You inspired me to stop relying on ordering delivery! I went to a local Thai grocer and made this dish last night. My girlfriend and I loved it. Thank you so much :) We'll be trying more!
James Velasquez I love hearing this! Glad you’re realizing that cooking authentic Thai food is really easy as long as one follows the basic guidelines in my videos 🙌🏻 I would love to see a photo on Instagram or my Facebook page next time you try something out. Have a spicy 🌶 day!
You're very welcome! We're thrilled to hear that you found our recipes easy to follow. It's our aim to provide clear and straightforward instructions, making it enjoyable for you to recreate these delicious dishes in your own kitchen. On that note, we wanted to let you know that we recently posted a video on Green Curry with Beef. It's another fantastic recipe that we think you'll love! If you're a fan of flavorful curries with tender beef, it's definitely worth giving it a try. We hope you enjoy making it as much as we enjoyed creating the recipe. Thank you for your kind feedback and for being a part of our cooking journey. Happy cooking and bon appétit!
Amy, how come I missed all your videos for so many years? Your videos are a joy to watch and superior to some others. The presentation and background, not to mention the authentic recipes are just so good. I’m also glad you don’t add too much chilli in the recipes. I’m going to try this curry very soon. And of course as well as watching the rest of your videos.
Thank you very much & welcome to my channel 🙏 Unfortunately my content is not pushed by the algorithms at TH-cam since they generally promote quantity and frequency of channel uploads over quality educational content. But please continue sharing my channel in your networks so that more authentic Thai food fans can find it. Also please consider signing up for my newsletter at www.worldofthaifood.com where you can also find more information about me
Thanks! Glad you like the video. Don’t forget to tag me #worldofthaifood if you ever post on IG or other social. I always enjoy seeing the results of my recipes. Have a spicy day 🙏 www.worldofthaifood.com
Very authentic and tasty recipe. I have cooked it many times now and it really tastes like in Thailand. If you want to make it with beef, what kind of beef meat would you recommend?
Thank you very much for the feedback. I’m pleased to hear that you enjoy my authentic recipe. I happen to have an amazing green curry with beef recipe - you will love it! Here you go: th-cam.com/video/RohwFYcuQAU/w-d-xo.html Let me know how it came out 🙏😊
Alan Ferris 😀 Thank you just don’t forget to cushion your stomach with rice otherwise you won’t get beyond 10 days of breakfast lunch and supper green curry
Just now watching your channel. I love it so much. You don’t waste time talking about irrelevant things. You go straight to the recipe & demonstration. I lived with Thai friends for 3 years & never touched American food. Every meal was home cooked except sometimes visiting Thai friend’s restaurant - huge fried fish covered with sauces & vegetables- many good times. Now I’m back in America when I go to Thai restaurants I’m so picky because I know exactly how every Thai dish is supposed to taste. If they leave the kafir lime leaf out of the green curry I know it immediately & I cannot eat it. If the papaya salad doesn’t have crunchy green papaya, palm sugar, fish sauce, fresh garlic, Thai chili with proper balance I cannot eat it. I have a hard time finding authentic Thai food in many areas. I live in Texas & so Thai people use a lot of jalapeños in their food to make it “Texas style”. No!
Hi Steve, welcome back to my channel. There’s a widely prevalent “bastardization” of Thai food and food culture taking place right under our noses. Restaurants market and sell food as “Thai food” while it’s quite often not Thai either by ingredients, method or execution - and this is a big problem since it leads to a misrepresentation and pan-Asia-fication of Thai cuisine. The same issue is prevalent among influencers and cooks on TH-cam - so my goal is to represent a baseline of authentic Thai cooking. I’m glad to learn that you understand what I’m trying to achieve. Please consider signing up for my newsletter via my website and thank you very much for being a subscriber 🙏
Hi Amy! I follow your videos and I always get a lot of inspiration ! Can I ask 1 question ? When you do the green curry adding seafood ( prawns), do you add the prawns at the same time of the chicken ? Because prawns cook much faster than chicken, and if you cook them too long, they become like rubber. When is it the best time to add them to the sauce ? Thank you ! Betta
Hi! I believe you have answered your own question: shrimp/prawns cook faster than chicken. Add prawns towards the very end of making your curry and let them simmer for 2-3 mins then take off from the heat. Regardless of what protein you use - always rest your curry for 5-10 mins before serving. Thanks for watching and please do post a picture of your cooking on our Facebook or tag on Instagram for our community to enjoy! 🙏
great video! In my country we call the basil it Thai basil. Sweet basil are the ones with bigger leaves and the flavor is rather towards the bitter and herbish notes which is used to make Pesto.
