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The key to Thai Curry with coconut milk is to do it slow and low (Slow reduction of the coconut milk in a low heat setting). Take your time and add only a few spoonful of coconut milk at the time then wait for the oil to develop on the top of the curry, before you add a few more spoonful. Thai technique is about taking your time and relax while you cooking so the taste of the coconut milk and cream is fully enveloping the fresh herbs and spices. Any protein should be slow cooked in fish-sauce until the saltiness of the sea have absorbed into the meat. At the end just add tamarind paste and coconut (palm) sugar to taste. Don't forget fresh sweet basil or a little sour tasting fruit like pineapple or Lichee to finished it off. Presentation is also central to serving a Thai dish so if you dress it a little with sometime you used in the dish that would be divine.
I love thai red curry. It's a forgiving and versatile dish. You can certainly make it your own and play with it. I never make it the same way twice but have never been disappointed. Made some this past week on a kayak camping trip with canned chicken of all things. Not gourmet but hella good after 3 days in the woods. Wok cooked on the propane camp stove for all our hot meals. A wok is very versatile.
That 10 minutes of mortar & pestle bashing got out all your energy and on top of that the hard sweet potato , poor Jeremy ! Thanks for sharing this wonderful recipe.
@@SchoolofWok It was amazing! You can check it out on my instagram account Cook.homeY :) I love your videos and i get a lot of inspiration from you. instagram.com/cook.homey/
@@SchoolofWok yesss! hahaha thank you for always being kind! I like and share all your videos with my friends that live in bigger cities so they can recreate your dishes.
do u guys script your episodes? i love the professional cooking tips i tend to binge watch this channel when I don't know what to cook. thank you for the uploads.
What an amazing and flavor packed recipe Jeremy! It all looks so delicious! This is the first time that I have been exposed to the Pea Aubergine. I never heard of this vegetable before. I am also a HUGE FAN of using the Mortar and Pestle in my cooking at home. I collect them for their individual characteristics and beauty. I have a very large Thai Granite set that is the Crown Jewel of my collection! All in all, it was time well spent looking at your video as always. Thank you again for sharing your knowledge and expertise and enthusiasm for all things cooking related. Cheers! That Sweet Potato almost had you backed into a Mexican Standoff! 🔪😂
I tried, it was just AMAZING!!! Just the kaffir leaves that i didn t find any place here, so i changed by the kaffir lime zests, and i puted less chilli, cause i can t stand too much chilli. Thnx soo much Jeremy!! 💖 that's a pity i m not in London but i m subscribed on your channel 🤗🤗
Great recipe. In other Thai Curry recipes there is usually also a bit lime juice involved in the end and I'm also usually adding this to my Thai Curries - it harmonizes very well with the sweetness of the rest.
Am I the only person what loves sugar snaps and mangie 2, but gags on the strings from the pods? I just have to de-string my peas! Yes! it's time consuming, but it saves embarrassment and gagging and I can enjoy the grub!!
Im new to Thai and wok cooking but i love it. I'm also very new to the peppers in Asian and Thai cooking and the amount of peppers you used worries me that i wouldn't enjoy it, is there any peppers or subs you can use to maybe mild it up a bit? to be honest ive never had anything curry in my life so im just now branching out. Grew up in cold Minnesota, USA, and its mostly Scandinavian and German and of course American food around me and my parents never really strayed far from the American pallet. Any input about the peppers would be appreciated. Also I LOVE your videos. I'm now a novice wok cooker thanks to you.
@@darktempest53 what kind of chilies is he using? The chilies in the states might be a different name but just saying chilies and then dry chilies is a tab confusing. I know of regular american chili peppers, thai chillies, birds eye etc. Thats what i mean by which ones are less potent. I completely understand that less means less heat....
