If you use store-bought coconut milk: dont shake the can before opening! This way, you can scoop out the pure coconut oil from the top and use that for frying the curry paste
This Thai red curry is definitely one for the arsenal my friends, If you want to skip making the homemade coconut milk just use 2 14oz cans of coconut milk and 1 can of water in its place! HAPPY COOKING!!
@@El-Rico I think it would in a lot of dishes! I also think in some cases you add water solely to let the other great flavors develop before it all reduces too fast. I also will tell you I don't know shit
I eat a lot of Thai food and In my experience, this curry was thick to my liking but if you want it thicker just add less water or only use coconut milk.
Ive been doing Red curry prepared in this manner for give or take 8 years or so. Really good with red pepper, bamboo shoots and baby corns as veg 10/10.
Here's a tip about Thai curries, start by heating coconut cream (concentrated coconut milk) until the oil separates and then stir fry your meat, oil droplets will float to the top and add a little bit of color aroma and mouthfeel in the serving bowl, the ratio of coconut cream to coconut milk is also how you adjust the thickness of the curry, commercial coconut milk doesn't split well though you can just drizzle a little bit of coconut oil for the same effect fun fact: cook (fresh, natural) coconut cream long enough and the coconut solids and sugar will thicken and caramalize yielding a great richness and sweetness that can be applied in desserts but also savory dishes I reckon
That fridge beat down was gold 😂. I don't think your yard is big enough to do this, but I'm hoping to see the fridge pierced with an arrow at some point!
I was just showing how to break up the coconut to my housekeeper and was accosted by my wife. "You, gringo, wanna tell a Caribbean how to break a coconut?! Really?!" I demured. I haven't made anything yet. I'll make it mañana. Just for the record, I did have to crack them for her irrespective of my wife's protestations, after she left. We'll see how it turns out 😊.
Also, I was thinking that blender must be very powerful to be able to pulverize coconut husk/shell into virtually nothing! I know you said that it's a powerful blender, but whatever I saw you dumping the bits of coconut in there with the brown husk/shell still attached, I was thinking like, wouldn't those hard pieces chip the blades? Or maybe just straight up break them off? Or at best, jam the blender to where it seizes up? I think if it was my blender, it would definitely mess it up lol I don't know if I have a strong blender or not. It was given to me and I have never used it.
Dude I've been cooking 40 year's and the Vitamix hands down is a keeper.....I can bring cold ingredients to a boil, it makes my old blender look like a rusted out pinto
This is bullspit. Coconuts are not simpletons. And the coconut is meat mallet resistant as it's vegan. You haz Vitamix - I haz Oster. Oh, and the liquid ProBios are better when vaped. Peace.
The real Thai red curry (แกงเผ็ด) is watery like this, it's not supposed to be thick... Well, many of the dishes known to foreigners as "curries" are meant to be watery, so they're not the kind of thick curries you may be used to. We put it in a small bowl and serve it with rice, not putting it directly on top of rice.
If using cans of coconut milk I recommend Chaokoh or Aroy-D brand. Don’t shake the can. Remove the lid and scoop out the top section of the thicker coconut cream. Put the cream in pan first and fry curry paste and other aromatics in it (galangal, ginger, onion, etc.) then add remaining coconut milk and build from there. Will give you a richer depth of flavor.
@@marten3675yes, oil. Its the same concept as blooming dried spices in oil like you would do in Indian cooking. Over low heat so it doesn’t scorch. It enhances the aromatics and takes away the raw bite.
Gotta be honest, i clicked looking forward to the random unpredictable comedy moments instead of the recipe. But now i want to make this recipe for my family this weekend lol
I’m going to make this now! I do like coconut milk a little thicker, so possibly less water. Red curry is great with salmon also. Can you do a lamb curry soon? Maybe a korma or a vindaloo? Looking forward to the book, I have saved a bunch of your recipes on RUclips but this will be a great way to be better organized.
