Hi Marion, Betel leaves are used extensively in Hindu rituals as well as in what we call "paan" (a digestive eaten after a meal). So if you haven't already, I'd suggest checking with your local Indian grocer
Not the Indian type of "paan" leaves... the "wild betel leaves" used in Malaysian / Singaporean / Thai / Vietnamese etc. cooking is a salad ingredient with more zing, but has no stimulating properties like the proper "betel". These are "bai cha pluu" (Thai), "daun kadok" (Malaysian), or "bo la lot" (Vietnamese). It's actually a creeper that grows quite wild, and used to be easily found growing in hedgerows or on fences, or on fringes of the wilds. [We also have the proper betel quids here, it's an important part of local rituals & culture, but that uses the proper betel leaf + betel nut, tobacco, slaked lime = leaves you with puckered cheeks and red mouth!]
I think this is the crab curry that I had on Koh Samui so many years ago. It was life changing! And, I have not been able to find a similar curry in any Thai restaurant in the US. This is the first time I've seen a recipe. Thank you! The restaurant was at the Tongsai Bay hotel and I think the menu listed the dish with the word "prik" àžàžŁàžŽàž in the name, which Google translate tells me means "pepper, chilli sauce" . I will try to recreate and see if it brings backs memories of having escaped Bangkok one night early (the husband and I were too overwhelmed by Bangkok) and splurging on a night at the Tonsai Bay Hotel before going on to the most amazing Tamarind Springs.
Marion thank you for helping me over my young sisters death,. You stopped the the constant head battering . Youâve given a novice but lover of food a-will to carry on going. I love your easy and down to earth way . God bless you girl .Xs
I love your gift to the eaters of the world and appreciate you and your mom sharing your innovative/traditional recipes. Your production is so enjoyable...who is on this soundtrack, it is light and happy, would like to buy their music, who are the artists enhancing your video, so tasteful on all levels! Thank you, Lisa
I just tried it out today and only had Galangal paste for the curry base but this is an instant staple in my house now....what a spicy explosion of exotic noshability you have provided us with here. This is the dogs danglies of the curry world...in case anyone is left wondering, I frigging love this curry!
After watching her recipes i understand that thai dishes do resemble south indian dishes a loooootâ€ïžâ€ïž... Loved it... The methods and ingredients used are almost similar even the process... đđ
When I was in Trivandrum 2019, many dishes there make me feel homesick since I spend my teenage in Southern Thailand before move back to Bangkok. I really love Kerala foods.
I made this last night and it was so great. I substituted the crab with some halibut steaks that I cooked in the curry, then flaked them afterwards - and it was amazing. Still have some more curry in the freezer for next time!
Man I wish if we had some of these ingredients at our market...This looks amazing I could almost taste it and that amazing aroma coming off the screen!
Thatâs more peppers than Iâve eaten in my entire life. More videos on creating curry mixes/ powders as well as curry pastes would be great. Iâd like to be able to have different mixes on hand. Beautiful presentation as always.
Marion, I loved the recipe but what I really loved was how this was such a personal culinary journey for you. Your passion & the joy you show to your audience just canât be surpassed. Not only do you inspire me to cook, watching your videos always puts a smile on my face.
I love your cooking, Marion!! And I love your giggle... and that bling on your hand when you're showing off ingredients or what's in the pot. Your videos are a joy!
Thank you for this recipe. I am in Washington and was able to snag all of these ingredients including the Betel leaf. So far I've made this twice using the same curry paste as a base. The first time was chicken ( my wife is not a seafood person) and was fantastic. Used a shredded dark meat chicken to imitate the crab texture. However the night we used crab was beautiful. Excellent recipe, story, and your enthusiasm sells. Liked and subbed. Thank you.
@@nessbraithwaite ohhhh. Was very very good. Umm, is there such a thing as a âmaster pasteâ? Iâm making it again tonight and adding my leftover paste to tonightâs new paste. I made mine last night with snapper and it was SUPERB. I also added some finely shredded green mango and extra coriander as a garnish. Yumm!
I can't make half your dishes because I live in the middle of nowhere and it's impossible to get these ingredients, but I'm still gonna watch all your videos.