@@brad6844 I'm not sure. He just says "fresh red chillies". I mean ultimately recipes are guidelines, but maybe the channel will see your comment and respond soon
Sub red bell peppers perhaps or green depending on the green or red curry you're shooting for and cut back on sugar as bell peppers are slightly sweet. Also de-seeding and cutting membrane out helps on hot peppers to reduce heat.
The chillis we used are large red Thai chillis. If you can't find any just see what mild chilli peppers you can get and use those instead! It wasn't a super spicy dish, so no need to worry about that! - Lee
Two different ingredients. Palm sugar - if it is not dried out and it is property stored - is generally soft and malleable and sticky and can be easily served up with a spoon for dissolving in a warm or hot liquid. There are other types of solid sugar blocks or cones or discs usually dark in color that require the use of a knife or a mallet to break up and serve.
This is an amazing recipe, Chef. I do not eat seafood. So what meats can be used instead of shrimp? I do not want an entirely vegetarian version. Also, can palm sugar be replaced with jaggery?
Hlo Sir more recepie need Like manchow soup Talumin soup Tumkho soup Kungpao chix Hunan style chix Thai yellow curry Masaman thai curry Burmise fish cutting Types of vegetable cutting And many more I like your all video Keep posting new videos
@@SchoolofWok Came out yum. I used ginger instead of galangal, as i couldnt find it at my grocer. But nonetheless, super. Thanks for sharing the recipe.
@@yanjijay6752 I would not recommend one from the Mexican store because they are usually made of volcanic rock and they are EXTREMELY POROUS and riddled with small holes making them only good for salsas and guacamole. Thai stores are probably your best source. Buy the biggest set in terms of size and capacity that you can find and/or afford. And I recommend only those made out of a solid block of GRANTE or MARBLE. The other materials like stainless steel, ceramic, wood, clay and volcanic rock are woefully impractical and unsuitable for most uses.
Why’d you have to go and be so complicated??? I see the way you’re making those ingredients get’s me frustrated!!! But life’s like this; you...have to put in the work to get great curry.
📣 ANNOUNCEMENT 📣 - We’ve launched our RUclips Membership Plan! bit.ly/sowmembers
Memberships start from just 99p per month, and include access to a whole load of exclusive content; including Q&As, School of Wok badges and emojis, membership recipes, and more!
The key to Thai Curry with coconut milk is to do it slow and low (Slow reduction of the coconut milk in a low heat setting). Take your time and add only a few spoonful of coconut milk at the time then wait for the oil to develop on the top of the curry, before you add a few more spoonful. Thai technique is about taking your time and relax while you cooking so the taste of the coconut milk and cream is fully enveloping the fresh herbs and spices. Any protein should be slow cooked in fish-sauce until the saltiness of the sea have absorbed into the meat. At the end just add tamarind paste and coconut (palm) sugar to taste. Don't forget fresh sweet basil or a little sour tasting fruit like pineapple or Lichee to finished it off. Presentation is also central to serving a Thai dish so if you dress it a little with sometime you used in the dish that would be divine.
I love thai red curry. It's a forgiving and versatile dish. You can certainly make it your own and play with it. I never make it the same way twice but have never been disappointed. Made some this past week on a kayak camping trip with canned chicken of all things. Not gourmet but hella good after 3 days in the woods. Wok cooked on the propane camp stove for all our hot meals. A wok is very versatile.
Woks are great for cooking anything! - Lee
That 10 minutes of mortar & pestle bashing got out all your energy and on top of that the hard sweet potato , poor Jeremy ! Thanks for sharing this wonderful recipe.
Hahaha, we couldn't stop laughing about the potato. I had to cut a lot of it out of the video - Lee
I can well imagine that ! Have a great weekend.
I'm definately gonna cook this, looks amazing! Jeremy you have so nice charisma, love your videos!
Let us know how it goes! - Lee
@@SchoolofWok It was amazing! You can check it out on my instagram account Cook.homeY :)
I love your videos and i get a lot of inspiration from you.
instagram.com/cook.homey/
10 out of 10 for everything done here. Happy days. Like the video editing of enhancing images .. more of that please .. double the entertainment.
