Looks great. I’m trying to make essentially this dish but when I would order it. It always had bamboo shoots can I add that to this recipe? And when would I add them when cooking?
Sure can. A variety of this dish does contain bamboo shoot. I'd say bamboo shoots have strong pungent smell to it so might be a good idea to boil it in water with some salt to your preferred doneness beforehand and discard the water. Then you can add it towards the very end and only need to bring it to boil.
@@cookthaiwithmumu5836 thank you Mumu! I’m giving it a try tonight for dinner. I will boil the bamboo shoot like you said. Thanks and keep up the great videos! #ThaiForLife
I did that dish today. Tastes delicious! Thanks for this recipe. You forgot to mention the brand of curry paste. Could you tell us which brand you use?
I used a brand I could find in Hong Kong call "Nam Jai". I think all brands are quite comparable except for 2 factors; spiciness and saltiness. Some brands are overly spicy and/or salty. Nam Jai is ok for the salty part but some curry paste could be quite spicy (but this red curry is ok). Mae Ploy is another brand that I think would be ok for these two fronts.
@@cookthaiwithmumu5836 thanks for your tips. I used Cock Brand red curry paste and the dish is delicious. Ill look for brands your reommended. Greetings from Poland 😊
What red curry paste would you recommend
Looks great. I’m trying to make essentially this dish but when I would order it. It always had bamboo shoots can I add that to this recipe? And when would I add them when cooking?
Sure can. A variety of this dish does contain bamboo shoot. I'd say bamboo shoots have strong pungent smell to it so might be a good idea to boil it in water with some salt to your preferred doneness beforehand and discard the water. Then you can add it towards the very end and only need to bring it to boil.
@@cookthaiwithmumu5836 thank you Mumu! I’m giving it a try tonight for dinner. I will boil the bamboo shoot like you said. Thanks and keep up the great videos! #ThaiForLife
I did that dish today. Tastes delicious! Thanks for this recipe. You forgot to mention the brand of curry paste. Could you tell us which brand you use?
I used a brand I could find in Hong Kong call "Nam Jai". I think all brands are quite comparable except for 2 factors; spiciness and saltiness. Some brands are overly spicy and/or salty. Nam Jai is ok for the salty part but some curry paste could be quite spicy (but this red curry is ok). Mae Ploy is another brand that I think would be ok for these two fronts.
@@cookthaiwithmumu5836 thanks for your tips. I used Cock Brand red curry paste and the dish is delicious. Ill look for brands your reommended. Greetings from Poland 😊