Iâm going to try this with some poached chicken breast chunks because Iâm allergic to seafood. Oddly enough, due to the fermentation aspect, I can still use fish sauce and shrimp paste in dishes without having a reaction. But crab meat would kill me, lol!
Michelle, That makes a lot of sense! I often wondered why I cannot eat fresh oysters, but am fine with oyster sauce. Strangely, I get super itchy with North American lobster, but can eat crab (and shrimp) without any problems. Fermentation makes total sense. Thank you!
I tried this recipe for my dad's anniversary and it was soooooo good! Everyone was really happy, I've been surprised by the taste and the flavours of this soup. Thanks from France ;)
We enjoyed this dish at Khua Kling Pak Sod in Sukhumvit on our honeymoon, per your recommendation. It was one of my favorite dishes during our trip, and I am so, SO happy that youâve shared this recipe. I canât wait to try to recreate this at home! Thanks, Marion!
My family is from the Chesapeake (the largest estuary in North America and where "Crab is King"). We start feeding crab to our kids very early, so...any chance to use crab in a new recipe, I'm totally down. But, THIS may prove to be my all time favorite way to eat crab. Will report back and thanks again for your awesome Thai recipes.
Made this tonight.....OMG....SOOOOOOOOOOOOOO good. Thank you again. Used rice noodles and there simply was not enough substance to 'fill me up'. Next time instead of crab I will do chicken and use rice....I think. Either way, the curry is THE BEST.
Oh My GOD I tried this curry with fish, onions and yellow bell pepper and it was AMAZING! ItÂŽs similar to the brazilian moqueca, but more spicy and fresh. Highly recommend
Firstly Marion, you should go on "First We Feast", "The hot ones"...you'd kill the spicy wing challenge even more than Halle Berry did. Secondly, Galangal is hard enough to obtain here in Wales but Makrut lime leaves I've never even heard off. Can I use Kaffir lime leaves instead?
This is one of my fav recipe. Due to IBS I canât go too hot, so I use just a couple of chillies and it turns out perfect. Hint: do try to find galangal, the dish is not the same without it. Amazon sells it in paste or powder form
I'm such a baby when it comes to spice, but LOVE the idea of using crab in curry!!! PS - Very glad to hear you use the name Makrut lime leaves instead of the more common name. I read over the summer about how the other name is quite offensive and have stopped using it as well.
I agree Jonathan. Itâs easy enough to make any small changes we can. Even if itâs just the name of something. Actually Makrut is the Thai word for it anyway đ
I had no idea. Will never use the word again. Thanks for the public service message. Marion is correct makrut is the Thai word. Of course she would know since she lived there. Lol.
Don't know if anyone has commented on this before, but calling them makrut leaves is something that I, and I'm sure lots of fellow South Africans appreciateâ„ïžđżđŠ
@@baratangmenong6168 Hey, I have seen dried ones at Asian supermarkets and deli's in Cape Town a few times, you can also get them frozen at some places.
All through this video, I was thinking of two things nonstop. 1) Yum... are you kidding me? Yummm!! 2) All hail my brave Thai Curry Queen, preparing and eating curry wearing a WHITE blouse! ( And you were worried about the turmeric staining your blender yellow? LOL, yeah, uhuh!)
Looks amazing. I never had Thai food Would love try it but we don't have most of these ingredients in my country. Thanks for sharing one of your amazing recipes đ
It amaze me how you can squeeze out those dried chillies with your hands with no burning sensation! Any tips? By the way, I tried that curry in Thailand and it is super yummy and yes, it is fiercely hot!
Marion, maybe all the "wild betel leaves" were used up at the Lunar New Year... happened to us one year. Went round to about eight different Vietnamese grocery stores in Inala and Darra, and yet no "bo la lot". Apparently, they're very popular especially for wrapping marinated beef for BBQ, so the yearly "Tet Fair" might have snapped up every last bunch! Anyhoo, the creeper for these "bai cha plu" is easy to grow in subtropical Brisbane, and if your local garden centre doesn't have it, it's available via post as a "tubestock" ready to plant. Here in Malaysia, it grows easily given a chance, it does like a fence or structure to creep up. Once you have it going, you'll be using it in all kinds of ways... in "haw mok" (spicy fish "mousse" in banana leaves, with the wild betel leaf at the base), or the beautiful "mieng kham" (DIY leaf appetizers with sweet tamarind sauce). Makes for a lovely herb to accompany a salad plate to cool the palate too. For those comments where readers have said that it's "betel leaf", it's NOT the same as the proper betel or Indian "paan" leaf. The proper betel leaf has stimulating qualities that might knock the uninitiated for a six! Please google "bai cha plu vs bai plu" to see photos of the difference in the leaves.
