I love growing lemon grass! It’s just fun because it grows so quickly! An amazing benefit is that mosquitoes HATE it! I plant several around my patio! And yes, I do cook with it! Awesome video! 🙂🙂🙂
Thanks for a truly traditional Thai green curry recipe. Unless I move to Thailand where the ingredients are readily available I doubt I'll be making it this way but it's invaluable to have this as a reference point so I don't stray too far off the path! Looks delish!
Go to your local asian market and get green curry paste, they probably have a frozen section too and you could look for some frozen lime leaves, apple eggplants and thai basil. The rest of the ingredients are available in every supermarket.
It’s fun to make everything from scratch! When I’m home from traveling for weeks at a time, I love getting ingredients and making Jamaican, Indian or Thai curries fresh from scratch and doing it the proper way actually encourages me to look forward to leftover for days and saves a lot of money too (inadvertently).
i love making curry paste. I buy galangal in Seattle when I visit there and freeze it. I often use frozen green beans, bamboo shoots, red peppers, snap peas, shrimp, tofu, and/or chicken. I can't find the egg plants here but want to try to grow them! Thank you for sharing!
Looks fabulous!I love watching your cooking videos Marion, you make me laugh all the time when I watch the Bangkok and Singapore ones as well. Watching your videos during the pandemic cheered me up❤
Marion you are amazing! All the recipes I cooked after watching your videos were on point and successful at home! Thank you so much for this great content!
I miss living in Chiang Mai, I ate green curry daily. I never got tired of it. I used to make it at home using market bought curry paste. But there were many food stalls selling it around my house.
I used to buy Green Curry Paste in the korean Supermarkt next to my University. But I want to do the next step in cooking. I already did a Red Curry Paste and it's bewildering. I can't wait to try the Green Paste! 💚💚💚
I am sure it’s more authentic and yes to make your curry paste from scratch is wonderful, and on occasions I too have (though not green curry paste). For me, it’s quite simple, I use Mae Ploy green curry paste and to my western taste buds it’s damn good. As of course we can’t get such veg as the apple and pea egg plant here in Oz, the veg i would add is julienned carrot for sweetness, green beens, zucchini and possibly even mushrooms. But hey it’s all about what you have in the fridge or have planned ahead to get. I must say I will try making my own paste to compare the difference in flavour to the ready made paste. Adding some red curry paste does sound like an interesting thought.
Looks delicious Marion, but can you freeze it and for how long. Thank you for sharing, you make Thai dishes and condiments look like they can be done without to much expertise.👍❤️
U explain things so clear, and make it look so easy to make. So sad some of these ingredients are hard to get in some parts of the U.S. Im getting some of your ideas to make some vegeterian food.. Thank you! It looks so delicious. Cant wait to try it. NEW SUBSCRIBER 😊😊😊
Thank you for introducing me to galangal. I make my own curry paste. Always have a jar available in my fridge whenever I feel in the mood for a curry dish.
Hi Marion, Your channel is my most favorite. I have a question: In my Thai green curry paste, after I make it, it has very tiny thread like, fibrous, chewy structures possibly from lemon grass. They do not give a nice feeling in the mouth. Do you have any suggestions on how to solve this problem?
Green curry is my all time favorite. Half the key ingredients around here you have to buy online. You're not getting Thai chiles in Ohio. You've got to grow them yourself along with Thai basil. Kaffir lime leaves and palm sugar come by way of Amazon.
Is there a substitute for the Magrut lime? I know I'm not going to be able to find that here. I'm in the UK. I'm quite close to Asian markets, but I doubt I'll be able to find this there.
About 2 months into working at a Thai restaurant I dropped the "Galangal is just ginger" line... I honestly thought chef was going to kill me with her ladle 😂😂
Curry Fact : The name Green Curry in Thai 'Gaeng Keow Whaan : แกงเขียวหวาน' ....Gaeng : แกง = Curry / Keow : เขียว = Green / Whaan : หวาน = normally mean Sweet, but in this case, it means Pastel color. Because in the past, we didn't have the specific word for 'Pastel color', so we use the word 'Whaan' to explain the mild green color. So,.... Gaeng Keow Whaan = Sweet Green Curry (X) Gaeng Keow Whaan = Pastel Green Curry (✓)
Hey Marion, a lot of videos are saying to put some coconut milk in first, heat it until the oil separates, then add the curry paste. Is this a regional thing in Thailand, or just an alternative technique, or not actually necessary?
Very impressed you try to cook thsi dish. Would recommend you not add oil to cook your paste but add a bit of coconut milk in then add remaining in later. Also never add water into thai curry.
