***** I will be doing videos on how to make Thai curry pastes with my own little twists and turns to stay tuned. Thanks for watching and commenting! Cheers!
hahaha I noticed that also! Wayyy too much fish sauce! I was like, " What the F***?" ...and the Bamboo shoots killed it! Never had bamboo shoots in Thai yellow curry...
you really knocked this one out of the park, really liked how you broke down all the ingredients and let everyone know why you used what you did and what to look for.
Six years later, this is my favorite recipe! You did such a great job and the results when I cook is delicious. Thank for all your work and thanks for not taking it off RUclips.
Yay, this is probably the first cooking video I have seen where the cook is heavy with the onions! The heavy onions/garlic/ginger is the base for most of my mother's Indian curry dishes. This looked delicious. So impressive and I definitely will be watching more of your recipes.
Very well done, sir. I've eaten this dish many times in my life since I grew up around Thai/Viet people in my neighborhood and this is correct. You've got another subscriber!
Love this recipe Richard. I make it all the time. I am lucky enough to have a Kaffir lime leaves. Keep posting more delicious recipes. I have a friend from Thailand and I have her green curry recipe it’s absolutely wonderful.
Hey Richard! :) Just wanted to say thank you for this video. I watched 6 or more different yellow thai curry cooking vids on RUclips and yours, literally, looked the most accurate and tasty! - I ran to the grocery store and bought all the ingredients and made it. It was sooo tasty. Your tips about which coconut milk to choose really helped as well as hearing you talk throughout the video as you stirred the curry and explained everything thoroughly. I had your video up whilst cooking silmoultaneously! Thank you so much for posting and keep up the good cooking! P.s. Are you a Gemini sign? If so, I could totally tell from your personality :)
You are a sweetheart Little Witch! Thank you for finding my video more to your liking that the others you viewed. I am also very happy that you ran to the market to make this and that you enjoyed it. This is why I am here. Your comment is very sweet and much appreciated and I am glad you found my video. As for my sign actually I am an Aqua!..................SURPRISE! Once again thank you so much for watching and your lovely comment! Cheers!
Thanks so much for this contribution! The RUclips culinary community thanks you! 🙏 love the addition of curry leaves. “Cross contamination” the new way to cook!
My god, I can SMELL this video! I love when people are so passionate about what they’re doing. I’ll try my hand at this, and am I ever looking forward to the results!!
I made this and it was excellent. Only modifications were I added potatoes (raw) and chicken at the same time and then added peas at the end. Also used palm sugar. Fantastic recipe Richard
I followed this video, made this curry. I'm IMPRESSED with how it turned out. I recommend this video and associated recipe. What he's cooking here is a Thai yellow curry with a much deeper more complex flavor (compared to overly-simplified recipes that other chefs are showing on youtube; that's why he's adding in stuff that is used in complex Thai dishes such as TOM KHA GAI soup.
This looks amazing Richard. I now have a craving for Thai curry love making it I'm lucky that I have kaffir lime leave and curry leaves in the garden. There is a huge diference between coconut milks.
I would love to learn some basic thai curries Richard..this dish looks fantastic but could you please one day show may be how to make thai yellow curry paste/green curry paste or red curry paste.
Thank you for making this video! I appreciate how you explain why you use the ingredients you do and what to watch for when buying them...very inspirational and helpful!!
WOW that looks soooooooooo good. When you got to the potatoes....my mouth was watering! How ironic, I just had Tonkatsu curry chicken today for lunch. lol My wife brought it home from a place in Spring Mountain called Monta Ramen I think it was called?
This looks nothing like yellow curry from a restaurant tho. It needs carrots and I've seem them call for coconut cream and milk both. He mentioned red pepper flakes or something. I think I'm going to try bird eye chili flakes when I make mine.
Very good video, watched the entire thing. Great info on coconut milk, kaffir and substitutes (bay leaves, curry leaf), and tips like the rounded edge wooden spoon. Also, good potato information. And, Richard's folksy way of speaking hits close to home, and I love it. Keep up the good work, man!
