Pro Chef Reacts... To Pailin's REAL Thai Green Curry
ฝัง
- เผยแพร่เมื่อ 1 ก.ค. 2023
- Let's see how Pailin's Kitchen makes her Thai Green Curry! Do you think Uncle Roger would like this recipe? Let me know down below!
My Cooking Course: james-makinson-s-school.teach...
@PailinsKitchen • Thai Green Curry Recip...
Check out Jamie's Thai Green Curry! • Pro Chef Reacts... To ...
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Be sure to SUBSCRIBE and check out Jamie's Thai Green Curry! th-cam.com/video/5KDyiigDDUk/w-d-xo.html
Pailin is a master :)
She did a great job. Sadly, I am allergic to coconut, and it seems like coconut milk is one of the most important ingredients, after the paste.
@@williamschubert7063 I'm sorry to hear that I have a few food allergies as well
Loove it!
@@ChefJamesMakinson I've known Pailin for years now and the original Gaeng Keow Waan was from her apartment in San Francisco was about 12 years or so ago and this one I think was about 6-7 years ago now. I adore her very clear and simple presentations and I'm sure there are a multitude of people who've learned just how easy it is to actually make proper Thai dishes. Hello, Jamie Oliver, YOU need to watch Pai cook and learn something. I grow my own Bai Magrud (Kaffir Lime leaves), Galangal, and Lemon Grass grows in huge bins at my local Oriental grocery!
Pai knows her stuff, when she started these videos in SF that her brother shot, she was doing her Cordon Bleu M de C and she'd already graduated from University of British Columbia with a degree in food sciences & diet and nutrition if I remember correctly.
I think maybe the reason our beloved Uncle Roger hasn't reviewed Pai's videos is that there's really nothing to make fun of?
She’s a main channel when I’m researching recipes. She’s got authentic recipes, she’s extremely well spoken, accounts for variables and is generally very informative. She’s also drop-dead gorgeous.
I need to check them out!
Hot in the Channel name is referring to her.
Um Dexus the last word tho you learned that form The royalty family oh good hope you guys have a good day ❤
@@Nisha-gt4ic I'm trying to understand what you're saying, but if you mean I got "drop-dead forgeous" from the royal family, well, no. I got that from pop culture, when I was a kid, and I'm 38.
@@ChefJamesMakinsontake a look at her Tom Yum video. That's great, particularly with a few tips on deveining the shrimp and making the stock with heads and tails etc. Although she does use store bought pastes she does use Mae Ploy which are arguably the most authentic I've ever used personally.
Side note - she does do a video comparing a handful of different pastes from store bought supermarket items through to Aroy-D and Mae Ploy.
For people who are curious why it's called "sweet green" curry or แกงเขียวหวาน, the "sweet green" actually refers to the shade of green. It's an old way of saying pale green. I think the more modern way of referring to this shade of green would be "soft green" or เขียวอ่อน.
As a thai person myself, it took me 20 years to actually learned why they called sweet green curry 😂 สับสนมาตลอดเลยค่ะเพราะแกงก็ไม่ได้หวานนำ ทำไมเรียกเขียวหวาน
Different types of curry paste result in different colors based on ingredient of herbs/spices. Basic curry paste is divided into 3-4 types by color: green, red, yellow, and orange: 6-7 types of curry names.
@@Thatshowyoueatit ต้องเรียกแกงเขียวเค็มหวานใช่มั๊ย🤣
Yeah you got it exactly how it is. The word “หวาน (waan)” in the name Gaeng Keow Waan is there to describe the colour, shade of green, not the taste. In the time of my granny’s, green curry was seasoned more on the salty side rather than sweet like how people do these days. I had commented on her channel about this some years back.
ใช่แล้ว คำว่าหวานในที่นี้อธิบายถึงสีเขียวไม่ได้หมายถึงรสหวาน คนรุ่นใหม่หลายคนไม่ทราบที่มาและเข้าใจผิดคิดว่าหมายถึงรสแกงที่ต้องมีรสหวาน
My favorite Pailin video is the one where she goes to an Asian grocery store and explains how to shop for the ingredients. She does a great job of explaining ingredients that might be unfamiliar to Western cooks, how and when to use them, and how to choose from among different brands.
need to see that!