Canned coconut milk is definitely gonna be thicker but that homemade coconut milk taste is hard to beat! I have some more Indian curries coming up soon
Nice, I do love a good Curry. Any chance of a Jamaican Curry coming up? Shrimp or goat, either is outstanding! I just love that curries have different flavors from around the world!@@thatdudecancook
This is cool. Usually I see people make a curry paste (or a simplified version) but never make the coconut milk. You've done the total opposite. I can also vouch for Mae Ploy curry paste, or my personal favourite, Maesri. The ingredients are the real deal, so there's no shame. Augmented with some fresh lemongrass and other aromatics like galangal and kaffir lime, and you wouldn't know the difference.
Dear Dude, I've watched your videos since the beginning, subscribed early, laughed out loud as you destroyed your fridge, bought your Jerky, came to terms with your haircut and made copious amounts of rosemary salt- I am a fan, so I say this with all dude respect. I came here for you and you alone. It was like a club. Just me and you and a bunch of other subscribers. Now there's a third wheel in....... Marcus. There, I said it. I'm sorry. I know that's hard to read and comes off as mean but it's the honest truth. I know he's your bud and he does a great job and all but I don't need him in there so much. I find myself skipping over his bits. Sure, at first it was fine having him come out from behind, break that 4th wall and give a thumbs up. I'm not a noob. I know there's somebody there filming everything - but dude, it's getting to be the Sonny and Marcus show. I'll still watch of course. You're awesome. YOU'RE awesome.
Surprised you made your own coconut milk and then used store bought curry paste. If I had to chose one of those to make myself it'd be the paste. Homemade curry paste is going to give you a better result for your effort whereas I doubt anybody could tell the difference between a curry made with store bought coconut milk and one made with homemade coconut milk.
Not really. Mae Ploy is imported from Thailand, and is the recommended brand. Also, you have to factor in the cost of individual ingredients that are only appropriate to Thai cuisine. Remember, not every manufactured sauces are over engineered, or pumped full of chemistry-derived improvements. Sometimes they're the real thing packaged for convenience. I have the same issue with Western food conglomerates try to copy authentic ingredients and you can tell the difference.
no squash, no green beans. Potatoes, carrots and a can of diced water chestnut. I usually sauté a little onion and garlic with the curry paste before the chicken goes in. I haven't had a problem with chicken breast meat drying out in curry, it is our preferred choice of protein for Thai chicken curry.
If you use store-bought coconut milk: dont shake the can before opening! This way, you can scoop out the pure coconut oil from the top and use that for frying the curry paste
Pro tip!
This Thai red curry is definitely one for the arsenal my friends, If you want to skip making the homemade coconut milk just use 2 14oz cans of coconut milk and 1 can of water in its place! HAPPY COOKING!!
Great vid, thanks for sharing. Would adding some kind of stock to this curry add another layer of flavor instead of just using water?
Can you put ip the link to Kitchen Joyride please? Love the title and all it represents 😊.
banging curry man
Mae Ploy is the paste I always use!!!!
It doesn't matter what I'm cooking; I always add at least one can of water.
@@El-Rico I think it would in a lot of dishes! I also think in some cases you add water solely to let the other great flavors develop before it all reduces too fast. I also will tell you I don't know shit
If you can't find kaffir, zest a big slice of lime. That was you can take it out at the end. Another great one 👍🏾👍🏾
I eat a lot of Thai food and In my experience, this curry was thick to my liking but if you want it thicker just add less water or only use coconut milk.
Ive been doing Red curry prepared in this manner for give or take 8 years or so. Really good with red pepper, bamboo shoots and baby corns as veg 10/10.
Like for the bamboo shoots! Favorite curry vegetable by far!
The Mae Ploy red and yellow curry pastes are better than any I've made at home, and I've tried many times. Sometimes, you just have to buy the thing.
You should publish a hardcover book. I’d be the first to buy one. Great job man. You always knock it out of the park.