Great video! I loved all of the great tips and your obvious passion for food. I absolutely love curry. I have tried several times before to make it myself but have never been very successful. Tonight I followed along with your video as I was cooking. I was a bit skeptical about using fish sauce (because of the smell) and chicken thighs instead of breasts, but I figured I would go all out and follow your tips precisely. It was so delicious! I took the final product to a family gathering and everyone raved about it. They thought it was better than what we usually get at the restaurant! I have subscribed and will certainly be watching more of your videos. Thank you!!
Whoohoo! I am glad you took the time to follow my recipe and I am stoked that you and your family enjoyed it so much. That is why I do this stuff so people can enjoy the food! Thanks for subbing and I hope you find more recipes that you like! Have a Merry Christmas and a Happy New Year! Cheers!
This looks absolulely delicious Richard!!! My mouth was watering all the way to the end.. wonderful flavor combo... I do also prefer the dark meat of the chicekn :D yum yum! In another topic, Do you have any tips on how to season a Wok? I bought one last year, and I have tried to season it a hundred times already, I watched lots of videos, and red lots of instructions on how to do so, but the seasoning just keeps on coming off every time or every other time I use it... I see yours is perfect!!!
Well mine is far from perfect and my seasoning comes off a lot to. There are two ways. The first is to get a fire hot enough and just put the wok on it and let it turn black on one side and then turn it over until it is black on the other side and then allow to cool. The other way is to spread a thin layer of peanut oil on both sides of the wok and put in the over on the race open side face down with some foil on the bottom of the oven to pick up the drips and cook at 400 degrees for 30 minutes or until the wok turns a nice dark brown color and allow to cool! I hope this helps! Thanks for watching! Cheers!
My yellow Thai curry is bubbling away in the slow cooker! I used a quarter cup of Thai fish sauce with this one and curry leaf powder, as well as many others ingredients and it tastes good. You are right about the salt, it does not need it so I added no salt and when I checked the can of coconut milk it reads 27% :-).
Hay boos :)... what are the measurement that you use for this dish.. other then the fish sauce lol.. I saw the other comments about that....this dish really looks great and I want to try it out. Thanks :)
Absolutely fabulous Richard! I've told you this before, but one of my bucket list items would be to come to Vegas and get you to cook for me - I would love to have this.
Great video ,thank you so much for show us how to do it , ones i had a yellow curry with chicken but a there was at the side sweet pineapple to add, the combination , with this was amazing ,,can you explain us how to do this sweet pineapple ? it taste a little bit cinamom ....Blessings
Hey Richard, I've made this recipe a bunch of times and continue to impress people with it. I am trying to fine tune it though and I am having issues with it being too salty and spicy using the Mae ploy paste. What brand of paste do you use? I found that if I don't add the fish sauce it's already salty enough but there isnt anything I can do to remove heat from the paste, as it's too spicy even without adding the Cayenne powder. Also I noticed that the ingredient label on the Mae ploy paste hasalmost all of the ingredients you put in here, so do you use a paste that doesnt include all of the ingredients you add? Lastly, what brand is the coconut milk you found with the high % of extract? I'm thinking about ordering online for that. Thanks again for the great recipe!!
You don't really need to use fish sauce or any salt in this recipe because in ALL the store brands are faily salty. I do use Mae Ploy. But if it is to salty use less of it or search YT for homemade curry recipes there are tons. Now if you want to avoid the salt you can also use an Indian yellow curry base from almost any Indian yellow curry recipe and you will be very happy with it as well! Yellow Madras curry powerder is not hot like the Thai yellow stuff so it wont be so hot. Then a pinch of salt to your liking and you are good to go! I hope this helps and please let me know! Cheers!
I see you are a man of good taste as well. Boneless skinless chicken thighs is my go to meat as well. I will have to try out this recipe I’ve only made curry out of the packets where you only mix in some milk and vegetable oil. It doesn’t taste very good to say the least , this looks 100x better
Mkay? Now this was an awesome video mkay? Wasn’t anything like these god damn pedestrian videos you see all over RUclips mkay? Good quality stuff here mkay?
