Brian you are by FAR my favourite chef on RUclips! The way you break down all the steps and give no shame to the audience for trying different ways of cooking or using different ingredients, makes you an amazing teacher. Lots of love from New Zealand
Can only agree!! Everything's explained so well, have learned so much from watching your videos, and your recipes always work out. Complete shopping list under the video, just perfect!!
HEY BRI...I followed this recipe to the letter-including the second whizz with the immersion blender-and you know what? It kicked ass. My wife and I were oooing and ahhhing the whole time we ate our green dinner. I have made so many of your recipes and they are all spot-on winners.
When using chicken, do you need to adjust the recipe a little bit? I'm assuming the meat needs to simmer longer to be fully cooked, which means the eggplant will be overcooked and mushy if you add the meat at the same step that Brian did.
My wife and I just found your channel and have already made several of your recipes. They have all been beyond amazing. Videos are well edited and to the point. Keep up the great work!
@@BrianLagerstrom I cooked it today as my dinner. Got a curry paste from a local thai shop in town and some pak choi as my greens. It was great and I have some meals, I can take to work.
Bri, I love that you dig Thai food and I totally love that you use ingredients that are easy to source at local markets verses having to find a Thai/or Asian market that may not be accessible in some areas! You rock!! Can I buy you and Lauren coffee? Done!
If you can find pea aubergines, (small green pea looking things with an aniseed flavour) these really make a difference as well as thai basil. When I was in thailand I made a red curry paste with a lovely lady who taught me how to do it in a pestle and mortar. It took FOREVER! Over an hour for sure! She told me it was a thing over there, that a future mother in law would go to the potential brides house and ask her to make a paste... she would listen to how long it would take her and see if all the chilli seeds were pounded properly, If she didn't take ages and the seeds were visible then the girl wasn't good enough for her son!
Brian, wife, and any sundry staff, You guys rock! You are good enough at what you do to get your own show on an appropriate cable tv network. Looking forward to seeing you there.
I made this over the weekend and it was terrific (a definite keeper). No Japanese eggplant locally, so I used the smallest eggplant I could find and used it all. Definitely more than the recipe called for, but still tasted great. I also used tilapia, which we always have on hand, and it worked nicely as a substitute for the black cod/sable fish. Thanks Brian!
I am approximately 130 miles from the nearest tub of Mae Ploy green curry paste, so I appreciate instructions for how to make a reasonable fresh alternative for myself. Thanks Brian!
@@loati94 that's TRUE! But rather than drive 130 miles to a store that may not have what you want, probably good to just check Amazon because they probably have something that will work. Just sayin'.
Just cooked this for my family and it is amazing! Better than Weismann’s $2 butter chicken! Will be adding to the regular rotation. Please do a red curry sometime soon!
Made this and it turned out really really well. If you're thinking about making it, pull the trigger and go for it. Used chicken instead. Came across some kaffir lime leaves so I threw 3 of them into the curry paste. Only ended up using a can and a half (about 600ml total) of the coconut milk. Did a full 60gs of jalapeno instead of green pepper. Was having a hard time getting the curry paste to break down enough so I added lime juice until I got the right consistency. Thanks for another amazing recipe, this will definitely be high on the dinner rotation for me.
This recipe has become a staple in our house, we have made it to the delight of ourselves and guests many times now. My wife has also made vegan versions of this to the delight of our Austrian friends. Once when we were recently visiting them in Austria. What we learned from the Austrian vegan cookup: - Vitamix blender is amazing! (they had one and it kicks ass) - This recipie is increadibly resiliant, we had to sub in and out quite a few ingredients because of regional availability and veganese, this was still amazing.
Always bought curry paste until I saw this. Used this as a template, but used several jalapenos and green habaneros instead of the green peppers ( I like it really spicy). I have Thai basil and lemongrass growing at my house. Made 3 jars of paste and put 2 of them in the freezer. I've done this several times now and it always turns out great. Thanks :)
Cool to see you use black cod and that it's available. My local harbor is a big BC fishery so I eat it a lot but have never made a stew with it (always marinate and broil). It looks amazing. I'll try this recipe.
Saw it, made it, loved it. Really, really easy and delicious. I did not use Brain's veggies; I used red pepper, cubed chicken breast and 1 cubed potato. Thanks, chef.
Yum!!! Could you do a cutting board care video? Considering getting a nice cutting board, but would be icked about not cleaning it well after cutting meat or seafood on it!
