Such an adorable girl. Your recipes are so refreshing and authentic. Thai food has to be my favourite. It will be good to make our own. Thankfully I have most of the fresh ingredients growing in our garden. We just can’t source finger root and Thai radish. I’m watching all your videos. Great job.
I’m glad to hear that you enjoy, and binge watch, my content! Perfect to have fresh ingredients available at home 🙏 Happy cooking and have a spicy day!
this looks so delicious! your videos are so calming and inspiring :) would you share more thai vegetarian recipes? i just omit the shrimp paste in this recipe but I'm very curious if there are any authentic thai recipes, thanks!
bum7201 Thank you for those kind words. You can definitely omit shrimp paste in this recipe - just compensate for it by adding some more salt since we use shrimp paste for it’s saltiness. We’re not big on authentic vegetarian or vegan recipes in Thailand in general but they do exist. I will feature some of these dishes in the future so please consider subscribing.
@@WorldofThaiFood I know that Thailand is not completely vegetarian but I know that a lot of Buddhist monks are vegetarian and you can order food "chay".
Beautiful mixture of spices and herbs, i think its really authentic. Awesome video, great recipe, I enjoyed it very much! I will try to recreate it, but i bet its not going to be as half good. Your spices looked so amazing i could smell them!
Hmm..interesting. The recipes ive seen use the "fresh" ingredients as "raw", directly into the mortar, instead of frying them first. (The spices are always toasted of course). They also soak the dry chilli in water to soften it up, instead of frying.
Sounds great! Good luck with the paste. Here’s the link to my Tom Kha Gai. th-cam.com/video/NbHrj7L8XHE/w-d-xo.html I have more than 80 authentic Thai recipes on my channel so there’s plenty of demonstrations to enjoy 🙏
Seems v authentic hope its as good as it sounds...gonna try making it today along with your other recipe. What shrimp paste brand do you use? (does it matter?)
It is authentic - you’ll enjoy it. You can use any shrimp paste that you have available. I normally use fresh shrimp paste since I’m in Thailand but any shrimp paste will do the job. Thanks for watching and cooking my recipe! 🙏
Hi Amy, sawadeekap🙏🙏. I hope you don't mind my questions. This paste is for how much meat? I also saw anotjer ideo of you and your mum cooking, sawadeekap auntie, but you used pork. I would like to specifically use beef, what kind is best and it's said you must boil beef in coconut milk, for how long please?
Ok First of all, if you are making the paste for the first time, you can avoid bitter taste by boiling the chilies instead of roasting them. Use galangal, lemongrass, kaffir lime and shallots fresh as is (less aroma and color but you can try it fresh first). Based on feedback from people who are not experienced in making paste I realized this process is very sensitive and could change the taste of the paste completely if you get it wrong. As for cooking time - Each type of meat require different process to become tender. For example, the pork my mother used in the recipe was quite easy to cook but if you are going to use beef, I suggest: boil the beef in coconut milk until it gets tender, it’s difficult to tell how long exactly it depends on the cut of beef, size, weight and temperature of the pieces you use. Most of the time I boil the beef while I’m preparing the paste, other vegetable. By the time I finish the paste the meat is ready (let’s say 45 mins - but do use a fork to check if it’s tender enough) The paste recipe is for 500-700 grams of meat. Cooking this dish is quite complicated for first timers but if you keep practicing, it will improve to perfection according to your liking. 🙏
Hi there. I am afraid I cannot recommend substituting fresh galangal with powder since fresh galangal is a key component of this paste. I'd suggest you try to mail order for fresh delivery if available in your location alternatively buy the ready made paste for now and wait to make your own until you can access fresh galangal. Thank you for watching!
SO LDN Thank you. I really appreciate that. Also glad to know that you got to visit the kingdom of Thailand. Good idea to stock up on quality pastes. Please consider subscribing more delicious recipes on the way soon 🙏
Eric Dufresne Thank you! We’ve been working on the website for some time and it’s almost ready. We work management full time jobs and do our channel in parallel so it’s not always easy to find time 😆 Soon soon. Thanks for your patience
Ian Douglas I bought these dried chilies in the local fresh market. I believe they’re locally produced. You’ll get similar result with supermarket bought alternatives. Sorry I can’t be of help and thank you very much for watching 🙏
They look like guajillo pepper (variety). Probably brand isn't gonna be so different and likely to only find one brand in most stores anyways unless they are regional to you.