Yep, that's an important one and she really goes into the details. If you happen to be interested in Chinese cooking, Mandy from BETTER THAN TAKEOUT gives you an insight into Chinese condiments and how and why to use them.
After watching her grocery vid, I made a list and went to my local asian market. I cruised up and down the aisles, and felt like A Boss when I found a small bottle of Squid brand fish sauce. It's the little things in life that bring me joy. lol
totally agree
It was super helpful as she filmed it at a T&T Asian grocery store. T&T is a chain that I can find in my hometown.
Pailin rocks. Best Thai food presentation on YT. Her Pad Thai is far better than any local Thai place. She uses the Aroy-D boxed coconut milk as it is 100% coconut milk and will break when heated. In a coconut milk tutorial she covered all that. She has tasting videos dedicated to specific ingredients like fish sauce, soy sauce, curry paste and coconut milk. Yes that video is likely 6+ years old. If Uncle Roger reviewed her she would be Aunti Pailin.
As a Thai, yes, Aroy-D is like a main standard for boxed coconut milk.
Her food making is really authentic, doesn't mean it's an original way to make it, but it's the way Thai people normally make it.
Aroy-D is hands down the best, but Native Forest makes a canned version without guar gum if you're big on organic or only use small quantities infrequently.
Agreed. Pai is a superstar among youtube chefs.
And her pad thai is just any local thai place's pad thai
They have same recipe
I love reading so much praise for Pailin. I love her channel and all the recipes I've tried have been delicious. She is a great teacher because she teaches how to cook apart from teaching the recipes.
😉
It's a community of Pai fans here. I agree; it's great to hear from so many people who appreciate her and what she does.
As a thai, i would use curry paste as well. Making it yourself takes quite long time and a lot of strength
I have been following Pai's channel for years. I love her down home feel of her videos. Her latest book is about cooking Thai meals that are easy, or what she calls a Weekday dish. She does a lot of alternate approaches to cooking to help streamline the process without compromising the dish (like she did with the green curry paste in this video).
Uncle Roger has contacted her to ask if he could use her videos, and she said yes. But, from what I can find, he only used a clip from this particular video in a review of another recipe video.
Her videos recently have gone beyond recipes into the Thai experience. My favorite is why a spoon and fork are used in Thailand as the main utensils for proper eating. (Chopsticks are mainly used for noodles.)
She's one of the few youtube chefs whose recipes I have made. I have been learning about cooking Thai food for nearly 5 years. My first instructor retired, and I have been supplementing my exploration with her videos.
I was so happy that I saw that you reviewed her videos; two youtube paths that crossed in one video. Thank you for that.
you are welcome! she has a lot of good content!
She rocks !
Yes, I keep that video about the cutlery in my special folder because that too makes sense when you see how Thais eat.
In Uncle Roger's latest about Guy Fieri we see him eat the fried rice with chopsticks. Ouch... just makes no sense!
Yes ❤ chef James is responsible and respectful in every video and in his rescipies
@@ricklee5845 Over a billion Chinese might disagree with you there. But it does take some skill.
She has a video where she walks us through an Asian specialty store. She compares brands, ingredient labels, etc. It's a fun video.
I need to see it!
Pailin is the goddess of Thai cuisine, she infuses all the optimism into her cuisine.
Pailin is my favorite food TH-camr. I’ve gotten about four or five recipes from her that I make constantly. Seriously, Hot Thai Kitchen has been a life changer for me. Also, I am vegan, and her videos generally provide alternatives for people who do not eat animal products. I really appreciate that.
pailins thai food is very legit.
Im from Vancouver where Pailin lives, and I can say we have a MASSIVE southeast asian food culture here, and quite large communities of thai, viet, filipinos, and every other SEA ethnicity. I guess my point is pailins food is legit, not only because she was born in thailand and went to culinary school in america, but also being immersed in a dense food scene with great asian food in every strip mall in the region means she has immense exposure to thai food in all its forms.
now that being said.... its easy to find legit thai recipes. there is an official thai government food culture program that was created decades ago to successfully create a tourism industry by creating basically a menu of official thai dishes and sent thai cooks all over the world to open thai resturants in every major city in the world, using those recipes. the recipes are available online, and while they are basic they are also legit.
