How to Make Red Curry Paste - Easy vs Traditional Way

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Making Thai curry paste from scratch can be an easy job, or it can be a workout depending on which method you choose. In this video I give you a complete guide to making a great Thai red curry paste, and show you all the tricks and tips to make it as easy as possible!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the RU-vid channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via RU-vid videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitche...

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26 сен 2024

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Комментарии : 293

@somnambulnation5681 Год назад

"...and the Asian squat adds to the authenticity." I laughed out loud. Very informative video. Thank you.

@stevethea5250 7 месяцев назад

stamp ?

@somnambulnation5681 7 месяцев назад

@@stevethea5250 9:27

@Chris-ut6eq 12 дней назад

I have to work on my technique, but as I'm getting older I often just settle into a chair or sit on the floor. My knees are not what they used to be.... I also LOLed :)

@natk426 Год назад

traditional way is the only way in Thailand. Mom get their children involved in house chores and pounding the curry paste was a task I had to do as a teenager half a century ago. thanks for sharing.

@krispykruzer Год назад

Child labour is good for such things

@mishmishm7847 2 месяца назад

@@krispykruzer In my view and experience, involving the kids in cooking isn't child labor!! It is love. ❤ It is teaching It is taking part in earning the penny worth of your meal. And more than anything, it makes the kids want to eat it ❤❤ Mm

@tenkuchima Год назад

Loved this. Funny, authoritative, honest. I've been using your Red Curry Paste recipe for almost 5 years and everyone loves the food I make with it.

@artistlovepeace Год назад

I know sometimes you feel like you're talking to yourself. You are not. I learn a lot from you and revisit my past when I had a lot of beautiful Thai food. Thai is one of my favorite experiences of food in my warm brain. I love that you are sharing all the secrets and brands to make these beautiful dishes that can feed every human being. Love you so much for showing the truth.

@trefod Год назад

Making curry paste is lots of fun. You get a sense of each ingredient from their smells. I've made red, green and panag pastes.

@royolstad8532 Год назад

I've been using your red curry paste procedures for a couple years, and love it. I make up batches where I can vacuum pack the amount I need for 4 people, and freeze it. This makes it much qucker and easier to whip up a stir fry or whatever. You are an excellent teacher. Thank you

@captanamerica163 Год назад

ขอบคุณที่เผยแพร่อาหารและวัฒนธรรมของเราให้ต่างชาติได้รู้จัก เขาจะได้ไม่ทำผิดใส่สิ่งที่ไม่ควรใส่ลงไปในอาหารของเรา มันทำให้ผิดเพี้ยนไป ขอบคุณคุณไพรินมากๆครับ ติดตามให้แล้วครับ

@jshoota19ify Год назад

Always love your videos. I like your little sarcastic humor. Example: when you mentioned the "stress relief" and "workout" with the traditional way, haha! You're like, "Have fun with that." Bless your heart for demonstrating it. Love the classic "Asian squat". It's versatile for so many activities, 😂...Great video.

@stevethea5250 7 месяцев назад

timestamps?

@artistlovepeace Год назад

The world learns a lot from your productions. I wish every human on earth could taste these wonderful dishes.

@VicBattlefield Год назад

Sawaddee krup, Khun Pai! The sound of mortar pounding brings back fond childhood memories from back home when every household in my neighborhood start preparing dinner in the afternoon. Thank you so much for this enlightening video because I never knew how to make my own curry. I´m going to try it out soon. 😋

@maunarose Год назад

Thank you Pailin! I am thrilled to use an immersion blender (and not mortar and pestle!) to make Thai curry paste 😊

@wateradept88 Год назад

I make Indian and Malaysian curry paste in a mortar and pestle sometimes, and I do think it’s fun. I also definitely notice the quality is better too, because it’s all fresh ingredients with strong smell. Love learning from you! Thanks!

@Mickman007 Год назад

I made a thai red curry the traditional way a month ago and i went into my local thai shop to buy shrimp paste and the thai lady was surprised that that i wasn't using packet paste as she muttered that "some people prefer that way", thanks for a very good subject vlog Pailin.......cheers

@ClarionMumbler Год назад

And the Asian squat adds to the authenticity. Those are the little tips and tricks i come here for.