Thanks! - Lee
My favorite curry. Just a hint: grind in the mortar dry stuff first
Watching videos of food I'll never be able to recreate because I live in the middle of nowhere w/o access to these kinds of ingredients hahahaha
Get yourself to an Asian supermarket next time you're ever near one and stock up! - Lee
@@SchoolofWok yesss! hahaha thank you for always being kind! I like and share all your videos with my friends that live in bigger cities so they can recreate your dishes.
@@victoriacoura8834 amazon is your friend!
Amazon to the rescue. I found everything on amazon:)
I like how you cut everything up and put it on a plate, one can see the ratios of the vegetables, etc. Great video.
I can’t find lime leaves, any suggestions for substitutes?
You can use some grated lime peel - Chris
For red curry can use cilantro for garnish if can't find thai sweet basil
do u guys script your episodes? i love the professional cooking tips i tend to binge watch this channel when I don't know what to cook. thank you for the uploads.
what the? Pop up, left hand corner, 8:51 :-) Hello Mr White...Nice curry by the way.
I forgot I added that hahaha
Awesome, just made this with fish and prawns family loved it, how can i make it slightly more savoury please ?
That's a lot of work. I'll just order out😂
I'm glad I'm not the only one who struggles with cutting sweet potatoes :D
Honestly, it was like the sword in the stone! - Lee
Yum thai curry is so good make me want some but those little things are similar to eggplant but I'd use Thai basil, ..
You are such a great chef, would love to join a class at your school 👍
Have a look at our website, maybe the next time you're in London you can book into one! - Lee
I have just watched my first video. A great well explained easy to follow video. Can't wait to give it a go...
Thank you! Glad you liked it! - Lee
What an amazing and flavor packed recipe Jeremy! It all looks so delicious! This is the first time that I have been exposed to the Pea Aubergine. I never heard of this vegetable before. I am also a HUGE FAN of using the Mortar and Pestle in my cooking at home. I collect them for their individual characteristics and beauty. I have a very large Thai Granite set that is the Crown Jewel of my collection! All in all, it was time well spent looking at your video as always. Thank you again for sharing your knowledge and expertise and enthusiasm for all things cooking related. Cheers! That Sweet Potato almost had you backed into a Mexican Standoff! 🔪😂
Hahaha, thanks for the comment. Always glad to read a well thought out response to our videos! Have a good day! - Lee
I tried, it was just AMAZING!!! Just the kaffir leaves that i didn t find any place here, so i changed by the kaffir lime zests, and i puted less chilli, cause i can t stand too much chilli. Thnx soo much Jeremy!! 💖 that's a pity i m not in London but i m subscribed on your channel 🤗🤗
Glad you enjoyed it and managed to substitute the lime leaves! - Lee
Great recipe. In other Thai Curry recipes there is usually also a bit lime juice involved in the end and I'm also usually adding this to my Thai Curries - it harmonizes very well with the sweetness of the rest.
You can add lime juice if you think it needs it! - Lee
Well, done mate! I can see the passion you put into the food. A+
Thank you!
Quick question, could you make this without lemongrass, and if so is the taste of the curry still good?
Definitely can
The curry will still be good without it, but if you can get some I would recommend it! - Lee
Love what you do! Please don't bite the spoon :D
made this my whole family, was fantastic!!
Great video ! Im going to this one a go ,What is the ingredient at 8:30, (2) is that sweetened Coconut milk ?
It sounded like he said pea aubergine/pea eggplant.
@@kimberlygoodwin8500 Thanks much appreciated
Am I the only person what loves sugar snaps and mangie 2, but gags on the strings from the pods? I just have to de-string my peas! Yes! it's time consuming, but it saves embarrassment and gagging and I can enjoy the grub!!
I always destring mine too!
