer to make an informed decision when I try a recipe.

I cook Pailin’s green curry and it is excellently delicious. What I like about Pailin is she herself is a professional chef and the amount of ingredients that she gives is perfection. Follow exactly and you will end up with a stellar green curry. It’s perfection, literally. Her Pailin is not using the bones but she is using chicken stock, so the taste is not compromised at all. I will not dare find fault with Pailin’s recipes. She’s is superior compared to all these young youtubers. But hey, boys need to make money…

I came across Pailins channel like 5 years ago and her recipes are never letting me down! Definitely try out her “Hot Thai Chicken” bites recopie, it’s to die for!!

It's super interesting how everyone has a different way to make Thai Green Curry. But it's only natural. Thai is a large country and of course recipes can vary depending on region or even household. It's kinda like how in the west every grandma has an own way to make a delicious Chicken soup. Also I guess that Thai kitchen is not as standardised as avangarde French cuisine.

@silvermeasuringspoons6462

2 жыл бұрын

The mother in-law’s is definitely regional things(she’s spoke southern Thai dialect, her cooking very different from my own northern grandma). And Pailin is such a great representative

@MegaFortinbras

2 жыл бұрын

It's not just Thailand. I had two versions of bolognese sauce made by two sisters from Bologna. They were quite different.

I love Pailin. I’ve made several of her recipes in the past and they’re always easy to follow along with and come out great. Highly recommend her channel as well! And yeah, when she said Juliane she meant for bell peppers if used.

Something that keeps getting overlooked (except for a few commenters): in Mark Wiens' video, when she's boiling and reducing the chicken with the bones and everything, she's creating stock at the same time as infusing the meat with the curry flavor and extracting the fat and oils from the chicken. The water reduces quite a bit, and at the end is around 1/4th the amount that they started with, so you're only left, really, with stock, curry paste, and chicken. At its essence, that's really not too far away from all the other curries.

Pai lives in Canada, Vancouver I think. She is from Thailand and films her videos from there when she visits her family. I have been a fan of hers for years.

I love Pailin. I came across her in random. I wanted to make my own Curry paste and I saw few of her videos. My result was not that good, with limited means and difficulty to find the right ingredients. So I did something compromising but also tasty. Please watch Nick Digiovanni Thai Green Curry because I want your opinion on what Nick did. Because he did something that looks tasty but I am not sure it was authentic like it should be, probably not but worth the watch.

Love Palin's Kitchen, she keeps it light and interesting but does go into technical details to explain what is happening. This looks like an early video... her later videos are much more polished and have some true gems like Thai crispy pork belly

@joojoomt

2 жыл бұрын

yes yes yes!

Hi Brian! A couple of notes: 1. The reason Mark Wien’s mother in law didn’t use milk to separate oils in her recipe is personal choice, but it is important to note that she used chicken with the skin in her recipe, which would give the green curry its desired oil (even if it didn’t look like a lot in the end product) 2. Uncle Roger suggests that using red bell peppers in the recipe is bad, but I don’t know to which extent that is considered true, because it was used in this video, and also in Uncle Nigel’s Green Curry video also. 3. I love that you take feedback from the community. I have been watching many cooking videos since the beginning of the pandemic and watching chefs talk amongst the KZread community about how to make certain foods is fun. I love that your point of view in this is that not everything in food has to be so strict, but there is a reason that certain foods are made in certain ways. Even Jamie Oliver can make good food once every 12 videos… maybe 😂

it's pretty cool getting a few videos in a row that are about the same recipe. gives a lot of different viewpoints from different people, good and bad, and i feel like im learning a lot about Thai Green Curry

In thailand you can find currypaste anywhere, and yes its all better than jamie's

@FreshCoatKustoms

2 жыл бұрын

I'm German and my old left shoe, while extremely hung over after a weekend of partying and heavy drug abuse, having woken up in a hospital due to a terrible car accident, once made a better curry paste than Jamie Oliver.