Hi and thank you for engaging in the comments. This is a very interesting point and topic. The various anglophone countries e.g. US, Australia, UK, Singapore etc. all use different names for vegetables, so we stick consistently to some. We for example use the name coriander instead of cilantro, spring onion instead of green onion or scallion etc. etc. "Thai Basil" is part of the family sweet basil. In Thailand we mainly use two types of basil, horapa (thai/sweet basil) and ka prao (Thai holy basil)but in Thailand we don't refer to them as "Thai" basil varieties. As such I prefer to use the names sweet basil and holy basil when writing recipes. Have a lovely day
Thanks for enjoying the video! Sounds good - When you do, just remember to use both coconut milk and coconut cream. Makes a difference in taste and creaminess :)
Savadikap 🙏🏽This is amazing! 😍. Made the Thai Green curry paste first, then made homemade coconut milk and made this recipe with fish(angler fish)😍 Wow It turned out so so so great, I did not know that I had that kind of Thai in me 😅 I Even made it with ginger instead of galangal and without eggplant, still the best Thai I have ever made and I have gotten some great feedbacks on my thai earlier so yes I am so GRATEFUL for this 🙏🏽😄 Amy you are Fantastic, Thank you so much for this one 😄🙏🏽 Wish you all the best 🙏🏽
Wow sounds amazing. Impressed that you pulled it off - Many steps involved. Particularly impressed with the coconut milk making. Well done! Thank you for using my recipe. Really glad you liked it. For next time I’d recommend not to replace galangal with ginger in the paste - try to leave it out if you can’t find galangal. You’ll see that it gets even better 🙏
Hi there. It depends on how much grated coconut you have at hand. Generally we use just enough to saturate the meat into a creamy sludge. That first press makes up the coconut cream. We put the coconut cream aside and use a second bowl for the coconut milk. This time you use enough water to level with the meat in the bowl before pressing. And that’s it in a (coco) nut shell 🙏
@@WorldofThaiFood Hey Amy, I just made your recipe to a tee. Wow-what can I say, it was delicious and very spicy but just the right amount spice for me. It took a lot of prep I had some of the ingredients imported directly from Thailand, I made fresh coconut milk as well. It’s was amazing! Thank you for sharing such helpful information.
@@callumdales1412 wow great effort. I’m impressed. Very pleased to learn that you liked the end result! If you don’t mind my asking - I’m curious as to your motivation since you went to such lengths to follow the recipe? 😊🙏
@@WorldofThaiFood I love Thai green curry and I’ve used the store brought paste and milk for ages, I normally cook for my family, at one point there was eight of us living under one roof and I found out making curries was easy for a large group. Everyone I made green curry for loved it and at the time I just stuck to store paste. I had the dish many times in Thai restaurants over here but I felt it wasn’t authentic somehow that I was just trusting on it to be authentic, I did not know what it should taste like. I wanted to taste an authentic Thai green curry, seeing as I love this dish it would be naive of me not to try an authentic recipe. So I came across your recipe after looking at many others, I decided yours look the best. Especially when you made the coconut milk from scratch. I couldn’t find Thai eggplant anywhere so I ordered it online from a Thailand company that imports directly from Thailand. It then followed that I should order the ingredients from this company so that’s what I did and it was so worth it. It was a lot of hard work but I’m going to carry on making the paste from scratch and just buy the coconut milk from the store.