Fun fact: Thai green curry or "Gaeng Keaw Waan", Gaeng is curry, Keaw is Green and Waan is Sweet. So from that Thai name, it is Sweet Green Curry. But Sweet does not mean sweet favor, it means looking sweet green color aka pastel green color.
I have never heard this so was curious. Apparently this is mainly in South Africa, where Kafir is a slur for black people and it is usually known as Thai lime there. Huh. More you know. Thanks for the tidbit of info! @@judieloveday1643
Marion, burning question as someone who is allergic to shrimp: what is a substitute for shrimp paste in most recipes, including something like a paste. I’ve used dried shiitake for wet recipes, but I’d love to know 😢
I ask myself hot the mild ones are. Like jalapegnos or hotter? I am german and only know Jalapegnos, birds eye(wich are basicly Thai chilli but both of yours kind of look like them but the mild ones are bigger) and habaneros. Also some nowname stuff wich reach from suprisingly hot to bellpepper.
I really love all the different kind of thai currys but I have a question. Is it somehow possible to make a much less or non spicy green curry without loosing the typical taste? I once ate in a thai restaurant where the lady made actually a non spicy green curry. I’m having a hard time to do one since I often loose the taste or it’s too spicy
All large, mild green chillies in the paste. Taste before using, to make sure. Try removing chilli seeds and membrane - using gloves to protect your hands etc. if needed. That way, the colour would still be vibrant without being spicy hot. Make it just the way YOU like it, and if it already tastes hot enough, then it's just right for you. (A Thai person told me that if one is habituated to eating very hot food, the spiciness tastes "normal". So for those not used to it, a little spiciness that tastes quite spicy is the same sensation. )
My neighbor and I were inspired to make our own paste after seeing this but we can't find the measures for the paste ingredients. Are they available??? Thanks!
Anyone have a suggestion for the best shrimp alternative for someone allergic to shellfish? There are lots of ideas online including fish sauce and miso paste - anyone have a preference?
Try Korean soybean paste or Japanese Miso. Just use only 1 tablespoons. Many commercial brands curry paste don’t include shrimp paste in their products for this reason. So just read ingredients list. Hope this helps
Traditionally only coriander seeds no roots, and basil is an option for people who want more green colour but don’t want more spiciness(although the name of the curry means pastel green curry).
I tried your box thai green curry and I felt it lacked any strong robust flavours that you would get if it was done fresh. Not hating, just letting you know that the box with your name to it is a little lackluster.
Marion, I know you’re an amazing chef. But it always freaks me out everytime I see you (or anyone) pounding lemongrass with the butt of the knife and the blade pointing up…Pleeeeease be careful. Thai Green Curry is, hands down, my favorite Thai dish. ❤
Bunga kantan (Etlingera elatior) is not galangal (Alpinia galanga) 😮.bunga kantan is torch ginger which they put tiny shavings of, into Penang rojak and is super fragrant but in a unique way - is used fresh, not cooked. Galangal has a totally different flavour and is usually cooked.
I have made Thai Green Curry from scratch and it was hands down the best version i have ever had. Your thai green curry in a box, sucks. Way too salty, it was so bad I felt sick and couldn't finish it. Maybe you should go to Woolies and buy a box and cook it. It started out balanced but then became so salty I couldn't eat it. I didn't add anything extra but chicken. I will never buy this again.
You lost me when you just added the RAW chicken into the curry, that's not how its done your supposed to cook the meat first till brown which will help kept all the flavours sealed, then added to your curry, the chicken will be much tastier than having it boiled in the sauce, no wonder it took ages to simmer, however I know that there may be many different way to cook it like using yoghurt to thicken the curry like I do and add mushrooms and carrots thinly sliced also.
The best thing about Marion’s videos is that she always tells me the situation I’m looking for.
I love growing lemon grass! It’s just fun because it grows so quickly! An amazing benefit is that mosquitoes HATE it! I plant several around my patio! And yes, I do cook with it! Awesome video! 🙂🙂🙂
Oh that’s a good tip!!! I’ll have to try growing some!
Going to plant some thanks
Just take the store bought stalks, put the root end in water for about a week or two until roots appear. Plant and look out, they spread nicely…
Don’t lie
@@Marionskitchen you should school that know it all uncle Roger
Spanking with your spatula
Out of all the curries, this is by far my favourite! It has such a well-rounded flavour. Thanks for showing us how to make a real Thai green curry.