Here's a tip about Thai curries, start by heating coconut cream (concentrated coconut milk) until the oil separates and then stir fry your meat, oil droplets will float to the top and add a little bit of color aroma and mouthfeel in the serving bowl, the ratio of coconut cream to coconut milk is also how you adjust the thickness of the curry, commercial coconut milk doesn't split well though you can just drizzle a little bit of coconut oil for the same effect
fun fact: cook (fresh, natural) coconut cream long enough and the coconut solids and sugar will thicken and caramalize yielding a great richness and sweetness that can be applied in desserts but also savory dishes I reckon
Kafier lime leaves freeze really well, so I always have some on hand. Thanks for another great video!
That fridge beat down was gold 😂. I don't think your yard is big enough to do this, but I'm hoping to see the fridge pierced with an arrow at some point!
This red curry version is awesome and flavorful
Awww he and marcus go out to eat together 🥺. Adorable
I can already hear the “HIYAAAAA” from uncle roger
Can't wait to make this one!!
Congratulations on the cook book!!
With the left over coconut shavings you mix it with sugar and make sugar cakes. Not much else since all the flavour has been squeezed out
Titaya House is a great Thai restaurant in the Austin area... and their mango sticky rice is divine 😋
Can’t wait for the ebook!
Repeat after me:
DEBRIS IS FLAVOUR!
Congrats on the book!!
Sunny!!! Funniest thing ever on the refrigerator.
mary ruth's appear to be the modern-day equivalent of yesteryear's medicinal cordials ~
you know what's even more convenient than buying pre made curry mix? just buying curry.
You can keep Kaffir lime leaves,lemongrass and Galanga in your freezer. Then you always have them.
I was just showing how to break up the coconut to my housekeeper and was accosted by my wife. "You, gringo, wanna tell a Caribbean how to break a coconut?! Really?!" I demured. I haven't made anything yet. I'll make it mañana. Just for the record, I did have to crack them for her irrespective of my wife's protestations, after she left. We'll see how it turns out 😊.
Your little meat mincer isn't it. I used a dominican mortar. It's no joke, easily 2 lbs. Cracked them like an egg.
awesome love it
first man alive to ever say "nut milk bag" with a straight face, mad props.
Goes good with broccoli
You’re supposed to fry the paste for 5 mins before adding coconut milk
Also, I was thinking that blender must be very powerful to be able to pulverize coconut husk/shell into virtually nothing! I know you said that it's a powerful blender, but whatever I saw you dumping the bits of coconut in there with the brown husk/shell still attached, I was thinking like, wouldn't those hard pieces chip the blades? Or maybe just straight up break them off? Or at best, jam the blender to where it seizes up? I think if it was my blender, it would definitely mess it up lol I don't know if I have a strong blender or not. It was given to me and I have never used it.
Dude I've been cooking 40 year's and the Vitamix hands down is a keeper.....I can bring cold ingredients to a boil, it makes my old blender look like a rusted out pinto
Gotta use fish sauce. Smells nasty by itself, but it's the only way to get that depth of flavor.
If you want to make this without using meat, what would you recommend?
Tofu
That wig sent me 😂😂😂😂
no lemongrass?
yooo 2:03
Try the Thai chicken green curry 🍛. Now that’s what it’s about !
But what would Uncle Roger say?
...he said "nut milk bag"...heh....heheh....heh.
I see.
Who is the giant evil-looking pepper mill in the background, across from Sgt Gilbert? Who is that guy?
Wise guys use the thighs 👍
Has Uncle Roger found this video yet?
What happened to your hair? And what`s the story with the fridge?
Oh heck no. Marcus is a victim 😂
This is bullspit. Coconuts are not simpletons. And the coconut is meat mallet resistant as it's vegan. You haz Vitamix - I haz Oster. Oh, and the liquid ProBios are better when vaped. Peace.