I wanted a special meal to celebrate an achievement for me and my family to share. Perfect timing. Prawn curry has always been my favourite and I hope Crab curry makes the list. Thanks Marion.
All your recipes look amazing! Iâm actually really glad you are showing some substitutions as a lot of ingredients are hard to find. Have 2 questions... #1. I have dried ghalangal, can or should I rehydrate it to use in paste, or should I put it in like.a bay leaf and remove? #2. Birds eye chilli... can you use fresh? Can fresh be frozen then used? Should the dried ones always be rehydrated before using? (This is an ingredient I love in Thai restaurants but it is not something I know much about or how to use... please help!)
For both ingredients, there are two ways I've prepared them: 1) Dry process. Powdering them in a (clean & dry) burr coffee grinder, then adding the powder into the wet aromats / herbs. In particular, if you find that the dry chilies seem very "stubborn" and kind of "rubbery" and won't process finely, a light toasting in a warm oven will crisp them up and they'll be much more crumbly and I find they grind to a fine powder very quickly in my dry spice mill. 2) Wet process. Soak in hot water, then pulverise them using as much of the soaking water as needed. With the dried galangal slices, soak it in as little hot water as possible, then use as much of the soaking water as some of the flavour will leach out. Dry galangal slices need to be soaked & ground / powdered, but there's also galangal powder, sometimes sold as "laos powder". With birds eye chillies, you can use either fresh, frozen or dried, depending on your taste and availability in your area. I've found that the fresh birds eye chilies seem even more "zingy" as the essential oils are there and they are really hot.
This is Has jumped to the top of my list of things to cook next. That said I really donât want to be as hot as you appeared to make it. I have dried red Italian long hot peppers that I think I will substitute for about 2/3 of the Thai bird chiles. I will also toss in a few Grouper cheeks. I think it will be amazing thanks to you.
South East Asian countries has two types of betel leaves..one vegetable the other one like Indian betel leaves taking with betel nuts..the vegetable either use making salad, eating raw with chillis, with peanuts, like etc
Look delicious! I like spicy food, but as I get older, I find that too much spice does not agree with me. I certainly can add a less potent chili, then include all the other tasty ingredients. I love seafood, so also would add some scallops and shrimp..... oysters and clams. Yum.
I love it when you said âAlmost gonna die hotâ. I hope you can try and make your version of Filipino Adobo. :) Looking forward to see it on your channel. đ
Love Southern Thai Curries! Using crab is such a good idea. Marion, do you happen to have a Nam Prik Ong recipe or could make a video for it? I know you are busy so no worries if you can't. Subscribed :)
Hi Marion, I tried this dish with lesser chilies and using betel leaves, and I used to fillet fish instead, it's so yummy, it has this authentic traditional herbal taste to it, coming from the betel leaves. I'm Asian and loving this dish, it's not too hard to find these ingredients in BC, Vancouver. Thank you for sharing this recipe. Worth the try!
i just learned how to cook curries in the last six months since covid and being at home omg i didnt know what i was missing its awesome and i cook all those different curries too :)
i tried this at a restaurant once and they definitely did not hold back on the spice on my account đ soooo delicious but idk if i can suffer the humiliation of asking for a 3rd pitcher of water again
Anything with milk in it will help neutralize the capsaicin in spices such as chili. Capsaicin, which is an oily substance, is what causes the burning heat in chilies, and since it is oily, and oil and water do not mix, water only serves to splash capsaicin about in the mouth, not helping in any way.
Please make Moo ping or Sangkaya Fakthong. I hope you can also say the thai name for the ingredients so your channel will be like a learning platform as well for us learning thai language and learning thai food as well.
