Just in case anyone was thinking about cutting corners: The lime is absolutely not optional. It brings the whole thing together in the most amazing way.
I think this is the first time I get to see a comment section with so much replies from the video maker himself, this brings tears to my eyes. (i mean in the other videos) This looks appetizing by the way. Obviously. I love anything related to coconut.
I really appreciate you guys taking the time out of your day to watch something I’ve created, it means the world to me and the least I can do is say thank you!! Glad you enjoyed this one, you should definitely give it a go, it’s fantastic! 👌👌👌
Just wanted to say, mate, been going through a lot of your recipies and I love them! Also, thanks for making them so easy accesible and simple to understand! The spicyness and the flavor is briliant!
I tried this for the first time recently, but with chicken, and it was actually quite good. Didn't think to look for the recipe so this is the perfect reminder and in perfect timing. You've done it again Chef. Cheers!🍷🙂
😕 well hey, we all tend to confuse our gors and kais from time to time eh! But ya both mean well so let's enjoy and eat well yeah? Cool. 🙃 (now, onwards to Google cause I don't know a lick of thai... 😋)
I made this for dinner and it was so good! I consider myself to be a novice cook but it was very easy to follow. Great explanations! Restaurant level taste 🍲😁
Chef Jack, That looks incredible others make it without grating the ginger, lemongrass, etc., but yours looks amazing. I’m gonna give this a try. Thanks
Tried this tonight, it was delicious! I added a tad bit more brown sugar, because I like sweetness. However, super delicious and warm to the soul. Thanks for sharing♥️
I just started eating curry after 58 years. I was tired of making steamer clams the way I normally cooked them and tried a coconut curry broth. It was GOOD ! BUT.......I hated to throw away the slurry so this is why I'm here. I don't want to waste the slurry so I'm gonna make a soup but want tips . Thanks 4 this video !
I made this tonight exactly like how you did all I can say is HOLY SH*T THIS IS AMAAAAZZIIINNGGG 😳🤯🤯 🤤 my arm lowkey sore from zesting the lemongrass though 😭 between zesting the ginger & lemongrass it dulled my zester a lot so I’m considering getting a small food processor just for this recipe. Deadly.
I love your recipe! Is there a way to print it out? It is a fantastic starting point for many variations. We just had our second serving with a third in the pot! This time I baked acorn squash separately and spooned it into the soup at time of eating. Phenomenal. Sweet squash so compliments the spicy curry base. Thank you so much!!
Hey Mr. Ovens, love the channel, keep it up! Just wondering your thoughts on using garlic/lemongrass/ginger paste from a jar, rather than the fresh stuff?
Hello sir just found you on RU-vid 👏love your teaching method 😀 please kindly advise which vegetables would be best for veg version of this 🍲 many thanks 😊 planning to make your butternut squash soup soon👏👏👏
Welcome to the channel! Glad you enjoy it. There really isn’t a specific vegetable that I would suggest as you can use any vegetable you prefer for this. 👌👌
It really does add amazing flavour. Lemongrass doesn’t break down when cooking so grating it like this allows for a smooth soup. You can always bruise the lemongrass, chuck it in whole and remove it once the soup is done.
Jack, looks great! Interesting to see when you put the fish sauce in. Is it better to put the fish sauce in at a similar stage when cooking a Thai Red Curry? I've been putting it in after the coconut cream. What's your method? Cheers!
It really depends on the recipe. It’s in this recipe the fish sauce is added early to create a sticky caramel with the brown sugar but if I were to be making a Thai Red like you, I would add it in later on in the recipe. It really just depends on the recipe.
For fish sauce it’s quite difficult to substitute as it has a very unique flavour however you can use soy sauce in its place. As for the curry powder it’s made from dried red chillies, cumin, turmeric, coriander, garlic, yellow mustard seeds, fennel, fenugreek, cinnamon, black peppercorns and bay leaf. It’s a very complex spice mix but the flavours are incredible 😊
Do you have any ideas on how I could achieve that "robust floral and citrusy flavor" from the ground coriander using something else? I have the coriander soap gene so it's a no-go, it'd just add notes of perfumy fabric softener to the dish, which is what coriander tastes like to me. The default would of course be to just exclude it, but then this dish would be lacking something which doesn't feel great
@@ChefJackOvens Thank you! Unfortunately coriander seed still carries the perfumy soapy flavor for me, something I discovered years ago using it in a daal stew
@@ChefJackOvens Also your commitment to staying active in the comment sections of your videos is insane. A reply within 4 hours on a 3 years old video from someone with 1.2 million subscribers? What? 😂
I guess it depends on where you live, but I only leave the tail-shell on if the shrimp is to be served as finger food, as in an appetizer. Otherwise, the entire shell is always removed.
Would this taste just as good on top of rice instead of the noodles? I’m thinking of trying it out tonight with my fiancé, but I would rather rice than noodles 😂
I'm going to make a soup with my homemade kimchi and coconut milk, maybe add some egg to make it an egg drop soup type thing, i dunno. I make weird recipes haha
Pull the middle tail fin of the prawn and you will devein it without cutting or peeling With the chilli sambal oelek put in at the end for 1 min If you are using the sprouts from raw top and tail them, that will remove the earthy fishy taste they can give, Personally I like to blanch them for 30 seconds to totally eliminate that taste to leave a clean crisp