Ahhh that curry is so watery! 😭 Curry should be thick like a gravy or, at minimum, like a bisque (had to be said!)! 😌
not my experience in Thailand....it ranged from soupy to a tad thicker
I think that's your personal preference, I personally wouldn't want it any thicker and especially when eaten with rice
The real Thai red curry (แกงเผ็ด) is watery like this, it's not supposed to be thick... Well, many of the dishes known to foreigners as "curries" are meant to be watery, so they're not the kind of thick curries you may be used to. We put it in a small bowl and serve it with rice, not putting it directly on top of rice.
Real Thai red curry is basically a soup that is enriched with coconut milk. It should be extremely fragrant, spicy and full of herbs.
I definitely cringed when ladled curry directly onto the rice.
Does anyone know the name of the song at the beginning?
If using cans of coconut milk I recommend Chaokoh or Aroy-D brand. Don’t shake the can. Remove the lid and scoop out the top section of the thicker coconut cream. Put the cream in pan first and fry curry paste and other aromatics in it (galangal, ginger, onion, etc.) then add remaining coconut milk and build from there. Will give you a richer depth of flavor.
"Come over here and get it right out of the hump" was an amazing line.
Worked in Asian restaurant for 10 years, we always cooked out the curry paste, and garlic, for about 10 minutes before adding the coconut milk.
Just the paste in a pan with the garlic (and I assume some oil)? Wouldn't that burn without a lot of liquid (i.e. coconut milk) or fat?
cook it out how? in some oil?
@@armukI’m not sure if it’s authentic, but I always fry it up in a bit of ghee (clarified butter).
@@marten3675yes, oil. Its the same concept as blooming dried spices in oil like you would do in Indian cooking. Over low heat so it doesn’t scorch. It enhances the aromatics and takes away the raw bite.
You can do coconut oil or the cream of the coconut milk
Gotta be honest, i clicked looking forward to the random unpredictable comedy moments instead of the recipe. But now i want to make this recipe for my family this weekend lol
I’m going to make this now! I do like coconut milk a little thicker, so possibly less water. Red curry is great with salmon also. Can you do a lamb curry soon? Maybe a korma or a vindaloo? Looking forward to the book, I have saved a bunch of your recipes on RUclips but this will be a great way to be better organized.
Canned coconut milk is definitely gonna be thicker but that homemade coconut milk taste is hard to beat! I have some more Indian curries coming up soon
Green curry fan here
Nice, I do love a good Curry. Any chance of a Jamaican Curry coming up? Shrimp or goat, either is outstanding! I just love that curries have different flavors from around the world!@@thatdudecancook
Dude I’ve been waiting for this video since you teased it MONTHS ago!!!
ว้าว คุณทำอาหารไทย ได้น่ารับประทานมาก ขอบคุณที่ชอบอาหารไทยครับ
Your videos should get more views I love your recipes!
Coconut flour can be mixed with rice to make a Thai dessert. IDK what it’s called off the top of my head but it taste like a coconut mochi.
Calling @mrnigelng Uncle Roger…. Where you at?
Looks great!
I’ll take some!!
Hold my hand!!
ThatDude: makes his own coconut milk.
Also ThatDude: uses store-bought red chili paste.
Yum! This curry looks amazing!
Great recipe and great cookbook! So good!!! Can’t wait for your second book!
Linus from Peanuts dances like that. Or maybe it’s PigPen. 😁
and that coconut is too small... around my house they would want ... like,watermelon half sized portions lol
Question: are the RUclips videos from the e book just on RUclips already? Like why buy the book if the videos are already free ya know?
_Marcus receives nourishment of mother's milk skrait from the udder's teat_
Thai basil does not taste like ordinary basil. There is no substitute. It grows like crazy in my garden.
Little tip: Frying the curry first before adding coconut will enhance the flavors
Hey Sonny I wanted to know if you'd make a video about homemade butter and make some Rosemary salt if you know you know compound butter!
Can you please make an Indonesian beef rendang
I spate rice all over my laptop when you said "wow my quads hurt"
I'm incapable of waiting for my curry to cool down. Add double the curry paste for insane flavor that will knock your socks off.