I made this for dinner tonight (I just happened to have everything on hand except shallots) and it was absolutely AMAZING! I’m definitely adding this to my dinner rotation ✌️
Great video to introduce a quick curry flavour profile, though it is not a green curry in the sense of preparation methods or ingredients but I do understand the need to make the ingredients accessible to your subscribers. Now, in an asian household, a small food processor is used to maybe slice and dice but never to extract flavour out of ginger and other aromatics. The reason being that a food processor shears vs a large mortar and pestle pulverises the cells to release the aromatics. In addition, it is also actually quicker to use a mortar and pestle than pull out a bulky food processor, dice veg and then hand wash the container and blades.The other thing to speed up curries that is often used is a pressure cooker though I don't think it is the same as a slow cooked curry.
I've made this recipe 5 times already. Such a good Sunday meal. I would add Basil to the ingredients list in the description, because I always forget to buy it for the garnish.
I love Brian and his recipes, but this time, I would say, go the Mae Ploy green curry paste he showed at 2:41. It has hard to buy stuff like Galangal ginger in it, which makes a world of difference. Regular ginger just doesn't give you that authentic Thai flavour. Anyway, still love this guy 100% and have used many of his recipes to great success. Thanks Brain!
Great recipe Bri. I always add kaffir lime leaves to my green pastes as it really boosts that authentic Thai flavour. And I also go in with lime juice at the end. Just adds that much more brightness.
I'm always looking for new vegetables to add in my green curry, I'm not sold on the beans but the asian aubergines could be a nice supplement to the Thai aubergines I usually use
I checked this out of interest, but I highly recommend using actual birdseye chillies or green curry paste. It is vastly different from this. I'm not saying this was bad, but it is very different. Of course it is up to one's taste. Most important differences are shrimp paste (which seems to be missing) and galang, which despite many people saying, is not like ginger. Also, do not skip the fish sauce. It is a must for authentic taste. You can or should also add some kaffir lime leaves or lime juice straight to the sauce to give it some acidity. This is a good recipe, but I extra steps.
Brian...love your videos. Planning to buy you a coffee or two. also have a question...do you have a Jambalaya video out there anyplace? I've searched for it, but cant find anything from you.....thanks. J.
For you pre peeled garlic fans out there, buy huge bulk bags at Costco/Sam's/Asian markets. Freeze whatever you won't use in a week for later, or make garlic confit with it
Hey B Man, I would love to see you take some pre-made stuff (i.e. store bought curry paste) and you doctor it up for some relatively easy, elevated home cook improvements.
The way my mom got rid of the bitterness of conventional western eggplant was soaking slices of it in salt water for about 30. I've never known what people mean when they talk about how bitter it is.
Yet another great video from you! Thank you for providing such thorough and concise steps! You mentioned that you may make a stuffing recipe nearly two years ago, but said it's a bit tricky to formulate because you only make it twice a year. Considering that family festivities are right around the corner, do you think you may share a stuffing recipe with your awesome tips this year? 🙏🥺
As someone who is allergic to all shellfish & most fish, I'm so happy to see a curry recipe that doesn't use shrimp paste. Thank you for that. I absolutely LOVE Asian/Thai/Indian food especially curry but have to be so so careful & it makes me sad the stuff I can't eat
There's lots of pre made pastes that do not include shrimp paste. Just grind up fried shitake instead for that umami hit! See hot Thai kitchen / pailin's kitchen
Nice Brian. Been a while since I made a green curry paste from scratch, gotta get my game on! Indian curry pastes from scratch are also amazing but quite time consuming - although you end up with a bunch that can be refrigerated for months. Another thing I have not done for a while.
This is great. I love Thai green curry. The curry paste is amazing. For the main recipe I personally found the fish sauce a smidge overpowering and would use less (if any) next time. Also if using chicken or beef, I would cook the meat first next time until done, then the vegetables. Chicken and beef take a lot longer to poach than fish and by the time I was comfortable with the chicken being ready the eggplant in particular had lost most of its firmness. Oh also I used 4 whole habaneros and didn't find it nearly hot enough but that's because I'm a psycho. (however I think I found a produce store in Chicago with FRESH ghost peppers and Carolina reapers so that'll be next time) :D. Cheers B-man, thanks for another tasty meal.
I made this tonight with store bought Mae ploy curry paste and while very tasty, you should absolutely halve the recipe if using store bought stuff. It is simply waaaay too concentrated to use 200g. Either that or double the other ingredients. I’m definitely going to try this with the curry paste in the recipe next time (or whenever I work through this 2lb jar of paste)
If you slice your eggplant long ways into planks and then put them on a baking sheet you can Salt them and leave them on the counter for a hour, the salt will draw out a bunch of moister and your Eggplant will be less bitter.