@@callumdales1412 That is amazing and I’m flattered that you feel that my recipe is the best and most authentic representation of Thai green curry that you came across on TH-cam. My motivation for starting this channel was that I felt that authentic Thai cuisine was often misrepresented in media so my ambition was to create an authenticity baseline of sorts with easy to follow recipes allowing even those who have never visited the kingdom the opportunity to use the right ingredients and process - thus allowing people to cook genuine no compromises Thai food anywhere in the world. Your ambition-level and comment is validation for me - that I have partly succeeded in my goal. Thank you 🙏
haikal hazim ehek Hi! The sweet basil is actually a key ingredient in this dish - however if you haven’t had the original version you will appreciate the taste even if you leave out the basil. It will still taste good 🙏 Thanks for watching
Thank you for asking so that I can explain the expressions “coconut head” and “coconut tail “. When we harvest fresh coconuts and make coconut milk in Thailand we use the following terminology: หัวกะทิ Hua Kati - Coconut “head” which is the concentrated Coconut milk or coconut cream. It’s creamy in consistency and is extracted from the very first pressing. It also floats on top of the milk. หางกะทิ Hang Kati - Coconut “tail”. Coconut milk that is less concentrated, less creamy, more watery which we get from the second or third pressing with more water added. For this recipe you can use all coconut cream, or just coconut milk, or a mix of the two depending on your preference. Each home in Thailand cook differently in this regard. Personally, I vary the ratio of cream/milk depending on availability and quality when I’m abroad. Good luck and please don’t forget to check out my website www.worldofthaifood.com to learn more about Thai cooking
You inspired me to stop relying on ordering delivery! I went to a local Thai grocer and made this dish last night. My girlfriend and I loved it.
Thank you so much :) We'll be trying more!
James Velasquez I love hearing this! Glad you’re realizing that cooking authentic Thai food is really easy as long as one follows the basic guidelines in my videos 🙌🏻 I would love to see a photo on Instagram or my Facebook page next time you try something out. Have a spicy 🌶 day!
Thank you for this recipes . Easy to follow
You're very welcome! We're thrilled to hear that you found our recipes easy to follow. It's our aim to provide clear and straightforward instructions, making it enjoyable for you to recreate these delicious dishes in your own kitchen.
On that note, we wanted to let you know that we recently posted a video on Green Curry with Beef. It's another fantastic recipe that we think you'll love! If you're a fan of flavorful curries with tender beef, it's definitely worth giving it a try. We hope you enjoy making it as much as we enjoyed creating the recipe.
Thank you for your kind feedback and for being a part of our cooking journey. Happy cooking and bon appétit!
Amy, how come I missed all your videos for so many years? Your videos are a joy to watch and superior to some others. The presentation and background, not to mention the authentic recipes are just so good. I’m also glad you don’t add too much chilli in the recipes. I’m going to try this curry very soon. And of course as well as watching the rest of your videos.
Thank you very much & welcome to my channel 🙏 Unfortunately my content is not pushed by the algorithms at TH-cam since they generally promote quantity and frequency of channel uploads over quality educational content. But please continue sharing my channel in your networks so that more authentic Thai food fans can find it. Also please consider signing up for my newsletter at www.worldofthaifood.com where you can also find more information about me
Awesome video. I will try this soon.
Thanks! Glad you like the video. Don’t forget to tag me #worldofthaifood if you ever post on IG or other social. I always enjoy seeing the results of my recipes. Have a spicy day 🙏 www.worldofthaifood.com
Very authentic and tasty recipe. I have cooked it many times now and it really tastes like in Thailand. If you want to make it with beef, what kind of beef meat would you recommend?
Thank you very much for the feedback. I’m pleased to hear that you enjoy my authentic recipe. I happen to have an amazing green curry with beef recipe - you will love it! Here you go: th-cam.com/video/RohwFYcuQAU/w-d-xo.html Let me know how it came out 🙏😊
สวัสดีค่ะ น่าอร่อยมากค่ะ
อร่อยมากๆ ขอบคุณนะคะ 😊
Cool thank you
You’re welcome! Please consider subscribing for more authentic Thai food tutorials 🙏
Just found your chanel today love it,. Just subscribed
Welcome 🙏 Glad you enjoy my content and thanks for subscribing. Have a spicy day
These coconut pots look amazing :)
Stanislav Knopp Thanks they’re commonly used in the south of Thailand. Quite decorative. 🙏
Beautiful tutorial as always Amy ill be making the green curry for all of my life Thankyou X
Alan Ferris 😀 Thank you just don’t forget to cushion your stomach with rice otherwise you won’t get beyond 10 days of breakfast lunch and supper green curry
Nice work. You keeped it simple and original. Not like those wannabes that pop up recently. So you got my sub and thumb for this. Both very beautiful.
