If you use store-bought coconut milk: dont shake the can before opening! This way, you can scoop out the pure coconut oil from the top and use that for frying the curry paste
This Thai red curry is definitely one for the arsenal my friends, If you want to skip making the homemade coconut milk just use 2 14oz cans of coconut milk and 1 can of water in its place! HAPPY COOKING!!
@@El-Rico I think it would in a lot of dishes! I also think in some cases you add water solely to let the other great flavors develop before it all reduces too fast. I also will tell you I don't know shit
If using cans of coconut milk I recommend Chaokoh or Aroy-D brand. Don’t shake the can. Remove the lid and scoop out the top section of the thicker coconut cream. Put the cream in pan first and fry curry paste and other aromatics in it (galangal, ginger, onion, etc.) then add remaining coconut milk and build from there. Will give you a richer depth of flavor.
I eat a lot of Thai food and In my experience, this curry was thick to my liking but if you want it thicker just add less water or only use coconut milk.
@@marten3675yes, oil. Its the same concept as blooming dried spices in oil like you would do in Indian cooking. Over low heat so it doesn’t scorch. It enhances the aromatics and takes away the raw bite.
Ive been doing Red curry prepared in this manner for give or take 8 years or so. Really good with red pepper, bamboo shoots and baby corns as veg 10/10.
Here's a tip about Thai curries, start by heating coconut cream (concentrated coconut milk) until the oil separates and then stir fry your meat, oil droplets will float to the top and add a little bit of color aroma and mouthfeel in the serving bowl, the ratio of coconut cream to coconut milk is also how you adjust the thickness of the curry, commercial coconut milk doesn't split well though you can just drizzle a little bit of coconut oil for the same effect fun fact: cook (fresh, natural) coconut cream long enough and the coconut solids and sugar will thicken and caramalize yielding a great richness and sweetness that can be applied in desserts but also savory dishes I reckon
Gotta be honest, i clicked looking forward to the random unpredictable comedy moments instead of the recipe. But now i want to make this recipe for my family this weekend lol
I’m going to make this now! I do like coconut milk a little thicker, so possibly less water. Red curry is great with salmon also. Can you do a lamb curry soon? Maybe a korma or a vindaloo? Looking forward to the book, I have saved a bunch of your recipes on TH-cam but this will be a great way to be better organized.
Canned coconut milk is definitely gonna be thicker but that homemade coconut milk taste is hard to beat! I have some more Indian curries coming up soon
Nice, I do love a good Curry. Any chance of a Jamaican Curry coming up? Shrimp or goat, either is outstanding! I just love that curries have different flavors from around the world!@@thatdudecancook
This is cool. Usually I see people make a curry paste (or a simplified version) but never make the coconut milk. You've done the total opposite. I can also vouch for Mae Ploy curry paste, or my personal favourite, Maesri. The ingredients are the real deal, so there's no shame. Augmented with some fresh lemongrass and other aromatics like galangal and kaffir lime, and you wouldn't know the difference.
That fridge beat down was gold 😂. I don't think your yard is big enough to do this, but I'm hoping to see the fridge pierced with an arrow at some point!
Dear Dude, I've watched your videos since the beginning, subscribed early, laughed out loud as you destroyed your fridge, bought your Jerky, came to terms with your haircut and made copious amounts of rosemary salt- I am a fan, so I say this with all dude respect. I came here for you and you alone. It was like a club. Just me and you and a bunch of other subscribers. Now there's a third wheel in....... Marcus. There, I said it. I'm sorry. I know that's hard to read and comes off as mean but it's the honest truth. I know he's your bud and he does a great job and all but I don't need him in there so much. I find myself skipping over his bits. Sure, at first it was fine having him come out from behind, break that 4th wall and give a thumbs up. I'm not a noob. I know there's somebody there filming everything - but dude, it's getting to be the Sonny and Marcus show. I'll still watch of course. You're awesome. YOU'RE awesome.
I made this for dinner tonight. It was a lot runnier than yours, though I did let it cook down for a pretty long time. It tasted great, though! I used pumpkin instead of butternut squash, and it was delightful!
no squash, no green beans. Potatoes, carrots and a can of diced water chestnut. I usually sauté a little onion and garlic with the curry paste before the chicken goes in. I haven't had a problem with chicken breast meat drying out in curry, it is our preferred choice of protein for Thai chicken curry.