Iâm not joking. Watching these videos is literally my COVID escape. I am fully a gay man, and she is fully my female escape. ;-) and for the record, I buy all of her store bought sauces. Love.
@@it-ke9od wait the orange ginger Is turmeric? I don't think she said that it was. I remembered she said its diff from ginger and she did add turmeric powder at the end. Are u sure thr orange ginger is turmeric?
Omg I had it at JayFai in Bangkok in feb 2020 before the travel restrictions n have been dying to have it again or recreate it! Itâs soooo good đđđ
Hi Marion, Betel leaves are used extensively in Hindu rituals as well as in what we call "paan" (a digestive eaten after a meal). So if you haven't already, I'd suggest checking with your local Indian grocer
Not the Indian type of "paan" leaves... the "wild betel leaves" used in Malaysian / Singaporean / Thai / Vietnamese etc. cooking is a salad ingredient with more zing, but has no stimulating properties like the proper "betel". These are "bai cha pluu" (Thai), "daun kadok" (Malaysian), or "bo la lot" (Vietnamese). It's actually a creeper that grows quite wild, and used to be easily found growing in hedgerows or on fences, or on fringes of the wilds.
[We also have the proper betel quids here, it's an important part of local rituals & culture, but that uses the proper betel leaf + betel nut, tobacco, slaked lime = leaves you with puckered cheeks and red mouth!]
@@LemLTay Thanks for sharing!
Iâd use a he Indian paan leaves if I canât find thee Thai ones. I was just going to say exactly what you said.
These are thai basil not indian basil
You always layer in really valuable tips like the water-rather-than-oil in the paste. So good - thank you!
I think this is the crab curry that I had on Koh Samui so many years ago. It was life changing! And, I have not been able to find a similar curry in any Thai restaurant in the US. This is the first time I've seen a recipe. Thank you! The restaurant was at the Tongsai Bay hotel and I think the menu listed the dish with the word "prik" àžàžŁàžŽàž in the name, which Google translate tells me means "pepper, chilli sauce" . I will try to recreate and see if it brings backs memories of having escaped Bangkok one night early (the husband and I were too overwhelmed by Bangkok) and splurging on a night at the Tonsai Bay Hotel before going on to the most amazing Tamarind Springs.
Marion thank you for helping me over my young sisters death,. You stopped the the constant head battering . Youâve given a novice but lover of food a-will to carry on going. I love your easy and down to earth way . God bless you girl .Xs
I understand where you are coming from.
Been there.
Whatever works to get you through.
Hope it gets better for you in time.
I love your gift to the eaters of the world and appreciate you and your mom sharing your innovative/traditional recipes. Your production is so enjoyable...who is on this soundtrack, it is light and happy, would like to buy their music, who are the artists enhancing your video, so tasteful on all levels!
Thank you, Lisa
I just tried it out today and only had Galangal paste for the curry base but this is an instant staple in my house now....what a spicy explosion of exotic noshability you have provided us with here. This is the dogs danglies of the curry world...in case anyone is left wondering, I frigging love this curry!
And again..... Ms Marion is wearing a pristine white top while cooking â€ïžâ€ïž
IKR?
And a super cute one, at that!
Like they do in Mexico LOL.
Thank you! How does she do it?! I canât even wear white while Iâm sleeping đđ
@@sweetbuttuh LOL
After watching her recipes i understand that thai dishes do resemble south indian dishes a loooootâ€ïžâ€ïž... Loved it... The methods and ingredients used are almost similar even the process... đđ
When I was in Trivandrum 2019, many dishes there make me feel homesick since I spend my teenage in Southern Thailand before move back to Bangkok. I really love Kerala foods.
I don't thin I've seen lemon grass, kaffir lime or birds eye chillies in Indian cooking or even crab đ
Made this today and used hake, prawns and a bit of salmon... Delicious! Thank you Marion đ
I made this last night and it was so great. I substituted the crab with some halibut steaks that I cooked in the curry, then flaked them afterwards - and it was amazing. Still have some more curry in the freezer for next time!