The most important thing with Thai cuisine is that we don’t use fixed measures/amounts for fresh ingredients. We adapt each and every time depending on freshness, smell and taste of fresh produce. It is never exactly the same twice. In the video you will see how much I use. Use that amount as a reference please 🙏
@@WorldofThaiFood I see but you've listed cinnamon as half a gram... That's literally a tiny tiny bit of cinnamon... Like ridiculously small... Like almost non existent compared to the amount you're using in this recipe
I have a hard time understanding the measurements of the ingredients with the grams. Do you have the amounts/teaspoons of the ingredients? Maybe someone can help me with the ingredients? :) Now I have: - 2 or 3 shallots (depending on size) - 7 cloves of garlic (or 1 whole, depending on size) - 1 piece of galangal - 2 stalks of lemongrass (I chop the bottom chunky part?) - 1 teaspoon of coriander seeds - 1 teaspoon of cumin seeds - 2 teaspoon of shrimp paste - 7 red dried chilies (depending on spice taste) - 2 cinnamon stalks (or 1 teaspoon ground cinnamon?) - 1 tablespoon black peppercorn (mostly I use white peppercorn in for example green curry, is black typical for massaman?) - 6 cloves (or 1/4 teaspoon ground gloves?) - 1 cardamon seed (or 1/4 teaspoon ground cardamom?) - 1/8 teaspoon nutmeg Of course I can experiment with the ingredients, but I am curious about the perfect balance between the spices, as I like the typical sweetness in massaman curry from the cinnamon and cardamom (and star anise I put in whole later). However, nutmeg and cloves have a quite intense flavour so I don't want any flavour to really dominate one another. Thank you!
Hi. It looks like you are well on the way to figure this out yourself since you have an idea of what taste profile you prefer and the risk of adding too much of certain spices. Keep on experimenting. These ingredients all vary in taste from country to country even from one brand to another - hence there is no definitive “correct” amount so the amounts listed in the recipe should serve as a starting point for your own cooking. Practice makes perfect. Good luck and thanks for engaging in the comments 🙏
I recommended getting a kitchen scale as it has measurements in grams. It is really useful for following recipes. There are cheap kitchen scales sold online.
It’s impossible for me to tell what went wrong but everything from the quality/freshness of ingredients to the timing plays in. The roasting is particularly sensitive and the paste can easily become bitter/ruined and you won’t even know until you actually cook it. Thanks for using the recipe and sad to hear you had a bad experience. Will review the instructions to flag sensitive parts of the process. 🙏
![ง้อ (ALRIGHT) - FOURTH Prod. by URBOYTJ [ OFFICIAL MV ]](http://i.ytimg.com/vi/Qs8ZeV6Dqj8/mqdefault.jpg)
You are a good teacher, young lady. :-)
Such an adorable girl. Your recipes are so refreshing and authentic. Thai food has to be my favourite. It will be good to make our own. Thankfully I have most of the fresh ingredients growing in our garden. We just can’t source finger root and Thai radish. I’m watching all your videos. Great job.
I’m glad to hear that you enjoy, and binge watch, my content! Perfect to have fresh ingredients available at home 🙏 Happy cooking and have a spicy day!
This was very informative! Beautiful ingredients!
The Silly Kitchen with Sylvia thank you very much 🙏
this looks so delicious! your videos are so calming and inspiring :) would you share more thai vegetarian recipes? i just omit the shrimp paste in this recipe but I'm very curious if there are any authentic thai recipes, thanks!
bum7201 Thank you for those kind words. You can definitely omit shrimp paste in this recipe - just compensate for it by adding some more salt since we use shrimp paste for it’s saltiness.
We’re not big on authentic vegetarian or vegan recipes in Thailand in general but they do exist. I will feature some of these dishes in the future so please consider subscribing.
@@WorldofThaiFood I know that Thailand is not completely vegetarian but I know that a lot of Buddhist monks are vegetarian and you can order food "chay".
Thanks for this recepi
Thanks for watching. Don’t forget to check out my website www.worldofthaifood.com for more delicious recipes 🙏
Another beautifully presented tutorial This my absolute no. 1 favourite Thai curry Thankyou Amy
Alan Ferris Thank you for your unrelenting support to my channel! Glad you enjoyed this recipe 🙏
@@WorldofThaiFood thank you Amy I love your tutorials always so beautifully presented and informative X
Wow great...
