HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Pailin!! There are a bunch of canned different Maesri curry pastes at my local Thai market. Of course, there is Panang, Red, and Green. But there are others, Yellow, and Kaeng Par, Kaeng Kua and so on. Could you please, if you haven't done already, make a video explaining the different types and what dish would they be used in, thanks and hope the baby is doing well!!!
i know Im asking randomly but does anybody know of a way to log back into an instagram account? I was dumb forgot my account password. I love any tips you can give me.
This is the right way. In the county in California where we live, every place makes it like soup.. No peanut, no lime leaves,.. It's just a 100% wrong.. I'm always telling people how great the real thing is.. Thank you for showing how to do it the correct way. When it's right, it's heavenly!
Made this with chicken, and now my wife, who has been resistant to trying any curry, tried this, loves it, and asks for it often. I use this technique to turn the red paste into panang, and it worked out perfect.
Panang is the absolute classic Thai curry that I love love love love to cook besides green curry. Everybody (I live in Vietnam) I know loves the Thai curry I make for them.
Oh and one of my main reasons for commenting! Thanks so much for taking the time! Food brings us all together, always.... regardless of difference... I’ve travelled non stop and have seen this up close and personal so great job young lovely lady!!! 👍🏾🙏X
I make a lot of curries but always just followed the directions on the back of the Mae Ploy pastes (green, red, massaman, panang) and they say to add oil first, fry the paste for 30 seconds, then add milk. However, after watching your videos, I see that I don't need the oil and I want the oil in the paste to separate. Thank you so much! By the way, made your pad thai recipe (after trying other for so long) and I made sure to use tamarind pulp (and not the concentrate). All I can say is OMG. THAT is what was missing!
been wondering all the time about making easier version of yellow, panang, or massaman paste starting from the red one, b'cause red is the only one available in my place.. And your video just "validates" that! Gotta make it right away,, it's a lot easier by now..
This was so incredibly good!! I made it with boneless chicken thighs instead of beef and was able to find the keffir lime leaves at a Thai grocer in town (in Dallas!). You really can't skip having those, they make all the difference in flavor. I used a 4oz tin of Maesri panang curry and added the ground peanuts. Heavenly. You are my go-to for at home Thai cooking--thanks so much for your wonderful videos!!!
I got to make this! There is a Thai restaurant by my house that makes an amazing beef curry panang. I always thought it was slow cooked since the meat is so tender. Now I know doesn’t take long at all. Thank you 🙏
My husband and I have made your Panang Curry and Masamam Curry dishes and they taste so delicious! So excited to try out panang curry with beef! :) Looks yumm!
My mom serves this curry with fresh basil on the side to mix in as you like, but it’s so good on its own. Thank you for sharing your curry paste hack!❤️
Pailin, Thank you for this wonderful recipe. I made it once using chicken and another time using beef, each time the results were delicious. I can't wait to try your other recipes.
I made this tonight for my parents! My dad is a white meat chicken guy so that was the meat. (Disclaimer: I am not a white meat chicken person. Boring.) I paired it with sticky Thai rice and a green papaya salad. Everything was so delicious and beautiful. Thank you so much! Much love to you and your new dumpling🥟. p.s. my forearms got a decent workout from the mortar and pestle. I tripled the recipes for our party of six.
Hi, I tried making this tonight. It’s super delicious and I had it with rice. I used chicken instead of beef, and it’s not bad! My parents approved, too! The only thing was I had a hard time finding Kaffir leaves, so I used lemon zest :) Thank you Pai
Do not let the curry in the pan go to waste. How to soak up or transfer the remaining "curry" in the pan? Take a scoop or several scoops of cooked rice and place it in the pan. With a utensil of choice, move the rice around in the pan / curry. Remove coated rice from pan and eat! It's like a cardinal sin to let curry go to waste. lol
I was going to make panang beef this week and this is the first recipe I found. It is EXACTLY what I was looking for, Thank you. The very first time I had panang beef, many years back, I was blown away by how good it was. Since then I never found a restaurant where is was as good. I remember that first one being wonderfully citrusy. That was the kefir so I'm going to add extra.
I cooked the Penang Curry today and have to say, a dream. Overdid it with the Fish sauce a bit but I put more Coconut Milk in and Problem solved. This Recipe will be a Part of our regular Meals. Thanks for the outstanding Recipe from Germany. Love your Chanel.