That’s very nice of you - thank you. Authenticity is important to me and I’m glad you appreciate that aspect of my channel. Please spread the word 🙏
Thank you for the recipe
Thanks for watching! Let me know how it tasted if you made it 🙏
It came out perfectly thank you, do you have a Thai fried rice recipe?
@@blazkowichya631 glad to hear that 👍Of course, here’s my pineapple fried rice th-cam.com/video/KSGECDNDm0s/w-d-xo.html
Just now watching your channel. I love it so much. You don’t waste time talking about irrelevant things. You go straight to the recipe & demonstration. I lived with Thai friends for 3 years & never touched American food. Every meal was home cooked except sometimes visiting Thai friend’s restaurant - huge fried fish covered with sauces & vegetables- many good times. Now I’m back in America when I go to Thai restaurants I’m so picky because I know exactly how every Thai dish is supposed to taste. If they leave the kafir lime leaf out of the green curry I know it immediately & I cannot eat it. If the papaya salad doesn’t have crunchy green papaya, palm sugar, fish sauce, fresh garlic, Thai chili with proper balance I cannot eat it. I have a hard time finding authentic Thai food in many areas. I live in Texas & so Thai people use a lot of jalapeños in their food to make it “Texas style”. No!
Hi Steve, welcome back to my channel. There’s a widely prevalent “bastardization” of Thai food and food culture taking place right under our noses. Restaurants market and sell food as “Thai food” while it’s quite often not Thai either by ingredients, method or execution - and this is a big problem since it leads to a misrepresentation and pan-Asia-fication of Thai cuisine. The same issue is prevalent among influencers and cooks on TH-cam - so my goal is to represent a baseline of authentic Thai cooking. I’m glad to learn that you understand what I’m trying to achieve. Please consider signing up for my newsletter via my website and thank you very much for being a subscriber 🙏
สวัสดีครับ
Do you have the recipe of roti going with kengkieowwan?
ขอบคุณครับ
Hi Amy! I follow your videos and I always get a lot of inspiration ! Can I ask 1 question ? When you do the green curry adding seafood ( prawns), do you add the prawns at the same time of the chicken ? Because prawns cook much faster than chicken, and if you cook them too long, they become like rubber. When is it the best time to add them to the sauce ? Thank you ! Betta
Hi! I believe you have answered your own question: shrimp/prawns cook faster than chicken. Add prawns towards the very end of making your curry and let them simmer for 2-3 mins then take off from the heat. Regardless of what protein you use - always rest your curry for 5-10 mins before serving. Thanks for watching and please do post a picture of your cooking on our Facebook or tag on Instagram for our community to enjoy! 🙏
great video! In my country we call the basil it Thai basil. Sweet basil are the ones with bigger leaves and the flavor is rather towards the bitter and herbish notes which is used to make Pesto.
Hi and thank you for engaging in the comments. This is a very interesting point and topic. The various anglophone countries e.g. US, Australia, UK, Singapore etc. all use different names for vegetables, so we stick consistently to some. We for example use the name coriander instead of cilantro, spring onion instead of green onion or scallion etc. etc. "Thai Basil" is part of the family sweet basil. In Thailand we mainly use two types of basil, horapa (thai/sweet basil) and ka prao (Thai holy basil)but in Thailand we don't refer to them as "Thai" basil varieties. As such I prefer to use the names sweet basil and holy basil when writing recipes. Have a lovely day
Can't wait to try it.
Thanks for enjoying the video! Sounds good - When you do, just remember to use both coconut milk and coconut cream. Makes a difference in taste and creaminess :)
Savadikap 🙏🏽This is amazing! 😍. Made the Thai Green curry paste first, then made homemade coconut milk and made this recipe with fish(angler fish)😍 Wow It turned out so so so great, I did not know that I had that kind of Thai in me 😅 I Even made it with ginger instead of galangal and without eggplant, still the best Thai I have ever made and I have gotten some great feedbacks on my thai earlier so yes I am so GRATEFUL for this 🙏🏽😄 Amy you are Fantastic, Thank you so much for this one 😄🙏🏽 Wish you all the best 🙏🏽
Wow sounds amazing. Impressed that you pulled it off - Many steps involved. Particularly impressed with the coconut milk making. Well done! Thank you for using my recipe. Really glad you liked it. For next time I’d recommend not to replace galangal with ginger in the paste - try to leave it out if you can’t find galangal. You’ll see that it gets even better 🙏
Hey Amy, when making the fresh coconut milk how much water do you use in the bowl to help press?
