I was looking forward to it, until I went shopping for shrimp paste, chicken feet, chicken gizzards and cubes of pigs blood - and came home with none of those in my shopping bag.
yeah Tom, there are some things that just aren't meant to be eaten. A lot of cuisine (if you could call it that) that comes from poorer countries, is born out of necessity rather than taste. If you had better foods available you would not be having chicken feet and Okra soup for lunch. thanks so much for watching my friend.
This was difficult to cook and a nice flavour with the coconut milk. but it would not be my first or even second choice when it comes to spicy chicken. i like your wings more than this.
so many ingredients you showed in the beginning, wow. It was very interesting how you developed all the flavour, very good, John. Thanks for this recipe and video. Greetings, Boris.
There is a bit of Thai, a bit of Chinese and a touch of Vietnamese all in this recipe. It just shows how closely neighbouring countries can influence each others cuisines. Thanks so much for your loyalty and ever thoughtful comments Boris.
Hi brother. I hope that this message finds you well! That dish looks delicious! Forgive me for missing the premiere, but I will be back to see the video later. Regards, Sandee
You have a lot on your plate Sandee. You should canvas all the guys and get some others to share the thumbnail and trailer making duties, emailing duties and general motivator and coordinator duties until you are back up to full steam. We need to get trucking with this collaboration....hehe
i like the flavour of this Anadi but it is a long way off being near my favourite chicken curry. A really deep rich spicy tikka would be my favourite for chicken. Definitely Beef Rendang for a beef curry. And a korma for lamb. In this dish , I think too much coconut milk killed off some potentially good flavours. i will remake at some point....but not soon lol. Thanks for watching my friend.
Hey brother. I hope you are having a beautiful day. Lots of ingredients... i bet you could roast that pepper over a flame too. That curry paste looks "to die for". Cinnamon and coconut milk are such delicious flavors. Awesome dish and i enjoyed seeing it come together. Thank you for steadfastly participating in our collab. Cheers, Sandee
Never been to New Zealand but a took a sort trip to Cambodia from Vietnam. Unfortunately, I never got a chance to eat any food there. I would love to try this Cambodian chili chicken curry recipe. It really looks quite amazing! From a old sub!
I guess this is closer to a Thai curry, with the strong influence of coconut milk and the lime, fish sauce and lemongrass. The sauce in this would go nicely with shrimp as well. i completely agree with you over the shrimp origin. I've eaten buckets of yummy shrimp from Florida when visiting, but at home I always get local prawns. I hope you enjoy this my friend.
Hi John I have a friend that Lives in Cambodia he told me there is over 20 different variations of a Cambodian Curry and said they all have their own different taste , sorry am so late to watch , have a good weekend your version looks so good
That is right on the money. When I did research for this dish, I found 5 recipes in my cook book all called "Samlar Kari" ( the book is not in English) and each one was completely different. I went for the one that had the most available ingredients haha. Have a great weekend too my friend....im watching the rowing and the women's golf at the Olympics.
I was just looking through the ingredients lists for all the collab recipes and you'd be surprised how little they change from meal to meal. My dish turned out nice, but not a favourite for me. I think the over use of coconut milk masked other more beautiful flavours. thanks so much for watching.
Hi John. Lovely recipe. I love curries and I love red peppers. The flavourings you put in are delicious. This is a scrumptious looking dish. Great share. 🎉🎉 I love that you put onions in at the end. Onions are so delicious.
Wow, thats a marvellous recipe! 👌👌👌👍👍👍Very good sharing! l prefer your style, not the original one with chicken feet😂. One question I have: you put the chicken very early in the pan, so it is a long cooking time for chicken. Is the chicken meat at the end not too dry? Have a good sunday 🌻
Good question Elisa. I used thigh meat which doesn't dry out . Definitely don't use breast meat or it will be really dry as you say. having said that, the chicken was only in for about 40 minutes all up. next time I make it, I will take the chicken meat out once browned and put back in 5 minutes prior to serving and see if it makes a difference. I will certainly put more red curry paste in than I did as it turned out very mild. Chickens spend all their time standing in their own manure, so there is no way I will EVER be putting those in a meal. You could take out the chicken and substitute tofu for a vegetarian version. Thank you for your comments Elisa and I hope you have a wonderful weekend too.