Uncle Brian, The reason Weems didn't do the coconut milk first is because he was using coconut CREAM, i.e. already prerendered/demulsified. Remember geography; they were not only cooking in a place where you can just go buy top-notch pre-made paste, but it's also a place where coconuts are locally sourced, and it is common to have access to less-than-day-old coconut cream at the local street-market level.

Hi Chef Brian!! In the Philippines, most of our dishes with coconut milk is cooked like this, 1 part is separating ng milk solids in the beginning, to produce a sweeter taste, and the oil itself is used to cook the protein. And towards the end of the process we add the second part of the coconut milk right about last 5 min of simmering, just to get the creaminess.

The term *emulsion* is a term from chemistry. It means a liquid-in-liquid dispersion. A dispersion is a heterogeneous physical mixture of of two different phases, such as a polar phase (e.g. water) and an non polar phase (e.g. oil). The characteristic of this is that these two different phases to not mix homogeneously. Instead one phase acts as carrier which has the other phase finely distributed though it. A homogeneous mixture of some substance in a liquid would be called a solution, such as salt in water, or alcohol in water, or whatever. A heterogeneous mixture of some substance in water could be gas in water (foam), solid in water (suspension) or a liquid in water, which would be an emulsion. Now with an emulsion one liquid is distributed in very small, very fine drops inside another liquid, which usually leads to a white color due to different refractive properties and in increase in viscosity, i.e. it gets pastier or creamier. Thus emulsions are important for creams in cooking and food tech, but also in cosmetics. Generally you can have both an oil-in-water emulsion as well as a water-in-oil emulsion, which matters as the emulsion will behave like the carrier, so an oil-in-water emulsion can be diluted using water and mixes well with other watery substances, a water-in-oil emulsion can be diluted using oil and does mix with oily substances. As such different phases do not combine emulsifying does take effort, and there is always the risk of the small drops combining again (especially with higher fat content), which leads to a separation of these substances, which means that such emulsion usually need to be used quickly. Since this does not work for food industry where products have to keep for at least 10 days, but usually much longer, we use substances called "emulsifiers". These prevent the small drops from combining too easily and thus stabilize such emulsion (plus it gets a lot easier to make them in the first place). Now, the term _coconut milk_ is usually used for an extract where coconut meat is grated and then mixed with hot water and pressed. The hot water will extract part of the coconut fat in the meat and lead to an emulsion of fat in water. Now this emulsion has a high fat content, so eventually it will demulsify and separate, which is what they try to achieve here. But this also means that industrial coconut milk from your supermarket probably has emulsifiers inside to prevent separation withing the package (these need to keep for a long time!). This also means that these products will *not* separate while cooking! Also industrial products often have thickeners inside like starch, guaran or methylcellulose. As long as you have access to fresh coconuts you can easily make your own coconut milk, it is basically just hot extraction of shredded coconut.

@TheVoitel

2 жыл бұрын

Also about homogenization: This is done by pushing the milk under high pressure through tiny nozzles. That then results in large drops of fat breaking down into smaller drops, i.e. a smoother emulsion. This has the effect of the fat drops not swimming up anymore, preventing buildup of cream on top. It also has the effect that the milk will be easier to process for the human body, which struggles with the bigger drops of milk fat. This does *not* prevent demulsification in coconut milk, although it might delay it.

During a COVID curry video by Jet Tila, I think he also added the coconut cream in two parts. He said to make sure you DON'T shake it up because that homogenizes the solids and liquids, and you want to add the solids first to break the cream, then later you would add the left over liquids. He was also an advocate of using store bought pastes, so long as they're from SEA

@dwayneb72

2 жыл бұрын

Did they say if it should be in a jar ..a plastic bag and plastic cup or can ..I see all the varieties at my local Asian market wondering which is the most authentic

@shuazi8803

2 жыл бұрын

@@dwayneb72 The one he used was in a can. It's been a while, but I think he even used a spoon to scoop the solids out of the can and left the liquids in the bottom.