@hardvice Год назад

Great video! If you haven’t seen them yet, it’s worth mentioning that blade grinder manufacturers have finally caught on to the fact that people use them for spices, so lots now come with removable, interchangeable metal bowls so you can have one for spices and a separate one for coffee - and you can wash the bowls in the dishwasher, finally. Some even have a bowl with different blades designed to work better with herbs and wet ingredients. They’re fantastic.

@NicooRico Год назад

What brand have you used or seen is the best? I'm interested in something like this.

@PailinsKitchen Год назад

That's brilliant! I have not seen that before but will def look it up!

@hardvice Год назад

@@NicooRico if you’re specifically looking for one with the cross blade for grinding herbs and other wetter ingredients, there’s one by Shardor. I can’t personally attest to that model, but I have a burr grinder by them that is shockingly good for the price, so I can at least vouch for the brand.

@NicooRico Год назад

@@hardvice thank you! I will check it out.

@loganmoriarty1155 Год назад

Your immersion blender trick was a game changer for me! I now only make my own curry paste and have been for years. And I always have the ingredients on hand either in the pantry or freezer, so I’ll whip up a curry paste even on a week night thanks to the immersion blender trick. Thanks Pai! 😁 WARNING THOUGH! I have broken a (cheaper) immersion blender on a curry paste 😬 I think i was just a little too aggressive with jamming it into the paste while blending, and the blade got caught. So if you’re like me and don’t have a super quality immersion blender, just be gentle and have a bit of patience. Since then, I haven’t had a problem.

@PailinsKitchen Год назад

Yes, a good one is definitely important here. So glad to hear it's been a game changer!

@noelani0138 Год назад

@@PailinsKitchen Aloha. Is someone impersonating you on this thread? There are several comments in which you responded “communicate with me” but your name doesn’t have a check mark. 🤔

@leester9487 Год назад

If I'm cooking for others, I have to make my own, because of the heat. But I really like the Mae Ploy. Yum. You''re so right about it being a great flavor base. One of my week night dinners is braised pork with pineapple with a crap ton of red curry paste. I sure wish we could get cilantro root though.

@cleancutguy1892 Год назад

I made my own curry paste, and it's way better than store bought paste. As you mentioned, store bought paste is way salty and spicy. I do slighty toast the dry chillies so they come up as a fine powder when I use a grinder and the all over paste has a finer texture.

@Superfastjellyfish669 Год назад

Thank you for pronouncing guajillo perfectly

@wrayven Год назад

Pai, you have one of the best channels on RU-vid. I have learned so much from you. I will stick with Aroy-D or Mae Ploy, but I learned so much from this video. After watching the whole video, I will try the handmade method.

@stevenjacobs2750 Год назад

Made a big batch of this recipe and it is so flavorful and delicious! 10/10 well done

@sharonwang1299 Год назад

Everything is crystal clear with your perfect explanation. I really love this video, thank you!

@GG-qg2iu Год назад

Thank you! I never thought of using an immersion blender for anything other than liquids. Also, thanks for the tip on vegan curry paste.

@LucySmith-h1e Год назад

Thanks for the helpful tips, helped me understand a complicated topic

@kingk2405 Год назад

Just to help for finding the ingredients ,the ‘lime ‘ are also called combava or kaffir lime and yes they are totally different from regular lime . Their fragrance is absolutely unique and amazing .

@carolray3637 Год назад

Hello from Canada; I had wondered about the name of the lime, bcs I’d always known it by the K-word as well. In researching whether they were indeed the same thing, I found out that the K-word is a grave insult in other cultures, and should not be used. It is a slur akin to the N-word, in S Africa and other cultures. I was glad to learn this, and I hope you are, as well. Be well!

@kingk2405 Год назад

@@carolray3637 I call a cat a cat ! Cheers 🥂

@Naae_111 Год назад

Thank you, I live in France and here it's always labeled as Combava, and it took me quite a while to realize it was the same thing haha

@kingk2405 Год назад

@@Naae_111 Yes a lot of pâtissiers and chefs in France use the combava . Try to put one combava zest in a flan pâtissier that’s amazing .

@Naae_111 Год назад

@kingk2405 yes it's true !! Ooh definitely gonna try it, thanks for the idea haha, I have no doubt that it is :)

@candleby Год назад

Definitely homemade. I yet have to find a store-bought paste where the predominant flavor is not that of preservatives. Also, it is always so much more satisfying to have made a meal from scratch. Thanks for another great video, Pailin!