When I was 16 I had my first job at the local talk of the town Thai restaurant. The owner & I became frens, & taught me a liddle Thai cooking - BUT her "super secret ingredient" - (would you believe it?!) - *_REESE'S PEANUT BUTTER!_* 😉 🙏 Thank you for showing how to make this - Pa'Nang is one of those dishes that I could just never nail properly! I like to add sweet potatoes to the curry - they add a little Magic to an already incredibly magical dish❤️! Woah! Adding the peppers LAST - that's the key!! I didn't know this! OMG, Yours is such a kwik recipe - I often take at least 2 hours to make this - your technique is PERFECT and eliminates so many unnecessary steps - I always wondered how My Thai friend could make it *_so quick_* and always delicious as the last. I'm stoked because I just made this last nite, and for years I'm wondering what the heck am I missing?! Thank you thank you! I am to make this for some friends tonite and now feel much more confident ☺️👍 Xox!
I LOVE Panang beef curry. I love in Portland, OR and fortunately we've a fair amount of Thai people living here, and therefore, also an abundance of Thai restaurants. For extra color, I've seen people using green beans and bell peppers here, depending on the restaurant. I personally like green beans better because they add fiber and stay mostly neutral to the overall flavor of the dish, while bell peppers being juicier and sweet can distract from the flavor I'm looking for, but that's just me. Thanks for sharing your recipe :)
Hi Pai, I'm cooking this dish now, but 3 times the amount you made and I didn't get Kaffir Leafs. However the Mae Ploy Panang curry paste I got has the flavor in it, so I think, I'm good on that part. What worries me a little is my choice of beef, I picked beef short ribs from H mart, and cut them into quarters not trimming the meat out. Now the whole Panang curry is simmering in my Wok and I'm patiently waiting for the cartilage to dissolve and the bones to separate from the meat. What do you think about this version of mine? Please let me know. I'm starving :)
thnx for this, i just took currypowder mixed with curryowder from store (contains some coriander etc) (instead of the seeds) also I skipped the peanuts and added peanutbutter instead and some shopped ginger into it and turned out very nice flavour indeed!
Last time I went to my favorite Thai restaurant I decided to order something different instead of the usual Pad Thai. I tried the Panang curry and it became my new favorite dish there.
Panang!!!!! You do not know how excited I am right now that I have found this video! I just recently tasted this Panang curry for the very first time in my life and the first time I ate it I fell in love!!!!!!!!! It was so delicious and now all I want is Panang panang Panang! Omg! Thank you so much for sharing the recipe with us all! 😊👍❤💕
I live in Fairbanks alaska and there is a large Thai community here with more Thai restaurants up here than any other variety. Panang curry is on of my favorites and there is one place in town that nails it more than anywhere else. Going to try this version and see how it comes out. I do think the place that is my favorite adds some additional housemate peanut sauce.
I ate this dish for the first time in London in the early 2000's. I loved it so much I went home and cooked it by working out the flavours in my head. It worked first time. Clever hey? Then I tried it with beef and prawns. This is just as good if you want a variation. PS - I didn't make the paste. I bought that. Happy cooking all.
Hi Pai. Living in rural Australia, I struggle to find cool ingredients like pea eggplant. I think I have found a reasonable substitute - baby green tomatoes! They pop and crunch a bit so the texture is there, the flavour may be a little sweeter - don't know if you have tried them? Love your channel. Thanks for all you do.
I've never had a bad panang curry but I noticed some restaurants have that peanut addition and I always thought it was supposed to be there but I think some places don't put it in. Going to have to try this myself.
Yes, indeed. They don't put it in because of the peanut allergies some customers might have. As well as, they are afraid of possible cross-contamination, when they cook in a pot that had peanuts in it before. You know, law suits, and stuff...
Finding this a few hours after it it was uploaded. Well thanks for this...finding it the day after I bough a tub of yellow curry paste, instead of getting the red that I used to buy in the past.
Made this tonight. Use store bought Panang paste. Fantastic!!!!! Thanks Pailin. This dish is bowl licking delicious!!! Guess what I'm having for lunch tomorrow? Yup, left overs!!
Oh wow, I’m surprised because when I get Panang curry at any Thai restaurant here in the NYC area, it tends to be wayyy more “soupy”. So I’ve always made it based off of that consistency. This actually looks amazing so I definitely want to try my hand at it! ☺️
So when you make chicken penang would you sautee the penang curry paste in oil like you did in the old moo video or would you use the coconut reduction method you used here? I am about to make my first batch and would like to make it healthier by not using vegetable oil. I have the arroyo d milk in the box just fyi.