@shuazi8803

2 жыл бұрын

@@dwayneb72 He used it from a can. He's making a red curry in this video (can't find the one I was referencing earlier), but he talks about it at the very beginning of the video kzread.info/dash/bejne/pGF10c6ohbvQqqg.html

Julienne was on context of using bell pepper instead of chili and cutting of it. This one of her early videos, like someone allready mentioned. On other note, you should see Italian chefs reacting to Vincentzos recipes, maybe you then think differently if his personal statements..

Emulsion and suspension are two different things. Emulsion as you mentioned is stable, milk is a perfect example, basically all components are dissolved. Olive oil and vinegar is a suspension, where it is not stable and will separate given time, the ingredients are not dissolved, but are small drops, or solid particles floating in the solvent and might aggregate into larger chunks, fall to the botom, or form an oil layer on top, etc. At least from chemical point of view.

6:15 Pailin is making a point: she is in Canada (I believe the west coast), and even with good Asian markets sometimes you can't get some produce. But her being Thai she probably knows a decent paste to use to save time/accessibility. Plus, she's including how to make it from scratch when you can get the ingredients. I will always see if the people/culture who eat/make a certain dish or recipe themselves use shortcuts and how common it is, and using pre-made paste seems to be common enough to not be a dealbreaker. :)

Her arm being so close to that pot kept giving me anxiety lol. My brain kept yelling “PLS MOVE TO THE SIDE!”

Your analyses are fascinating. So useful in understanding the differences in techniques. Thank you

Pailin's Kitchen is awesome and she always notes where she is deviating from classical recipes. I've never had complaints when serving versions of her recipes to my family.

I'm Thai. I have watched all 3 videos of Thai green Curry. Frankly speaking, in Thailand here. We don't care too much for the color of curry. Most of the time, if it's very green then it's mean too much paste and it will be very spicy. I quite don't like it personally. I like it more creamy. Also I agree with Chef Brian about chicken with bone. It is more delicious if chicken have bone. There is 1 vegetable that is common here which is "winter melon". I don't know why in these 3 videos, they only put Thai eggplant. Winter melon taste much more better with curry.

@pansprayers

2 жыл бұрын

Winter melon/ash gourd is a freaking nightmare to obtain outside of certain areas (they grow them about 50km North of me in Da Lat and the last two years the yields have been terrible), with a price point to match (when I lived in the US, they were about $4 USD per pound, and you don't want to waste 3/4 of a $40 product because most Westerners don't know how to store it). Plus, it's a selective taste. I don't like winter melon, and I am one of those rare Native Americans who grew up around and cooking it in my Japanese immigrant step-grandmother's home. Never have, and still don't even though I come back to it every harvest season, in hope that I can find some way to utilize it when my neighbors give me two or three. Even when we lived in Saraburi and Bangkok, Winter melon wasn't used, no matter where you ate - and we rarely ate out, we usually ate at the homes of the locals who treated us like family.

@sNOOByTh

2 жыл бұрын

@@pansprayers It's weird that you don't find winter melon here in Thailand. There are a few dish that we use winter melon to cook. Most common dish is meat soup with winter melon or green curry with winter melon.

If you have some time look at her video on going to culinary school, she went over how the school wanted eggs cooked the French way, where she said the Thia way was to have a light browning on the bottom and crispy edges.

Per Wikipedia: "An emulsion is a mixture of two or more liquids that are normally immiscible owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids." So, essentially, you stir, mix, beat, blend, whip the mixture of say, oil and vinegar, until the oil breaks apart into tiny droplets spread throughout the vinegar. E.g. (fat in water) Mayonnaise, (water in fat) Vinaigrette.

Pai is my go-to-and-never-fail pro chef. Ever, since I found her channel. I.e: try her approach on tomato and eggs. (You'll get it.) My 1st reference, when I wanna look up a new asian recipe, these days. What makes her so great? Explaining the use of every ingriedient. The: "why" ..do I do this at this point? ...do I do it a different way? 101 explanations about asian ingredients: I've learned so much from her. One outstanding channel!