@suzaynnschick158 Год назад

I truly appreciate your experience and wisdom in this. Thank you!

@gillianyao6976 Год назад

I found this video is very useful and entertaining 😊 Thanx for making it!

@das_ein Год назад

I’ve made curry paste using a Mini Cuisinart food processor. It’s the size of a coffee grinder, but the shape of a processor, so it works well with wet ingredients. The paste was for Tikka Masala from the Jaime Oliver cookbook and it tastes amazing. Now inspired to make a Thai paste, thank you! 😊

@DrR0BERT Год назад

I have made my own pastes a number of times. I love it. I start with dry spices which are ground in a coffee grinder. What I do differently when it comes to pounding is to pound each non-spice ingredient separately into its own paste. I remove it from the mortar and pestle. I don't "clean" the mortar when pounding the next ingredient. I end with the shallots. Pounding shallots alone is an issue, but then I start adding the dry spices in to absorb that moisture. I keep adding the remaining ingredients one at a time (including the shrimp paste) in order of dryness. When I get to the garlic, that's when I pound to mix and break down any large pieces. Also, I usually double the shrimp paste, because I love it.

@annesomasundaram261 4 месяца назад

Watching from Australia. You are a brilliant communicator😊 the best if the best. Thank you for all the effort you put into your video presentations.

@Terence.McKenna Год назад

One of the best things I've ever tasted. Red curry paste made me fall in love with Thai cuisine

@lumailisa Год назад

This is such a good video! Thank you for posting this. The main reason I do homemade is because shop bought is always too spicy for our tastes. But we love the aromatics!

@snlarini99 Год назад

I mix homemade with the shop bought to control the chillis and keep the "right flavour". This way I don't have to look for chillies and shrimp paste

@Seattle_Daniel Год назад

I will give this a try. I buy one of the curry pastes you recommend and end up having to use less because of the spice. Using a different mixture of chilis makes a lot of sense. And +1 for the immersion blender idea!

@lionelpechieras8724 Год назад

I usually use electric appliances to do it (because my mortar game is weak! 😅), and I often have to add liquids, but that doesn't interfere with the recipe I'm doing because I always match liquids with the recipe: it's either coconut milk or simply oil! As we get to fry curry paste in oil or reduced coconut milk in most of the recipes, it doesn't affect final result! 😜

@KaiTiura Год назад

Wow, what an incredibly detailed explanation of the various ways to create this wonderful paste. Exceptional!

@kevinluke9538 5 месяцев назад

Thank you for this easy to follow recipe with all the explanations and caution!

@SBinVancouver Год назад

I learned to do this "the hard way" one-on-one with a Thai Chef in northern Thailand. After I grew tired from pounding the chilies, they had an 18 year old Thai boy to finish it up for me "like it was a walk in the park". Much appreciated. I think I'll go with technique number 1!

@noelani0138 Год назад

My local grocery got a basket of makrut limes and had no idea what they were. At one point the produce guy just gave me 10. I got 20 more for 10 cents each (small lime price). I used a few to infuse some white vinegar and boy it is amazing! My mouth started watering just thinking about it. I also preserved some the Moroccan way and put the rest in my freezer. Such an amazing find, they are not to be found anywhere in my town except that one time. I’m excited I can finally make my own curry paste.

@lisalikesplants 5 месяцев назад

I've watched your channel for so long, thanks for this video from a long time fan. 😊

@sazlinzainuddin1894 Год назад

Oh my god.. That chillies poundings reminds me on my younger days when my late dad does not want his asam pedas paste to be blended.. Tq for the recipe.. Always love Thai food.. Love from Msia..

@ZOOTSUITBEATNICK1 Год назад

So glad to see another vid after what seems like a long time. I made my own curry paste some time ago. Liked the taste a bunch but hated the process.

@-RONNIE Год назад

I think homemade vs store bought both are good & have their uses for certain recipes also time has a factor in it as well. Thanks for your video

@sagarsapre9929 Год назад

Your videos are really awesome...I was looking for some authentic thai cuisine recipes and found your channel...The way you explain and your voice is so adorable... I enjoy your recipes and your presentation... one question for you... can I use red onions instead of shallots? and any substitute for shrimp paste? love from Mumbai...You are too cute ♥

@AdamHotThaiKitchen Год назад

Hi Adam here! Re substitutions, if that info isn't in the written recipe (linked below the video) and you want to ask her directly rather than put it out to the community, you can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!

