How to Finally Make Curry at Home that Doesn't Suck 🍛🍛🍛
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- čas přidán 15. 05. 2024
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My story with curry started in a Thai restaurant many many years ago. One taste of a Thai green curry and my taste buds were transformed forever. So the obvious next steps were to purchase some curry paste and coconut milk at the store, get some fresh veggies and attempt to make my own version at home. My excitement quickly shifted when I tasted my curry and was left a bit underwhelmed with the flavors and textures. But that first attempt wasn’t going to stop me from recreating the authentic flavors that I had tasted in the restaurant so over the years I continued to study up on curry and learn the proper techniques needed to create incredible tasting curry at home. In this video I’ll show you how to make a homemade curry paste in minutes and share a few key techniques needed to make three of my favorite styles of curries.
00:00 - Intro
00:48 - Homemade Curry Paste
05:27- Beef Rendang
12:06 - Veggie Tomato Curry
18:02 - Chicken Coconut Curry
24:12 - Outro
Check out the blog post for detailed recipe and video breakdown -
prohomecooks.com/recipes/how-...
Video Credits
Creator & Host - Follow Mike G on Instagram @lifebymikeg
Head Editor - Rachel @rambelang
Follow @makebistro on instagram for master Thai techniques
Fresh Produce this week from @farmtopeople
All music provided royalty free by epidemic sound - Jak na to + styl
As a Malaysian, let me give you a better tip about that rendang. You had the right idea about adding toasted coconut flakes, but what's better is if you grind the toasted coconut flakes until the oil comes out and it becomes almost the consistency of peanut butter. We call it kerisik, and about 5 tbsp of it in your pot of rendang before you slow-cook it will elevate it to a whole 'nother level.
Terbaik bosku
Agree about the kerasic, easy to make but delicious
omg i still make kerisik hahah even tho... so thai curry is basically lemak chili api ... thats why i told my husband to stop call all these curries they have proper names hahah
Sounds yum
I am off to try that! Thank you!
Growing up Indian, I was always baffled by the fact that American kids didn't like veggies. Now, I get why. You. Gotta. Add. Those. Spices. 😂
I grew up hating veggies, because my parents would just boil them in plain water, not even salt.
Now I'm looking for more reasons to put veggies in anything. x) Especially carrots, I love carrots.
@@LetoZeth True. Cooking vegetable in plain water is such a waste of flavors. Except potatoes i guess.
Asian will either add flavor to it or they'll just eat it raw.
glad I could paint you a picture, it wasn't pretty...
@@LetoZeth My favourite carrot dish for rice during lunch,
Grate 3 large peeled carrots on a box grater,
Heat up a wok or saucepan, add 1-1.5 Tblsp of Olive Oil,
After oil heatup add mustard seeds and let them pop.
Add your grated carrots and light salt them to draw out the moisture.
Stir it around let it cook for 4-5 min on low heat with lid on.
then take out the lid and let the water evaporate on low heat for 2-3 min.
During that time in grinder/blender blend 2-3 tblsp of dry coconut flakes and 1-2 green chilli.
put the coconut+chili mix into the cooked carrot and stir to mix and cook for another 2 mins or more if you want to caramelise it a bit.
it soo good.
Wee tip from someone who owned a Thai food take-away: cook the coconut milk, on its own, for about 6-7 mins, until it smells great, then add the paste. Stir. Take your time, don't blast it. Add palm sugar; break up into small pieces, and a splash of fish sauce if you made the paste, but not if it's store-bought. Add chicken. Stir. Kaffir lime leaves. Stir. After 15 mins or so, knock the heat right down so it simmers. Add the fresh basil leaves right at the end. Don't cook them, in other words. Serve hot as opposed to scorching.
Thank you
Dang it sounds good reading it! Salivating
How do you do the cyrrypaste? 😍
@@LailaJohanssson pound it using a pestle and mortar, or food processor
Legit! The fish sauce is that magic ingredient.
you can tell someone did their research on rendang if he/she adds coconut flakes. Salute from Indonesia, looks tasty
*toasted coconut flakes
Although there's no galangal and no kemarin (candlenut). But he did say he wasn't going for traditional, so....
Yeah, I’m kinda surprised how similar it was, lol. Respect ✊🏻
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...but he said it was optional. Tidak.
Tip for Indian style "curries": cook down the tomatoes till the oil sperates! Don't just add the tomatoes and water all at once! If you want chunky tomatoes then reserve a little bit then add it towards the mid point of the cooking. You're losing flavor development if you don't cook down the tomatoes till the point of oil separation.