It depends on your coconut milk. Some will produce oil naturally as you reduce it. Some won’t because it’s been treated. According to Pai, canned coconut milk usually doesn’t produce any oil. At any rate, I would just sauté the paste in reduced coconut milk. It should still work.
Just cooked your receipt up including your Tom Yum Gai for the family...wow they loved it and so did I. Thank you so much for sharing these precious beautiful meals 😃👍🏻🙏🏻
I haven't yet been able to find fresh kaffir lime leaves. Maybe next time I go in to downtown Toronto if I go to an asian grocery store I might find one. I did however find it dried and bottled a couple of years ago when I was in the US. The little bottle has flaked pieces of dry kaffir lime leaves in it. Hopefully it does just as well??
I had trouble finding kaffir lime leaves too, i went to a few big ones in my area and didn't find any... I googled it and apparently you have to specifically go to a Vietnamese or Thai supermarket in order to find them, which worked for me. I was previously going to Korean supermarkets because they were pretty big and popular in my area. Vietnamese supermarkets in particular are easier to find than thai ones, and I always see kaffir lime leaves in them. Sometimes they're just labeled "Lime Leaves" at these markets instead of kaffir lime leaves. You'll know if you find them because they're pretty iconic. They look like 2 leaves attached to 1 stem. I hope this helps.
Thank you so much for all the information and visuals. I will be shopping for ingredients to make this soon. You are a great chef and instructor. I love your personality too.
Love this video! Like how quick this one is! Noticed that you didn't use any souring agent like tamarind, lime or vinegar. Not saying that it should be added, just an observation.
I just ordered your Hot Thai Kitchen cookbook. When I was in Thailand I fell in love with the food and said to my wife we must find a way to cook Thai food at home. The recipes you publish here look totally authentic to some of the dishes we had when we visited Thailand. Taking your advice on the 14" carbon steel wok as well.
Thai food is my all time favorite, I do lots of thai inspired dishes for my diet cause they're fatty and delicious, what's the best substitute for sugar? I used liquid stevia before but do you have any tips?
Hi Pai.. thank you for your delicious meals your publish. I have done 5 time the panang curry shrimp, it amazing ...! But I bought the panas curry paste at the oriental market, maesry brand ... it’s delicious but to hot... can I do it ti have the same great taste but less spicy or hot ?
Definitely referring to this recipe next time I make panaeng curry, because I kinda goofed the last time I made it the other day. Glad to see you're doing well, Miss Pai! Oh, and do you know who Vatcharin Bhumichitr is?
@@PailinsKitchen Pai-sempai noticed me!!! Seriously, though, his Southeast Asian cookbook and Thai street food cookbook are cornerstones of my collection, and I find his writing as charming as your screen presence (completely).
Can you please make Singapore noodles (they're these curry flavored noodles) . I'm not sure if it's really from Singapore but I had it at a chinese restaurant in Long Beach California but would love to see your take on it.
Thank you for sharing, this looks amazing! I'm going to make this for my family. What would be the best way to spice this up without ruining the dish? Thank you again! ❤
Hi Adam here! If that info isn't in the written recipe (linked above) 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!
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Pailin!! There are a bunch of canned different Maesri curry pastes at my local Thai market. Of course, there is Panang, Red, and Green. But there are others, Yellow, and Kaeng Par, Kaeng Kua and so on. Could you please, if you haven't done already, make a video explaining the different types and what dish would they be used in, thanks and hope the baby is doing well!!!
i know Im asking randomly but does anybody know of a way to log back into an instagram account?
I was dumb forgot my account password. I love any tips you can give me.
Can I use dried Kaffir lime leaves instead of fresh ones?
This is the right way. In the county in California where we live, every place makes it like soup.. No peanut, no lime leaves,.. It's just a 100% wrong.. I'm always telling people how great the real thing is.. Thank you for showing how to do it the correct way. When it's right, it's heavenly!
She is right. The kaffir lime leaf is an absolute must. I always dice up a little lime leaf to cook with mine.
Made this with chicken, and now my wife, who has been resistant to trying any curry, tried this, loves it, and asks for it often. I use this technique to turn the red paste into panang, and it worked out perfect.