The dry coconut part is great toasted and added to a rendang.
Pretty sure no man should be squeezing coconut milk in another mans mouth. 😂
The dude has turned lame. Used to be good - now feels like watching cooking on Good Morning America.
This is cool. Usually I see people make a curry paste (or a simplified version) but never make the coconut milk. You've done the total opposite. I can also vouch for Mae Ploy curry paste, or my personal favourite, Maesri. The ingredients are the real deal, so there's no shame. Augmented with some fresh lemongrass and other aromatics like galangal and kaffir lime, and you wouldn't know the difference.
So milk + curry paste becomes a thick sauce.. good to know
Please stop with all the new nonsense, you were perfect as you were. You dont need gimmicks at all. You're personality is enough
Dear Dude,
I've watched your videos since the beginning, subscribed early, laughed out loud as you destroyed your fridge, bought your Jerky, came to terms with your haircut and made copious amounts of rosemary salt- I am a fan, so I say this with all dude respect.
I came here for you and you alone. It was like a club. Just me and you and a bunch of other subscribers. Now there's a third wheel in.......
Marcus. There, I said it. I'm sorry. I know that's hard to read and comes off as mean but it's the honest truth. I know he's your bud and he does a great job and all but I don't need him in there so much. I find myself skipping over his bits. Sure, at first it was fine having him come out from behind, break that 4th wall and give a thumbs up. I'm not a noob. I know there's somebody there filming everything - but dude, it's getting to be the Sonny and Marcus show.
I'll still watch of course. You're awesome.
YOU'RE awesome.
I was hoping coconuts would factor into the fridge attack, but feet hands are cool too.
Right out of the hump 😭😭 Marcus nooooo
Hey Dude, you could use a pillowcase too.. love and peace from Australia as always 🦘😘😘
I tried this recipe and it wasn't as good as Pailin's Kitchen. She's a Thai chef and her curries are really good!
If you needed some nut milk, why didn't you just ask? I got all you can eat nut milk over here just waitin to be had!
Oh no, you put the word curry in one of your videos ... tminus to uncle roger reviewing and decimating your technique
I have those exact same shoes. I shall now go kick my fridge in the same way. It must be done.
Will ask uncle roger to review this.
I hate coconut with a passion, but I love this channel more!
ok ima gonna try this one as well! Maybe Saturday or switch to a firm fish and do it tomorrow! Thanks for the inspiration
great fridge attack
I think you forgot the link to your ebook.
Thai curry is so damn delicious! Thank you, Sonny! 🙏
I have never had curry. But I so want to try it asap
Why you gotta cuss
You need a hat😂🤣🤣
whats up dude
Sooo good. 😋
😮🤤🤤🤤🤤🤤🤤🤤🤤
Surprised you made your own coconut milk and then used store bought curry paste. If I had to chose one of those to make myself it'd be the paste. Homemade curry paste is going to give you a better result for your effort whereas I doubt anybody could tell the difference between a curry made with store bought coconut milk and one made with homemade coconut milk.
Not really. Mae Ploy is imported from Thailand, and is the recommended brand. Also, you have to factor in the cost of individual ingredients that are only appropriate to Thai cuisine. Remember, not every manufactured sauces are over engineered, or pumped full of chemistry-derived improvements. Sometimes they're the real thing packaged for convenience. I have the same issue with Western food conglomerates try to copy authentic ingredients and you can tell the difference.
This was so good! My girl loved it and it really wasn't hard to do. Thank you for sharing your time with us. I appreciate you
Nice curry, but I really dislike Thai curries and I'M HALF THAI! 😂 I prefer Japanese/Korean/or even British curries more.
no squash, no green beans. Potatoes, carrots and a can of diced water chestnut. I usually sauté a little onion and garlic with the curry paste before the chicken goes in. I haven't had a problem with chicken breast meat drying out in curry, it is our preferred choice of protein for Thai chicken curry.