Thanks for a truly traditional Thai green curry recipe. Unless I move to Thailand where the ingredients are readily available I doubt I'll be making it this way but it's invaluable to have this as a reference point so I don't stray too far off the path! Looks delish!
Go to your local asian market and get green curry paste, they probably have a frozen section too and you could look for some frozen lime leaves, apple eggplants and thai basil. The rest of the ingredients are available in every supermarket.
We made your green curry (from the box) for dinner tonight. It’s so easy and beyond delicious! Thanks!
I was told the same thing. I agree Galangal and Ginger have totally different flavor profiles. Thanks for giving us great recipes.
Thanks for watching!
I can say, she is the REAL thing!
It’s fun to make everything from scratch! When I’m home from traveling for weeks at a time, I love getting ingredients and making Jamaican, Indian or Thai curries fresh from scratch and doing it the proper way actually encourages me to look forward to leftover for days and saves a lot of money too (inadvertently).
i love making curry paste. I buy galangal in Seattle when I visit there and freeze it. I often use frozen green beans, bamboo shoots, red peppers, snap peas, shrimp, tofu, and/or chicken. I can't find the egg plants here but want to try to grow them! Thank you for sharing!
Looks fabulous!I love watching your cooking videos Marion, you make me laugh all the time when I watch the Bangkok and Singapore ones as well. Watching your videos during the pandemic cheered me up❤
Oh thank you so much. That's great feedback and I'm so happy I can be making people happy with my videos :-)
Marion my favorite chef vloggerhands down !!!!
I always love watching your videos. I also like the ways you explain details ❤
That’s really authentic!!!
Love so much your way to explain ! But most of all your smile ! You're always smiling, with eyes too, it such a great video 🎉 thank you
This looks awesome, but for now I’ll stick to your green curry ready mix boxes from the supermarket. 😊 Thank you for sharing this yummy curry with us.
I always have green curry with a salted egg. They go together so well.
Yum!!!
I just love how she always puts a lot of love and effort into her recipes❤
Marion you are amazing! All the recipes I cooked after watching your videos were on point and successful at home! Thank you so much for this great content!
I miss living in Chiang Mai, I ate green curry daily. I never got tired of it. I used to make it at home using market bought curry paste. But there were many food stalls selling it around my house.
She is absolutely beautiful and a good chef
I used to buy Green Curry Paste in the korean Supermarkt next to my University.
But I want to do the next step in cooking.
I already did a Red Curry Paste and it's bewildering.
I can't wait to try the Green Paste! 💚💚💚
I am sure it’s more authentic and yes to make your curry paste from scratch is wonderful, and on occasions I too have (though not green curry paste). For me, it’s quite simple, I use Mae Ploy green curry paste and to my western taste buds it’s damn good.
As of course we can’t get such veg as the apple and pea egg plant here in Oz, the veg i would add is julienned carrot for sweetness, green beens, zucchini and possibly even mushrooms. But hey it’s all about what you have in the fridge or have planned ahead to get.
I must say I will try making
my own paste to compare the difference in flavour to the ready made paste. Adding some red curry paste does sound like an interesting thought.
Try Maesri instead of Mae Ploy. You'll see...
Try MaeNoi brand too. So good
Looks delicious Marion, but can you freeze it and for how long. Thank you for sharing, you make Thai dishes and condiments look like they can be done without to much expertise.👍❤️
U explain things so clear, and make it look so easy to make. So sad some of these ingredients are hard to get in some parts of the U.S. Im getting some of your ideas to make some vegeterian food.. Thank you! It looks so delicious. Cant wait to try it. NEW SUBSCRIBER 😊😊😊
Thank you for introducing me to galangal. I make my own curry paste. Always have a jar available in my fridge whenever I feel in the mood for a curry dish.
Wow this looks incredible, def my fave curry I'll have to try this one.
I need to make green curry again. It's my favorite of the curries.
Hi Marion, Your channel is my most favorite. I have a question: In my Thai green curry paste, after I make it, it has very tiny thread like, fibrous, chewy structures possibly from lemon grass. They do not give a nice feeling in the mouth. Do you have any suggestions on how to solve this problem?
I’m in the mood for Green Curry 👍😃
Green curry is my all time favorite. Half the key ingredients around here you have to buy online. You're not getting Thai chiles in Ohio. You've got to grow them yourself along with Thai basil. Kaffir lime leaves and palm sugar come by way of Amazon.
Love this!
Is there a substitute for the Magrut lime? I know I'm not going to be able to find that here. I'm in the UK.
I'm quite close to Asian markets, but I doubt I'll be able to find this there.