Pailin has been my go-to-girl for anything Thai for some years. She is an authentic Thai who grew up in Thailand - she has pedigree as well from North America, she knows how to present a video without fanfare yet still retains a relaxed, honest atmosphere and all her recipes I have tried so far worked!
I use a coated Kadhai for my Thai curries, no burning and of course it has a wider base. Regarding the paste itself, I would like to be able to say I've got a hack but it's really a cheat 😇
Valcom curry paste, green, red, or yellow, a product of Thailand does a great job. You can really easily adjust the flavours and regarding the sugar, it recommends to add sugar. I think it might have to do with the four flavours in Thai cooking.
Uncle Roger doesn't react to Pailin's videos because there is nothing to roast and that's what the fun is all about.
You're probably right he doesn't have anything to work with
@@ChefJamesMakinson not sure, but I think lemongrass should be added as well
@@Pupsik_80_levela I think it was already included in the paste.
People might think you’re just some reactor but the amount of knowledge I’ve gotten from these videos is insane. Also you’re such a respectful person when pointing out wrongs. Love seeing your smile while watching aswell :) Hope you have an amazing week, James!
Awesome thank you! Have a great week!
It's nice to see an uplifting and positive reaction/review of a video where I am likely to make the recipe. Your videos are refreshing. There is already more than enough negativity in the world. Looking forward to your next video.
Yeah, James is fantastic as a reactor. He's good at conveying excitement or disappointment, and also brings a wealth of knowledge that other people doing reacting can lack.
I'm really happy you reacted to this channel. I've been cooking so many of her recipes now, and I've yet to be disappointed.
I'm also happy to see that you didn't make a big deal about not making her own curry paste.
We will have to see more!
In India they use the powders instead.
One thing I like about the video is the emphasis she puts on the elements of color, scent, texture, and the fact that cooking food is for the purpose of changing its physical structure.
I know too many people who treat their cooking as if the purpose is simply to impart heat to food, but the difference between a dish that's merely edible and a dish that's truly a pleasure to eat is rarely about measuring ingredients or cooking it long enough: it's about ensuring that every aspect of the dish works with every other aspect.
I agree!
I love her channel. She is an A+ youtuber. Made lots of her recipes. There is a restaurant in Toronto that is also very authentic Thai cuisine called Pai - it was featured on Master Chef and such, very well known Thai restaurant - and her recipes are the absolute closest to what you can get at Pai that I have made at home. Her Tom Yum soup is perfect. So many restaurants get this one wrong where it tastes nothing like it is supposed to.
I have been hooked on Thai food for years and during the second lockdown during the pandemic I decided since I had plenty of time to waste to have a go and make my own Thai curries. Pailin was the first (of many) channels I spent quite some time watching and learning I also bought her book and then with my shopping list took a trip to the local Oriental Supermarkets (we have a few). Surprisingly I had no problems finding all I wanted and over time have found all the stores stock all the main ingredients, fresh included imported direct from Thailand. SO thereafter, the fun started !! Now I make Thai food 3 times a week its so easy and quite once you have all the prep work done and ready sitting waiting in the fridge. I found after only a few weeks I knew exactly what I wanted each dish to taste like and what to use and why, it was so simple almost anyone could do it. Best thing? It costs less than a quarter to make at home than it does to pay someone else to cook it for you.
What a nice and easy curry she made! I will have to try making this. Thank you Chef for showing us new food channels! you're the best! :)
Thank you so much! It's not always easy to find them! haha 😂
She has so many great recipes. When I can’t consult my Thai wife or mother in law for a recipe, Hot Thai Kitchen is my next stop!
I’m willing to bet that she used Mae Ploy . I’ve seen several of her videos, including a blind taste test of store bought green curry pastes, and not only does she say it is her go to, but spoiler alert, it won in the taste test as well.
maybe as it is very common
She mentioned that lots of Thai restaurants use their large sized tubs of curry paste too.
Funny thing is Mae Ploy only sell internationally. No one have heard of this brand in Thailand.
I am from Thailand and I definitely know about MaePloy.
@@hustsu
@@hustsu
Available in Thailand But there are many Brand. People who cook can choose other brands or buy the ones that people sell fresh in the general market, which is very convenient for Thai people.