More Thai curry recipes please!! Can you teach us the differences between yellow, green and red curries? Xox
Obviously the colour
I remember reading recipes back in the 1960's and 1970's that used the term 'Chinese Parsley' for coriander leaves/cilantro.
Man I wish if we had some of these ingredients at our market...This looks amazing I could almost taste it and that amazing aroma coming off the screen!
I LOVE ALL her videos and recipes! She is pure elegance and a foodie after my own heart đđđđ
Thatâs more peppers than Iâve eaten in my entire life.
More videos on creating curry mixes/ powders as well as curry pastes would be great. Iâd like to be able to have different mixes on hand. Beautiful presentation as always.
Marion, I loved the recipe but what I really loved was how this was such a personal culinary journey for you. Your passion & the joy you show to your audience just canât be surpassed. Not only do you inspire me to cook, watching your videos always puts a smile on my face.
The BEST Thai curry recipe you've probably never tried ... so good. Thanks
I love your cooking, Marion!! And I love your giggle... and that bling on your hand when you're showing off ingredients or what's in the pot. Your videos are a joy!
We get the majority of ingredients where I am and love Marion's recipes.
Thank you for this recipe. I am in Washington and was able to snag all of these ingredients including the Betel leaf.
So far I've made this twice using the same curry paste as a base. The first time was chicken ( my wife is not a seafood person) and was fantastic. Used a shredded dark meat chicken to imitate the crab texture.
However the night we used crab was beautiful. Excellent recipe, story, and your enthusiasm sells. Liked and subbed. Thank you.
Great recipe, I made this the other night. Brings me back to Thailand. Thanks Marion.
Marion, you are the Queen of Asian cuisine! My mom loves crab and I will make this for her.
Just dashed out for ingredients! I canât wait to make this tonight!
I hope you love it Michelle!
please let me know how it is if you make it, i'm so curious!!
@@nessbraithwaite ohhhh. Was very very good. Umm, is there such a thing as a âmaster pasteâ? Iâm making it again tonight and adding my leftover paste to tonightâs new paste. I made mine last night with snapper and it was SUPERB. I also added some finely shredded green mango and extra coriander as a garnish. Yumm!
Iâm always searching for crab curry in Thailand! So delicious so affordable! Thanks for recipe đ
I can't make half your dishes because I live in the middle of nowhere and it's impossible to get these ingredients, but I'm still gonna watch all your videos.
It's hard to get good crab in London!!
I understand about the seafood but I would check if there is an international food market near you on google or maps.
Where do you live in Mariana?
Thanks Marion! Made this today, used prawns instead and everyone loved it
You're sooo smart. I will try prawns
Tried this recipe, and it's so good. PS it works with chicken and other meat too with other kind of noodles.
Iâm going to try this with some poached chicken breast chunks because Iâm allergic to seafood. Oddly enough, due to the fermentation aspect, I can still use fish sauce and shrimp paste in dishes without having a reaction. But crab meat would kill me, lol!
I think doing chicken instead would be great Michelle!
Michelle, That makes a lot of sense! I often wondered why I cannot eat fresh oysters, but am fine with oyster sauce. Strangely, I get super itchy with North American lobster, but can eat crab (and shrimp) without any problems. Fermentation makes total sense. Thank you!
Gives a totally different eaning to 'a curry to die for'... ;-p
I tried this recipe for my dad's anniversary and it was soooooo good! Everyone was really happy, I've been surprised by the taste and the flavours of this soup. Thanks from France ;)
I was looking for a yaki udon recipe and ended up here. This looks awesome and I have all the ingredients. Yay!
We enjoyed this dish at Khua Kling Pak Sod in Sukhumvit on our honeymoon, per your recommendation. It was one of my favorite dishes during our trip, and I am so, SO happy that youâve shared this recipe. I canât wait to try to recreate this at home! Thanks, Marion!
I'm glad you enjoyed asian dishes. â€ïž Goodluck in trying this, it's gonna be good for sure. đ€€
Oh I MISS that restaurant so much! Itâs the reason I wanted to make it because thereâs just nothing like it in Australia. Glad you loved it too!
I love curry and your curry recipe looks amazingly delicious!