Panang is the absolute classic Thai curry that I love love love love to cook besides green curry. Everybody (I live in Vietnam) I know loves the Thai curry I make for them.
Hello from Montreal! Just made this tonight and OMGGGGG it’s going on my meal rotation! So.Darn.Good. Can’t wait to make more of your recipes!
Oh and one of my main reasons for commenting! Thanks so much for taking the time! Food brings us all together, always.... regardless of difference... I’ve travelled non stop and have seen this up close and personal so great job young lovely lady!!! 👍🏾🙏X
I make a lot of curries but always just followed the directions on the back of the Mae Ploy pastes (green, red, massaman, panang) and they say to add oil first, fry the paste for 30 seconds, then add milk. However, after watching your videos, I see that I don't need the oil and I want the oil in the paste to separate. Thank you so much! By the way, made your pad thai recipe (after trying other for so long) and I made sure to use tamarind pulp (and not the concentrate). All I can say is OMG. THAT is what was missing!
been wondering all the time about making easier version of yellow, panang, or massaman paste starting from the red one, b'cause red is the only one available in my place.. And your video just "validates" that! Gotta make it right away,, it's a lot easier by now..
This was so incredibly good!! I made it with boneless chicken thighs instead of beef and was able to find the keffir lime leaves at a Thai grocer in town (in Dallas!). You really can't skip having those, they make all the difference in flavor. I used a 4oz tin of Maesri panang curry and added the ground peanuts. Heavenly. You are my go-to for at home Thai cooking--thanks so much for your wonderful videos!!!
I got to make this! There is a Thai restaurant by my house that makes an amazing beef curry panang. I always thought it was slow cooked since the meat is so tender. Now I know doesn’t take long at all. Thank you 🙏
My friend who tried my curry that I made with your recipe said its the best curry ever he had.
I made this for my wife tonight for her birthday we both loved it. Defo a new staple dish in the house 👌
Thank you for the recipe! I used Mae Ploy Panang Curry paste and unsweetened peanut butter and it was absolutely delicious!
My husband and I have made your Panang Curry and Masamam Curry dishes and they taste so delicious! So excited to try out panang curry with beef! :) Looks yumm!
I just followed your recipe for the Panang curry and it was amazing!!!! My whole family loved it. Thank you you are an amazing chef
What a great looking recipe. I love how you give the tip of customising the paste. Hope your pregnancy is going well, you look great.
This was my first thai dish when I started out cooking thai food 3-4 years ago. Nice to see you remake it.
Thank you so much Pailin, for the recipes but more over because you remember me my mummy when I was a child
My mom serves this curry with fresh basil on the side to mix in as you like, but it’s so good on its own. Thank you for sharing your curry paste hack!❤️
I veganized this and it is still delicious because of the spices and intensity of flavor.
We made it tonight. It tasted amazing¨! Try it guys - it's so easy to make this way!
Pailin, Thank you for this wonderful recipe. I made it once using chicken and another time using beef, each time the results were delicious.
I can't wait to try your other recipes.
I made this tonight for my parents! My dad is a white meat chicken guy so that was the meat. (Disclaimer: I am not a white meat chicken person. Boring.) I paired it with sticky Thai rice and a green papaya salad. Everything was so delicious and beautiful. Thank you so much! Much love to you and your new dumpling🥟. p.s. my forearms got a decent workout from the mortar and pestle. I tripled the recipes for our party of six.
Hi, I tried making this tonight. It’s super delicious and I had it with rice. I used chicken instead of beef, and it’s not bad! My parents approved, too! The only thing was I had a hard time finding Kaffir leaves, so I used lemon zest :) Thank you Pai
Do not let the curry in the pan go to waste. How to soak up or transfer the remaining "curry" in the pan? Take a scoop or several scoops of cooked rice and place it in the pan. With a utensil of choice, move the rice around in the pan / curry. Remove coated rice from pan and eat! It's like a cardinal sin to let curry go to waste. lol
Ain't that the truth.
Wipe it with your toast.
Yesssssssss😋
I would use some kind of soft Indian bread ( en.wikipedia.org/wiki/Indian_bread#Gallery ) to mop up all that curry goodness.
Mhm 😎
I watch lots of cooking videos. This is one of the clearest and easiest to watch. Lots of good tips too.
I was going to make panang beef this week and this is the first recipe I found. It is EXACTLY what I was looking for, Thank you.