I'd like to add that the word "sweet" in the thai name doesn't refer to the taste but to the color green. Sweet green is basically pale pastel green which is definitely in line with Pailin's comment on not making too green.
Hmm - that's interesting. At first I thought that the term "sweet" was referring to mainly the use of coconut milk.
@@SiKedekคุณเริ่มเข้าใจแล้วเกี่ยวกับเคล็ดลับในการทำอาหารไทย
เคล็ดลับระดับสูงก็คือ วัตถุดิบและเครื่องปรุงต่างๆ เมื่อผ่านความร้อน ความเย็น หมัก ดอง ปล่อยให้ย่อยสลายเล็กน้อย(ไม่ถึงกับเน่าเสีย) หรือแม้แต่การเปลี่ยนแปลงอุณหภูมิอย่างรุนแรง ก็สามารถทำให้เกิดรสชาติกลมกล่อมขึ้นได้อย่างอัศจรรย์ ตัวอย่างง่ายๆเช่น Fish Sauce ที่มีกลิ่นรุนแรง เมื่อผ่านความร้อนจะมีกลิ่นหอม
วิธีการและเทคนิคทั้งหมดนี้ สามารถเรียนรู้ได้จาก 2 วิธีคือ
1. เรียนรู้และฝึกฝนจากเชฟระดับโปรฯหรือผู้มีประสบการณ์ชาวไทย
2. เรียนรู้และทดลองด้วยตนเอง เพื่อสร้างสูตรอาหารใหม่ๆขึ้นมา
After tasting Japanese, Thai, Indian curries, I got to say that my favourite is the green curry. Something about that lemony basil-y goodness with the heat and creamy coconut is a heavenly match. I love to make the curry paste from scratch, but finding fresh lime leaves and galangal is a pain in the ass. Even shrimp paste is easier to find.
I agree. For me personally it's the king of curries, and I always order it or make it. Another reason the Jamie Oliver video makes me rage so hard. I ordered galangal and kaffir from etsy. I cut up the galangal in discs and put it in foil and freezer safe bag and put it in the freezer. Kaffir leaves freeze well too.
You've never used kaffir lime zest, have you?
If you like a curry with citrus-y aroma, try squeezing tiny bit of bitter orange/seville orange into massaman. Bitter orange juice was in the original recipe of massaman.
@@crownstupid True galangal is not as easy to find as ginger. If you ever get hold of a piece of galangal with little sprouts pushing through, that's ideal to use for growing it yourself. Methods are available on TH-cam.
Interesting what you say about freezing the slices. Another easy method is to dry the slices. They shrink a lot, but they seem to increase in flavour. It might take a few days depending on your climate and you should turn them over maybe once a day, but once they are right, you can keep them in a glass jar and they keep forever.
@@crownstupid I will look out for those goods. So far, I could only buy dried leaves and galangal puree from a “close by” shop.
@@Zzz-tf5mw you are right. I did not use kaffir lime zest before, I have acces to dried leaves only. But I saw some bitter oranges (I think), so I’ll try the massaman curry. I’ve read a few recipes and I loved what I saw.
I love that James' contagious laughter at Pailin's energy. I remember watching a few of her videos about half a decade back and they were already older before she had a child and gotten married. I totally forgot about her channel. She's a Canadian/Thai treasure.
We appreciate Chef James for his insights. Good bless him.
Thank you!
I love that rude or outspoken chefs/youtubers, and humble respectful chefs/youtubers, both laugh at Jamie Oliver
For Thai recipes I always recommend Pai to all my friends,
As a Thai I second her recipes are very authentic.
Love Pai, have been following her for years. Her enthusiasm is contagious.
😉
Very nice recipe and whole video is so wholesome and light-hearted, just a pleasant to watch. Diffinetely gonna watch check more of Pailin's content. Thank you for recommendation.
Pai’s such a great presenter. Only just recently come across her channel. Great to see one of her old videos and see how much of a natural she is in front of the camera.
yes she is!