Made this and it was sooooo yummy simple and AMAZING thank you Marion as always
I cannot wait to make that, Iâm going to my favorite Asian grocery right now!!
I attempted this today. It wasn't too difficult and I'm happy with the result. Thanks for this!
My family is from the Chesapeake (the largest estuary in North America and where "Crab is King"). We start feeding crab to our kids very early, so...any chance to use crab in a new recipe, I'm totally down. But, THIS may prove to be my all time favorite way to eat crab. Will report back and thanks again for your awesome Thai recipes.
Made this tonight.....OMG....SOOOOOOOOOOOOOO good. Thank you again. Used rice noodles and there simply was not enough substance to 'fill me up'. Next time instead of crab I will do chicken and use rice....I think. Either way, the curry is THE BEST.
Iâm allergic to shellfish so Iâm going to use chicken thighs instead. Canât wait to try!
Thai people also use fish for this dish
đŠ For the win. Anything with coconut milk is yummmmm.
You are the best youtube cook for oriental dishes...my kids love your food..amazing
Amazing-absolutely beautiful-thanks, Marion-canât wait to try this curry!! (Love Thai food like you & my name is Marion, toođ)
Oh My GOD I tried this curry with fish, onions and yellow bell pepper and it was AMAZING! ItÂŽs similar to the brazilian moqueca, but more spicy and fresh. Highly recommend
Firstly Marion, you should go on "First We Feast", "The hot ones"...you'd kill the spicy wing challenge even more than Halle Berry did.
Secondly, Galangal is hard enough to obtain here in Wales but Makrut lime leaves I've never even heard off. Can I use Kaffir lime leaves instead?
Kaffir is now an old term for makrut, as the former referred to an ethnic slur. Makrut is the correct term now.
Definitely making this , thanks Marion đč
This is one of my fav recipe. Due to IBS I canât go too hot, so I use just a couple of chillies and it turns out perfect. Hint: do try to find galangal, the dish is not the same without it. Amazon sells it in paste or powder form
Delicious recipe. Tried it at my house it was a big hit, even my kids ate it up
I'm such a baby when it comes to spice, but LOVE the idea of using crab in curry!!!
PS - Very glad to hear you use the name Makrut lime leaves instead of the more common name. I read over the summer about how the other name is quite offensive and have stopped using it as well.
I agree Jonathan. Itâs easy enough to make any small changes we can. Even if itâs just the name of something. Actually Makrut is the Thai word for it anyway đ
I had no idea. Will never use the word again. Thanks for the public service message.
Marion is correct makrut is the Thai word. Of course she would know since she lived there. Lol.
Ah, that's only a slur in Africa. It's nothing to do with the lime leaves!!
@@annother3350 I suspect it would be a slur in any country where Islam is the national religion. It's kind of a religion-based slur.
@@Apollonos Really? Because I thought that slang was used in South Africa.
Omg thank you! Had this in Bangkok and have been craving it ever since, and it's impossible to find even in Malaysia.
I just had this dish on a recent trip to Bangkok. So good.
Marion the world loves your channel. I love learning. This curry amazing.
Don't know if anyone has commented on this before, but calling them makrut leaves is something that I, and I'm sure lots of fellow South Africans appreciateâ„ïžđżđŠ
Agreed. I was pleased to hear that change.
Where are Makrut leaves found in SA?
@@baratangmenong6168 Hey, I have seen dried ones at Asian supermarkets and deli's in Cape Town a few times, you can also get them frozen at some places.
All through this video, I was thinking of two things nonstop.
1) Yum... are you kidding me? Yummm!!
2) All hail my brave Thai Curry Queen, preparing and eating curry wearing a WHITE blouse! ( And you were worried about the turmeric staining your blender yellow? LOL, yeah, uhuh!)
LOVE your recipes. Thank you for the education, enlightenment and recipes! Cheers!
Thank You Marion ! Cannot wait to make this currie !!
I love watching you cook!!
Making this tonight! Looks insanely delicious
Looks amazing. I never had Thai food
Would love try it but we don't have most of these ingredients in my country. Thanks for sharing one of your amazing recipes đ
Iâm so impressed with your recipe and I really want to cook it even Iâm living in Thailand now and have all kind of Thai curry paste here đ
Yum Iâm so excited to try this, AND I found the betel leaves at my local Asian market! Thanks for sharing this it looks amazing! â€
I refreshed CZcams everyday since seeing this on your Insta, can't wait to try them!