Also, if you want to make the chickpea curry more substantial or thick, add in 2-3 chopped potatoes after cooking down the tomatoes. Then add in the chickpeas to roast before adding water. If you DON'T want potatoes, then just mash a little bit of chickpeas using the back of your spoon.
I do this all the time, I'll cook my curry for about 40 minutes, once the chick peas are tender enough and the curry is thick enough, I'll section off a quarter of the curry and mash everything else to creamy perfection. Give the quarter a few odd mashes to create even more textural diversity and drop the coconut milk. That way I don't cook out the coconut flavor. The milk quickly loses its flavor with heat, my only issue with this video's techniques.
I've been cooking curries for like....15 years. What are you even on about lol. If you're having trouble with oil from your tomatoes, you probably added WAY too much oil to begin with. My eggplant and potato curry is one of the most oily curries that most people make and there was no discernable layer of oil or anything like that. If you're cooking for long enough everything should combine and hold together relatively closely while hot.
I don’t add enough oil to separate ( I brush the pan with oil using a brush), a better guide is to cook till the spices “start moving together” and tasting it, if you can taste the individual spice or bitterness it’s not done.
When I was learning to make curries at home, the one thing I had to learn the hard way with tomato curries is "don't add too much tomato" (relative to other ingredients). Tomato-based curries are amazing, but I've found that they're better every time when I use less tomato than my intuition tells me.
@@sanjayr it's not about having problems with the oil. If you've been cooking curries for 15 years you should know the person is talking about proper roasting of the masala/curry base. Uncooked tomatoes can taste really bad in curries and by "oil separation" they mean all water is evaporated, the curry base is properly cooked and it does come together like you said but with an oily/glossy sheen as it leaves the sides of the pan because most of the moisture is gone. That's all they meant.
I'm Indian, and these recipes look absolutely delicious Mike. You definitely nailed it with the technique of cooking it until you get that "oil separation" thing. That is pretty much the secret to all curries. A lot of beginners usually don't wait for all the moisture to evaporate and the meat/veggies to fry in the remaining fat. If you don't do that, it makes the curry quite bland, so it's quite important to have some patience. Keep up the great work! 😄
Yes! The oil separation seems very important. I was lucky to attend a cookery lesson in Udaipur (I'm from England) and that's the most important lesson I learned! :)
I watch all the Latif Inspired videos and I learned it from him. Every single time he is like waiting for the oil.
Mahidhar ask your mom whether this guy did an error and then post the "Nailed It" comment post that. This is an absolutely shit recipe if you ask me the tomatoes look uncooked !!!
@@albedo0point39 and how many times did you see Octopussy while in Udaipur? hahah
@@inisus try and watch cooking shooking he's fantastic
Pro tip for the chickpeas if you're using soaked raw ones: do NOT use the water they were soaked at and rinse them. The water contains now a lot of phytic acid which was previously in the chickpeas which prevents from absorbing the nutrients and make you bloated.
I think they should've used a lot more water too.
As an aside from that, the cooking water is fine to use if the original soaking water (enough of it) was replaced with fresh before cooking; this should count for all canned chickpeas too as the canning liquid is the cooking water (except they're just a useless product in general IMHO). But unless you want the texture, you shouldn't use the water anyway.
Loved the format of this video! A couple hot tips. :)
1) Bloom *all* of your indian spices. No need to add the curry powder later. :)
2) When cooking your chicken thighs, add them skin side down in a cold pan and then heat it up. No oil is necessary, the chicken fat will render and crisp the skin!
3) Like everyone said, caramelize dem tomatoes to richen the flavor!
How do you caramelize the tomatoes ? ☺️😊
@@vivi4140 cook down the tomatoes before adding the water. You want the tomatoes to reduce into almost a smooth paste that blends in the other spices.
Thanks for the tips. Learning a lot from the comments here.
@@Boop45 rriighhttt
Looks like he is following this chicken skin down tip till date. Nice one though
AS an Indian I am giving you an even pro-er tip. When you added the tomatoes, cook them and before adding anything else, just blend it in the blender or pulse it a few times which just ake it more emulsified and the consistency just gets a thousand times better
you know whats funny, I usually do that but I skipped that step here. Great tip for sure
if you do that already then you really are a pro home cook. you rock man
like cook them separately and then blend up the cooked tomatoes?
@@soundslikean808 Cook tomatoes in the gravy, but let the tomatoes cook down prior to adding liquid, then blend the whole thing if you want a smoother consistency instead of a chunky curry is what he is saying
Definitely, fry the toms down until they dry somewhat and the skins fall off.