The very first time I had panang beef, many years back, I was blown away by how good it was. Since then I never found a restaurant where is was as good. I remember that first one being wonderfully citrusy. That was the kefir so I'm going to add extra.
Just made this for dinner tonight, it was so delicious. My family loved it, especially my kid. Thank you for this simple and very good recipe!
I cooked the Penang Curry today and have to say, a dream. Overdid it with the Fish sauce a bit but I put more Coconut Milk in and Problem solved. This Recipe will be a Part of our regular Meals. Thanks for the outstanding Recipe from Germany. Love your Chanel.
When I was 16 I had my first job at the local talk of the town Thai restaurant. The owner & I became frens, & taught me a liddle Thai cooking - BUT her "super secret ingredient" - (would you believe it?!) - *_REESE'S PEANUT BUTTER!_* 😉
🙏 Thank you for showing how to make this - Pa'Nang is one of those dishes that I could just never nail properly! I like to add sweet potatoes to the curry - they add a little Magic to an already incredibly magical dish❤️!
Woah! Adding the peppers LAST - that's the key!! I didn't know this! OMG,
Yours is such a kwik recipe - I often take at least 2 hours to make this - your technique is PERFECT and eliminates so many unnecessary steps - I always wondered how My Thai friend could make it *_so quick_* and always delicious as the last.
I'm stoked because I just made this last nite, and for years I'm wondering what the heck am I missing?! Thank you thank you!
I am to make this for some friends tonite and now feel much more confident ☺️👍
Xox!
I never missed your video Pai😂 and today I'm the first to click the like button yeayyy
Looks so aroy ! Used to eat panang curry in Thailand with jumbo shrimps. Always have a pack of Lobo red curry here, will try this one !
I LOVE Panang beef curry. I love in Portland, OR and fortunately we've a fair amount of Thai people living here, and therefore, also an abundance of Thai restaurants. For extra color, I've seen people using green beans and bell peppers here, depending on the restaurant. I personally like green beans better because they add fiber and stay mostly neutral to the overall flavor of the dish, while bell peppers being juicier and sweet can distract from the flavor I'm looking for, but that's just me. Thanks for sharing your recipe :)
Hi Pai, I'm cooking this dish now, but 3 times the amount you made and I didn't get Kaffir Leafs. However the Mae Ploy Panang curry paste I got has the flavor in it, so I think, I'm good on that part. What worries me a little is my choice of beef, I picked beef short ribs from H mart, and cut them into quarters not trimming the meat out. Now the whole Panang curry is simmering in my Wok and I'm patiently waiting for the cartilage to dissolve and the bones to separate from the meat. What do you think about this version of mine? Please let me know. I'm starving :)
I love Thai cuisine and of course your recipes are just brilliant! Thanks for great recipes♡
I had panang from a thai cook in Cardiff market. It was the best thing I have EVER had
You're the best and have a smile that brightens the world
When my Wok arrives and I season it this will be the first dish I make !!! Looks delicious!!! TY I'm so glad I found you!!!
Thank you so much for the shortcut paste! I love Panang curry. I usually have it with fish, but your beef version looks so good.
Why do I watch these videos late at night when I’m starving! 😩 Gorgeous recipe as always Pai ❤️
amazing! I did the same thing based on you old panang curry recipe twice in the last months!
Love all your recipes reminds me of home. My mom use to add fresh pineapple or Lichee to her Panag.
thnx for this, i just took currypowder mixed with curryowder from store (contains some coriander etc) (instead of the seeds) also I skipped the peanuts and added peanutbutter instead and some shopped ginger into it and turned out very nice flavour indeed!
Last time I went to my favorite Thai restaurant I decided to order something different instead of the usual Pad Thai. I tried the Panang curry and it became my new favorite dish there.
Awesome recipe as usual. Great fan of your cooking Pai.
Panang!!!!! You do not know how excited I am right now that I have found this video! I just recently tasted this Panang curry for the very first time in my life and the first time I ate it I fell in love!!!!!!!!! It was so delicious and now all I want is Panang panang Panang! Omg! Thank you so much for sharing the recipe with us all! 😊👍❤💕
Hi Pailin, fan of your channel. Look so good!!! Can I add some pieces of yellow or sweet onions?
My all time favorite Thai dish. Well done.
I fell in love with Panang when I went to Thailand. Can't wait to make this!