Hahahahha LOL đ
It amaze me how you can squeeze out those dried chillies with your hands with no burning sensation! Any tips? By the way, I tried that curry in Thailand and it is super yummy and yes, it is fiercely hot!
Marion, maybe all the "wild betel leaves" were used up at the Lunar New Year... happened to us one year. Went round to about eight different Vietnamese grocery stores in Inala and Darra, and yet no "bo la lot". Apparently, they're very popular especially for wrapping marinated beef for BBQ, so the yearly "Tet Fair" might have snapped up every last bunch!
Anyhoo, the creeper for these "bai cha plu" is easy to grow in subtropical Brisbane, and if your local garden centre doesn't have it, it's available via post as a "tubestock" ready to plant. Here in Malaysia, it grows easily given a chance, it does like a fence or structure to creep up. Once you have it going, you'll be using it in all kinds of ways... in "haw mok" (spicy fish "mousse" in banana leaves, with the wild betel leaf at the base), or the beautiful "mieng kham" (DIY leaf appetizers with sweet tamarind sauce). Makes for a lovely herb to accompany a salad plate to cool the palate too.
For those comments where readers have said that it's "betel leaf", it's NOT the same as the proper betel or Indian "paan" leaf. The proper betel leaf has stimulating qualities that might knock the uninitiated for a six! Please google "bai cha plu vs bai plu" to see photos of the difference in the leaves.
I wanted a special meal to celebrate an achievement for me and my family to share. Perfect timing. Prawn curry has always been my favourite and I hope Crab curry makes the list. Thanks Marion.
I've made this so many times and it's hands down one of my favorite meals!!! Amazing. Bringing it to a potluck tn as well
Wow looks amazing I had red crab curry with whole crabs but this looks easy and more flavor also less messy lol. I will try it
I made this and it was absolutely lovely. I sub some of the chilies with red bell pepper to tone done the heat for my lady.
All your recipes look amazing! Iâm actually really glad you are showing some substitutions as a lot of ingredients are hard to find. Have 2 questions...
#1. I have dried ghalangal, can or should I rehydrate it to use in paste, or should I put it in like.a bay leaf and remove?
#2. Birds eye chilli... can you use fresh? Can fresh be frozen then used? Should the dried ones always be rehydrated before using? (This is an ingredient I love in Thai restaurants but it is not something I know much about or how to use... please help!)
For both ingredients, there are two ways I've prepared them:
1) Dry process. Powdering them in a (clean & dry) burr coffee grinder, then adding the powder into the wet aromats / herbs. In particular, if you find that the dry chilies seem very "stubborn" and kind of "rubbery" and won't process finely, a light toasting in a warm oven will crisp them up and they'll be much more crumbly and I find they grind to a fine powder very quickly in my dry spice mill.
2) Wet process. Soak in hot water, then pulverise them using as much of the soaking water as needed. With the dried galangal slices, soak it in as little hot water as possible, then use as much of the soaking water as some of the flavour will leach out.
Dry galangal slices need to be soaked & ground / powdered, but there's also galangal powder, sometimes sold as "laos powder".
With birds eye chillies, you can use either fresh, frozen or dried, depending on your taste and availability in your area. I've found that the fresh birds eye chilies seem even more "zingy" as the essential oils are there and they are really hot.
@@LemLTay Thank you so much!!!
Me liking the video before watching it because you know it's gonna be good! đđđđđđđ
Mushrooms instead of prawns are also very good ... Thank you, Marion!
This is Has jumped to the top of my list of things to cook next. That said I really donât want to be as hot as you appeared to make it. I have dried red Italian long hot peppers that I think I will substitute for about 2/3 of the Thai bird chiles. I will also toss in a few Grouper cheeks. I think it will be amazing thanks to you.
i had a hard time turning away from this video. it was like a beautifully told story:)
If you're looking for Betel leaf in Australia, try looking for an Indian paan shop, they use Betel leaf, nice recipe.