Love this Richard. ... "Chicken breast is boring" ..."Chicken breast is pedestrian and just doesn't have a lot of flavor." You forgot to mention how dry chicken breast is compared to those succulent legs. Well done with this. I wish I was coming over for dinner. :)
Rebecca Gibbens Hi Rebecca! Yes there is a replacement for the fish sauce and that you be sea salt and your done! I hope you make this recipe and enjoy it and if you do please let me know! Have a nice weekend! Cheers!
they don't sell curry paste in my country (guatemala) at least I haven't found some. I've seen they use the powder with other spices in other recipes. Do you think it would work?
Of course it will work! Also on the other hand there are some great videos on YT on how to make yellow or any kind of curry that you want. I am sure you might just be able to piece it together! Good luck and let me know how it goes! Thanks for watching! Cheers!
+vikwillwin I don't see a problem doing that. As far as the sugar is concerned you don't have to use any at all or you can use Stevia as it does not have a carb molecule at all. You could use hard tofu as well. I hope this helps. Thanks for watching! Cheers!
I don't remember the brand but I got it in the Indonesian section of the Vietnamese market Thuan phat at the corner of Decatur and Spring Mtn. Make a left and then a right into the first parking lot. There is a Carl's Jr and the Crown and Anchor pub then you are in the right place. Read the labels to get the best you can get!
Pretty sure you should be cooking the curry paste with heated and separated coconut oil first to get a sheet of oil after cooking the curry. Curry paste, meats, then veggies.
This restraunt i go to called sala thai. I cant put my finger on it. Their yellow curry taste sweet and its almost addictive. Is it the brown sugar? I like it super spicy. what kind of pepper should i use?
Is the ginger fresh or powder? You didn't show the curry paste and the brand of the coconut milk? How much curry paste did you use? And your chicken sauce seemed to thin and look watery after you boiled the chicken (?) I find this recipe a little hard to follow because you boil in increments. What is the total boil time from the time you add the chicken to the time you cook the potatoes?
The ginger is fresh of course! The recipe is in the description box. Sometimes with some dishes you have to reduce and then bring back to a boil. It is just natural! Thanks for watching! Cheers!
although i enjoy neither curry nor fish sauce and coconut in my food, i really enjoyed watching you cooking that. When i see you cooking, I wish i liked asian :D I noticed your wok is well-seasoned. Can you maybe make a small tutorial about seasoning non-stainless utensils? I am thinking to buy a DeBuyer pan, I would like your opinion, please.. p.s. nice clean-shaved forearm, have you been sharpening any french knives lately? ahm... just sayen :D
Yupper on the French knife sharpening. I have two Lodge seasoned carbon steel skillets coming so I will be doing a tutorial on seasoning carbon pans. As always I appreciate you stopping by and watching! Cheers!
should have added curry leaves with onions and saute them first, that's how they impart flavour. boiling them with curry wouldn't do too much good. It will slightly give curry flavour, but if you saute them, will take it to a whole new level.
Hi Richard. Really great flavors in your curry! I wish I could send you some Kafir lime leaves. I have 2 small trees that are thriving. A brand of coconut cream we can get here is AYAM. Its 100% coconut cream. Their coconut milk though is only 82%. Thank you for another great episode :)
The curry leaves are just amazing! I used them in my ceviche as well and I am using them more and more lately on things. Imparts great savory flavor but they can be really strong!
Stay tuned because in the coming months I will be doing tutorials on how to make your own curries at home that will blow the supermarket stuff away. In this video I used the store bought stuff but stay tuned and thank you for watching! Cheers!
Bob Kumar Just save yourself a lot of time, and use Mae Ploy Thai Yellow Curry Paste. That's what I did, and this recipe ended up tasting great. I'm not associated with Mae Ploy in any way. I discovered it because A LOT of chef's showing off Thai curry recipes on the internet all recommended it. Just keep in mind that Mae Ploy already has salt added, so you'll end up adding less salt separately than Mr Blaine may use (since he's using his own make of curry paste)
Says 2 to 3 spoons of fish sauce.......Pours in the entire bottle.
I like fish sauce what can I say!