I live in Fairbanks alaska and there is a large Thai community here with more Thai restaurants up here than any other variety. Panang curry is on of my favorites and there is one place in town that nails it more than anywhere else. Going to try this version and see how it comes out. I do think the place that is my favorite adds some additional housemate peanut sauce.
Thank you for the video! This looks so good. I want to try the same but with duck.
I ate this dish for the first time in London in the early 2000's. I loved it so much I went home and cooked it by working out the flavours in my head. It worked first time. Clever hey? Then I tried it with beef and prawns. This is just as good if you want a variation. PS - I didn't make the paste. I bought that. Happy cooking all.
Hi Pai. Living in rural Australia, I struggle to find cool ingredients like pea eggplant. I think I have found a reasonable substitute - baby green tomatoes! They pop and crunch a bit so the texture is there, the flavour may be a little sweeter - don't know if you have tried them? Love your channel. Thanks for all you do.
I've never had a bad panang curry but I noticed some restaurants have that peanut addition and I always thought it was supposed to be there but I think some places don't put it in. Going to have to try this myself.
Yes, indeed.
They don't put it in because of the peanut allergies some customers might have.
As well as, they are afraid of possible cross-contamination, when they cook in a pot that had peanuts in it before.
You know, law suits, and stuff...
Hello pailin i made a panang curry today thank's for your help 👍
Finding this a few hours after it it was uploaded. Well thanks for this...finding it the day after I bough a tub of yellow curry paste, instead of getting the red that I used to buy in the past.
Panang curry beef is so delish! OMG! I must have it! 🤗 Thank you, Palin! 🙏🏻
Made this tonight. Use store bought Panang paste. Fantastic!!!!! Thanks Pailin. This dish is bowl licking delicious!!! Guess what I'm having for lunch tomorrow? Yup, left overs!!
Oh wow, I’m surprised because when I get Panang curry at any Thai restaurant here in the NYC area, it tends to be wayyy more “soupy”. So I’ve always made it based off of that consistency. This actually looks amazing so I definitely want to try my hand at it! ☺️
It's definitely something you can adjust to your own preference. 😊
you probably went to those typical American Thai places, try Ayada or Wondee Siam, they're real thai restaurants that use shrimp paste ect...
@@Sofi-ji4jli've eaten the soupy ones in two different restaurants in thailand which where very authentic, i like both ways, it's always great
Rapidly becoming a fan of this channel
Made this last night- it’s a winner!
Looks amazing, can't wait to try it out. But can you please mention the name of the red curry brand ( the one you used without shrimp paste) . Thanks
Wow I didn’t know Panang curry was so easy to make! I’ll follow this recipe when I make some!
This was fantastic I used Maesri red curry paste I did add some chow sum but wow fantastic Thanx so much for the recipe
Made some tonight and it turned out perfectly
So when you make chicken penang would you sautee the penang curry paste in oil like you did in the old moo video or would you use the coconut reduction method you used here? I am about to make my first batch and would like to make it healthier by not using vegetable oil. I have the arroyo d milk in the box just fyi.
It depends on your coconut milk. Some will produce oil naturally as you reduce it. Some won’t because it’s been treated. According to Pai, canned coconut milk usually doesn’t produce any oil.
At any rate, I would just sauté the paste in reduced coconut milk. It should still work.
Binge watching Pai’s channel, and saw she’s really a jolly chef. ❤️
Beautifully narrated..Feels yummy lookin at the dish..❤️
Very nice and easy thank you for the shortcut
Just cooked your receipt up including your Tom Yum Gai for the family...wow they loved it and so did I. Thank you so much for sharing these precious beautiful meals 😃👍🏻🙏🏻
Delicious! I just mad this for mine and my husband's dinner tinight!it was so good 😋 ❤
It's my favourite recipe... thank you so much for sharing this
I love this plate!
Thai food is so delicious that I've decided to learn cooking myself!
Thanks Pailin!
Oh it's one of my favorites ! Haven't cooked it for a while, maybe I will steal your idea soon if you don't mind 😜
Cheers Pailin 😊🙏
@@dougmaclean9752 And was the test successful ? 😅
I just made this dish, and oh my... it turned out so good. Thank you for your video.
Sweet Ty! Beef panang is my absolute favorite thing in the world
I haven't yet been able to find fresh kaffir lime leaves. Maybe next time I go in to downtown Toronto if I go to an asian grocery store I might find one. I did however find it dried and bottled a couple of years ago when I was in the US. The little bottle has flaked pieces of dry kaffir lime leaves in it. Hopefully it does just as well??