Im new to Thai and wok cooking but i love it. I'm also very new to the peppers in Asian and Thai cooking and the amount of peppers you used worries me that i wouldn't enjoy it, is there any peppers or subs you can use to maybe mild it up a bit? to be honest ive never had anything curry in my life so im just now branching out. Grew up in cold Minnesota, USA, and its mostly Scandinavian and German and of course American food around me and my parents never really strayed far from the American pallet. Any input about the peppers would be appreciated. Also I LOVE your videos. I'm now a novice wok cooker thanks to you.
Not an expert at all, but it depends on the chilli. Ultimately if you want it less spicy just use less
@@darktempest53 what kind of chilies is he using? The chilies in the states might be a different name but just saying chilies and then dry chilies is a tab confusing. I know of regular american chili peppers, thai chillies, birds eye etc. Thats what i mean by which ones are less potent. I completely understand that less means less heat....
@@brad6844 I'm not sure. He just says "fresh red chillies". I mean ultimately recipes are guidelines, but maybe the channel will see your comment and respond soon
Sub red bell peppers perhaps or green depending on the green or red curry you're shooting for and cut back on sugar as bell peppers are slightly sweet. Also de-seeding and cutting membrane out helps on hot peppers to reduce heat.
The chillis we used are large red Thai chillis. If you can't find any just see what mild chilli peppers you can get and use those instead! It wasn't a super spicy dish, so no need to worry about that! - Lee
What is lesser ginger called in super markets of Vege shops.
It can be called finger ginger, finger root or krachai in Thai supermarkets - Chris
Thanks for prompt reply.
@@SchoolofWok Thank you
Wow that looks yummy, I will try it later mate, keep it up, God blessings 🙏🙏💖💖
Thank you! - Lee
Wow, thank you, glad I have found you❤️
Thanks!
Love this channel-inspired cooking
Thanks! - Lee
Refrigeration changes the structure of the cell walls of sweet potatoes, makes them hard
This may be why it turned into a lump of wood - Lee
hi jeremy, can i substitute the chilly for capsicum as im alergic to chilly ?
Sure thing! - Lee
What palm sugar is Jeremy using? the stuff I find at the asian supermarket is rock hard and difficult to work with
Two different ingredients. Palm sugar - if it is not dried out and it is property stored - is generally soft and malleable and sticky and can be easily served up with a spoon for dissolving in a warm or hot liquid. There are other types of solid sugar blocks or cones or discs usually dark in color that require the use of a knife or a mallet to break up and serve.
@@porkulate Thank you Jock
I cook hot chocolate by gradually adding milk :)
Nice quick, simple weeknight dinner to throw together fast
Chuck it all in a saucepan and let it cook basically, can't go wrong with that! - Lee
Love you are knifes
Finally ... a real challenge for Jeremy and ... his cleaver!!
The hardest sweet potato in Europe - Lee
I need a chopper just to slap things on a cutting board.
This is an amazing recipe, Chef. I do not eat seafood. So what meats can be used instead of shrimp? I do not want an entirely vegetarian version. Also, can palm sugar be replaced with jaggery?
You can use beef, chicken, pork or whatever you fancy really! Jaggery should be fine to use instead of palm sugar! - Lee
@@SchoolofWok thank you so much 😊
What hob you are using? How many watt?
It's an AEG induction wok hob, not sure how many watts - Lee
Smoked or normal paprika? Does it matter for authentic Thai flavour?
Just normal, it's mainly for the colour! - Lee
Nice job. Thank y’all
Our pleasure! - Lee
Jeremy, I have a can of Thai Red curry soup lying in my shelf for 1 year. Is it safe to use?
Send it to us, and we'll drink it - Lee
I feel bad for laughing but that sweet potato bit was so funny. I’m really excited to try this recipe! Great combination of flavors
Love this channel.
Watch this all in 1.5 plus speed. You’re welcome
Not vegan if using shrimp paste, Hon. I am enjoying your channel.