Loving the recipe, loving the vibe, all of it!❤But I also really love the music when plating the dish that starts around ~7:20. What is it called?! Where can I find it?! I want to listen to it for hours! Thank you! ❤
Also, I was thinking that blender must be very powerful to be able to pulverize coconut husk/shell into virtually nothing! I know you said that it's a powerful blender, but whatever I saw you dumping the bits of coconut in there with the brown husk/shell still attached, I was thinking like, wouldn't those hard pieces chip the blades? Or maybe just straight up break them off? Or at best, jam the blender to where it seizes up? I think if it was my blender, it would definitely mess it up lol I don't know if I have a strong blender or not. It was given to me and I have never used it.
Dude I've been cooking 40 year's and the Vitamix hands down is a keeper.....I can bring cold ingredients to a boil, it makes my old blender look like a rusted out pinto
I was just showing how to break up the coconut to my housekeeper and was accosted by my wife. "You, gringo, wanna tell a Caribbean how to break a coconut?! Really?!" I demured. I haven't made anything yet. I'll make it mañana. Just for the record, I did have to crack them for her irrespective of my wife's protestations, after she left. We'll see how it turns out 😊.
Probably Jasmine. Try to buy a brand that is made in Thailand. Rinse the rice well and use a rice cooker if you can (a cheap one is fine). Two cups of rice and 2 and 1/3 cups of water. Leave the lid on... No stirring required.
If you use store-bought coconut milk: dont shake the can before opening! This way, you can scoop out the pure coconut oil from the top and use that for frying the curry paste
Pro tip!
This Thai red curry is definitely one for the arsenal my friends, If you want to skip making the homemade coconut milk just use 2 14oz cans of coconut milk and 1 can of water in its place! HAPPY COOKING!!
Great vid, thanks for sharing. Would adding some kind of stock to this curry add another layer of flavor instead of just using water?
Can you put ip the link to Kitchen Joyride please? Love the title and all it represents 😊.
banging curry man
Mae Ploy is the paste I always use!!!!
It doesn't matter what I'm cooking; I always add at least one can of water.
@@El-Rico I think it would in a lot of dishes! I also think in some cases you add water solely to let the other great flavors develop before it all reduces too fast. I also will tell you I don't know shit
If using cans of coconut milk I recommend Chaokoh or Aroy-D brand. Don’t shake the can. Remove the lid and scoop out the top section of the thicker coconut cream. Put the cream in pan first and fry curry paste and other aromatics in it (galangal, ginger, onion, etc.) then add remaining coconut milk and build from there. Will give you a richer depth of flavor.
I eat a lot of Thai food and In my experience, this curry was thick to my liking but if you want it thicker just add less water or only use coconut milk.
"Come over here and get it right out of the hump" was an amazing line.
If you can't find kaffir, zest a big slice of lime. That was you can take it out at the end. Another great one 👍🏾👍🏾
Worked in Asian restaurant for 10 years, we always cooked out the curry paste, and garlic, for about 10 minutes before adding the coconut milk.
Just the paste in a pan with the garlic (and I assume some oil)? Wouldn't that burn without a lot of liquid (i.e. coconut milk) or fat?
cook it out how? in some oil?
@@armukI’m not sure if it’s authentic, but I always fry it up in a bit of ghee (clarified butter).
@@marten3675yes, oil. Its the same concept as blooming dried spices in oil like you would do in Indian cooking. Over low heat so it doesn’t scorch. It enhances the aromatics and takes away the raw bite.
You can do coconut oil or the cream of the coconut milk
Ive been doing Red curry prepared in this manner for give or take 8 years or so. Really good with red pepper, bamboo shoots and baby corns as veg 10/10.
Like for the bamboo shoots! Favorite curry vegetable by far!
The Mae Ploy red and yellow curry pastes are better than any I've made at home, and I've tried many times. Sometimes, you just have to buy the thing.
Here's a tip about Thai curries, start by heating coconut cream (concentrated coconut milk) until the oil separates and then stir fry your meat, oil droplets will float to the top and add a little bit of color aroma and mouthfeel in the serving bowl, the ratio of coconut cream to coconut milk is also how you adjust the thickness of the curry, commercial coconut milk doesn't split well though you can just drizzle a little bit of coconut oil for the same effect
fun fact: cook (fresh, natural) coconut cream long enough and the coconut solids and sugar will thicken and caramalize yielding a great richness and sweetness that can be applied in desserts but also savory dishes I reckon
ว้าว คุณทำอาหารไทย ได้น่ารับประทานมาก ขอบคุณที่ชอบอาหารไทยครับ
Kafier lime leaves freeze really well, so I always have some on hand. Thanks for another great video!
You should publish a hardcover book. I’d be the first to buy one. Great job man. You always knock it out of the park.
Yum! This curry looks amazing!