Love some of your recipes but as someone who doesn't cook for 4 or more it would be really helpful if you could offersome guidance on which of your recipes are suitable for freezing.
love your videos. with this one though the ginger is not an authentic ingredient, instead of you make your own green curry paste you should use galangal and kafir lime leaves. not always easy to find, but you can find Tom Yum soup kits which have lemongrass, galangal, and lime leaves. you can throw all 3 in the freezer and they keep very well in this way.
Nice this looks super doable for a weeknight ... I'm gonna make it! I also dig Massaman curry ... I'm gonna search your vids for that but if not can you whip one up? 😁
Hey Brian, do you normally double the recipe that you post in the description compared to what's shown in the video? I've had a few recipes from you that I've tried and while all absolutely delicious, end up making waaaay more than I think.
Hey Bri, that looks delish! Next time you make that recipe, replace the brown sugar & fish sauce with maple syrup & soy sauce. You'll see (and taste, too!)
Hey, Chef Brian. Would you mind trying some vegan recipes to share on weeknighting? I have found your videos have inspired me to cook for my young family :)
In original thai version we put some shrimp paste in curry paste so it's smell a bit fishy. And we use coriander root instead of fresh coriander. Another thing is use zeast of kirfir lime not zeast of lime. Anyway your reciped is interesting adapt, I'll try how it's come up.
What happened to the swedish meatball recipe? It dropped at 2am, I made it like 2/3rd of the way through before falling asleep and when I woke up it was privated.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Brian you are by FAR my favourite chef on RUclips! The way you break down all the steps and give no shame to the audience for trying different ways of cooking or using different ingredients, makes you an amazing teacher. Lots of love from New Zealand
check out anti chef he's very entertaining 😄 I think a collb would be fantastic
Can only agree!! Everything's explained so well, have learned so much from watching your videos, and your recipes always work out. Complete shopping list under the video, just perfect!!
These weeknighting vids are such a help. They really add to the "go-to recipes" arsenal.
HEY BRI...I followed this recipe to the letter-including the second whizz with the immersion blender-and you know what? It kicked ass. My wife and I were oooing and ahhhing the whole time we ate our green dinner. I have made so many of your recipes and they are all spot-on winners.
Just made this (with chicken) and it was fantastic. My wife kept raving and saying it was one of the best things I have ever made!
When using chicken, do you need to adjust the recipe a little bit? I'm assuming the meat needs to simmer longer to be fully cooked, which means the eggplant will be overcooked and mushy if you add the meat at the same step that Brian did.
@@jaminkidd6285 if are using thighs it'll probably work if you throw it in after the coconut milk
Did you cook the chicken longer than 3 minutes?
My wife and I just found your channel and have already made several of your recipes. They have all been beyond amazing. Videos are well edited and to the point. Keep up the great work!
Lovin this weeknighting concept - keep 'em coming!!!
Next stop, top then quick dishes from each country around the world "Around the World with Bri!"
Thanks Chef Bri,
I wanted to make a green curry this weekend. Now it will be tastier, than without your recipe.
I hope you try it soon!
@@BrianLagerstrom I cooked it today as my dinner. Got a curry paste from a local thai shop in town and some pak choi as my greens. It was great and I have some meals, I can take to work.
Bri, I love that you dig Thai food and I totally love that you use ingredients that are easy to source at local markets verses having to find a Thai/or Asian market that may not be accessible in some areas! You rock!! Can I buy you and Lauren coffee? Done!
If you can find pea aubergines, (small green pea looking things with an aniseed flavour) these really make a difference as well as thai basil.
When I was in thailand I made a red curry paste with a lovely lady who taught me how to do it in a pestle and mortar. It took FOREVER! Over an hour for sure! She told me it was a thing over there, that a future mother in law would go to the potential brides house and ask her to make a paste... she would listen to how long it would take her and see if all the chilli seeds were pounded properly, If she didn't take ages and the seeds were visible then the girl wasn't good enough for her son!
I HATE those little eggplants! They're always too hard. Everyone I know in Thailand pushes them to the side of the plate.
Brian, wife, and any sundry staff, You guys rock! You are good enough at what you do to get your own show on an appropriate cable tv network. Looking forward to seeing you there.
Thanks for sharing your knowledge and passion with us, Brian! Tried this recipe and it turned out great!