I was watching a Jacques Pepin show on PBS many, may years ago and he totally forgot to add mushrooms to his dish. He just laughed it off and, like you, said it happens and that the dish is still delicious so to no worry so much about it. That stuck with me, that they didn't re-film things and just let it be a lesson to be flexible. And that with home cooking the dish not being perfect doesn't mean that it's still not good. Also, I make this That green curry semi-regularly but since I'm Japanese didn't grow up with it. So your's and Pailin's tips and tricks will come in really handy going forward.
I think you're right that Uncle Roger didn't review this video, but he did recommend it in his review of Jaime's video as an example of the right way to make green curry with coconut milk, along with Mark Wiens' mother in law's water-based green curry.
I am an Indian, from south India, Kerala state to be exact. Kerala means literally land of cocunut and we use cocunut and cocunut milk in most of our dishes. And I would say I have a thing for cocunut and cocunut milk.
So after coming to US, I was exposed to Thai dishes and man, they are awesome and reminds me of dishes from my region (maybe even better). And these premade curry pastes are heaven send. I ordered them and are making them for myself and even a survival cook like myself can make these thanks to those premade curry pastes.
And for any Thais seeing this, I find your dishes and landscape, very similar to Kerala and Srilanka. And the elephants and monsoons, we have a lot in common.
Some historians believe that some of our curries are inspired from South India , and some from the Middle East.Then we adapt using our own local ingredient, tweaked it , experimented on it, then many Thai curries had born.
Thanks to your home region and the Middle East. And Stir-Fry techniques from China. That’s why Thai foods are soooooooooooooooo diverse and delicious 🎉
I follow Pailin. I really enjoy her personality, recipes and knowledge. I have cooked her recipes for my family and they can’t believe how great it is. She also educates her viewers on which sauces and pastes are the best and why. Thanks for reviewing her channel.
I've been watching her channel for a while now, so I'm glad you're highlighting it. I can also empathizes with her as a fellow Canadian resident about sometimes having a hard time sourcing ingredients from the "old country", though it has gotten better.
😉
I’m Thai living in Thailand and i guarantee that this is how we common thais cook green curry at home. Almost everyone use store bought curry paste from their favorite brand. A few dedicated fooddies will make it from scratch and sometimes a certain brand mixed with other brand is a secret to great green curry. I suggest another thai food channel if you want to react more. The channel is done by one of the thai Master Chef judges. She is a renown food expert. I look up the her a lot. The channel is High Zone Kitchen. It is done in Thai language but don’t worry it has English subtitles.
Pailin's Kitchen is where I've gotten my Thai recipes, and her Thai green curry is exceptional.
I can see why!
She has a nice pleasant demeanor, just like you, Chef James! Great reaction to a great video!
Thank you so much!
Chef Makinson great video. When I saw your new hair cut I thought you joined the Marines. It makes you look really young.
I used to have it like this growing up and everyone else used to think the same thing that I was in the Marines. haha
I love how you have grown so much as a reviewer. You are more vocal now about your opinions and that's a change for the better.
Keep doing what your are doing!
Thank you so much!
I agree, a better change to have.
Hi, James. Enjoyed your post. For me, the basic paste mix maketh the curry. Like garam masala - make it from scratch with toasted spices put through a coffee-grinder, your curry reaches new heights.
👍
Thank you for your excellent review of Pailin's video. I' ve been following her since 2015 I think and all her videos are great, explanations are perfect, easy to make at home recipes, I really like her. She's even featured on a TV cooking channel in Canada I think. She has an excellent tutorial for making red curry fast and easy too.
You are so welcome! :)
You watched Pailin!!! She’s great!!!
I’ve used her recipes countless times, (even making green curry from scratch) and she explains the Thai ingredients so well…
Yes she is! She also knows what she is talking about and has experience!
Yeah, Pailin arguably is the best Thai TH-cam chef for global audiences. There are plenty of authentic Thai recipes out there but hers are as authentic, built for people living outside Thailand or similar countries as shown in this video and in English.
Pailin is a Chef, I love her recipes and how she explains and shows the ingredients . A big 10 for her and great personality ❤❤❤
Pailin is my go to for any Thai recipe! I have learned so much from her over the years!
I've been watching her for years. I've made this recipe quite a few times, it's great.
Great to hear!