*****
I will be doing videos on how to make Thai curry pastes with my own little twists and turns to stay tuned. Thanks for watching and commenting! Cheers!
Glad I could help!
hahaha I noticed that also! Wayyy too much fish sauce! I was like, " What the F***?" ...and the Bamboo shoots killed it! Never had bamboo shoots in Thai yellow curry...
Geno Bot 2 shots of vodka
Gluglugluglugluglug
you really knocked this one out of the park, really liked how you broke down all the ingredients and let everyone know why you used what you did and what to look for.
Thanks Joe! Much appreciated!
Six years later, this is my favorite recipe! You did such a great job and the results when I cook is delicious. Thank for all your work and thanks for not taking it off RUclips.
Yay, this is probably the first cooking video I have seen where the cook is heavy with the onions! The heavy onions/garlic/ginger is the base for most of my mother's Indian curry dishes. This looked delicious. So impressive and I definitely will be watching more of your recipes.
drink every time he says "ok".
I do! :)
He's where Southpark got their inspo! I knew he really existed somewhere..mkkk.
I'd blackout before the video was halfway over!!!
Very well done, sir.
I've eaten this dish many times in my life since I grew up around Thai/Viet people in my neighborhood and this is correct.
You've got another subscriber!
I am glad you like the dish Terry and I appreciate you subbing! Cheers!
Love this recipe Richard. I make it all the time. I am lucky enough to have a Kaffir lime leaves. Keep posting more delicious recipes. I have a friend from Thailand and I have her green curry recipe it’s absolutely wonderful.
Hey Richard! :) Just wanted to say thank you for this video. I watched 6 or more different yellow thai curry cooking vids on RUclips and yours, literally, looked the most accurate and tasty! - I ran to the grocery store and bought all the ingredients and made it. It was sooo tasty. Your tips about which coconut milk to choose really helped as well as hearing you talk throughout the video as you stirred the curry and explained everything thoroughly. I had your video up whilst cooking silmoultaneously! Thank you so much for posting and keep up the good cooking!
P.s. Are you a Gemini sign? If so, I could totally tell from your personality :)
You are a sweetheart Little Witch! Thank you for finding my video more to your liking that the others you viewed. I am also very happy that you ran to the market to make this and that you enjoyed it. This is why I am here. Your comment is very sweet and much appreciated and I am glad you found my video. As for my sign actually I am an Aqua!..................SURPRISE! Once again thank you so much for watching and your lovely comment! Cheers!
mmkay. mmkay. this guys the real life mr. mackey from south park
ok!
Lol yoooo I was thinking the same thing mmmkay.
Mmkay
mmkay
Thanks so much for this contribution! The RUclips culinary community thanks you! 🙏 love the addition of curry leaves. “Cross contamination” the new way to cook!
My god, I can SMELL this video! I love when people are so passionate about what they’re doing. I’ll try my hand at this, and am I ever looking forward to the results!!
gryndor let us know how it goes!
I made this and it was excellent. Only modifications were I added potatoes (raw) and chicken at the same time and then added peas at the end. Also used palm sugar. Fantastic recipe Richard
I followed this video, made this curry. I'm IMPRESSED with how it turned out. I recommend this video and associated recipe. What he's cooking here is a Thai yellow curry with a much deeper more complex flavor (compared to overly-simplified recipes that other chefs are showing on youtube; that's why he's adding in stuff that is used in complex Thai dishes such as TOM KHA GAI soup.
Stephan Vrudny Thank you Stephan I appreciate you making the recipe and the great comment! Thanks for watching! Cheers!
Good stuff Richard! Thanks for this delicious classic!
You are more than welcome Janet I am glad you stopped by to have a look! Cheers!
Omg Janet! I love you! TQM! ❤️ 😘
This looks amazing Richard. I now have a craving for Thai curry love making it I'm lucky that I have kaffir lime leave and curry leaves in the garden. There is a huge diference between coconut milks.
Hi Tam! Glad you stopped by to check this out! I wish I had lime leaves growing in my backyard!