You know with the Mark Wien video, it could just be that his mother just prefers the emulsified version of the curry. She says it at multiple moments in the video that she's trying to avoid that.

Check out pailin’s “underwater chicken”. It’s a super authentic recipe that you don’t see much anywhere else, and the cooking method is ingenious! .. not to mention the dish is delicious.

Hey Brian. So from what I've learned, you do need to 'break' the curry paste if its freshly made so that it releases all the natural oils and aroma but if you try and break pre-made refrigerated paste, it might get a darker color and get bitter. So doing the milk first with premade paste is correct so you can get the coconut oil to replace the oils from the paste.

When I worked as an assistant at a UK cookery school (Ashburton chef's academy - very good private cookery school and biggest outside London), they made a Thai green curry at least once a week and used totally authentic ingredients (Thai eggplant, baby eggplant/pea-like things, galangal,Thai basil ect) however they used fresh turmeric root and not coriander root (everyone had to put rubber gloves on for that bit!). I find that rather strange considering the colour it imparts but the curry did end up a nice green colour nonetheless. They also used a long fat leaf of some sort (some Thai ingredient) but I forget it's name. I think they went paste first and then coconut milk. They used fish sauce also. Not sure about coriander/cumin seeds. I do remember they made a point of using the coriander stems.

"Clearly knows what she's talking about" !! Thats an understatement right there. Born and raised in thailand, trained as a chef in America, had a restaurant, publish3ed 2 books, and has the best Thai cooking channel on KZread bar none !! Yeah man, she knows what she is talking about. She's not just your average Y'tuber who thinks they know Thai cooking. Check out a few more of her recipes and you'll see the standard is consistant. I've had several reports that Marks Pad Krapow restaurant in BKK is overpriced and 3rd rate and overshadowed by most streetfood pad krapows !!

I’m a chef and cook Thai food also, the video of Mark Wien that you curious about the way his mother in law cook the chill paste in the water, she said in Thai that she doesn’t like the soup to greasy at the end. The way Pailin cook green curry soup is right also (I should say it’s correct way) the key is when you cook thai curry soup you cook down the coconut cream until cream break down and release oil. Don’t add any oil in there “NO OIL!!!”… In Thailand, especially in small town they usually sell fresh coconut milk by squeezing shaded coconut 2-3 round, the first round you will get coconut cream, the second and the third round you will get coconut milk. You use the coconut cream for cooking first and you add coconut milk later when you simmering. Pailin said if your can coconut not breaking down don’t worry because the factory might put something in it because the coconut cream in Thailand (the fresh one) break down easier…That all I wanted to say….Good content 👍🏼

Love Pailin’s videos.

I’ve watched many of Pailin’s cooking videos, and as a Thai national myself, her recipes are pretty authentic. However, I cannot say that hers are 100% authentic because I’m not a food historian considering a lot of Thai dishes these days aren’t really the same as those back in the days and there are various versions of each Thai dish as well.

I think she meant "if you're using a red pepper, you want to Julian it", but she wasn't trying to Julian hers because it was a spir chile, not a red pepper.

That's it I'm going to a Thai resto today. Thai green curry and of course noodle soup. I know its summer but I don't care.

I'd love to see Brian's reaction of other Asian style curries... I recently found a Japanese Curry by No Recipes that looks amazing and super detailed. Just as an example. Thoroughly enjoying the reactions and learning more through the videos and commentary.