0:59 Antique Thai curries taste only salty flavor. Most of them includes paste, herb and water seasoning with salt and fish sauce. This green curry started to get adapted using coconut milk and palm sugar which made it sweet.
Pailin’s channel is great. She’s a professional cook of Thai descent so she knows the authentic Thai recipes well and she executes them with skills. I tend to need more salt/ fish sauce than what her recipes suggest but her videos are good references to me.
The “sweet” from sweet green refers to a specific shade of green (the colour of the curry). Pale green curry, basically.
ahh okay!
She does a fantastic job with her videos. She has the spirit of a kind teacher
I have been following Pailin for years, and love her channel. Try making her version of Pad Prik King..
Yum!!!! 😋
Here is how the word "Waan" functions in Thai language.
In general, we use it to describe the taste of foods/fruits but in this context it's using to describe not only the tone of color (beige include) but also the smooth and beauty of things we are talking to.
If we use word "Wann" to describe people, we're refering to women's characteristics like good manners, talk calm & smothly, neat dressing, lovely etc. Or use it to specific about people's face (mostly women) by adding word infront of it e.g. หน้าหวาน (หน้า = face) , this means beautiful face or handsome in a way of faminine looks for men.
There is no surprise that she doesn't fully understand why this menu have word Waan even though it's spice.
Pai is a southerm Thai girl who may not familar with the usage of some vocab in central standard Thai language/context. Southern dialect have other vocab to describe or using in different way. I was born in the hardcore central Thai but spend my time in the south from 9 yeas old to 17. Then came back to BKK for Uni.
Same vocab but using in the different way/context in different regions of Thailand can have slightly different meaning. Some vocab may use broader context in the south for different things but some may limit to main meaning like word "Wann" which use mostly to describe "Taste" in the south. She just don't know that this Waan word can describe the beauty of color of this menu also.
Moreover, southern green curry is differ from central one. More thick and creamy compare to other regions.
She has a more recent video (I think it's for the vegan green curry recipe) where she briefly explains it just like you said it.
เขียวหวาน ภาคใต้ ยังผสมขมิ้นในเครื่องแกง ให้สีของแกงแต้มสีเหลือง นิด ๆ สีจะน่ากินกว่า แกงเขียวหวานภาคกลาง ความเข้มข้นของเครื่องแกง ก็เข้มข้นกว่า
I been following her for 5 years now! I love her channel, she has so many good recipes and vegetarian options.
Wonderful!
Pailins recipes are slightly modified for North American supermarkets. They are about as good as it gets there. It must be frustrating not getting the free herb bundles at the market any more. The kefir lime leaves are really hard to find.
Oh basil!!! I had a similar experience when I was home in Shanghai for my annual leave. Across the whole city of that size, only two stores have fresh ones in stock. I get so used to any corner shop that would have them but not for ginger or spring onion where I usually live though!
I do enjoy cooking channels that painstakingly prepare each ingredient, but let's be honest, there's only going to be a handful of viewers who would go through lengths of making curry paste from scratch. So i also appreciate these kind of videos that are going to be easier to follow at home. ❤
True, very true actually most recipes need to be kept easy and simple and less you have to make everything from scratch
Do try making your own paste if you live where the ingredients can be sourced. It gives 100% control of the heat and salt, ie most commercial pastes add more heat and salt and less flavour to make it cheaper. Make a reasonable batch, and freeze in either Tablespoon or 3x Tablespoon quantity, such that it's ready for defrost in the right amount or fraction thereof....
I've made my own for over 40 years, but hey, I also use store bought if necessary!
@@redrockcrf4663 it's not really a sourcing issue, it's a mix of timing, efficiency and cost issue for most of us. In my case, getting all the ingredients is possible but pricey, and while i can order everything online, i don't really wish to spend my day off pounding on spices after waiting a week for it all to arrive, for a dish i'm only gonna be eating maybe once or twice a month. 😅
Although once i resign from my job and have more time for cooking and baking, i may take you up on that.
great video James. Pailin's channel is fantastic. I'm a big Thai food lover.
me too!
Pai’s recipes are the best and most authentic
What a great video! Pailin's video is itself a delight: she is knowledgeable, kind, and upbeat. And so are you! Moreover, your comments help add another layer of information. This is how a reaction video should be done.