Glad you enjoyed the video! Thanks for watching 🙏
this recipe wins.
🙏 Thanks!
Waa you are explaining very nicely
🙏 Thank you
Beautiful mixture of spices and herbs, i think its really authentic. Awesome video, great recipe, I enjoyed it very much! I will try to recreate it, but i bet its not going to be as half good. Your spices looked so amazing i could smell them!
Dinners And Bowls Thank you very much for watching and for nice feedback!
Looks delicious, never had the chance to try the Massaman in thailand.
Cosme Massaman curry is amazing. Now you have the chance to make it yourself 😉 Thanks for watching!
Hmm..interesting. The recipes ive seen use the "fresh" ingredients as "raw", directly into the mortar, instead of frying them first. (The spices are always toasted of course). They also soak the dry chilli in water to soften it up, instead of frying.
I am looking forward to sourcing the fresh ingredients for this paste.
Will you be doing a Tom kha gai demonstration?
The music was very peaceful.
Sounds great! Good luck with the paste. Here’s the link to my Tom Kha Gai. th-cam.com/video/NbHrj7L8XHE/w-d-xo.html
I have more than 80 authentic Thai recipes on my channel so there’s plenty of demonstrations to enjoy 🙏
@@WorldofThaiFood ❤❤❤
Seems v authentic hope its as good as it sounds...gonna try making it today along with your other recipe. What shrimp paste brand do you use? (does it matter?)
It is authentic - you’ll enjoy it. You can use any shrimp paste that you have available. I normally use fresh shrimp paste since I’m in Thailand but any shrimp paste will do the job. Thanks for watching and cooking my recipe! 🙏
It would be helpful if you could provide tsp measurements. Who can measure or weigh 1/2 gram. I was otherwise prepared to try this recipe.
I appreciate your feedback, and I'll certainly take it into account to improve our recipes.
Hi, great video. I didn't get the name of that green coloured fruit/vegetable in this recipe, what is that please :-)?
Hi, I think you refer to the Kaffir Lime zest. Thanks for watching 🙏
Hi Amy, sawadeekap🙏🙏. I hope you don't mind my questions.
This paste is for how much meat?
I also saw anotjer ideo of you and your mum cooking, sawadeekap auntie, but you used pork. I would like to specifically use beef, what kind is best and it's said you must boil beef in coconut milk, for how long please?
Ok
First of all, if you are making the paste for the first time, you can avoid bitter taste by boiling the chilies instead of roasting them. Use galangal, lemongrass, kaffir lime and shallots fresh as is (less aroma and color but you can try it fresh first). Based on feedback from people who are not experienced in making paste I realized this process is very sensitive and could change the taste of the paste completely if you get it wrong.
As for cooking time - Each type of meat require different process to become tender. For example, the pork my mother used in the recipe was quite easy to cook but if you are going to use beef, I suggest: boil the beef in coconut milk until it gets tender, it’s difficult to tell how long exactly it depends on the cut of beef, size, weight and temperature of the pieces you use. Most of the time I boil the beef while I’m preparing the paste, other vegetable. By the time I finish the paste the meat is ready (let’s say 45 mins - but do use a fork to check if it’s tender enough)
The paste recipe is for 500-700 grams of meat.
Cooking this dish is quite complicated for first timers but if you keep practicing, it will improve to perfection according to your liking. 🙏
i can not find gallanger can i use the POWDER
Hi there. I am afraid I cannot recommend substituting fresh galangal with powder since fresh galangal is a key component of this paste. I'd suggest you try to mail order for fresh delivery if available in your location alternatively buy the ready made paste for now and wait to make your own until you can access fresh galangal. Thank you for watching!
@@WorldofThaiFood thank you for the info i just found ur channel its amazing i was just in thai land last month i bought alot of green curry paste
SO LDN Thank you. I really appreciate that. Also glad to know that you got to visit the kingdom of Thailand. Good idea to stock up on quality pastes. Please consider subscribing more delicious recipes on the way soon 🙏
@@WorldofThaiFood already have subscribed
I love the videos, but is the web site up and running?