'Chlorophyll' is the name of the pigment which is found in an organelle called 'Chloroplast'

An emulsion is a mixture of two (or more) unmixable components. one component gets dispersed/broken up until it "looks" like it's mixed (actually it's not, the one is just enriched with particles of the other). this process is called homogenization. a stabilizer just prevents these "particles" from coming back together fast by enclosing them for example in a membrane of gum. and it's not chlorophyll that makes something green. it's a magnesium ion inside the chlorophyll. if this gets in touch with acid it gets repressed and the color is changing to olive/brown. the acid can come from the vegetable itself, released for example by cooking. one simple way to prevent this is to deacidify the water, for example with baking soda. (sodium bicarbonate is alcaline [/soapy] so it neutralizes acid) that's also why you use ice water for blanching, to stop the acid from decomposing the chlorophyll (or the magnesium ion) even further. stopping the cooking process is just a sometimes useful "side effect".

@hardywatkins7737

2 жыл бұрын

Thanks for that I learned alot! 👍

Honestly - this was the first video Ive watched on how to make it, and it is a sentimental recipe for me.

Definitely my favorite of Thai green curry videos seen thus far. I think mostly because the others seemed pretty set in stone, this one, she was pretty loose with it and did give a separate recipe for using breast vs thigh, she gave cheats for making it more vibrant. Overall well done. I want this recipe

I've been aware of and known Pai for years now and when she made the original video for Gaeng Keow Waan, it was in San Francisco when she was studying at Cordon Bleu. So, she is not only ALL Thai but a classically trained French Chef de Cuisine. When James Makinson reviewed this video, he wondered why Uncle Roger hasn't also reviewed this video. I think it's because there wouldn't be anything for him to comically GO OFF on. For the most part Pai will always make her pastes from scratch but she's always ready to say that in Thailand nearly everyone also buys readymade pastes, which for the most part, are not "pre-packaged" but that certain pre-packaged brands are perfectly fine. I happen to grow my own Magrood so I have fresh Bai Magrood and galangal, and lemon grass however I also live mere blocks from a 20.000 sq. ft. Oriental market, and I can get most things I need if I'm not growing them myself.

We first heat the chili paste in oil until the oil has a green sheen to it. Then we add the protein and cook a little. After that, we put the coconut milk. I don't make my own paste and I find the brightness of the color varies from brand to brand (not a lot). I think I'll try this method. Less oil splattering in the beginning. 😅

She also has wonderful videos on how to make the different types of curry paste😁

I thought I heard she said "with bell peppers you just wanna do fine julian". idk...

@hardywatkins7737

2 жыл бұрын

You are correct. She did.

If I'm not wrong Uncle Roger was using canned coconut milk and added oil after. Because the caned coconut milk had additives so that it wouldn't separate. He added a lot of oil.

@SpinelSunSupMay

Жыл бұрын

Autually, too much oil for me.

lecithin is an enzyme that converts oils into esters that allow the mix to take place. for those that do edibles using sunflower lecithin AFTER decarb and then infuse will make it work and consistent for everyone because the cannabinoids have become esters.

Fun fact! Bamboo shoot is also common in Thai green curry in Thailand but I never seen anyone use snow peas.

so there are two ways you can do it, either you can cook down the coconut milk/cream first so you can "fry" it in the oil, or you can do what mark winen's MiL does and boil it. I actually fry my shrimp paste first then add the green curry, and then coconut cream/milk. etc

Pailin lives in Vancouver

This is my comment to help out. Good stuff!!!

She said if BELL PEPPER, you can julienne. She didnt say she is slicing the chilli julienne style

I support the Thai green curry obsession!

Pailin's recipe is very easy to follow and they taste great!

@ChefBrianTsao

Жыл бұрын

I agree!

I agree with the bone in plus you get the gelatin from the bone which adds to flavour and helps thicken as it seems a bit loose to me, I would have added less coconut milk the second round

In my opinion when it comes to cooking I tend to go traditional but with my twist to make it my own as a home cook. I make everything I cook spicy

i think the reason why mark weins curry has no fish sauce because of the chicken, the chicken used is different from what we are used to in the market, it has a different flavor profile if it is raised natively, or fed by just corn rather than commercial chicken fed with feeds.

The Fresno chile was developed in 1952, and is not closely related to the jalapeno. It is more closely related to the New Mexico chile cultivation group. (per Wikipedia). Fresnos grow point up while jalapenos grow point down.