@jamesheng1878 Год назад

Asian mum squat? God I could cry. This takes me back

@Chris-ut6eq 12 дней назад

Recently bought a variety of Thai curry pastes and defiantly want to try making my own. Given that I'm in the USA, I'll experiment with more local ingredients so it will be Thai inspired, but intentionally different as a way to learning about flavorings and balancing. Can always buy more of the real thing if I don't like my version :) Thanks for mentioning using Miso vs shrimp paste, umami is a good thing and I'll keep the shrimp paste in the ones I buy.

@hardvice Год назад

Oh! Also, i’d love a video dedicated to making special curry pastes using store-bought or homemade red curry paste as a base. Your “semi-homemade” recipes for massaman and kua gling pastes are incredible, so I’d love to see what other variations you can make using the same approach!

@PailinsKitchen Год назад

I showed it in panang beef video also :)

@hardvice Год назад

@@PailinsKitchen y’know, you’d think I would have remembered that, considering I make your recipe for it all the time. :D

@ValTass14 5 месяцев назад

today I MADE MY OWN THAI CURRY 😭 thank you Pai, it turned out so good and didn’t even take that long. I did have to use lime leaves instead of zest, so I took that substitution but the cilantro at H Mart had roots attached…is that what you mean by cilantro roots? Anyway I used those plus a little stem just in case. I also doubled the recipe which I think helped out my immersion blender a bit. Now I have frozen curry paste, and extra frozen galangal, lemongrass and lime leaves for next time!!!!

@docohm50 Год назад

Thanks for sharing. I use a lot of dried chili's in my Mexican recipes. Very cool I can use these as a base for curry paste also.

@jbirsner Год назад

Wow! What a great overview... and using Mexican/Latin chiles--much more accessible in USA--should be done for any number for spicy Asian dishes. Thanks so much

@niranjanadavid Год назад

Homemade curry paste is way way better! Thanks for the step by step instructions!

@cilimosi Год назад

Thank you Pailin for these recipes. Love you channel.

@mishmishm7847 2 месяца назад

I love it ❤ 🌶 🌶 🌶 I've been following your channel for years. You are so honest, so devoted to that wonderful Thai tradition yet so practical So knowledgeable. And funny too. Pailin as always you make me drool with passion over your condiments and dishes . I have all the ingredients . I have lemongrass growing in my garden. I have the gorgeous lime. I'm gonna make it your way . P.s. I'm experienced in making curry pastes , but with a strong blender, now i know I'll make it by hand Much appreciation Much LOVE to thai food, And happy cooking Peace and friendship from the other side of Asia Mishmish.

@yohanes2034 Год назад

As an Asian I so understand the workouts needed to grind paste using mortar and pestle lol. My arms almost fell out and your asian squat trick helps too. Changing from left to right arm, or position also help to combat the fatique and lactic acid build up lol

@AM-pc3yd 8 месяцев назад

Thank you so much for everything you do. This is the best Thai Cooking Channel. What is your advice on blue elephant spices specifically the curry paste?

@PailinsKitchen 8 месяцев назад

Hi Adam here - and thanks! If you want to ask her that one directly though rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!

@tinahillsdon2776 Год назад

Thank you you are so easy and pleasing to listen to

@artistlovepeace Год назад

Thanks!

@PailinsKitchen Год назад

Thank you so much for your support! And just in case you haven't heard about it, you can also support us directly on Patreon where you will be able to get perks in return for your generosity. If you're interested, please check it out here: www.patreon.com/pailinskitchen

@davidhalldurham Год назад

Another excellent video!! I learn so much from you.

@misisipimike8020 3 месяца назад

Dang this Is a great demonstration.

@SLYYINLoh 11 месяцев назад

Pailin. Hi yr Recipes skill so good. U so honestly to show your cooking Demonstration tqvm 🙏🙏👌🆗

@Peter-cm8vi Год назад

I have always made my own red curry paste so cannot compare it with store bought pastes. Having been taught to make it the traditional way, I really appreciate the easy way (coffee grinder and stick blender). We also have a tree full of kaffir limes...I am wondering if I should start exporting them to Canada (I'm in 'Straya).