Never considered making my own curry paste but this looks really approachable, thanks.
Thanks!
I made this over the weekend and it was terrific (a definite keeper). No Japanese eggplant locally, so I used the smallest eggplant I could find and used it all. Definitely more than the recipe called for, but still tasted great. I also used tilapia, which we always have on hand, and it worked nicely as a substitute for the black cod/sable fish. Thanks Brian!
Brilliant way to reduce the heat of the curry paste in this recipe, must try !
I am approximately 130 miles from the nearest tub of Mae Ploy green curry paste, so I appreciate instructions for how to make a reasonable fresh alternative for myself. Thanks Brian!
so so so much this. it's funny how ignorant some commenters are of the fact that not everyone lives near an asian grocery!
This was the first brand that came up in Amazon.
Why bother with stores?
@@ProfoundWizdum Same with amazon, not every country has the same products.
@@loati94 that's TRUE! But rather than drive 130 miles to a store that may not have what you want, probably good to just check Amazon because they probably have something that will work. Just sayin'.
I love how you always answer the thing I'm just about to ask.
Bri don't miss!! Green curry looks great, bud. I'll put it on the prep list for next week
Just cooked this for my family and it is amazing! Better than Weismann’s $2 butter chicken! Will be adding to the regular rotation. Please do a red curry sometime soon!
Panang currrrry
How did you know I was struggling to find a way to make this and already failed once. This I can do! Thanks Brian!
Made your broccoli cheddar soup the other night. Actually felt confident enough to send some to my mother-in- law 😊
Made this and it turned out really really well. If you're thinking about making it, pull the trigger and go for it.
Used chicken instead. Came across some kaffir lime leaves so I threw 3 of them into the curry paste. Only ended up using a can and a half (about 600ml total) of the coconut milk. Did a full 60gs of jalapeno instead of green pepper. Was having a hard time getting the curry paste to break down enough so I added lime juice until I got the right consistency.
Thanks for another amazing recipe, this will definitely be high on the dinner rotation for me.
This recipe has become a staple in our house, we have made it to the delight of ourselves and guests many times now. My wife has also made vegan versions of this to the delight of our Austrian friends. Once when we were recently visiting them in Austria.
What we learned from the Austrian vegan cookup:
- Vitamix blender is amazing! (they had one and it kicks ass)
- This recipie is increadibly resiliant, we had to sub in and out quite a few ingredients because of regional availability and veganese, this was still amazing.
So legit man. The ability to make ridiculous food and at a level we can all understand is just so clutch. You rock
Love it! I’m Indian so I’m always open to new ways from my usual go-to. This one’s a winner! 🎉🎉
I've made your last curry recipe twice and it went over HUGE with everyone who tried it. I can't wait to try this one!
Always bought curry paste until I saw this. Used this as a template, but used several jalapenos and green habaneros instead of the green peppers ( I like it really spicy). I have Thai basil and lemongrass growing at my house. Made 3 jars of paste and put 2 of them in the freezer. I've done this several times now and it always turns out great. Thanks :)
Ok. Gonna make this for my hubby. He orders green curry every time we go out for Thai food. This will be a great surprise! Thanks Bri!
Cool to see you use black cod and that it's available. My local harbor is a big BC fishery so I eat it a lot but have never made a stew with it (always marinate and broil). It looks amazing. I'll try this recipe.
Saw it, made it, loved it. Really, really easy and delicious. I did not use Brain's veggies; I used red pepper, cubed chicken breast and 1 cubed potato. Thanks, chef.
Love it! If you decide to make curries a regular I would love to have a Panang curry recipe (because I love it and I’m a little selfish)
Brian, you inspired me so many times! At least I don't have any excuse like: "I DON'T KNOW WHAT TO COOK!" YOU ARE LIFE SAVIER! Cheers from Poland
You win my top spot for callousing up my kitchen hands
Yum!!!
Could you do a cutting board care video? Considering getting a nice cutting board, but would be icked about not cleaning it well after cutting meat or seafood on it!
I made this for dinner tonight (I just happened to have everything on hand except shallots) and it was absolutely AMAZING! I’m definitely adding this to my dinner rotation ✌️
Yum! I've never considered fish in curry before watching this, but now I can't wait to try it out!