South East Asian countries has two types of betel leaves..one vegetable the other one like Indian betel leaves taking with betel nuts..the vegetable either use making salad, eating raw with chillis, with peanuts, like etc
Omg i would love to try this. Havent finished watching but sure it is going to be delicious
I find myself watching these videos and itâs like you are telling me a story.
Look delicious! I like spicy food, but as I get older, I find that too much spice does not agree with me. I certainly can add a less potent chili, then include all the other tasty ingredients. I love seafood, so also would add some scallops and shrimp..... oysters and clams. Yum.
We all can be chefs watching your videos thank you so much
I made this. It was delicious đ
I love it when you said âAlmost gonna die hotâ. I hope you can try and make your version of Filipino Adobo. :) Looking forward to see it on your channel. đ
There should be a chicken and pork one already. Iâve tried it and itâs usually my go-to version with some extras I add
That looks really good. Thanks for the recipe & new ideas for dinner!
Love Southern Thai Curries! Using crab is such a good idea. Marion, do you happen to have a Nam Prik Ong recipe or could make a video for it? I know you are busy so no worries if you can't. Subscribed :)
Hi Marion, I tried this dish with lesser chilies and using betel leaves, and I used to fillet fish instead, it's so yummy, it has this authentic traditional herbal taste to it, coming from the betel leaves. I'm Asian and loving this dish, it's not too hard to find these ingredients in BC, Vancouver. Thank you for sharing this recipe. Worth the try!
Absolutely adore Curry. Eat it quite often from Thai, Japanese, Indian, Jamaican, African, Indonesian, etc. Lol This looks marvellous, Marion!
i just learned how to cook curries in the last six months since covid and being at home omg i didnt know what i was missing its awesome and i cook all those different curries too :)
Holy crepe I need to lie down. I had mine with jasmine rice. Excellent for soaking up all of the amazing juice.
Thanks Marion. This curry is on my top 3 most favorite curries too :)
i tried this at a restaurant once and they definitely did not hold back on the spice on my account đ soooo delicious but idk if i can suffer the humiliation of asking for a 3rd pitcher of water again
Ask for ice cream. That will kill the heat fast.
Anything with milk in it will help neutralize the capsaicin in spices such as chili. Capsaicin, which is an oily substance, is what causes the burning heat in chilies, and since it is oily, and oil and water do not mix, water only serves to splash capsaicin about in the mouth, not helping in any way.
Looks SOOOOO GOOD Marion!!! đ
YUM!! Can't wait to try this with prawns. Marion, can you do a recipe on Massaman Beef Curry?
I'm imagining the taste right now coz since yesterday I am craving of curry menu đđđ
Just from the curry paste my mouth is salivating đ
I think I found the next recipe from Marion's Kitchen that I'm going to make. This will be #4 for me.
Please make Moo ping or Sangkaya Fakthong. I hope you can also say the thai name for the ingredients so your channel will be like a learning platform as well for us learning thai language and learning thai food as well.
my mom makes it the best, greeting from Southern Thailand â€
The bravest women in cooking. White shirt cooking curries...đŠžââïž Can't wait to try this Curry.
Excellent. Will cook it today...so tempting
Marion, I'll bet you've never had a sinus infection!
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Or nose hair lol!
i dont even cook i just watch your videos bc theyre so relaxing lol
Iâm not joking. Watching these videos is literally my COVID escape. I am fully a gay man, and she is fully my female escape. ;-) and for the record, I buy all of her store bought sauces. Love.
Omg, I will have to make this. I don't know where to get that other orange ginger but will put more regular ginger instead. Can't wait. Thank you!
No it won't be the same if u add more ginger. You need the orange ginger(turmeric). Buy the powder turmeric instead
@@it-ke9od wait the orange ginger Is turmeric? I don't think she said that it was. I remembered she said its diff from ginger and she did add turmeric powder at the end. Are u sure thr orange ginger is turmeric?
@@kellyfamie oh its galangal. It's different from ginger. I love the smell of jt
Youâre a bloody legend Marion
Omg I had it at JayFai in Bangkok in feb 2020 before the travel restrictions n have been dying to have it again or recreate it! Itâs soooo good đđđ