HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
pro tip from an ex engineer ex machine tool guy. Changing the inertial forces on a spinning gizmo that uses Bronze bushings for bearings (as do coffee grinders) causes excessive wear on those bearings. I know, one sees a more efficient grind when one shakes it a little, but the price is shorter bearing life. Now you know. Love your channel.
Hi Pai although this video has already passed 4 years ago, I tried to cook it last night to eat this afternoon lunch. Woa fantastic it’s awesomely delicious. Thank you this will be my signature dish for every occasion thank you Pai
@pailin'skitchen as soon as I saw you standing up (@7:13) I knew you were pounding the mixture on the floor the same way I was taught to do by my Indonesian teacher on a Bali trip years ago...
we can buy red or yellow curry easily here, but I made it following all your steps. It worths. I do not know yet if I succeed with the yellow curry soup but smelling all these spices , herbs, cutting the roots with amazing aromas already makes you satisfied . Judging by the texture and terribly enhanced great flavor I made smth super . Thank you so much for the recipe.
Easy to follow and love the usage of coffee grinder for dry ingredients. My paste turned out to be pasty! I also made your green and red curry pastes which both came out amazing. I never have nor will buy pre-made curry paste. I love using fresh ingredients without the chemicals and I like having the option to gauge the heat to my liking. Thank you Pai!
3:24 Back in university, one of our classes had red chili peppers growing in pots on the windowsill. And it was very unwise to chew on a pen if you left it unattended for a minute in that class. It was enough just to rub the cap of the pen a little on the cut chili for its owner to be thrown out of reality for about 10 minutes, and if he or she decides to touch their eyes with their hands, then they spend half the lesson in the toilet. Everyone did this to everyone.))
Hi, As always a clear explenation of how to do. Thanks for that. Can you tell me why curry pwder is used? Most ingredients of curry powder are already in the paste, only mustard seed and cardemom are missing.Why not add only those two?
Hi Robert! I think Pai will say "It depends on how many chillies you put in it :) (she tends to add them afterward so everyone can adjust) ... but GPT-4 says "Traditionally, Thai Green Curry (or Gaeng Kiew Wan) is considered the hottest among Thai curries. It gets its heat from the use of green bird's eye chilies, which are spicier than red chilies typically used in other Thai curries. However, the heat level can vary based on the number of chilies used and the preferences of the cook or the person consuming the dish." Cheers! Adam
Hi, I think the reason it maybe called curry curry is because in Indian cooking we have a curry dish which is called khadi but sounds like curry when pronounced and is made from yoghurt and is bright yellow in colour. Maybe this has some relation to the origin of the thai version translating to curry curry. Its a vegetarian dish made with pakoras which are basically veg fritters made using gram flour (chickpea flour) which can also be eaten on there own as a snack with chai or as a starter.
Hey thanks for the reply. It is possible but its just a theory and was the first thing that came to my mind when you said curry curry lol. Anyway would also like to thank you for doing an amazing job with these videos. i love them and glad I found your channel as a chef they are helping me to expand and learn new things that I can add to my repertoire. Thanks! Keep up the hard work! : )
Asian grocery stores. It's pretty available in the PNW but I think it's harder to come across in the midwest. Depending on where you are located it, will depend on how easy you can find it. You could also call a thai restaurant in your area and ask, cuz I'm sure they'd know where to get it.
I love thai food and found your videos now and they are really great! Even my english is not so good you have a wonderful english pronaunciation and you explain very good and I Understand most. Thank you! I still have a question. Can you tell me how much (gramm, tsp.) you have to use for good result? Thanks a lot and going on with your great tutorials of thai cooking!
I came across a use for Thai yellow curry paste by accident. It can be used as a substitute for curry powder in a popular Malaysian dish called kam heong chicken/seafood. Just add chilli flakes for heat and omit the dried prawns. Please try it and if nice, feature it in a TH-cam video. Also, you may use Thai yellow paste to make Malaysian rendang as some of the rendang ingredients are in the paste. Another Malaysian dish that can use Thai yellow curry paste is Gulai Kawah. Just google Beef Gulai.