An emulsion is the mix of 2 liquids that won't normally mix (e.g. oil and vinegar) thanks to the addition of an emulsifier. In a mayonnaise you mix oil and vinegar/lemon (or industrially water) thanks to the yolks and mustard, which act as emulsifiers

about paste, she also has video on green curry paste. kzread.info/dash/bejne/jIyKuKuAYNTOY9Y.html In homecooking, my grandma would get shreded coconut and squeeze them herself. the first batch would be really creamy (called "head") while the later batch would be watery (called "tail") we usually has creamy part go in first with the paste while the watery going in place of normal water also my grandma use both eggplant and bamboo shoot, I like both.

Uncle Roger mentioned that a greasy appearance and consistency is what is desired in authentic Thai green curry. It might be less desirable in western cuisine, but he was not aiming for adapting the recipe.

I was able to buy coconut cream, and was wondering how to use it. Just what I need. Thanks for the inputs.

@pansprayers

2 жыл бұрын

You can use it in almost any curry, TBH. It's actually preferred around my house when lactose isn't a great idea (butter contains almost none, and the 0.04 - 0.5 grams per tablespoon is no where near the 12 grams those with lactose issues can safely consume) for baking and cooking. If you're using it for frosting, just shove it into the back of your refrigerator on the bottom shelf about 24 hours prior.

@charlesr.8159

2 жыл бұрын

I was planning to make a coconut milk stew with greens and some pork. I do hear that coconut milk serves as base for a lot of curries.

I think it be fun to look at some of her more recent videos, like the pad kra pao, pad kee mao, hot thai tuna or geang pa. some of those are still 2 years old at this point but alot more recent than 8 years. One of her yellow curries also has bone in chicken.

I have watched many of her videos she does have one where she makes the chili paste and then she also has one were she compares different store bought red curry pastes and talks about the bests brands for both types. I am able to find the Mae Ploy green curry paste so that is the one I use it has the shrimp paste already.

Korean mom, Taiwanese dad, Malaysian wife, Western trained....hmmm....you sound like a normal person from Earth. Awesome video!

She also shows how to make the curry paste.

Fresnos are not Jalapeños, but they look scarily similar. I've seen one substituted for the other at the local supermarket, even.

She's a great cook introduced me into Thai cooking like years ago ! She canadian btw :)

Good vid

Pailin lives in Canada so it's the reason why sometimes she couldn't find fresh Thai chili or fresh ingredient from Asian supermarket where she lives, FYI.

As a Thai, the coconut milk method where she add 2 times is the more culinary trained method while the boiling the paste in water of Mark Wiens' is more of a lay people's method. Frying your paste in coconut oil is going to be a lot more flavorful. However, the more popular technique is actually to fry the paste in whatever oil you have and then just add coconut milk and water/stocks later because can coconut milk rarely separate so a lot of thai people just do it that way more. Also, yeah, green curry's greenness is supposed to be a lot more pale green because traditionally, the only green color is through the green chilies. Some restaurant in thailand love to boost the color with neutral flavor veggies and sometimes thai basil, but yeah, it's more likely to be very pale pastel green than a more vibrant one and greasy curry with such bright green oil is not ideal also.

Great video, love you nerd about cooking details, its so interesting. Always something to learn. You might want to check out How To Make Thai Green Curry with Chicken | Gaeng Keow Wan Gai | Authentic Family Recipe #9 from World of Thai Food, its a little bit different and looks super authentic.

Maybe you should have a Thai green curry series. Oh wait you did!

My favorite green curry I can eat in the shopping center next door but unfortunately they cool the place down too much that I’m sick the next day. But thais love their aircon

Curry is my favorite meal of all time. I have found only 2 really authentic places. Both are ran by families that are from Thailand. I have found that most days, I ask for a 4 or 5 spice level (scale 0 to 5) and they mute the heat because americans can't handle the heat. So it's 1 to 5 american and I prefer a 4/5 thai heat. Sometimes it's american scale but when they don't it's soooooooooo good.