Hi there. It depends on how much grated coconut you have at hand. Generally we use just enough to saturate the meat into a creamy sludge. That first press makes up the coconut cream. We put the coconut cream aside and use a second bowl for the coconut milk. This time you use enough water to level with the meat in the bowl before pressing. And that’s it in a (coco) nut shell 🙏
@@WorldofThaiFood Hey Amy, I just made your recipe to a tee. Wow-what can I say, it was delicious and very spicy but just the right amount spice for me. It took a lot of prep I had some of the ingredients imported directly from Thailand, I made fresh coconut milk as well. It’s was amazing! Thank you for sharing such helpful information.
@@callumdales1412 wow great effort. I’m impressed. Very pleased to learn that you liked the end result! If you don’t mind my asking - I’m curious as to your motivation since you went to such lengths to follow the recipe? 😊🙏
@@WorldofThaiFood I love Thai green curry and I’ve used the store brought paste and milk for ages, I normally cook for my family, at one point there was eight of us living under one roof and I found out making curries was easy for a large group. Everyone I made green curry for loved it and at the time I just stuck to store paste. I had the dish many times in Thai restaurants over here but I felt it wasn’t authentic somehow that I was just trusting on it to be authentic, I did not know what it should taste like. I wanted to taste an authentic Thai green curry, seeing as I love this dish it would be naive of me not to try an authentic recipe. So I came across your recipe after looking at many others, I decided yours look the best. Especially when you made the coconut milk from scratch. I couldn’t find Thai eggplant anywhere so I ordered it online from a Thailand company that imports directly from Thailand. It then followed that I should order the ingredients from this company so that’s what I did and it was so worth it. It was a lot of hard work but I’m going to carry on making the paste from scratch and just buy the coconut milk from the store.
@@callumdales1412 That is amazing and I’m flattered that you feel that my recipe is the best and most authentic representation of Thai green curry that you came across on TH-cam. My motivation for starting this channel was that I felt that authentic Thai cuisine was often misrepresented in media so my ambition was to create an authenticity baseline of sorts with easy to follow recipes allowing even those who have never visited the kingdom the opportunity to use the right ingredients and process - thus allowing people to cook genuine no compromises Thai food anywhere in the world. Your ambition-level and comment is validation for me - that I have partly succeeded in my goal. Thank you 🙏
Subscribed
Kum Kie Choong Thank you 🙏
Is sweet basil its optional ?
haikal hazim ehek Hi! The sweet basil is actually a key ingredient in this dish - however if you haven’t had the original version you will appreciate the taste even if you leave out the basil. It will still taste good 🙏 Thanks for watching
delicious recipes
Thank you! Glad you enjoy our family recipes /Amy
I'm in love! Beautiful woman, beautiful voice.
legit
katekilbourne Thanks! Glad you like the recipe 🙏
where is the coconut cream added in this recipe. I only hear coconut milk
Thank you for asking so that I can explain the expressions “coconut head” and “coconut tail “.
When we harvest fresh coconuts and make coconut milk in Thailand we use the following terminology:
หัวกะทิ Hua Kati - Coconut “head” which is the concentrated Coconut milk or coconut cream. It’s creamy in consistency and is extracted from the very first pressing. It also floats on top of the milk.
หางกะทิ Hang Kati - Coconut “tail”. Coconut milk that is less concentrated, less creamy, more watery which we get from the second or third pressing with more water added.
For this recipe you can use all coconut cream, or just coconut milk, or a mix of the two depending on your preference. Each home in Thailand cook differently in this regard. Personally, I vary the ratio of cream/milk depending on availability and quality when I’m abroad.
Good luck and please don’t forget to check out my website www.worldofthaifood.com to learn more about Thai cooking
@@WorldofThaiFood thank you!
I just love you Amy, you are super cute!
Thank you Dear! Glad you enjoy my channel
I wish I had a gorgeous outdoor kitchen like yours!
I know right -The garden is lovely!
Red bandana vs coconut drop
😂🙏