Now that I have two recipes from hot thai kitchen using shrimp paste (this and her pad thai recipe)...I won't hold off on buying it any longer. I wonder though if a Magic Bullet or other chopper wouldn't make quick work of the mortar and pestle. I use it often for indian dishes that require this sort of prep as I tend to cook more on weeknights than weekends...and there's simply no time to sleep if I take the long/traditional way on everything.
I do believe that I'll make this for my post-workout meal tonight. I really have the taste for it, with some jasmine rice. I'm'a probably going to just blitz the spices and whatnot in a food chopper. ;-) Thanks for sharing...
Loved seeing you show us this recipe because I have used store-bought yellow curry by Mae Ploy, and while it is OK, I"m sure this will be better. One thing that I noticed was that your video said "tumeric" but the rhizome is "turmeric" with an r. Just sayin.........;)
Hi Pai! I absolutely love your videos! I love Thai food and it always intimidated me to try to cook it because the ingredients are something I didn't grow up using, but your videos make it so easy! When I lived in NYC there was this authentic Thai place I would go to and they had a dish called Hai-Nam Noodles, could you please make a video of that? I also love boat noodles - could you please do a video of that as well? Thank you for your videos and keep them coming! I look forward to them every week!
Hi Pai! I'm so glad to hear boat noodles are in the works - I absolutely adore that dish! As for the other noodle dish, it's sauteed rice noodles with chicken, squid, egg, green onion, and lettuce. It's not a saucy noodle dish but more a stir fry. Thank you for listening to my request and I cannot wait for your new videos!
Hi Pai, the word "Curry" is a derivative of the name of a large cooking pot, "a Curri", in the time of the British in India when the army would move at the end of the march the officer would tell the Indian cooks to "Get The Curri On" meaning get cooking, spices were used to preserve meat so 90% of the food was spicy and from that the name "Curry" became the name of a hot spicy dish.......................
Curry was adopted and anglicised from the Tamil word kari (கறி) meaning "sauce",[5] which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy.[6] According to this theory, kari was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India,[7] particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with "a spice blend used for making kari dishes ... called kari podi or curry powder.".[7] The explanation put forward in The Flavours of History, claiming the origins of the word to be from Middle English as first recorded in The Forme of Cury (c. 1390),[8] is wrong, as "cury" in that sense merely means "cooking" (cf. French cuire, to cook). en.wikipedia.org/wiki/Curry
My all-time favourite curry to make as well as order at my local takeout! Probably one of the healthiest curries due to the inclusion of turmeric and one of the most child-friendly as it's not too spicy. I have tried making vegan versions with varying degrees of success (some blew my mind while others were kinda "meh!") and with different ingredients ranging from chickpeas to tofu. Therefore, I was wondering if you might ever share an official vegan version of this dish. It would be greatly appreciated! 😺
I always sit on the floor when using my mortar & pestle...it's fun and makes me feel a little more primitive. Kind of like a grandma making her special curry paste in the back mazes of a wet market.
Hi pailin! My wife really dont like Hot food. But i want to have the flavour of chilis in my meal. Is there a chili out in the world who is really soft and not so hot? Greets from germany :-)
***** lol i get a answer after 8 months :-D i allready found a way to deal with the chillis to make it tasty for my wife :-) I buy the big ones (low hot) and just wash the Seeds and everything inside the chillis in the sink under floating water. That realy helps!
Hate to seem critical as I love your videos no end but it is TURMERIC (pronounced ter-ma-rick), not "tumeric" pronounced like something associated with a cancer or something (tu-mor-ick). It is a common but unfortunate and annoying mispronunciation and misspelling.
Both are correct, according to my little Webster. In So. Cal. most say "tu_meric" and her part of Canada may be the same. We also say "Feb_uary". So that the r doesn't feel slighted, other parts of the U.S. compensate by inserting them in the odd word, e.g., saying sar for saw, drawring for drawing and idear for idea.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
pro tip from an ex engineer ex machine tool guy. Changing the inertial forces on a spinning gizmo that uses Bronze bushings for bearings (as do coffee grinders) causes excessive wear on those bearings. I know, one sees a more efficient grind when one shakes it a little, but the price is shorter bearing life. Now you know. Love your channel.
Hi Pai although this video has already passed 4 years ago, I tried to cook it last night to eat this afternoon lunch. Woa fantastic it’s awesomely delicious. Thank you this will be my signature dish for every occasion thank you Pai
Awesome as always. I've always wanted to try making curry paste from scratch, so this could be the first one I try. Thank you PailinsKitchen!
