That recipe is a serious winner. Given the season I went with snap peas, red peppers and carrots. I also toned down the heat so the kids would eat it, and put chilli oil out for anyone that wanted to spice it up. Every bowl was cleaned out by the end of the meal.
Thai-ish curries are just amazing. If you can find it use galanga (laos) in stead of ginger and add some lemon grass and/or kaffir lime leaves in the sauce (remove the leaves before eating) and you are going to think you are in thai heaven.
Love your cooking passion😍, My advice is Please wash the rice before you cook, because some countries dry up or process the rice on the road where everyone step on it when they stir them!
So I've made this a few times now and it's sort a go-to for me as well. Your weeknighting videos are a staple. The only thing I miss in this video (since it's older I assume) is...let's eat this thiiiiiing. Still waiting for that to be a t-shirt.
If your nonstick pan is smoking before you put oil in it, you’re very likely to be increasing your risk of cancer. If that’s a temperature you’re striving for, carbon steel or cast iron is probably a better option.
Late comment, but if you really dislike the ginger fibre, simply put the grated product through your garlic press and you'll get a loose, nearly fibre free ginger semiliquid. Do the same to ginger up your lemonade, or your honey lemon tea.
Thank you Brian, your recipes are very easy to follow and really tasty, by the way I baked your bread last week and it was awesome and now I am trying to do the sourdough, thank you for sharing
Every time I clean shrimp I miss my days as a line chef, when I had dish dogs or bus boys to clean my shrimp. Nonetheless, I bravely persevered and made this. Super Delish! Thanks, Bri.....
Just made this last night, such good flavor. I used snow peas and a little bit of shallot for the veg, and left out the sriracha so my kids could eat it. Also, I only had 1 lb of shrimp, but it worked out fine. I also added a small can of water chestnuts. 2 side notes: The written recipe says to use 2 TBSP each of turmeric and curry powder, but your voice says 1 TBSP of each. I had already measured out 2 TBSP of each, but rewatched the vid before using. I ended up using about half of my mixture (i.e. roughly ONE TBSP each) and it was perfect. Bri, I know you don't peel ginger, as seen in many of your videos. On the off chance you don't know this trick, try scraping the skin off with a spoon edge. It comes off so damn easily this way (with no waste) that you may never not peel it again. :) Thanks for another awesome recipe bro!
Excellent Insight! I’ve used Mae Ploy quite a bit for the red and greens, I’ll have to grab the yellow next time I’m at the intl. market. Those coconut mills are there too. I’ll grab some. The Whole Foods brand is ok in terms of fat content but I always want more!
The thing about Southeast Asian cuisine is that the use sugar in all sorts of things. The sugar cane industry is really big in the Philippines and Thailand in particular.
So one thing I don't like about Thai food is I'm not crazy about mixing sweet and savory. Also, I'm sure there are diabetics are folks trying to watch their sugar intake that may have the following on their minds, too. Could I sub the sugar with something savory or just leave it out altogether and get a good result? I realize "a good result" is largely subjective, but I'd love to hear what someone else thinks. I think I'm going to try this recipe this week. Thanks ahead of time!
I know you already said that this is not particularly Thai dish. But really, I don't see where this is Thai at all, probably more Indian I think. Regardless, it looks delicioso.
With the exception of the fish sauce, there's nothing Thai about this curry. It's more like a Southern Indian curry. Still very good, but definitely not Thai.
Just discovered you and been binging all your videos since! Keep up the good work man!
Thank you very much for watching!
Same here!!!
“A less fun stage of your life.” . . . . Maaaaannnn. That one stung😃
Haha yeah. Tbh I am usually in that stage.
I lol'ed at that one,as well! 😂
I've been binging for a couple hours now. I have to admit I love Jasmine rice with Thai food, just a preference.
That recipe is a serious winner. Given the season I went with snap peas, red peppers and carrots. I also toned down the heat so the kids would eat it, and put chilli oil out for anyone that wanted to spice it up. Every bowl was cleaned out by the end of the meal.
a tip i got from a thai chef is to use the coconut cream from the can to Sautee everything in as its mostly saturated fat.
So so good! Have made this multiple times now. Big hit with family too! Yum! Thank you
So glad u like, cuz. Wish we made more food like this on the channel, but the RUclips overlords really like pizza and bread 🤷🏼♀️
Thai-ish curries are just amazing. If you can find it use galanga (laos) in stead of ginger and add some lemon grass and/or kaffir lime leaves in the sauce (remove the leaves before eating) and you are going to think you are in thai heaven.
Love your cooking passion😍, My advice is Please wash the rice before you cook, because some countries dry up or process the rice on the road where everyone step on it when they stir them!
In the road!?
I buy all my rice tarmac-free! :D What country has such poor rice-drying technique?
I'm vegan but my mother loves seafood and especially shrimp so I'm going to make this for her this weekend
So I've made this a few times now and it's sort a go-to for me as well. Your weeknighting videos are a staple. The only thing I miss in this video (since it's older I assume) is...let's eat this thiiiiiing. Still waiting for that to be a t-shirt.
"If you're in a less fun stage of your life throw some cauliflower rice on there" lmao
🤣🤣🤣 that got a LOL
Ur channel is underrated
If your nonstick pan is smoking before you put oil in it, you’re very likely to be increasing your risk of cancer. If that’s a temperature you’re striving for, carbon steel or cast iron is probably a better option.
I know you likely not gonna read this but you saying "if you are in a less fun stage of your life, throw some califlower on it" made me laugh HARD 😂
Haha glad I could help!
Late comment, but if you really dislike the ginger fibre, simply put the grated product through your garlic press and you'll get a loose, nearly fibre free ginger semiliquid. Do the same to ginger up your lemonade, or your honey lemon tea.