As a thai, the most annoying thing I get from having green curry, despite having the word "sweet" in its name, is that the curry actually taste too sweet.
I learned to cook Thai food from Pailin! So happy you reacted to her video 💖
Hope you enjoyed it!
Old guy here. Palin's videos has jump started my entry into Thai (and other Asian) cooking. Right out of the gate I'm doing better than I though I would be. So much so that family & guests ask for Asian when they come to visit. So lucky to have found her.
Your explanations of the cooking process are great, James.
Glad you like them!
❤ love Pailin’s channel and I am happy you posted her older video 😊
she is great!
She does a good job explaining Thai cuisine to the rest of the world. And you do an even better job explaining what's going on and why. I really enjoy watching your videos, both the reactions and the recipes.
It's a pity that there isn't (at least I haven't found) a channel with Polish cuisine. Maybe you could try to cook something from this part of the world?
Maybe! I want to remake some of these recipes!
As a Thai person I'm sure most people use store bought paste anyways because who's got the time and energy on a weekday to make it from scratch when we have 9-5 jobs. Not to mention if you live in an apartment your neighbors below will try to evict you if you are pounding away on a motar and pestal on a weeknight. 🤣
i realy like it when a chef fu..s something up and shows how to fix it 😊👍
😉
I noticed that the deep pot gave a problem to see the food cooking as you pointed out in an earlier video.
Good video for 8 years old.
yes it is!
Chef James is such a gentleman 👍🏻👏🏻
Thank you
My favourite cook for Thai food my favourite. Aroy d Is my favourite Thai paste . I use nutritional yeast instead of chicken stock and tofu instead of chicken
From what I learned, the word "sweet"(Waan) in Gaeng Kheow Waan actually refers to a shade of green. Basically, it's pastel-green curry. Not redioactive-green, dark green, or whatever other green.
Source: My food historian instructor. Take it with a dash of fish sauce. :)
interesting!
She has a great green curry paste video too. Her videos will help you go as deep down the from scratch rabbit hole as you want to go with Thai cooking!
Thanks for the tip!
Here is Pailin's green curry paste video
th-cam.com/video/ZXVVIG0qh3s/w-d-xo.html
i do very much enjoy your videos. you breaking things down further helps so much!!!
Awesome, thank you!
Chef James - you can definitely get both carton and tinned coconut milk that will separate properly at a supermarket or Asian foodstore. I don't want to name brands, but look at the tin. If it has Gaur, stabilisers, etc., anything other than water and coconut, then it won't split and "crack" properly. Started doing it regularly after watching Pai's videos several years ago.
*Chef James* is the only dude I know, that made it cool to watch a dude make a video reacting to another dude that made a video of him reacting to a dude's cooking video. .....And all the while I'm taking notes on how to make the dish myself.
😂 glad to hear!
I love Pailin!!! I’ve made so many of her recipes.
As well as being an excellent Thai cook Pai is a trained cordon bleu chef. I have her book and use books and videos to learn. The food is always excellent.
good to hear!
A pleasant video from Pailin and chilled review from James. I’m not going to spoil the ambience with uncle Roger and Oliver🤣
🤣
Pailin makes me so proud as a Thai person and child of Thai immigrants who owned a Thai restaurant for 25 years♥️
"Keow Waan" is said to come from "Mild" green in color. The word was to describe the color instead of flavor.
The sweetness comes from the coconut milk reduction as it surprisingly gets sweeter and then the adding of palm sugar so I can get the sweetness aspect. But I wouldn't call it a sweet curry but it does have a little sweetness lol
In an Asian household, you don't need to make rice per se, since there's either always rice in the rice cooker or you can just quickly put rice in the cooker before you start cooking anything
a food technologist insight... coconut milk is an emulsion and those canned or UHT packed ones have been homogenised and possibly some form of emulsifier(s) to stabilize the product and prevent separation of Oil (Lipid) and water components.. therefore some products may be difficult to heat up to separate into oil & water
Great video! I was gonna recommend trying Mae Ploy Cus its the best pre made paste available, but you already recommended it :p . (Even my Thai friends use that). I add store bought coconut milk, Kafir Lime leaves, sugar (palm or otherwise), a dash or fish sauce and some bamboo grass. It just pushes the aroma to S tier!