@pailin'skitchen as soon as I saw you standing up (@7:13) I knew you were pounding the mixture on the floor the same way I was taught to do by my Indonesian teacher on a Bali trip years ago...
we can buy red or yellow curry easily here, but I made it following all your steps. It worths. I do not know yet if I succeed with the yellow curry soup but smelling all these spices , herbs, cutting the roots with amazing aromas already makes you satisfied . Judging by the texture and terribly enhanced great flavor I made smth super . Thank you so much for the recipe.
You enjoy each and every step in cooking from pounding ingredients to making curry. It's a delight to watch you. Keep it up 👍
Dear Pailin, I love your Videos so much!!!! Thank your work, it so inspiring!!!
Thank you!!!!
I, too, enjoy your videos and have tried some of your recipes which are delicious 😋!
Love yellow curry, eager to see next weeks episode PailinsKitchen.
Easy to follow and love the usage of coffee grinder for dry ingredients. My paste turned out to be pasty! I also made your green and red curry pastes which both came out amazing. I never have nor will buy pre-made curry paste. I love using fresh ingredients without the chemicals and I like having the option to gauge the heat to my liking. Thank you Pai!
This video excited my imagination for the actual curry cooking!
3:24 Back in university, one of our classes had red chili peppers growing in pots on the windowsill. And it was very unwise to chew on a pen if you left it unattended for a minute in that class. It was enough just to rub the cap of the pen a little on the cut chili for its owner to be thrown out of reality for about 10 minutes, and if he or she decides to touch their eyes with their hands, then they spend half the lesson in the toilet. Everyone did this to everyone.))
I really love your show
I’m your fan now
Hi, As always a clear explenation of how to do. Thanks for that. Can you tell me why curry pwder is used? Most ingredients of curry powder are already in the paste, only mustard seed and cardemom are missing.Why not add only those two?
Rino Jansen yes, great video but I would like to know the same thing. :). Or at least what ingredients you used for the curry powder? Thankssss. :)
I have been saving curry recipes like this one like treasure.
Thank you so much for tips on the grinding of the dried chillies.
Love yellow curry. Exactly how my grandma made it.
Hi Pai! What are the list of proteins we can use here please help out: seafood if yes which ones? Lamb? Beef? Other than chicken
I have googled which paste(green,red,yellow)is hottest,but I get different answers. Which is it?
Hi Robert! I think Pai will say "It depends on how many chillies you put in it :) (she tends to add them afterward so everyone can adjust) ... but GPT-4 says "Traditionally, Thai Green Curry (or Gaeng Kiew Wan) is considered the hottest among Thai curries. It gets its heat from the use of green bird's eye chilies, which are spicier than red chilies typically used in other Thai curries. However, the heat level can vary based on the number of chilies used and the preferences of the cook or the person consuming the dish." Cheers! Adam
@@AdamHotThaiKitchen Thanks!
@@robertlonergan9401 Any time! :)
Mmm~ shrimp paste~~can't wait for the next video!
Hi Pai! I love it when you teach us how to make things from scratch. Thank you! Sawasdee ka.
Hi, I think the reason it maybe called curry curry is because in Indian cooking we have a curry dish which is called khadi but sounds like curry when pronounced and is made from yoghurt and is bright yellow in colour. Maybe this has some relation to the origin of the thai version translating to curry curry. Its a vegetarian dish made with pakoras which are basically veg fritters made using gram flour (chickpea flour) which can also be eaten on there own as a snack with chai or as a starter.
navstra damus Interesting! Could be!
Hey thanks for the reply. It is possible but its just a theory and was the first thing that came to my mind when you said curry curry lol. Anyway would also like to thank you for doing an amazing job with these videos. i love them and glad I found your channel as a chef they are helping me to expand and learn new things that I can add to my repertoire. Thanks! Keep up the hard work! : )
where do you find galangal root or powder?
Asian grocery stores. It's pretty available in the PNW but I think it's harder to come across in the midwest. Depending on where you are located it, will depend on how easy you can find it. You could also call a thai restaurant in your area and ask, cuz I'm sure they'd know where to get it.