Wow super awesome fantastic yummy recipe Thank U so much Dear for ur great very useful video 🙏👍👌🤩😋🤗😘
Lovely recipe.. I am allergic to eggplant, can add broccoli for the veggie part
Made it, it was unreal delicious...thank you very much ❤
About 2 months into working at a Thai restaurant I dropped the "Galangal is just ginger" line... I honestly thought chef was going to kill me with her ladle 😂😂
am cooking a green curry from scratch now. I remember drinking with marion in Paddington when i was young.
You are great! Thanks for sharing this
awesome recipe chef , please show New Zealand lamb chops and Xinjiang Lamb recipe please
Your Thai green curry meal kit has been a staple in my house for years!!
Thanks Hayden!! ❤️
Yum. I would love that. Thanks.
Curry Fact : The name Green Curry in Thai 'Gaeng Keow Whaan : แกงเขียวหวาน'
....Gaeng : แกง = Curry / Keow : เขียว = Green / Whaan : หวาน = normally mean Sweet, but in this case, it means Pastel color. Because in the past, we didn't have the specific word for 'Pastel color', so we use the word 'Whaan' to explain the mild green color.
So,....
Gaeng Keow Whaan = Sweet Green Curry (X)
Gaeng Keow Whaan = Pastel Green Curry (✓)
Green curry is my absolute favorite Thai dish 💚
Hey Marion, a lot of videos are saying to put some coconut milk in first, heat it until the oil separates, then add the curry paste. Is this a regional thing in Thailand, or just an alternative technique, or not actually necessary?
Marion, could you make double the curry paste & freeze half?
Absolutely. I do that all the time and it freezes really well.
Wife allergic to shellfish, fish sauce work as a replacement? What is the ratio of fish sauce for shrimp paste if it does?
Amazing! I’m planning a trip to Bangkok soon and would love to know which market is shown in the video, would you mind sharing the name? Thank you!
It’s Khlong Toei Market 😃
@@Marionskitchen Thank you so much!!!
lovely dish😍😍😋😋
Very impressed you try to cook thsi dish. Would recommend you not add oil to cook your paste but add a bit of coconut milk in then add remaining in later. Also never add water into thai curry.
Yummmm!
Fun fact: Thai green curry or "Gaeng Keaw Waan", Gaeng is curry, Keaw is Green and Waan is Sweet. So from that Thai name, it is Sweet Green Curry. But Sweet does not mean sweet favor, it means looking sweet green color aka pastel green color.
Thanks so much
Are Makrut limes and kaffir limes the same.?
Yes. The name was changed due to being racially insensitive.
I have never heard this so was curious. Apparently this is mainly in South Africa, where Kafir is a slur for black people and it is usually known as Thai lime there. Huh. More you know. Thanks for the tidbit of info! @@judieloveday1643
Yes they are the same but I prefer to use the less insensitive name 👍
Marion, burning question as someone who is allergic to shrimp: what is a substitute for shrimp paste in most recipes, including something like a paste. I’ve used dried shiitake for wet recipes, but I’d love to know 😢
Miso
Ohh delicious!
I ask myself hot the mild ones are. Like jalapegnos or hotter? I am german and only know Jalapegnos, birds eye(wich are basicly Thai chilli but both of yours kind of look like them but the mild ones are bigger) and habaneros. Also some nowname stuff wich reach from suprisingly hot to bellpepper.
Corriander root
A little bit of fresh Tumeric
😊
Please do your version of champaran mutton and paella please
I really love all the different kind of thai currys but I have a question. Is it somehow possible to make a much less or non spicy green curry without loosing the typical taste? I once ate in a thai restaurant where the lady made actually a non spicy green curry. I’m having a hard time to do one since I often loose the taste or it’s too spicy
All large, mild green chillies in the paste. Taste before using, to make sure. Try removing chilli seeds and membrane - using gloves to protect your hands etc. if needed. That way, the colour would still be vibrant without being spicy hot. Make it just the way YOU like it, and if it already tastes hot enough, then it's just right for you. (A Thai person told me that if one is habituated to eating very hot food, the spiciness tastes "normal". So for those not used to it, a little spiciness that tastes quite spicy is the same sensation. )
So, no coriander root?
My neighbor and I were inspired to make our own paste after seeing this but we can't find the measures for the paste ingredients. Are they available??? Thanks!
Here it is 😃 www.marionskitchen.com/thai-green-curry-from-scratch/
THanks so much - we love your videos!!!
Can I substitute regular lime leaves?