I would love to learn some basic thai curries Richard..this dish looks fantastic but could you please one day show may be how to make thai yellow curry paste/green curry paste or red curry paste.
Done!
Another great recipe Richard and thanks for the tip on the coconut cream. Happy cooking buddy
Now add two to three gallons of fish sauce. Yeah that’s gonna be your salt content, mmkay.
Thank you for making this video! I appreciate how you explain why you use the ingredients you do and what to watch for when buying them...very inspirational and helpful!!
I am glad you like that you so much for watching! Cheers!
WOW that looks soooooooooo good. When you got to the potatoes....my mouth was watering! How ironic, I just had Tonkatsu curry chicken today for lunch. lol My wife brought it home from a place in Spring Mountain called Monta Ramen I think it was called?
Whaddup Mix? I love making curry dishes and BTW Monta ROCKS! And the Tonkatsu is #1 Thanks for checking in! Much appreciated!
looks great I want to make my own I love eating it at resteraunts time to try it out myself at home thaanks for showing us how.
:)
This looks nothing like yellow curry from a restaurant tho. It needs carrots and I've seem them call for coconut cream and milk both. He mentioned red pepper flakes or something. I think I'm going to try bird eye chili flakes when I make mine.
Hey bud, wicked video!! Nice one.
Keep um coming they really help inspiring new chef's 👌👍
Very good video, watched the entire thing. Great info on coconut milk, kaffir and substitutes (bay leaves, curry leaf), and tips like the rounded edge wooden spoon. Also, good potato information. And, Richard's folksy way of speaking hits close to home, and I love it. Keep up the good work, man!
Richard, Great Great recipe.. Never used curry leaves. Love Thai cuisine. Thanks for sharing. :)
You are more than welcome Tess! Thanks for watching!
Great video! I loved all of the great tips and your obvious passion for food.
I absolutely love curry. I have tried several times before to make it myself but have never been very successful. Tonight I followed along with your video as I was cooking. I was a bit skeptical about using fish sauce (because of the smell) and chicken thighs instead of breasts, but I figured I would go all out and follow your tips precisely. It was so delicious! I took the final product to a family gathering and everyone raved about it. They thought it was better than what we usually get at the restaurant!
I have subscribed and will certainly be watching more of your videos. Thank you!!
Whoohoo! I am glad you took the time to follow my recipe and I am stoked that you and your family enjoyed it so much. That is why I do this stuff so people can enjoy the food! Thanks for subbing and I hope you find more recipes that you like! Have a Merry Christmas and a Happy New Year! Cheers!
This looks absolulely delicious Richard!!! My mouth was watering all the way to the end.. wonderful flavor combo...
I do also prefer the dark meat of the chicekn :D yum yum! In another topic, Do you have any tips on how to season a Wok? I bought one last year, and I have tried to season it a hundred times already, I watched lots of videos, and red lots of instructions on how to do so, but the seasoning just keeps on coming off every time or every other time I use it... I see yours is perfect!!!
Well mine is far from perfect and my seasoning comes off a lot to. There are two ways. The first is to get a fire hot enough and just put the wok on it and let it turn black on one side and then turn it over until it is black on the other side and then allow to cool. The other way is to spread a thin layer of peanut oil on both sides of the wok and put in the over on the race open side face down with some foil on the bottom of the oven to pick up the drips and cook at 400 degrees for 30 minutes or until the wok turns a nice dark brown color and allow to cool! I hope this helps! Thanks for watching! Cheers!
Thanks brother, love your honesty.
Fish sauce is important, BUT DAMN YOU DROWNED THAT!
Not as much as you think! Some of it cooks out and I do like a bit of salt though!
My yellow Thai curry is bubbling away in the slow cooker! I used a quarter cup of Thai fish sauce with this one and curry leaf powder, as well as many others ingredients and it tastes good. You are right about the salt, it does not need it so I added no salt and when I checked the can of coconut milk it reads 27% :-).
My most fav meal on earth!!! 🙏🏻
I'm making this tonight! I'm hoping to be able to match my favorite Thai restaurant! Thanks for the very informational recipe!!