The dry coconut part is great toasted and added to a rendang.
Great recipe and great cookbook! So good!!! Can’t wait for your second book!
This red curry version is awesome and flavorful
This was so good! My girl loved it and it really wasn't hard to do. Thank you for sharing your time with us. I appreciate you
Love all your Videos Dude. The editing, music and overall content is getting so good! Keep it coming!!
Gotta be honest, i clicked looking forward to the random unpredictable comedy moments instead of the recipe. But now i want to make this recipe for my family this weekend lol
Awww he and marcus go out to eat together 🥺. Adorable
One of the best dishes on the planet
I’m going to make this now! I do like coconut milk a little thicker, so possibly less water. Red curry is great with salmon also. Can you do a lamb curry soon? Maybe a korma or a vindaloo? Looking forward to the book, I have saved a bunch of your recipes on TH-cam but this will be a great way to be better organized.
Canned coconut milk is definitely gonna be thicker but that homemade coconut milk taste is hard to beat! I have some more Indian curries coming up soon
Green curry fan here
Nice, I do love a good Curry. Any chance of a Jamaican Curry coming up? Shrimp or goat, either is outstanding! I just love that curries have different flavors from around the world!@@thatdudecancook
Your videos should get more views I love your recipes!
This is cool. Usually I see people make a curry paste (or a simplified version) but never make the coconut milk. You've done the total opposite. I can also vouch for Mae Ploy curry paste, or my personal favourite, Maesri. The ingredients are the real deal, so there's no shame. Augmented with some fresh lemongrass and other aromatics like galangal and kaffir lime, and you wouldn't know the difference.
Dude I’ve been waiting for this video since you teased it MONTHS ago!!!
ok ima gonna try this one as well! Maybe Saturday or switch to a firm fish and do it tomorrow! Thanks for the inspiration
That fridge beat down was gold 😂. I don't think your yard is big enough to do this, but I'm hoping to see the fridge pierced with an arrow at some point!
Can’t wait for the ebook!
I tried this recipe and it wasn't as good as Pailin's Kitchen. She's a Thai chef and her curries are really good!
Coconut flour can be mixed with rice to make a Thai dessert. IDK what it’s called off the top of my head but it taste like a coconut mochi.
Dear Dude,
I've watched your videos since the beginning, subscribed early, laughed out loud as you destroyed your fridge, bought your Jerky, came to terms with your haircut and made copious amounts of rosemary salt- I am a fan, so I say this with all dude respect.
I came here for you and you alone. It was like a club. Just me and you and a bunch of other subscribers. Now there's a third wheel in.......
Marcus. There, I said it. I'm sorry. I know that's hard to read and comes off as mean but it's the honest truth. I know he's your bud and he does a great job and all but I don't need him in there so much. I find myself skipping over his bits. Sure, at first it was fine having him come out from behind, break that 4th wall and give a thumbs up. I'm not a noob. I know there's somebody there filming everything - but dude, it's getting to be the Sonny and Marcus show.
I'll still watch of course. You're awesome.
YOU'RE awesome.
Can't wait to make this one!!
Congratulations on the cook book!!
I made this for dinner tonight. It was a lot runnier than yours, though I did let it cook down for a pretty long time. It tasted great, though! I used pumpkin instead of butternut squash, and it was delightful!
Love your channel dude!
I can already hear the “HIYAAAAA” from uncle roger
Sunny!!! Funniest thing ever on the refrigerator.
no squash, no green beans. Potatoes, carrots and a can of diced water chestnut. I usually sauté a little onion and garlic with the curry paste before the chicken goes in. I haven't had a problem with chicken breast meat drying out in curry, it is our preferred choice of protein for Thai chicken curry.
I hate coconut with a passion, but I love this channel more!
I’ll take some!!
Hold my hand!!
It looks delicious!
I have never had curry. But I so want to try it asap
Little tip: Frying the curry first before adding coconut will enhance the flavors
With the left over coconut shavings you mix it with sugar and make sugar cakes. Not much else since all the flavour has been squeezed out
Hey Sonny I wanted to know if you'd make a video about homemade butter and make some Rosemary salt if you know you know compound butter!
I make a lot of red curry. I use it to toss in leftovers. Most veg work great. Chicken thighs def the best.
You can make coconut bake or sugar cake. That's how we do with it in the Caribbean
Congrats on the book!!
Titaya House is a great Thai restaurant in the Austin area... and their mango sticky rice is divine 😋
Loving the recipe, loving the vibe, all of it!❤But I also really love the music when plating the dish that starts around ~7:20. What is it called?! Where can I find it?! I want to listen to it for hours! Thank you! ❤
th-cam.com/video/EFPQmjHErFs/w-d-xo.htmlsi=0pfFJGhVZQojd1Ie
ThatDude: makes his own coconut milk.