Great video! And very happy to see glass bowls instead of All.That.Plastic. 😁
Great video to introduce a quick curry flavour profile, though it is not a green curry in the sense of preparation methods or ingredients but I do understand the need to make the ingredients accessible to your subscribers. Now, in an asian household, a small food processor is used to maybe slice and dice but never to extract flavour out of ginger and other aromatics. The reason being that a food processor shears vs a large mortar and pestle pulverises the cells to release the aromatics. In addition, it is also actually quicker to use a mortar and pestle than pull out a bulky food processor, dice veg and then hand wash the container and blades.The other thing to speed up curries that is often used is a pressure cooker though I don't think it is the same as a slow cooked curry.
Bri! My wife made this dish and it was amazing, so I tried to find your red curry recipe but it's not been dropped yet? No cap I'm waiting in line 🙏
I've made this recipe 5 times already. Such a good Sunday meal.
I would add Basil to the ingredients list in the description, because I always forget to buy it for the garnish.
Thank you for this. Thai and Indian curries are some of my favorite dishes to eat. Will be making this with fish and chicken.
I love Brian and his recipes, but this time, I would say, go the Mae Ploy green curry paste he showed at 2:41. It has hard to buy stuff like Galangal ginger in it, which makes a world of difference. Regular ginger just doesn't give you that authentic Thai flavour. Anyway, still love this guy 100% and have used many of his recipes to great success. Thanks Brain!
I made this today... THIS STUFF IS INSANE! No lies. Just eat it.
this just rapidly bumped food processor up to the top of my list of kitchen things i want hahahaha
Looks delicious 👌🏻 Greetings from Scotland 😋 Have a great day everyone 🌻
Interesting details about the various ingredients.
Also, thanks for your awareness that some people don’t eat fish/seafood.
This was SO good! I thought it tasted a bit meh, but then I added the fish sauce and sugar and DAMN! 10/10.
This looks so good honestly I feel like leaving home right now and go hunting for lemon grass!
That curry is quick, but Stephen is quicker.
So inspirational.
Love your recipes and channel. Best regards from German
Great recipe Bri. I always add kaffir lime leaves to my green pastes as it really boosts that authentic Thai flavour. And I also go in with lime juice at the end. Just adds that much more brightness.
I keep a pack or two of those pre-peeled garlics in the freezer. last forever and thaw plenty fast. Thanks ATK.
Was about to make the same comment.
I'm always looking for new vegetables to add in my green curry, I'm not sold on the beans but the asian aubergines could be a nice supplement to the Thai aubergines I usually use
I checked this out of interest, but I highly recommend using actual birdseye chillies or green curry paste. It is vastly different from this. I'm not saying this was bad, but it is very different. Of course it is up to one's taste. Most important differences are shrimp paste (which seems to be missing) and galang, which despite many people saying, is not like ginger. Also, do not skip the fish sauce. It is a must for authentic taste. You can or should also add some kaffir lime leaves or lime juice straight to the sauce to give it some acidity. This is a good recipe, but I extra steps.
Bri - You’re hands down my favorite youtuber! Question about storing the homemade paste: How long would it last in a jar in the fridge?
I've never had a green curry before but this looks amazing!
Brian...love your videos. Planning to buy you a coffee or two. also have a question...do you have a Jambalaya video out there anyplace? I've searched for it, but cant find anything from you.....thanks. J.
I have an etouffee video, but haven't done jambalaya yet. It's on the long list.
For you pre peeled garlic fans out there, buy huge bulk bags at Costco/Sam's/Asian markets. Freeze whatever you won't use in a week for later, or make garlic confit with it
Hey B Man, I would love to see you take some pre-made stuff (i.e. store bought curry paste) and you doctor it up for some relatively easy, elevated home cook improvements.
I love curry with rice and of course Kimchi.
Looks good! I live in Thailand and eat gaeng kiowan often.
Definitely gonna try this on a date night!
Yummy! Thanks Brian for the delicious recipe.
The way my mom got rid of the bitterness of conventional western eggplant was soaking slices of it in salt water for about 30. I've never known what people mean when they talk about how bitter it is.
Yet another great video from you! Thank you for providing such thorough and concise steps!
You mentioned that you may make a stuffing recipe nearly two years ago, but said it's a bit tricky to formulate because you only make it twice a year. Considering that family festivities are right around the corner, do you think you may share a stuffing recipe with your awesome tips this year? 🙏🥺
Just made this. Flavorful and delicious as always!!
As someone who is allergic to all shellfish & most fish, I'm so happy to see a curry recipe that doesn't use shrimp paste. Thank you for that. I absolutely LOVE Asian/Thai/Indian food especially curry but have to be so so careful & it makes me sad the stuff I can't eat
He did use fish sauce, so you might want to replace that with soy sauce or some other source of glutamate.