+Jessica Owens I certainly hope you enjoy it and please let me know how it goes I would really like to know. Cheers!
Really digging this recipe Richard, great addition of the dark meat chicken.
Also thanks for the tip on shopping for coconut milk.
Thanks Joe! Glad you like! Thanks for watching! Cheers!
Love the detailed explanations throughout the video. Excellent job.
Thank you Connor I appreciate you taking the time to watch and to comment! Cheers!
Just got one for take out i had to see how there made my most fave dish from chinese by far. great video man actually kind of relaxing too 👍
Never seen whole curry leaves for sale anywhere I've been. Would certainly like to try them, though. Love the curry flavor. I bet they're awesome.
They are terrific and very powerful! Thanks for watching John! Cheers!
Thank you Blaine for the detailed explanation, will comment once I try this curry.
Excellent! I look forward to hearing from you! :)
Great job! M'kay. I'll give this one a try, M'kay.
Tuwia Bielski I certainly hope you do! I appreciate you watching! Cheers!
🤤 🤤 🤤 ohh boy this looks good
Thank you so much for sharing your recipe and your knowledge with us, I took the time to find the curry leaves!
+Xu We EXCELLENT! I am glad you did! So how did it turn out? thanks for watching!
Xu We
I am very happy for you and I really appreciate that you chose my recipe to make! thank you so much! Cheers!
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Great recipe and great tips. Thank you!
Hay boos :)... what are the measurement that you use for this dish.. other then the fish sauce lol.. I saw the other comments about that....this dish really looks great and I want to try it out. Thanks :)
(Pours a full cup of fish sauce in) "Just 3 tspns of Fish Sauce..... Mmmkay"
Mmmmkay mmmmmkay mmmmkay 😩🤣 felt like I was watching South Park
Great recipe!
Looks so delish! Thank you for the great video. I would love to try your recipe asap!
I certainly hope that you do and if you do please let me know what you think! Thanks for watching! Cheers!
Absolutely fabulous Richard! I've told you this before, but one of my bucket list items would be to come to Vegas and get you to cook for me - I would love to have this.
If that ever happens, make sure you both film it. It would make for a fabulous episode! :D
I can wish...
That would be very cool Lyndsay!
So Good
So professional, and it really looks super delicious
Thank you so much!
mkay
ok!
sydgirl8534 hahhahahahhahaha
How do you make the yellow curry paste? or is it shop bought?
Looks great I will try this. I can get Kaffir lime leaves and curry leaves in the uk ;)
Great video ,thank you so much for show us how to do it , ones i had a yellow curry with chicken but a there was at the side sweet pineapple to add, the combination , with this was amazing ,,can you explain us how to do this sweet pineapple ? it taste a little bit cinamom ....Blessings
Great video! Love your explanations. So easy to follow 💖
Thank you Billie I am glad you found and watched this video and that you like the recipe! Cheers!
He is superstar! easy to follow and nice explain. well done Richard!
Thank you Ferenc for the very nice comment I am glad you like my recipe! Cheers!
I'm making this for dinner in a few hours. How many servings does this make?
Great!
Richard Blaine, Can't wait! Thank You!
Your welcome! Let me know how it goes and what your thoughts are on it I would like to know! Cheers!
GREAT instructional video (very thorough and easy to follow) I like to add cashews to the top of mine on a fluffy bed of sticky rice :)
Thank you Tiffany I am glad you like!
Hey Richard, I've made this recipe a bunch of times and continue to impress people with it. I am trying to fine tune it though and I am having issues with it being too salty and spicy using the Mae ploy paste. What brand of paste do you use? I found that if I don't add the fish sauce it's already salty enough but there isnt anything I can do to remove heat from the paste, as it's too spicy even without adding the Cayenne powder. Also I noticed that the ingredient label on the Mae ploy paste hasalmost all of the ingredients you put in here, so do you use a paste that doesnt include all of the ingredients you add? Lastly, what brand is the coconut milk you found with the high % of extract? I'm thinking about ordering online for that. Thanks again for the great recipe!!