Also ThatDude: uses store-bought red chili paste.
you know what's even more convenient than buying pre made curry mix? just buying curry.
Hey Dude, you could use a pillowcase too.. love and peace from Australia as always 🦘😘😘
Looks really good! I can skip that licorice basil though LOL
Sooo good. 😋
I was hoping coconuts would factor into the fridge attack, but feet hands are cool too.
awesome love it
mary ruth's appear to be the modern-day equivalent of yesteryear's medicinal cordials ~
Question: are the TH-cam videos from the e book just on TH-cam already? Like why buy the book if the videos are already free ya know?
If you want to make this without using meat, what would you recommend?
Tofu
Looks delicious 🙂😋
first man alive to ever say "nut milk bag" with a straight face, mad props.
Repeat after me:
DEBRIS IS FLAVOUR!
You can keep Kaffir lime leaves,lemongrass and Galanga in your freezer. Then you always have them.
Can you do a Vietnamese style lemongrass chicken in brown sauce?
Thai curry is so damn delicious! Thank you, Sonny! 🙏
Also, I was thinking that blender must be very powerful to be able to pulverize coconut husk/shell into virtually nothing! I know you said that it's a powerful blender, but whatever I saw you dumping the bits of coconut in there with the brown husk/shell still attached, I was thinking like, wouldn't those hard pieces chip the blades? Or maybe just straight up break them off? Or at best, jam the blender to where it seizes up? I think if it was my blender, it would definitely mess it up lol I don't know if I have a strong blender or not. It was given to me and I have never used it.
Dude I've been cooking 40 year's and the Vitamix hands down is a keeper.....I can bring cold ingredients to a boil, it makes my old blender look like a rusted out pinto
_Marcus receives nourishment of mother's milk skrait from the udder's teat_
Ain't nothing to it but to do it. I think that dude hits that same move Sunny
no lemongrass?
So milk + curry paste becomes a thick sauce.. good to know
I was just showing how to break up the coconut to my housekeeper and was accosted by my wife. "You, gringo, wanna tell a Caribbean how to break a coconut?! Really?!" I demured. I haven't made anything yet. I'll make it mañana. Just for the record, I did have to crack them for her irrespective of my wife's protestations, after she left. We'll see how it turns out 😊.
Your little meat mincer isn't it. I used a dominican mortar. It's no joke, easily 2 lbs. Cracked them like an egg.
Can you please make an Indonesian beef rendang
Calling @mrnigelng Uncle Roger…. Where you at?
Looks great!
What type of rice is that?
Probably Jasmine. Try to buy a brand that is made in Thailand. Rinse the rice well and use a rice cooker if you can (a cheap one is fine). Two cups of rice and 2 and 1/3 cups of water. Leave the lid on... No stirring required.
I spate rice all over my laptop when you said "wow my quads hurt"
I think you forgot the link to your ebook.
That wig sent me 😂😂😂😂
Goes good with broccoli
You’re supposed to fry the paste for 5 mins before adding coconut milk
Gotta use fish sauce. Smells nasty by itself, but it's the only way to get that depth of flavor.
Linus from Peanuts dances like that. Or maybe it’s PigPen. 😁
Uncle Roger needs to review and roast this recipe😂
But what would Uncle Roger say?
Pretty sure no man should be squeezing coconut milk in another mans mouth. 😂
I so wanted Marcus to spit the coconut water out. that would have cracked me up.
I'm incapable of waiting for my curry to cool down. Add double the curry paste for insane flavor that will knock your socks off.
yooo 2:03
Nice curry, but I really dislike Thai curries and I'M HALF THAI! 😂 I prefer Japanese/Korean/or even British curries more.
Right out of the hump 😭😭 Marcus nooooo
As a graduate with a BSc in microbiology, if you use those probiotics you gotta do it as an enema if they get digested you wasted your money!
great fridge attack
I have those exact same shoes. I shall now go kick my fridge in the same way. It must be done.
Thai basil does not taste like ordinary basil. There is no substitute. It grows like crazy in my garden.
whats up dude
If you needed some nut milk, why didn't you just ask? I got all you can eat nut milk over here just waitin to be had!
Has Uncle Roger found this video yet?
😮🤤🤤🤤🤤🤤🤤🤤🤤
and that coconut is too small... around my house they would want ... like,watermelon half sized portions lol
Will ask uncle roger to review this.