The only lime juice in coconut soup is Tom Kha (Gai). Another is Khao Soi, but lime is only given as an option and only squeezed by the eater in his/her own bowl.
I was confused you criticized when Andy added the chicken since you and your mom are the only thai people I've seen that makes a soup and then adds the chicken instead of adding the chicken after the paste is fried so it coats the chicken and then adding the rest of the coconut milk. I guess every household does it their way
Knowing Marion (via TV/youtube- of course) from her Masterchef to YT celebrity years, I was not expecting her to be critical of Andy's cooking of Thai green curry. But gosh-she's so polite and sweet. Love Marion and Andy !
Sometimes, it's not about authenticity but rather catered taste. If he were claiming that this is THE way to make the dish, then we'd have a problem. Any time I want something as close to the OG as possible, I'm careful to type "authentic (or traditional) recipe for ..." in the search bar. When I make pho, or different curries, I do always specify that this is my own take on the dish and not done traditionally. Keep in mind that even some people making "authentic" dishes are not making the dish exactly how their ancestors did, and that almost opens up the idea of authenticity being a Spectrum, because you can be extremely traditionally accurate, or use shortcuts, and the dish will still taste great.
When I go to ethnic restaurants I look for ones whose customers are of the same ethnicity. Then, I ask one of those customers if the food is close to what they know to be authentic. I had one person tell me that what he was eating was exactly the way his Mom made it. I smiled & said, "Good, because I really love what I'm eating, & I would be very disappointed if the dish was 'dummied down' for Americans."
@@dee_dee_place its not just Americans, and authenticity is in no way superior to localised versions of food. authenticity is stoic and creativity triumphs, the same way orange chicken was made from Chinese immigrants, and same way ramen is inspired from Chinese noodles. the sense of nostalgia is not always rooted in authenticity, and creative "inauthentic food" is in no way dumbed down
This was a little hard to watch. It just seemed she was trying to find any little thing that was “wrong,” which is basically anything that she doesn’t do specifically. Also, curry is gonna be different coming from different areas. This is the same for thai curry as different provinces and areas make them different ingredients, spices, consistency, etc.
If traditional was best that's what would be served. Idk I respect tradition but good is good in my book. Shouldn't be afraid of new things. None of the traditional recipes would exist if people hundreds of years ago only upheld traditional cooking. That being said stick to tradition before experimenting with beloved dishes lol.
I think it’s up to you however you want to cook it may not be authentic but as long as your spouse is happy why not? Why does she feel she needs to educate him? N a bit embarrassed him also? I mean I totally love Marion but I think I this is not necessary unless he’s the one who came forward to ask her specifically how to make the authentic or the right version? If I were Andy I might be hiding the feeling of embarrassment and also suffer future viewers not really thinking my recipes are right or authentic?
Australian. And she grew up exposed to Thai food at home, which makes her infinitely more qualified than Malaysian Uncle Roger who pretends that all Asians are the same.