No. Just omit it. 😊
I will never be able to find the ingredients here in Midwest lmao. Looks amazing though
Anyone have a suggestion for the best shrimp alternative for someone allergic to shellfish? There are lots of ideas online including fish sauce and miso paste - anyone have a preference?
Try Korean soybean paste or Japanese Miso. Just use only 1 tablespoons. Many commercial brands curry paste don’t include shrimp paste in their products for this reason. So just read ingredients list. Hope this helps
@@tang377 Thanks
Please make seafood/prawns in young coconut 😊
Can you freeze the paste if you make extra?
Sure!
Ready to make at Home...
Ok...I was loud before sorry about that but....link to purchase sauces and curry paste?😂❤
not sure that I can get the galangal, plus if the makrut lime I would be allergic to.
Is there a replacement for the shrimp paste. I cannot eat mollusks or shellfish. Fish is fine though
Miso
Please tell me, with what I can replace shrimp paste? I’m an Indian vegetarian.
Hilarious, s makrut lime and kaffir lime leaves the same?
Same
Hi Marion please make pork floss buns 🤗
Can i add olives in my thai green curry?
Please NO ❌
Do you use fish sauce in the curry?
Sure
For vegetarian what is the substitute for shrimp paste
Miso
I think u forgot the essential fresh coriander roots dear
❤🤍💙 all your videos #MARION👍
No coriander and thai basil in curry paste mix ??
She added thai basil in curry later, so no need for it in curry paste, I guess. And I'm sure she also added coriander seeds.
not in my family recipe 😃
Traditionally only coriander seeds no roots, and basil is an option for people who want more green colour but don’t want more spiciness(although the name of the curry means pastel green curry).
There are some really good brands, but if you want to spend all days making it, go ahead. 😅
I'm Thai. I never make the paste myself. Always buy.
I tried your box thai green curry and I felt it lacked any strong robust flavours that you would get if it was done fresh.
Not hating, just letting you know that the box with your name to it is a little lackluster.
Here is my problem. Coconut milk upsets my tummy. Any alternatives?
Soy milk
Marion, I know you’re an amazing chef. But it always freaks me out everytime I see you (or anyone) pounding lemongrass with the butt of the knife and the blade pointing up…Pleeeeease be careful. Thai Green Curry is, hands down, my favorite Thai dish. ❤
Never trust any "Thai" recipes that tell you to sub ginger for galangal. NEVER.
This video seems nostalgic. Is this a repost?
No 😃 New video!
@@Marionskitchen Oops, my bad! Can’t believe it's Marion's debut in the green curry recipe world of RUclips?! Ha
MAASAMAN curry in future video please Mari
Aussie Melbourne Victorian in South India-Tamilnadu
Cheers from #Pollachi #coimbatore
Did Uncle Roger give you a title? Aunty Marion?
More mom please :)
Bunga kantan (galangal) and halia ((ginger) yesss totally different thing i agree !!
Bunga kantan (Etlingera elatior) is not galangal (Alpinia galanga) 😮.bunga kantan is torch ginger which they put tiny shavings of, into Penang rojak and is super fragrant but in a unique way - is used fresh, not cooked. Galangal has a totally different flavour and is usually cooked.
What about Coriander leaves and its root? I thought Thai Green Curry Paste has them 🤷🏻♂️
👍😋
😋
Wait… no krachai aka fingerroot? I was told Green Curry CANNOT happen without them…
No finger root in Thai green curry except that the fish or fish ball or seafood is your meat in the curry. 😉
I'd rather eat andys green curry
that makrut lime looks like that fruit from one piece. 😅
I have made Thai Green Curry from scratch and it was hands down the best version i have ever had. Your thai green curry in a box, sucks. Way too salty, it was so bad I felt sick and couldn't finish it.
Maybe you should go to Woolies and buy a box and cook it. It started out balanced but then became so salty I couldn't eat it. I didn't add anything extra but chicken.
I will never buy this again.
You lost me when you just added the RAW chicken into the curry, that's not how its done your supposed to cook the meat first till brown which will help kept all the flavours sealed, then added to your curry, the chicken will be much tastier than having it boiled in the sauce, no wonder it took ages to simmer, however I know that there may be many different way to cook it like using yoghurt to thicken the curry like I do and add mushrooms and carrots thinly sliced also.
With all due respect but you are teaching Thai person how to make a Thai dish?
I thought you lived in Noosa?.
I live between Bangkok and Noosa 😃 Mainly Noosa these days but I still have an office and studio in Bangkok
Awesome recipes as usual, much appreciated @@Marionskitchen
Many chilies are delicious