As a Thai who love all kind of coconut milk-based curry, I do 200% approve to your dish! It looks totally mouthwatering like my mom's cooking. PS Haven't seen Jamie's version yet, but I'm too scared so I'll just leave it be LOL
That paste looked amazing!!! Bet it smelled phenomenal when you was pounding it!!! Wow love you guys watching from the middle of America right on the muddy Mississippi River! Gonna get me a pestal and mortar and try this out thanks guys!!
I'm from Indonesia (exactly Indonesian Chinese) and never been interesting in Thai curry or Thai food before. But after saw many video of you and uncle roger, I think I need to try the Thai curry cause your food look so delicious 😀
Next time you make this dish, I suggest squeezing the pineapple before putting them in the pan. That way, pineapple juice will add a little sweetness to the curry sauce, and those pineapple pieces will absorb the sauce back in and that should mellow the taste of the whole dish.
I live in the UK, and yes - that’s exactly how I would make a red curry, thanks to David Thompsons’ “Thai Food “. Just one thing though - I can’t buy fresh galangal where I live, so I do have to use ginger. I hope that’s OK. Everything else is authentic.
The flavor profile will be a little bit different, but at least it still isn't too far out of the realm of Thai cooking! When we can't get fresh galangal here, we have also had good results with frozen galangal. Thank you for stopping by and sharing your experience with us!
@@TomodachiTable Thanks for your reply. Just another problem though. The pineapple??? It’s going to separate the Europeans into pineapple on pizza or not!
@@TomodachiTable I’m okay with that. Funnily enough, when I was growing up in England in the early 80s, pineapple, raisins, and bananas were a thing in “Indian” curry. Oh and desiccated coconut. Plus generic curry powder. Now, thanks to Immigration we can eat and learn to cook amazing East and West Asian food. Just not from a certain TV chef.
Yes this is a real carry. I'm from Cambodia and all the carry are going to use dry peppers.But here in Cambodia we don't call this carry yeah, caz for the Cambodia carry we don't use pineapple .
Hi Tomodachi's. It's Sunday know what time it is? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bs7dfCJaN1M.html It's uncle Roger time! Yet another Thai green curry video. But better.
i see you make phad kra phroa and i want to suggest another regular menu in thai kaao moo tot gratiam priktai or you can use beef i want to see your recipe
There is a complete difference between prawns and shrimps. One is that Prawns are more expensive then shrimps. Not just the size. So I think here it was Jameys idea to have something kinda afordable, since shrimps are still not very cheap, but less expensive then prawns. Some people try to trick others by selling shrimps as prawns. And sadly you have that in bad restaurants.
Hmmm how about frozen? It keeps well in the freezer! Otherwise some commercial red curry paste mixed in with the fresh ingredients could be really nice as well! In that case increasing the lemongrass by a stalk might help too!
@@TomodachiTable Thanks for the tip about the paste. I've been using red chillis and dried sardines/shrimp to fill the gap. I already ad a bit more lemon grass than I probably should because I really like the clean finish it gives the curry. Less toung numbing :)
u know, Thai curry is all about slow cook but Mr.Oliveoil make it fast which is so wrong. LOL well done with ur curry. i think what u've made is authentic enough in the eyes of the thai like me. (￣∇￣ﾉﾉ"
In Thailand, if you're a vegan or a vegetarian, what would you add instead of fish sauce or shrimp paste when making the Red curry paste? Could you add something like doenjang or aka miso paste?
Use salt instead. But Thai vegan usually eat soup or stir-fry. Thailand don't have many vegan but we have a festival that we have to eat vegetarian for 7 or 10 days so at that time some pop-up restaurant will made all vegan foods yo sell , easily to buy and it was so yummy.
Looks amazing and I would eat it any day. First of all it's red unlike Jamie's, 2nd even the Prawns look much better and probably taste better. No Mangetout bullshit and no Olive Oil like Jamie Olive Oil. Uncle Roger said on what Jamie did- "No Thai, no red and no Curry." Unlike the wonderful paste you guys have made, which is Thai, is red and is Curry.
We used about 3/4 of it for a 2-3 person serving. You can freeze the rest and it will keep for a few months! Alternatively, you can make a big batch, portion and freeze as well.
@@TomodachiTable I think I may have some contenders. Jamie Oliver's Food Tube (not Jamie though) - Chicken Katsu Curry ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MWzxDFRtVbc.html Ivan Orkin's "Gaijin Cookbook" Japanese Curry ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jvyeJTRK_CA.html There is one from a channel called No Recipes, and his "from scratch" looks quite good and authentic, but he adds banana and chocolate to his version and is super thick. (I'll include it if you ever stray that way) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_0yTwf3eJAA.html
@@natalibartosova1308 The most confusing is that he has guests that come and show him the proper ingredients but its like he doesn't remember to take notes!
@@TomodachiTable true that's one thing I can't understand about him and the second thing is that he uses chili jam and egg fried rice EDIT I meant in egg fried rice
Its like Jamie Oliver is a stereo type comedian....making white people thai curries, its quite funny until you realize, he's serious, and some people will listen to him 😭