I've never been this early to a video :o hello...

I'm Thai. The green curry Mark Wien made was not wrong. But I think the recipe of Mother-in-law is an ancient recipe. It's actually a curry that she makes for a cheap sale. So she skipped some steps and didn't add fish sauce. ((sorry for bad English))

@poramednakkaew4635

2 жыл бұрын

I think the Mother-in-law version might be one of the local southern Thai Green Curry recipe. I used to live in the rural area of Suratthani and Ranong. People in those areas cook the paste in boiling water first before add in the coconut cream. However, for the royal cuisine recipe (the central Thai version), they do cook the paste in the coconut milk.

if u cook paste first it gonna be a bit darker but the smell gonna be richer than cooking coconut milk first this is more homecook thing but if u cook coconut milk first it's gonna get creamier and the color gonna be better than first one so there's nothing wrong for those two methods ps.u can cook them each pot and put it together later but if u lazy to clean more pot just choose one

every time we would make curry at home in Cambodia, we would go to the shop and buy a portion of it, freshly made by somebody else. you can also buy it from some brand, but there's the option of buying a piece of homemade curry paste. same thing in Spain, you don't make everything from scratch, every time. about curry, I think it depends on region/country, because I've seen it both ways, coconut milk first and curry paste first (at home), by old grandmas another thing, there's nothing I hate more than finding bones in my curry. I avoid places where they serve meat with bones, because I don't want to be spitting small bones all the time while eating. give your curry taste, but leave bones out of the plate!

Cooking and music have a lot in common I see.

Hi chef Brian. Not a fan of a reaction to reaction to reaction kind of videos but I like how you're trying to put everything into a different perspective and often times your comments are spot on imho. Btw., Pailin's channel is my favourite go to channel when it comes to cooking a Thai dish. Keep it up :)

Pailin is currently live in Vancouver, BC for the record!

You should react to more of Pailin’s videos!

At the end of your thai green curry journey, will you be making a cooking video to showcase your learnings?

She lives in Vancouver. She was born and raised in Thailand. She has admitted that she doesn't always have time to make curry paste from scratch! Many Thai people buy their paste because it is so labour intensive. You may not have access to Thai eggplant or even like Thai eggplant. I can take or leave it to be honest. I prefer bamboo shoots.

I live in northern Malaysia and we here easily get Thai green curry paste made from Thailand ☺️

Her Vegan Green Curry is pretty legit too.

Xanthan gum is the stabilizer for commercial coconut milk 😉

@erickmorin2660

2 жыл бұрын

And for the julienne, she was talking about bell pepper.

when you make your Thai Green Curry video, it should be your wife's recipe.

Chlorophyll is in chloroplasts chloroplasts being the photosynthetic organelle and chlorophyll being the green pigmented photosynthetic protein that actually does the work.

Emulsion is basically mixed oil and water

In her videos she says she is from Canada, Vancouver, I believe.

If you really want to learn about Thai green curry. I suggest this video. (They speak Thai but there is English subtitle also) Chef Pom is a very famous Thai professional chef who spacialise in typical Thai food. (She is one of the master chef Thailand referees) kzread.info/dash/bejne/o2eF3Mqtk6ipkbw.html

@bend.6091

Жыл бұрын

Add here that there are 4 channels for Thai cooking I would recommend to any who interested. (Does not mean the others is not good. I just haven't watch them much to guarantee their recipes) The four are 1. Pailin's 2. Mark Wiens 3. Marion's Kitchen, and the last on is the link above. Hardly known outside TH but Aunt Pom (her real name is M.L. Kwanthip Devakul) is the walking encyclopedia of Thai cuisine. I say this as a Thai and as a person who have some knowledge in Thai cooking. She is the real deal. Sadly most of her channel is in Thai. Yet if you find any with eng sub, be sure that you find the authentic one.