Thank you Brian, your recipes are very easy to follow and really tasty, by the way I baked your bread last week and it was awesome and now I am trying to do the sourdough, thank you for sharing
love the recipe! Thanks Daddy 🥳🥳🥳
Thanks so much!! My favorite food channel!!! Best bread, best pizza, nice Music, no I“m gonna check your Curry 🍛
ahh man, that's so nice of you to say. Thank you!
Every time I clean shrimp I miss my days as a line chef, when I had dish dogs or bus boys to clean my shrimp. Nonetheless, I bravely persevered and made this. Super Delish! Thanks, Bri.....
Just made this last night, such good flavor. I used snow peas and a little bit of shallot for the veg, and left out the sriracha so my kids could eat it. Also, I only had 1 lb of shrimp, but it worked out fine. I also added a small can of water chestnuts.
2 side notes:
The written recipe says to use 2 TBSP each of turmeric and curry powder, but your voice says 1 TBSP of each. I had already measured out 2 TBSP of each, but rewatched the vid before using. I ended up using about half of my mixture (i.e. roughly ONE TBSP each) and it was perfect.
Bri, I know you don't peel ginger, as seen in many of your videos. On the off chance you don't know this trick, try scraping the skin off with a spoon edge. It comes off so damn easily this way (with no waste) that you may never not peel it again. :)
Thanks for another awesome recipe bro!
I must admit I used to peel the ginger but because of Brian, I tried not to and... see no difference. So I do not care scraping or peeling any more.
@@Borszczuk i've seen others do the same (not peel) so i'm starting to come around to the idea...
I'm fairly certain a professional knows the spoon thing.
Thank you 🙏🌸🌹
Love it. Thanks
Sunday lunch sorted. Thank you sir. 🙏😁
I really enjoy your channel. I love the rice bowl you serve shrimp curry- could you give me the information where I can buy them?
God this looks good! Trying it this weekend!
Also trying a bread started using a poolish. Can't wait!
Thats awesome. Thanks for watching and trusting the recipes enough to try. Report back on how they work for you. They are pretty heavily tested.
Using palm sugar over white sugar is an easy way to elevate this further, and add some fresh lime leaves.
1. I expected a "LORN LOVES SHRIMP" text in the video. You need to do that with all of your shrimp related content.
Excellent Insight! I’ve used Mae Ploy quite a bit for the red and greens, I’ll have to grab the yellow next time I’m at the intl. market. Those coconut mills are there too. I’ll grab some. The Whole Foods brand is ok in terms of fat content but I always want more!
Speaking AS lorn, I agree 👏🏻 More LORN LOVES SHRIMP, bri!
More LORN LOVES SHRIMP and more LORN!!
Ann Nguyen Bonomo btw. I’m working on a pad Thai recipe, any insights there?
Aroy d in the cartons is the best!! Short of fresh I assume
The thing about Southeast Asian cuisine is that the use sugar in all sorts of things. The sugar cane industry is really big in the Philippines and Thailand in particular.
Looks good... but no onion/shallots?
More shrimp vids please! Your buddy in Louisiana👍
Shrimp are dope cheers
I'm considering buying that non-stick pan. My regular-duty is a bit warped from an unfortunate counter drop. How long do those last for you normally?
Lookin good brother!!
Thanks man! Hope you’re doing well!
Dooooope
Glad you found this one. No one watched it but I liked this vid.
@@BrianLagerstrom Watched it. Made it. Loved it. Told a friend.
Winco SSFP-14NS 14" Round Master Cook Fry Pan W/ Non-Stick Coating & Aluminum Core, Stainless -
$108.11
Thanks for all the nice recipes. This shrimp curry is a bit too sweet though
I worked at a restaurant that served shishitos and the one time i tried them it was so hot i thought i was going to die
whats the intro song called?
Fun to watch and informative... however, you might want to do some research on the dangers of cooking with non-stick cookware.
Isn’t high heat + non-stick pan a big health no-no?
Im no expert, but Adam Ragusea seems to think non-sticks are pretty benign.
Take a drink every time he says “sharp”
Heya! What’s the pan you use?
it's a 14" nonstick made by winco. can't live without this thing: amzn.to/3mWF5h3
you can also pick it up from a restaurant supply store if you have access to one for like $65
Dude did you not wash the rice?
Why no BASIL? BASIL will only enhance the flavors of this DISH😋
he did not wash his rice. the asian in me is screaming. hehe
The description has the rice and water amounts reversed from video
60-70 bucks really cheap! that’s my full coverage car insurance!
Pan is now $105. Thanks covid lol
So one thing I don't like about Thai food is I'm not crazy about mixing sweet and savory. Also, I'm sure there are diabetics are folks trying to watch their sugar intake that may have the following on their minds, too. Could I sub the sugar with something savory or just leave it out altogether and get a good result? I realize "a good result" is largely subjective, but I'd love to hear what someone else thinks. I think I'm going to try this recipe this week. Thanks ahead of time!
No onions???
Dude.
Haha did you likey?
BRO YOU DIDNT RINCE YOUR RICE
I know you already said that this is not particularly Thai dish. But really, I don't see where this is Thai at all, probably more Indian I think. Regardless, it looks delicioso.
Fish sauce. I guess thats it. Coconut milk and shrimp...
It is a lie! They're never hot!
Not one hot shishito in our entire harvest from 10 plants this years.
Throws shrimp poo poo away :) fails to wash poo poo off rice :(
Non-stick with high heat? No thanks, rather use more oil in a steel pan.
With the exception of the fish sauce, there's nothing Thai about this curry. It's more like a Southern Indian curry. Still very good, but definitely not Thai.