@@CookingAroundTheWorld Hello John, thank you very much for your detailed response and the good tips. I will give your recipe my daughter. She is an vegetarian, and I'm sure she will like this recipe with tofu. Have a good week😊
I had curry once and was super hot, so I never ate it again! But had curry soup last year and it was delicious!! I would like to try this curry of Johns but will google the chi spice paste, see if very hot.
I only put one tablespoon of red curry paste in this , when three tablespoons were called for. in the end as you see I had to add red chili flakes as it had no heat in it at all. The coconut milk takes the heat out of the dish. You will be safe with my curries as I can't take much heat at all Sonia. Any of my butter chicken recipes would be good for you as well. thanks so much for watching and have a great Sunday
Not at all Sonia. Charlie, from Cooking Secrets For Men bought some shrimp paste to us in his recipe and I think he threw it out. The recipe I used called for chicken gizzards , cubes of pigs blood and chicken livers and feet. I used none of it. So my recipe is safe lol. Thank you so much for watching and making me smile.
looking forward to this recipe
I was looking forward to it, until I went shopping for shrimp paste, chicken feet, chicken gizzards and cubes of pigs blood - and came home with none of those in my shopping bag.
Looking forward to this recipe, thanks Chef ❤❤❤
Chef is very pleased with you Irene haha.
This is amazing John, I'm glad you left out the feet, and the blood my friend. Excellent dish..
yeah Tom, there are some things that just aren't meant to be eaten. A lot of cuisine (if you could call it that) that comes from poorer countries, is born out of necessity rather than taste. If you had better foods available you would not be having chicken feet and Okra soup for lunch. thanks so much for watching my friend.
ABSOLUTELY DELICIOUS AND AMAZING PRESENTATION. I TRULY ENJOYED BEING HERE. THANK YOU, JOHN. GREAT CURRY CAMBODIA FOOD RECIPE . SMOOCHES 💋 😘 💋 😘 💋
This was difficult to cook and a nice flavour with the coconut milk. but it would not be my first or even second choice when it comes to spicy chicken. i like your wings more than this.
Looks mouth watering and inviting. Very nice
Thank you Rozina. It was too heavy on the coconut for me, so I will only used half as much next time. Have a wonderful week and take care.
so many ingredients you showed in the beginning, wow. It was very interesting how you developed all the flavour, very good, John. Thanks for this recipe and video. Greetings, Boris.
There is a bit of Thai, a bit of Chinese and a touch of Vietnamese all in this recipe. It just shows how closely neighbouring countries can influence each others cuisines. Thanks so much for your loyalty and ever thoughtful comments Boris.
Hi brother. I hope that this message finds you well! That dish looks delicious! Forgive me for missing the premiere, but I will be back to see the video later. Regards, Sandee
You have a lot on your plate Sandee. You should canvas all the guys and get some others to share the thumbnail and trailer making duties, emailing duties and general motivator and coordinator duties until you are back up to full steam. We need to get trucking with this collaboration....hehe
hey John I'm always into chicken curries. love the gravy here and it definitely looks like an explosion of flavours, well done
i like the flavour of this Anadi but it is a long way off being near my favourite chicken curry. A really deep rich spicy tikka would be my favourite for chicken. Definitely Beef Rendang for a beef curry. And a korma for lamb. In this dish , I think too much coconut milk killed off some potentially good flavours. i will remake at some point....but not soon lol. Thanks for watching my friend.
Hey brother. I hope you are having a beautiful day. Lots of ingredients... i bet you could roast that pepper over a flame too. That curry paste looks "to die for". Cinnamon and coconut milk are such delicious flavors. Awesome dish and i enjoyed seeing it come together. Thank you for steadfastly participating in our collab. Cheers, Sandee
Thanks Sandee. I should go and look to see what the next collab is.
Never been to New Zealand but a took a sort trip to Cambodia from Vietnam. Unfortunately, I never got a chance to eat any food there. I would love to try this Cambodian chili chicken curry recipe. It really looks quite amazing! From a old sub!