I do the same I use it but add what I can to enhance it
wish you a great Summer James, hope it's not too hot in Spain.
Thank you! I hope you have one too! It's 26c here now in Barcelona.
My ultimate green curry is beef green curry with Thai eggplants and winter melon. Is quite rare to find winter melon in green curry so you definitely should seek it out😋
yum!
I really love your Videos. For me you are making the best Reaction Videos so far on TH-cam. 😊🙋
thank you so much! :)
Watching your reaction video to Pai's curry 🍛 make me smile and grind a lots. I love your smiles and laugh 😊❤
Thank you so much 😀
I love her channel, made most of my Thai food from her recipe
😉
Awesome reaction vid! I thought I didn't really care for red curry until I watched some of Pai's taste comparison vids. Turns out I just didn't like the particular brand I was using. Once I tried Pai's go to brand, I haven't looked back. Fun fact, her go to brand of curry paste is Mae Ploy as well!
Glad you enjoyed!
Hi, i have been following Pai for over 10 years, and attempting many of her lovely recipes, and i have to say that my attempts have improved dramatically........She is not only very explanatory regarding her methods, but will give alternatives when possible..........Pai is also extremely beautiful of course. 😍😍😍😘😘😘
Cooked many of her dishes they always turn out great.
good to hear!
I think it's also worth mentioning that even in Thailand barely anyone makes curry paste from scratch. You just go to the market, and there are these "mah kay"s that have huge tubs of curry paste ready to sell - and they have that "been making this my whole life" advantage that you don't have if you were to try to make your own curry paste from scratch.
But some people need the assurance that they can do it all by themselves I guess.
Pai is my friend's close cousin. Me and my junior friend know each other since he was just 17 y.o. highschool student in Seattle about 20 years-ish ago, and he's the one who introduce our net community members' to her channel since her beginning. BTW since you are a pro chef and from what I see you migt interested to learn about other style of cuisine, there are some Thai cooking channels I found to be mostly accurate. Pai's is one. Other 2 are Mark Wiens's and Marion's Kitchen. The last one is, sadly, the least known outside TH but if you ask any Thai I believe they would say it's the most authentic. It's "High Zone Kitchen" or ครัวชั้นสูง by M.L. Kwanthip Devakula (M.L. is a royal title in Thai) or what we called aunt Pom (her nickname) You can search for her channel from YT. She's quite famous in the country. Considered to be a walking encyclopedia of Thai cuisine and also a judge in many Thai cooking shows including Masterchef Thailand. Sadly her channel is in Thai but most of her vids has Eng subtitle. There's a lot of history knowledge about Thai cooking/society in her channel some younger Thai might not even know. For exmaple she said in her Tom Yum Kung vid that in the old days this Tom Yum is more like broth soup. No need for chili paste or milk to add, which is true. Although she's not graduated from any culinary school her cooking is full of technics about 4W and 1H which was passed from generations. I think it might be fun for you who was a pro chef to compare those technics to what you've learn. Keep up your work, it's full of knowledge and quite fun. Have a good day.
Thank you hope you have a great day too!
Cheers on all your success. You will have 1m subs before the year is over. You deserve it. Much love Chef James. I share your channel with all foodie people i know.
Love the cut by the way.
I also have a widows peak
Thank you so much!! :)
Thanks!
Pailin is wonderful.
😉
I find Thai Curries to be quite sweet so I can actually see the sweetness. I feel coconut milk does this in dishes. Coastal food in my country often has coconut milk and I use it in recipes too, and it adds a creamy sweetness.
interesting!
We get grated dried coconut meat then pour in some drinking water. Use your hand to kneed the water into the coconut meat, then squeeze out the juice. This is the first squeeze or cream of coconut. Then pour more water into squeezed out coconut meat and repeat. This is how coconut milk is made from fresh well ripe coconut (with brown skin).
Great video as always James!
Thanks again!
Old coconut. The one where the husk is brown, not green, the flesh hardens. The hardened flesh is grated, squeezed, and the liquid extracted is the coconut cream/milk. Similarly, the grated coconut can be eaten raw (usually sprinkled over other food) or dry fried and used to enhance other dishes