@@Default78334 I have a vegan fish sauce that I use but thank you for pointing that out for others
I feel you I can't eat gluten or dairy
Hello fellow fish and shellfish allergy person!
There's lots of pre made pastes that do not include shrimp paste. Just grind up fried shitake instead for that umami hit! See hot Thai kitchen / pailin's kitchen
making this tonight but with shrimp instead of fish, think it'll work :D thanks Bri!
As always you rocked this. Thanks for always having great content and ideas ❤❤
I can’t wait to try this! Thanks Brian ♥️
Nice Brian. Been a while since I made a green curry paste from scratch, gotta get my game on! Indian curry pastes from scratch are also amazing but quite time consuming - although you end up with a bunch that can be refrigerated for months. Another thing I have not done for a while.
This is great. I love Thai green curry. The curry paste is amazing. For the main recipe I personally found the fish sauce a smidge overpowering and would use less (if any) next time. Also if using chicken or beef, I would cook the meat first next time until done, then the vegetables. Chicken and beef take a lot longer to poach than fish and by the time I was comfortable with the chicken being ready the eggplant in particular had lost most of its firmness. Oh also I used 4 whole habaneros and didn't find it nearly hot enough but that's because I'm a psycho. (however I think I found a produce store in Chicago with FRESH ghost peppers and Carolina reapers so that'll be next time) :D. Cheers B-man, thanks for another tasty meal.
I made this tonight with store bought Mae ploy curry paste and while very tasty, you should absolutely halve the recipe if using store bought stuff. It is simply waaaay too concentrated to use 200g. Either that or double the other ingredients. I’m definitely going to try this with the curry paste in the recipe next time (or whenever I work through this 2lb jar of paste)
Where is your button-down from? I freaking love it!
Every time I make a green Thai curry I remember how much I love Thai food
made this for a pot luck with some friends. incredible.
Hey Bri! I'm super hyped to try this recipe. One question, though: if I have a coconut allergy, can I sub cream? Thanks! Love your recipes : )
Would you pre-cook the chicken? Thanks!
Just made this! Very tasty with a good amount of spice
In Thailand it's traditional to just buy the curry paste.
If you slice your eggplant long ways into planks and then put them on a baking sheet you can Salt them and leave them on the counter for a hour, the salt will draw out a bunch of moister and your Eggplant will be less bitter.
ขอบคุณที่ชอบอาหารไทยนะครับ 😊😊😊
Made it last night. Was great.
Love some of your recipes but as someone who doesn't cook for 4 or more it would be really helpful if you could offersome guidance on which of your recipes are suitable for freezing.
love your videos. with this one though the ginger is not an authentic ingredient, instead of you make your own green curry paste you should use galangal and kafir lime leaves. not always easy to find, but you can find Tom Yum soup kits which have lemongrass, galangal, and lime leaves. you can throw all 3 in the freezer and they keep very well in this way.
I hate Thai food, but watched this because I love you, Bri!
I want to try that type of fish now. Also you have the same bone knife I got
Nice this looks super doable for a weeknight ... I'm gonna make it! I also dig Massaman curry ... I'm gonna search your vids for that but if not can you whip one up? 😁
Hey Brian, do you normally double the recipe that you post in the description compared to what's shown in the video? I've had a few recipes from you that I've tried and while all absolutely delicious, end up making waaaay more than I think.
Mae ploy is good but it's spicy as all get out. so much so that you can't add enough to make the curry taste right if you don't want it crazy hot
Hey Bri, that looks delish! Next time you make that recipe, replace the brown sugar & fish sauce with maple syrup & soy sauce. You'll see (and taste, too!)
Love the haircut! 🥰
Hey, Chef Brian. Would you mind trying some vegan recipes to share on weeknighting? I have found your videos have inspired me to cook for my young family :)
In original thai version we put some shrimp paste in curry paste so it's smell a bit fishy. And we use coriander root instead of fresh coriander. Another thing is use zeast of kirfir lime not zeast of lime. Anyway your reciped is interesting adapt, I'll try how it's come up.
I like fresh as opposed to store bought.
What happened to the swedish meatball recipe? It dropped at 2am, I made it like 2/3rd of the way through before falling asleep and when I woke up it was privated.
If I had a dollar for how often Bri says "for this dish I'll use my Dutch oven"
now thats what I am talkin' about.....nice
Beautiful, thank you for sharing, a big like for this video
Come for the amazing recipe. Stay for the sick dance moves.