Great stuff..I love your thai curries, buy can't access recipes to photocopy and use while I try the cooking.
Hi Eddie - Adam here - all the curry recipes are on the site here hot-thai-kitchen.com/?cat=&s=curry - hope that helps!
I love thai food and found your videos now and they are really great! Even my english is not so good you have a wonderful english pronaunciation and you explain very good and I Understand most. Thank you! I still have a question. Can you tell me how much (gramm, tsp.) you have to use for good result? Thanks a lot and going on with your great tutorials of thai cooking!
I came across a use for Thai yellow curry paste by accident. It can be used as a substitute for curry powder in a popular Malaysian dish called kam heong chicken/seafood. Just add chilli flakes for heat and omit the dried prawns. Please try it and if nice, feature it in a TH-cam video. Also, you may use Thai yellow paste to make Malaysian rendang as some of the rendang ingredients are in the paste.
Another Malaysian dish that can use Thai yellow curry paste is Gulai Kawah. Just google Beef Gulai.
I was just thinking how this paste is more reminiscent of Malaysian curry pastes
Can we make curry powder ? Any recipe for that
Now that I have two recipes from hot thai kitchen using shrimp paste (this and her pad thai recipe)...I won't hold off on buying it any longer. I wonder though if a Magic Bullet or other chopper wouldn't make quick work of the mortar and pestle. I use it often for indian dishes that require this sort of prep as I tend to cook more on weeknights than weekends...and there's simply no time to sleep if I take the long/traditional way on everything.
is the curry powder the turmeric in the video?
I do believe that I'll make this for my post-workout meal tonight. I really have the taste for it, with some jasmine rice. I'm'a probably going to just blitz the spices and whatnot in a food chopper. ;-) Thanks for sharing...
Loved seeing you show us this recipe because I have used store-bought yellow curry by Mae Ploy, and while it is OK, I"m sure this will be better. One thing that I noticed was that your video said "tumeric" but the rhizome is "turmeric" with an r. Just sayin.........;)
can i use a food processor or a blender instead of a mortar and pestle?
Anyone know what type of chilis those are?
Can't wait for the Part 2! ;)
What is the substitute for curry powder??? I am allergic to curry powder?????
I dont have curry powder..what can i use instead?
Love this paste. Among other things, makes a nice spicy rub on chicken when I don't feel like the full recipe.
Hi Pai! I absolutely love your videos! I love Thai food and it always intimidated me to try to cook it because the ingredients are something I didn't grow up using, but your videos make it so easy! When I lived in NYC there was this authentic Thai place I would go to and they had a dish called Hai-Nam Noodles, could you please make a video of that? I also love boat noodles - could you please do a video of that as well? Thank you for your videos and keep them coming! I look forward to them every week!
S Lee I have boat noodles in the pipeline :) Hai Nam noodles....could be a few things, but I'm not sure what they have, could you describe it?
Hi Pai! I'm so glad to hear boat noodles are in the works - I absolutely adore that dish! As for the other noodle dish, it's sauteed rice noodles with chicken, squid, egg, green onion, and lettuce. It's not a saucy noodle dish but more a stir fry. Thank you for listening to my request and I cannot wait for your new videos!
As a Mexican guy who cooks, dried chillies tell me nothing. What is their proper name?
Hi Adam here, and here you go hot-thai-kitchen.com/thai-ingredients/ :) Cheers!
How can to do Bamboo soup ? All vegetables and ingredients please.Thanks so much
Thanks so much for all your great videos! Is there any way to make this without a mortar and pestle? :)
1118marilyn You can use a food processor, but you may need to make more and add some liquid to it to help it process properly.
love your videos! How many cups does that mortar hold?
I love the way you speak! You're lovely and so entertaining to watch. 💙💚💛
Hi Pai,can I use coriander powder instead of coriander seed...and if so,wats the conversion? Tqvm :)
+candicedheemate I'd use a little more of the powder cuz the seeds tend to be more powerful.
can't find the yellow curry recipe on your site.
hot-thai-kitchen.com/?s=yellow%20curry Cheers! Adam
Spicy coffee is good actully😊😊😊😊😊😆
Can I ues soy paste instead of fish paste?
Hi, can I substitute turmeric powder for the knob? And if so, what is the conversion?