Eric Dufresne Thank you! We’ve been working on the website for some time and it’s almost ready. We work management full time jobs and do our channel in parallel so it’s not always easy to find time 😆 Soon soon. Thanks for your patience
Hi how many Curries would this paste yeild?
Thanks Andy
Hi! This is enough paste to serve 4-6 persons. Thanks for watching 🙏
@@WorldofThaiFood
Fantastic thank you for your reply 🙂
Subtituted for corriander rroot? Can i used corriander bean instead of the root?
Cinta Mawar Hi! If you can’t find coriander root you can skip it. There’s coriander seeds in the paste at least. Thanks for watching
@@WorldofThaiFood thankyouu, are you going to show us how to cook also with massaman curry paste? Thx before
Cinta Mawar Hi again. Here’s the link to my Massaman curry. Thanks for watching th-cam.com/video/VhR6rY-Vhfw/w-d-xo.html
Can I ask what brand of dried chilli you used?
Ian Douglas I bought these dried chilies in the local fresh market. I believe they’re locally produced. You’ll get similar result with supermarket bought alternatives. Sorry I can’t be of help and thank you very much for watching 🙏
World of Thai Food no problem thank you. 🙏🏻
They look like guajillo pepper (variety). Probably brand isn't gonna be so different and likely to only find one brand in most stores anyways unless they are regional to you.
Are you sure the measurements are correct in the description? Looks like a way load more than 5g of galangal and shallots
The most important thing with Thai cuisine is that we don’t use fixed measures/amounts for fresh ingredients. We adapt each and every time depending on freshness, smell and taste of fresh produce. It is never exactly the same twice. In the video you will see how much I use. Use that amount as a reference please 🙏
@@WorldofThaiFood I see but you've listed cinnamon as half a gram... That's literally a tiny tiny bit of cinnamon... Like ridiculously small... Like almost non existent compared to the amount you're using in this recipe
Next time point the camera to see the item not the bowl pls
There are plenty of other channels filming top down into a bowl - if you like that type of content I suggest you go there instead. Thanks for watching
I have a hard time understanding the measurements of the ingredients with the grams. Do you have the amounts/teaspoons of the ingredients? Maybe someone can help me with the ingredients? :)
Now I have:
- 2 or 3 shallots (depending on size)
- 7 cloves of garlic (or 1 whole, depending on size)
- 1 piece of galangal
- 2 stalks of lemongrass (I chop the bottom chunky part?)
- 1 teaspoon of coriander seeds
- 1 teaspoon of cumin seeds
- 2 teaspoon of shrimp paste
- 7 red dried chilies (depending on spice taste)
- 2 cinnamon stalks (or 1 teaspoon ground cinnamon?)
- 1 tablespoon black peppercorn (mostly I use white peppercorn in for example green curry, is black typical for massaman?)
- 6 cloves (or 1/4 teaspoon ground gloves?)
- 1 cardamon seed (or 1/4 teaspoon ground cardamom?)
- 1/8 teaspoon nutmeg
Of course I can experiment with the ingredients, but I am curious about the perfect balance between the spices, as I like the typical sweetness in massaman curry from the cinnamon and cardamom (and star anise I put in whole later). However, nutmeg and cloves have a quite intense flavour so I don't want any flavour to really dominate one another.
Thank you!
Hi. It looks like you are well on the way to figure this out yourself since you have an idea of what taste profile you prefer and the risk of adding too much of certain spices. Keep on experimenting. These ingredients all vary in taste from country to country even from one brand to another - hence there is no definitive “correct” amount so the amounts listed in the recipe should serve as a starting point for your own cooking. Practice makes perfect. Good luck and thanks for engaging in the comments 🙏
I recommended getting a kitchen scale as it has measurements in grams. It is really useful for following recipes. There are cheap kitchen scales sold online.
Made the paste and used your curry recipe. Tastes honestly terrible and I followed the instructions to a T.. Wholly unimpressive and a waste of time
It’s impossible for me to tell what went wrong but everything from the quality/freshness of ingredients to the timing plays in. The roasting is particularly sensitive and the paste can easily become bitter/ruined and you won’t even know until you actually cook it.
Thanks for using the recipe and sad to hear you had a bad experience. Will review the instructions to flag sensitive parts of the process. 🙏
Dog near the food.
So?
Not hygiene, clown.@@EdolasMystogan