Yeah that should work for this recipe. Maybe use a little more.
If you can find some fresh kaffir leaves - wash and dry thoroughly, then freeze. Almost indistinguishable from fresh and better than dried.
@@cathykidd6688 Thanks good to know!
Amazon. www.amazon.com/Fresh-Organic-Kaffir-Lime-Leaves/dp/B07HHKZQXB/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1550287962&sr=1-2-spons&keywords=kaffir+lime+leaves&psc=1
I had trouble finding kaffir lime leaves too, i went to a few big ones in my area and didn't find any... I googled it and apparently you have to specifically go to a Vietnamese or Thai supermarket in order to find them, which worked for me. I was previously going to Korean supermarkets because they were pretty big and popular in my area. Vietnamese supermarkets in particular are easier to find than thai ones, and I always see kaffir lime leaves in them. Sometimes they're just labeled "Lime Leaves" at these markets instead of kaffir lime leaves. You'll know if you find them because they're pretty iconic. They look like 2 leaves attached to 1 stem. I hope this helps.
Thank you so much for all the information and visuals. I will be shopping for ingredients to make this soon. You are a great chef and instructor. I love your personality too.
Yummy! You are a great cooking instructor. Love watching you. I’ll have to cook this. Thank you!
Love this video! Like how quick this one is! Noticed that you didn't use any souring agent like tamarind, lime or vinegar. Not saying that it should be added, just an observation.
Awesome...im making this tonight...curry is my fav
Looks awesome... delicious! I wish I was brave enough to taste my recipes as you do in front of the camera! Thanks for sharing!
Hi Pai can you suggest how to make the massaman curry using the store bought red curry paste?
I just ordered your Hot Thai Kitchen cookbook. When I was in Thailand I fell in love with the food and said to my wife we must find a way to cook Thai food at home. The recipes you publish here look totally authentic to some of the dishes we had when we visited Thailand. Taking your advice on the 14" carbon steel wok as well.
You're awesome! :)
wow, look so easy. i will definitely give it a try.
I've been doing it wrong for 10 years. I will do it right from here on out! Thanks!
Your facial expressions as your tasting the curry are making me so hungry!
Perfect timing! I forgot how quick it was to make but this gave me something easy for meal prep this week after being away all weekend. 😁
Thai food is my all time favorite, I do lots of thai inspired dishes for my diet cause they're fatty and delicious, what's the best substitute for sugar? I used liquid stevia before but do you have any tips?
My absolute most favorite curry! Thank you Pailin! 💖💖💖
Hi Pai.. thank you for your delicious meals your publish. I have done 5 time the panang curry shrimp, it amazing ...! But I bought the panas curry paste at the oriental market, maesry brand ... it’s delicious but to hot... can I do it ti have the same great taste but less spicy or hot ?
My mouth is literally watering, im in thailand in 39 days i cant wait 😁😁😁
Definitely referring to this recipe next time I make panaeng curry, because I kinda goofed the last time I made it the other day. Glad to see you're doing well, Miss Pai! Oh, and do you know who Vatcharin Bhumichitr is?
I do :)
@@PailinsKitchen Pai-sempai noticed me!!! Seriously, though, his Southeast Asian cookbook and Thai street food cookbook are cornerstones of my collection, and I find his writing as charming as your screen presence (completely).
going to make this soon and try to make my own roti flatbread to go with it
Can you please make Singapore noodles (they're these curry flavored noodles) . I'm not sure if it's really from Singapore but I had it at a chinese restaurant in Long Beach California but would love to see your take on it.
laksa?
Thank you for sharing, this looks amazing! I'm going to make this for my family. What would be the best way to spice this up without ruining the dish? Thank you again! ❤
Hi Adam here! If that info isn't in the written recipe (linked above) 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!
O.M.G. Another Outstanding Presentation !!! Thank you very much
Palin !!!
i really love how you make this so easy to follow up... i´m more auf a korean/japanese cuisine guy but ...oh my.. this looks amazing!
Hi Palin what kind of shrimp paste that you use?
She tells me "Thai shrimp paste, Tra Chang brand. " Cheers! Adam
also, you should make a video for peanut curry or peanut curry noodles! i've seen both of those in a lot of thai restaurants.