You don't really need to use fish sauce or any salt in this recipe because in ALL the store brands are faily salty. I do use Mae Ploy. But if it is to salty use less of it or search YT for homemade curry recipes there are tons. Now if you want to avoid the salt you can also use an Indian yellow curry base from almost any Indian yellow curry recipe and you will be very happy with it as well! Yellow Madras curry powerder is not hot like the Thai yellow stuff so it wont be so hot. Then a pinch of salt to your liking and you are good to go! I hope this helps and please let me know! Cheers!
Richard Blaine thanks for the fast response and for the great ideas, I'll give them a try! Thanks again!!
Totally excellent!
Glad you like! Thanks for finding and watching my video! Cheers!
thank you for the video, looks great 😊
looks real good !
Thanks man! I am glad you like! Cheers!
I see you are a man of good taste as well. Boneless skinless chicken thighs is my go to meat as well. I will have to try out this recipe I’ve only made curry out of the packets where you only mix in some milk and vegetable oil. It doesn’t taste very good to say the least , this looks 100x better
Mkay? Now this was an awesome video mkay? Wasn’t anything like these god damn pedestrian videos you see all over RUclips mkay? Good quality stuff here mkay?
Love this Richard. ... "Chicken breast is boring" ..."Chicken breast is pedestrian and just doesn't have a lot of flavor."
You forgot to mention how dry chicken breast is compared to those succulent legs.
Well done with this. I wish I was coming over for dinner. :)
I will save you a big bowl full Anne! Thanks for watching!
waaw that is good one thanks for sharing
nice
you know what would be a really cool video, making a homemade "takeout" chinese food type meal with General Gaos Chicken, Crab Rangoon etc
There is such a thing as a curry leaf? Where do you find them?
Could you please share the link to the coconut milk you use?
what kind of chili or peppers does thai curry normally use?
What is in the curry paste?
Thanks! I agree with you! I always think that chicken chest is boring too!
Damn that looks good! You the "man" Rich. Probst.
Thanks dude! Much appreciated!
Richard. You said you live in Vegas. Where did you get the Kala coconut milk? International Market? 99 Ranch? 168? Xunfa?
Stephen Ferris Vietnamese Market corner of Decatur and Spring Mountain South East corner.
Is there any replacement i could use instead of the fish sauce ? :)
Rebecca Gibbens Hi Rebecca! Yes there is a replacement for the fish sauce and that you be sea salt and your done! I hope you make this recipe and enjoy it and if you do please let me know! Have a nice weekend! Cheers!
Naaaaiiceeee!
I've gone to a thai restaurant that utilises lychee, mango chutney and almonds. What are your thoughts of using these ingredients in yellow curry?
Actually, I don't have an issue using these ingredients in yellow curry as it is a fusion for this dish but it sounds delicious!
they don't sell curry paste in my country (guatemala) at least I haven't found some. I've seen they use the powder with other spices in other recipes. Do you think it would work?
Of course it will work! Also on the other hand there are some great videos on YT on how to make yellow or any kind of curry that you want. I am sure you might just be able to piece it together! Good luck and let me know how it goes! Thanks for watching! Cheers!
+Richard Blaine thank you for answering, I really liked the way you cook. I will try in a few days and reply here how did it go. Thanks again!
prrrmiau
You are very welcome!
could i use turnip or rutabaga instead of potatoes for low carb any ideas to replace the brown sugar with?????
+vikwillwin I don't see a problem doing that. As far as the sugar is concerned you don't have to use any at all or you can use Stevia as it does not have a carb molecule at all. You could use hard tofu as well. I hope this helps. Thanks for watching! Cheers!
So first of all I'm gonna fry some onions
"-fries up half a kilo-"
And he said "finely" slivered lmfao
omg he is good!
What brand is your wok that you are using
Stephen Ferris The wok is a carbon steel Thai street vendor wok that my Mom gave to me 20yrs+ ago!
Hey Vegas local here. What's the brand of coconut milk do you use?
I don't remember the brand but I got it in the Indonesian section of the Vietnamese market Thuan phat at the corner of Decatur and Spring Mtn. Make a left and then a right into the first parking lot. There is a Carl's Jr and the Crown and Anchor pub then you are in the right place. Read the labels to get the best you can get!