@Peter-cm8vi Год назад

@Pailins-Kitchen- yeah righto, fraudster...you want me to invest in your crypto scam

@gialuanthang7716 Год назад

I didn't make my own red curry but I did make my own green curry paste some times. My experience was that yes it was much easier to customize and it was not as concentrated in terms of flavor as the one I bought (my paste was from Lobo). I had to spend a whole morning on that curry paste but I enjoyed the process and it was a nice weekend day. However for a week night when corporate drains all my energy I'm more than happy to use a store-bought paste for a 30-min dinner.

@brrrett1 Год назад

"The Asian squat adds to the authenticity". I love this chef!

@hanakaragodine4840 Год назад

Very funny, entertaining and importantly so detailed! I like how u mention dont put ur face near the grinder lol. I love doing that and regret 2 mins later. Lol. Stay awesome! ❤

@coreybarnes3268 16 дней назад

Sa Wa Dee Krab from wales 🏴󠁧󠁢󠁷󠁬󠁳󠁿 Thanks for the video really helped and was delicious 😋

@dedonkitchen7272 Год назад

Wow new subscribers here 🤝🤝✨️🔔✅️ I like the way you prepared the curry nice sharing beautiful friend like 👍 stay tuned

@omgwth7567 Год назад

Just use the blender that can make peanut butter for making the curry paste. They're the same texture. 😉☺️ The blender spinning blades have enormous crushing effect so i don't believe the pounding will make any better paste. 😊

@4fun510 Год назад

Thanks a lot for your recipes ! It’s a real one 👍

@Serenity_Dee Год назад

the first time I ever used shrimp paste, I was staying with some friends who had two cats and two dogs; I had gotten it because I already knew fish sauce and oyster sauce are delicious and I wanted to experiment with this stuff as soon as I opened it every animal in the house teleported into the kitchen

@johnr1348 Год назад

Thanks Pai! I'll try it!

@stephenwmsmith Год назад

Is this speciality store you found the $5 limes at a Vancouver only store or would I have a chance of finding it in Calgary? I'm wondering if the multitude of Korean stores I have near me would have them (I call where I live Little Seoul cause I have half a dozen Korean restaurants near me and I'm a 15 min walk from the Korean plaza (bakery, restaurant, grocery, and karaoke bar))

@eengsuriyati 5 месяцев назад

Thank you for your recipe

@komosamiking162 Год назад

for those that want cilantro roots. Its so easy. just get some coriander seeds and put it into soil or potting mix in container. its so easy to grow. in north america it will survive to 10F. you still have it even i winter. I let mine go bolt and go to seed. i have hundreds of cilantro plants al over my house

@natviolen4021 Год назад

Nice to know that curry paste freezes well. That's a bit of a game changer to me. Freezing in icecube trays is the way to go, I assume?

@snlarini99 Год назад

I freeze mine in plastic containers (or the vaccum bag it came in). If you don't add water to homemade paste (traditional method), it won't freeze solid so you can cut it up while still frozen. Great for last minute decisions. I've also frozen it in batch amounts so 1 tub or piece = 4 servings. Forgot to add, I hate washing ice cube trays and getting the food out the tray. A plastic container is so much easier to clean up and after 2 washes the scent is gone.

@natviolen4021 Год назад

@@snlarini99 Thank you, that was most helpful ❤

@frank_langmann 10 месяцев назад

it is so funny to watch this! THX such a lot 🙏🙏🙏 ❤

@Moonlightrealgirl Год назад

I use your recipe and only use my own curry pastes now! I have easy access to makrut limes in new zealand so the homemade paste always tastes better. The only thing is i use korean gochugaru… because i want it to be less spicy

@kjlovescoffee Год назад

5:30 If you're not vegan/vegetarian, is there a better substitute for shrimp paste? Something more fishy? Or is miso the best? This is for shellfish allergy.

@snlarini99 Год назад

I don’t know what is considered shellfish but for fishy flavour, anchovy fillets would be my next pick. Again apologies if my definition for shellfish is wrong.

@kjlovescoffee Год назад

@@snlarini99 I was thinking anchovies too. We used it in lamb stuffing for the savoury flavours, but Pai mentioned fermented shrimp paste for the umami. I don't know what fermented shrimp taste like (I've only tasted shrimp, by accident, and it was very fishy). I found some red miso paste at my local supermarket - will give that a try.

@kakumei77 Год назад

Credits to Adam!!

@Natalie-health-wellness Год назад

Loved this video, yum 🩵

@B3-R Год назад

Thanks very much for the presentation, some ingredients won't get easy to find here in Spain , that's why keep using Aroy-D, which isn't so fine and as homemade , I know because I live in Thailand many years.