You can leave the shrimp paste out to make it vegan - Lee
Hlo
Sir more recepie need
Like manchow soup
Talumin soup
Tumkho soup
Kungpao chix
Hunan style chix
Thai yellow curry
Masaman thai curry
Burmise fish cutting
Types of vegetable cutting
And many more
I like your all video
Keep posting new videos
Looks great, trying this weekend
How did it turn out?
its hard to beat a well made Thai curry
Watching jeremy is really fun.. showing the love with the food!
What a Great channel!
Thank you! - Lee
chef jeremy i don't eat pork. is there a good substitute? thanks.
There's no pork in this dish, we used prawns - Lee
School of Wok i saw there is no pork. it was general question.
Looks so good!
Thanks! - Lee
What brand of knife do you use?
It’s our own cleaver! Available on our website and Amazon - Chris
Great! I will snag one. I can’t wait to join a class. I spent last weekend seasoning my wok. Take care.
mangetout??? Haiyaaaa - Uncle Roger
These asian spices are so hard to get here in germany. Does anyone know a good place to get them here or a website to order them?
Have you tried Amazon? - Lee
What a tasty recipe. Will give it a shot tomorrow.
Let us know how it goes! - Lee
@@SchoolofWok Came out yum. I used ginger instead of galangal, as i couldnt find it at my grocer. But nonetheless, super. Thanks for sharing the recipe.
Where can I get a mortar and pestle like that?
My best bet would be at the Asian markets or the Mexican store should have it
@@yanjijay6752 I would not recommend one from the Mexican store because they are usually made of volcanic rock and they are EXTREMELY POROUS and riddled with small holes making them only good for salsas and guacamole. Thai stores are probably your best source. Buy the biggest set in terms of size and capacity that you can find and/or afford. And I recommend only those made out of a solid block of GRANTE or MARBLE. The other materials like stainless steel, ceramic, wood, clay and volcanic rock are woefully impractical and unsuitable for most uses.
For the 99% of working people, I suggest buying a good curry paste.
AYAYA
Tidak ada keterangan tertulis bahan yang di pakai
That is a serious pestle and mortar.
You should see the ones they have in Asia - Lee
Looking owesom and yum but can I use a blender instead the fkig stone aged stuff lol .
Thai are smaller and sweeter...if you know what i mean 😉
Mcm hangus sebab melekat di kuali..😅
Hunan chicken next please
Already in our suggestions list! - Lee
I'm getting kind of addicted to this channel. Food porn at it's best. Good presentation. 5 stars.
Tell your friends about us! - Lee
Haiyaaa ... Uncle Jeremy why no msg ? Msg food of god
No need of msg lmao. We don't add msg in Thai curry bruh. Stop bringing uncle rodger everywhere. He supports plagiarism & we don't claim him.
@@elegance9019 no msg on thai curry ? haiyaaa ! why so hate msg ? msg make you strong and happy then all life better
Mangetout doesn't belong to Thai Red Curry HAIYAA
I always use cock brand paste. I don't get the ingredients to make it fresh...
Why 20 cleavers in the background?
Because we're a cooking school, and we need enough cleavers for everyone to use! - Lee
Trop compliqué
Sweet potato life matter lol 😆
HAHAHAHAHA! Walter White and cooking! Nice.!
Hahaha, I'm glad you liked it! - Lee
low carb version is better
Finally thai green curry correct not jamie oliver nasty inauthentic dish
Thank you! - Lee
Too much vegetables
Why’d you have to go and be so complicated??? I see the way you’re making those ingredients get’s me frustrated!!! But life’s like this; you...have to put in the work to get great curry.
Haha, bravo!
Can. You please keep it short and sweet....Good content though 🔥 @
Its not red
Just smash that bloody sweety potatoes😀
Did you follow Jamie Olivers recipe cause I see sugar snap peas unacceptable. Do you need a real class