I guess this is closer to a Thai curry, with the strong influence of coconut milk and the lime, fish sauce and lemongrass. The sauce in this would go nicely with shrimp as well. i completely agree with you over the shrimp origin. I've eaten buckets of yummy shrimp from Florida when visiting, but at home I always get local prawns. I hope you enjoy this my friend.
Hi John I have a friend that Lives in Cambodia he told me there is over 20 different variations of a Cambodian Curry and said they all have their own different taste , sorry am so late to watch , have a good weekend your version looks so good
That is right on the money. When I did research for this dish, I found 5 recipes in my cook book all called "Samlar Kari" ( the book is not in English) and each one was completely different. I went for the one that had the most available ingredients haha. Have a great weekend too my friend....im watching the rowing and the women's golf at the Olympics.
I really like the ingredients the Cambodians use in their recipes the lemongrass, the cinnamon, the lime, and the fish sauce. Looks delicious.👍😋🌺
I was just looking through the ingredients lists for all the collab recipes and you'd be surprised how little they change from meal to meal. My dish turned out nice, but not a favourite for me. I think the over use of coconut milk masked other more beautiful flavours. thanks so much for watching.
Hi John. Lovely recipe. I love curries and I love red peppers. The flavourings you put in are delicious. This is a scrumptious looking dish. Great share. 🎉🎉 I love that you put onions in at the end. Onions are so delicious.
In this dish leaving the onions with some crunch really works well in contrast to the potatoes. Thanks so much for watching.
Looks great! I need to make this, haven't made curry at home in about 8 years!
I loved the flavour Paulie, but the coconut milk was a bit too much for me. It took too much heat out of the dish. thanks for watching
this looks wonderful.
cheers, thank you so much for watching and leaving a comment.
The information about the original version is very interesting. My stomach would probably not like those ingredients.
Same here, I didn't have to think much about not including these so called delicacies.
Wow, thats a marvellous recipe! 👌👌👌👍👍👍Very good sharing! l prefer your style, not the original one with chicken feet😂. One question I have: you put the chicken very early in the pan, so it is a long cooking time for chicken. Is the chicken meat at the end not too dry? Have a good sunday 🌻
Good question Elisa. I used thigh meat which doesn't dry out . Definitely don't use breast meat or it will be really dry as you say. having said that, the chicken was only in for about 40 minutes all up. next time I make it, I will take the chicken meat out once browned and put back in 5 minutes prior to serving and see if it makes a difference. I will certainly put more red curry paste in than I did as it turned out very mild. Chickens spend all their time standing in their own manure, so there is no way I will EVER be putting those in a meal. You could take out the chicken and substitute tofu for a vegetarian version. Thank you for your comments Elisa and I hope you have a wonderful weekend too.
@@CookingAroundTheWorld Hello John, thank you very much for your detailed response and the good tips. I will give your recipe my daughter. She is an vegetarian, and I'm sure she will like this recipe with tofu. Have a good week😊
I had curry once and was super hot, so I never ate it again! But had curry soup last year and it was delicious!! I would like to try this curry of Johns but will google the chi spice paste, see if very hot.
I only put one tablespoon of red curry paste in this , when three tablespoons were called for. in the end as you see I had to add red chili flakes as it had no heat in it at all. The coconut milk takes the heat out of the dish. You will be safe with my curries as I can't take much heat at all Sonia. Any of my butter chicken recipes would be good for you as well. thanks so much for watching and have a great Sunday
Привет, дорогой друг ♥️это очень хороший фильм и отличный контент♥️Всегда желаю тебе успехов, отличных выходных и хорошего настроения.❤
Большое спасибо за ваши добрые слова. Я очень ценю, что вы нашли время посмотреть мое видео. Желаю тебе чудесной недели, мой друг.
Great 😊
Thank you! Cheers!
Chicken feet and pigs feet and omg, you are pulling our legs John!!!🤦♀️🤦♀️🤢
Not at all Sonia. Charlie, from Cooking Secrets For Men bought some shrimp paste to us in his recipe and I think he threw it out. The recipe I used called for chicken gizzards , cubes of pigs blood and chicken livers and feet. I used none of it. So my recipe is safe lol. Thank you so much for watching and making me smile.