@B3-R Год назад

@Pailins-Kitchen- hi, please confirm it to me writing it to my email,that you know.

@sousay2000 Год назад

Thanks for the lesson.

@sousay2000 Год назад

@Pailins-Kitchen- ok love to

@jeannamcgregor9967 Год назад

Cool! I'm growing a makrut lime for the leaves and I thought the limes themselves were useless! Now I know better. And I'll have to try the Asian Squat tip. 😂

@ardemisaguirre8088 Год назад

Thank you for this recipes 🥰🌹

@gaizkanov Год назад

anyhow, can I use fresh chilis instead of the dried ones? can only find the arbol dried chilis here, but there are multiple of fresh chilis.

@robwelch1 Год назад

Thank-you for sharing 💕

@Ryoko007 Год назад

Wow youve literally thought of adding every option in this video.i was just thinking of a blender. now i know why i shouldnt use it.

@georgebartholemew8444 Год назад

This is a great video!

@d.y.e3803 Год назад

I have Cuisinart food processors in three sizes along with a Twomeow coffee grinder that came with two stainless steel insert containers. I grind all kinds of food items. As for the Cuisinarts, I have three sizes; the regular 8-cup FP-8P1CRG model, the Cuisinart DLC-2 AMR Mini Plus Processor, and one more that's smaller than the Mini Plus, but I don't see a model number or model name on that one. I don't own an immersion blender. However, I do own two Japanese mortar and pestle sets (Suribachi and Surikogi ) which I've had since the 1980s. I use them a lot for grinding sesame seeds to make Japanese gomashio. Greetings from Los Angeles

@rafa6222 Год назад

Tried 2 processes in making a curry paste: blender / grinder vs mortar-and-pestle with herbs and spices. I prefer the latter better.

@josecintron85 Год назад

2 quick questions... 1. Can you soak the dried chilies if using the stick blender to help the paste blend better? 2. how well does this freezes? I can see making a large batch and splitting it in an ice cube trays, freeze it and use as many cubes as I need when needed.

@timewithsopy Год назад

i use the magic bullet and/or the ninja blender. The result is so fine that it looks like smoothie. I also added some olive oil.

@Brandon-md8iw Год назад

I use an electric masala grinder ( Indian mixer grinder ) Works perfectly for Thai curry pastes

@isufan89 10 месяцев назад

what works for me is doing it in a traditional blender using some of the water i soaked the chiles in. then pan fry the paste to get that extra moisture out. and yeah its always better than store bought

@kevinluke9538 5 месяцев назад

"...bought them at $5 each...It really hurt but I did it for you!"😅...Much appreciated!

@FingalPersson Год назад

here i came to learn to make red curry paste, now i need to learn how to make shrimp paste too :\ In Thailand, i could go buy everything i need to make shrimp paste and red curry paste i guess, but in Norway it's not easy to get everything that you have easily available. Good point about leaving out the seeds in the red curry paste, its not suppose to be very spicy, that's the job of the chili paste :) I like food super spicy, and my trick if you make something that got even to spicy for my mouth, ill just add a couple of mirrored eggs to the dish to make it a bit easier, except for the day after haha :) If you know what i mean!

@MLLL1234 Год назад

Love the video!!

@JisooKim-wo3if Год назад

Shout-out for the Asian squat 😁

@sandrakavarana6793 11 дней назад

Very lucidly explained, even a novice will be able to make it. However, the fibres of the lemon grass makes the paste a bit coarse. Any idea how to overcome this please?

@franziska2222 Год назад

I like making curry pastes myself. For me, the main reason is the option to customize the paste: Many pastes are comparably salty and oftentimes, I just go for mild chili which allows me to see how much heat I want to add to the final dish. Another reason is that I cook for people with allergies to fish products and vegans. With storebought, you are then quite limited. Personally, I like to soak my chili whole and chop them later comparably finely but I like the convenience of using scissors. I might try that next time.

@robwoodside7770 Год назад

Where can I find a good selection of dried peppers in the Vancouver area. Preferably Coquitlam area

@adamthehtkminion6750 Год назад

Hi! Nothing on the map here yet re Coquitlam hot-thai-kitchen.com/locate-a-thai-grocer/ ... but some spots nearby in Surrey? Cheers and good luck! Adam