Do you mean the SF (Shun Fat) supermarket at 4801 Spring Mountain RD
Pretty sure you should be cooking the curry paste with heated and separated coconut oil first to get a sheet of oil after cooking the curry. Curry paste, meats, then veggies.
This restraunt i go to called sala thai. I cant put my finger on it. Their yellow curry taste sweet and its almost addictive. Is it the brown sugar? I like it super spicy. what kind of pepper should i use?
+Thomas Anderson You could use Thai bird chilies or green jalapenos mix well in yellow curry!
does coconut milk go at the end ?
Is the ginger fresh or powder? You didn't show the curry paste and the brand of the coconut milk? How much curry paste did you use? And your chicken sauce seemed to thin and look watery after you boiled the chicken (?) I find this recipe a little hard to follow because you boil in increments. What is the total boil time from the time you add the chicken to the time you cook the potatoes?
The ginger is fresh of course! The recipe is in the description box. Sometimes with some dishes you have to reduce and then bring back to a boil. It is just natural! Thanks for watching! Cheers!
although i enjoy neither curry nor fish sauce and coconut in my food, i really enjoyed watching you cooking that. When i see you cooking, I wish i liked asian :D
I noticed your wok is well-seasoned. Can you maybe make a small tutorial about seasoning non-stainless utensils? I am thinking to buy a DeBuyer pan, I would like your opinion, please..
p.s. nice clean-shaved forearm, have you been sharpening any french knives lately? ahm... just sayen :D
Yupper on the French knife sharpening. I have two Lodge seasoned carbon steel skillets coming so I will be doing a tutorial on seasoning carbon pans. As always I appreciate you stopping by and watching! Cheers!
Your videos are worthy of a high res camera Richards. I hope you'll consider it.
Saving the coins to buy one! Thanks for watching! Cheers!
You're most welcome. Take care!
should have added curry leaves with onions and saute them first, that's how they impart flavour. boiling them with curry wouldn't do too much good. It will slightly give curry flavour, but if you saute them, will take it to a whole new level.
If I boil the chicken first and use the broth from where I boiled the chicken will it do the same? And how much do I add?
+Kicking Girl You can do that and as far as how much you add clarify for me?
He says "ok" more times than I fkn blink 😂😂
Hi Richard. Really great flavors in your curry! I wish I could send you some Kafir lime leaves. I have 2 small trees that are thriving. A brand of coconut cream we can get here is AYAM. Its 100% coconut cream. Their coconut milk though is only 82%.
Thank you for another great episode :)
AYAM means CHICKEN
Thanks for watching Marie I appreciate it! 100% pure! That must be really thick and rich! YUM!
send some me too..so hard to find Kafir lime leaves out here..
The curry leaves are just amazing! I used them in my ceviche as well and I am using them more and more lately on things. Imparts great savory flavor but they can be really strong!
Ya just throw in curry paste, the single ingredient that has all the spices and makes the dish, thanks for sharing how you made it...
Mkay okay!
OK!
very instructiv
Glad you like! Thanks for watching! Cheers!
Richard , how do you make the yellow paste?
Stay tuned because in the coming months I will be doing tutorials on how to make your own curries at home that will blow the supermarket stuff away. In this video I used the store bought stuff but stay tuned and thank you for watching! Cheers!
Bob Kumar Just save yourself a lot of time, and use Mae Ploy Thai Yellow Curry Paste. That's what I did, and this recipe ended up tasting great. I'm not associated with Mae Ploy in any way. I discovered it because A LOT of chef's showing off Thai curry recipes on the internet all recommended it. Just keep in mind that Mae Ploy already has salt added, so you'll end up adding less salt separately than Mr Blaine may use (since he's using his own make of curry paste)
What is a cost per serving ratio?
This video was 10 mins longer than it needed to be
Pro tip. If you use high starch potatoes, they will absorb a lot of the salt in your dish.
That sir is an excellent point!
Add 2 tbsp of fish sauce **glug glug glug glug glug**