May Nguyen I'm not sure how much it would be, but I'd start with 1/2 tsp and you can add more later if necessary.
It worked with the turmeric powder. Delicious! Thank you. instagram.com/p/vaFIWxDnhO/
Hi Pai, the word "Curry" is a derivative of the name of a large cooking pot, "a Curri", in the time of the British in India when the army would move at the end of the march the officer would tell the Indian cooks to "Get The Curri On" meaning get cooking, spices were used to preserve meat so 90% of the food was spicy and from that the name "Curry" became the name of a hot spicy dish.......................
Fascinating, thank you!
Curry was adopted and anglicised from the Tamil word kari (கறி) meaning "sauce",[5] which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy.[6] According to this theory, kari was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India,[7] particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with "a spice blend used for making kari dishes ... called kari podi or curry powder.".[7] The explanation put forward in The Flavours of History, claiming the origins of the word to be from Middle English as first recorded in The Forme of Cury (c. 1390),[8] is wrong, as "cury" in that sense merely means "cooking" (cf. French cuire, to cook). en.wikipedia.org/wiki/Curry
you are wrong,
oh, am i well what is your idea on the Curry Front ????
Curry was adopted and anglicised from the Tamil word kari (கறி) meaning "sauce"
Your website is a pain to find the recipe. very dissapointed that I cannot find this recipe of yellow curry paste
hi, how long can you store home made curry paste?
Freeze, and it'll last you a few months.
Couldn’t you put the coriander, cumin and peppercorn in the spice grinder?
Lol I loved the dance whilst the grinding was going on, also it's aroma for food rather then smell...
GREAT VIDEO! :D thanks
Seriously, how many types of curries are there in the Thai cuisine in total?
My all-time favourite curry to make as well as order at my local takeout! Probably one of the healthiest curries due to the inclusion of turmeric and one of the most child-friendly as it's not too spicy. I have tried making vegan versions with varying degrees of success (some blew my mind while others were kinda "meh!") and with different ingredients ranging from chickpeas to tofu. Therefore, I was wondering if you might ever share an official vegan version of this dish. It would be greatly appreciated! 😺
Just leave out the shrimp paste. Maybe add some msg instead
Please tell substitute for shrimp paste 😊
What’s On Ara’s plate
If you don’t have so no need to put it.
Try to cook once then you will know the taste
I always sit on the floor when using my mortar & pestle...it's fun and makes me feel a little more primitive. Kind of like a grandma making her special curry paste in the back mazes of a wet market.
This is so similar to kari ayam (chicken curry) from Malaysia.
Use powdered turmaric. Its better. Or dry one. Not raw
Adam here and fyi the powdered version can lose it's taste and aroma over time - so not really better than paste. Cheers!
But raw one smell so strong.. Indian use dry or powdered, we dont like the raw strong smell😊
Omg Pai you gotta do a workout video or smthn to let us know how you got such amazing arms!
You are the cutest
Oh, the innuendo.
Hi pailin! My wife really dont like Hot food. But i want to have the flavour of chilis in my meal. Is there a chili out in the world who is really soft and not so hot? Greets from germany :-)
*****
lol i get a answer after 8 months :-D i allready found a way to deal with the chillis to make it tasty for my wife :-) I buy the big ones (low hot) and just wash the Seeds and everything inside the chillis in the sink under floating water. That realy helps!
heyho pailin if u wanna do or go go spicey why r u dont use habbies cuz i doo and they fit like a charm anyways ave a good one bb
Some Thai word sound the same with Cambodia
nice vLogs
She's hot' hahaha ''hot Thai kitchen'' wowza the paste is amazing as well
Hate to seem critical as I love your videos no end but it is TURMERIC (pronounced ter-ma-rick), not "tumeric" pronounced like something associated with a cancer or something (tu-mor-ick). It is a common but unfortunate and annoying mispronunciation and misspelling.
Both are correct, according to my little Webster. In So. Cal. most say "tu_meric" and her part of Canada may be the same. We also say "Feb_uary". So that the r doesn't feel slighted, other parts of the U.S. compensate by inserting them in the odd word, e.g., saying sar for saw, drawring for drawing and idear for idea.
sexy cook like all your recipes well done pailin aroi maak
youre amazing and beautifull