For me onion is a must. Take your time and fry them for 20 mins. Just keep adding a splash of water as they start to get dark. I like to call it onion jam. It gives an indian curry to die for.
Hey man, I just wanted to say congratulations. Your style is truly unique, CZcams is flooded with cooking channels and I feel like sometimes all of them are the same thing, but your content and style is always fresh and different, you are about to hit 2M subs now and I’m really happy for you, very well deserved
;) CZcams is a crazy game, but the freedom is what sets it apart from other traditional entertainment platforms. Learning from my mistakes but always trying to grow and get better so I can produced a product that is unique to myself
@@ProHomeCooks I totally agree... You're a great teacher and really found your niche. I could listen to you all day. Glad you stepped out on faith you're really good at this!!! I especially love the sandwich series and the air fryer series!!!
So true! My cooking game is trough the roof now.
1yr later and 3.24mil subs. Congratulations 🎉
Loving this vlog very much 🌺🤩🤗 great récipés great style simple and easy !!!!!❤️❤️❤️❤️❤️
I’ve been home cooking for like 10 years, and have watched 100s of hours of cooking shows/videos. This guy’s videos add so many of the details those other shows miss. Well done.
I just finished the rendang and wow, this is the best thing I have ever made. I was worried because I wasn’t a big fan of the coconut chicken curry, but I tried this next and it blew my mind. Thank you!
When you started toasting the spices in the oil I could just smell it, such a familiar and lovely smell
Same! I actually smelled it haha weird how the brain works bruh
Pepper for me actually
@Ethan Todd yeah really weird
That all-purpose curry paste you made is called 'green seasoning' in the Caribbean - it's used in more than just curry here too. It's interesting how different cultures can come to the same conclusions despite being on opposite ends of the world.
I haven't watched your channel for a while, so I was amazed to see the transformation of your kitchen / studio and being a lover of curries I'll definitely be trying these recipes! Love your work Mike, keep it up : )
Love this! I remember watching your video years ago using the store bought curry paste to make coconut curry. That's how I learned that recipe! I'm so glad to progress in my culinary journey and I want to make my own now like you!
I'm from the Netherlands. Fun fact, dutch people are obsessed with rendang. I like it too but the Indonesian food culture has so much more to offer.
interesting, yeah very similar to Thai food as well where the coconut curry and pad Thai become the popularized dishes. But you need something to open up the flood gates!
Its that why Dutch colonize Indonesia?
Same reason why chicken tikka masala is so big in UK. Colonization.
@@seandarryanto It's nice to see foods from other parts of the world connects us together
@@nk_734 well they actually wanted the spices but in the end also got the rendang as well!!!!
Cilantro roots are amazing.
Normally there is a combo called สามเกลอ consist of garlic, white peppercorns, and cilantro roots. Basically it’s the Thai version of rosemary, garlic and butter. Three musketeers :D
Thanks!
Can you tell me anything more? We grew cilantro/coriander this year so is there anything you can tell me about how to use the mixture? I have never thought about using the roots before!
Rachel Clark Well here we simply put cilantro roots, white peppercorns and garlic into a mortar. After you got a paste of all those ingredients, you can use it as some soup foundation or marinate meat. Carefully wash the roots though!
@@sproutdood Yo thanks! I always throw out the roots, didnt know we could use them
@@JustHereToHear make sure you wash them carefully
Man this was so good. I've made it twice now. A big handful of cilantro and thai basil at the end closes the loop on the awesome flavor. I'm talking the Rendang.
I think it's the first time I ever leave a comment in a CZcams channel but man, I just followed your curry recipe and it was AWESOME. I used a clay pot from northern Argentina to cook it and it came up delicious. So, thank you and keep up the good work! You are my main reference since I discovered your channel.
Any chance that you can make a video on making other spice blends and pastes aka....Garam Masala,Tikka Masala,Gochujang,Harissa,Italian seasonings,Gremolata,Taco seasoning,Fajita seasoning,BBQ rubs.....so many spices crossover in all seasonings and pastes and also what are the benefits of buying whole spices over powders and the best way of storing them
Excellent idea!! I want to see all the worlds spice mixes in one video
Yes
Why on earth would you not look up a indian chef..
Spices are better when fresh, so buy from a source with high turnover, and buy little and often. Store in a cool, dark, and dry place in airtight containers. Buy from ethnic stores to get the real deal at the best price. Whole Spices keep longer than ground. Buy a cheap bladed electric coffee grinder and keep it for only grinding dry whole spices. A Mexican mortar and pestle made of unpolished black basalt is traditionally used to make fresh salsa but is also great for grinding anything and making fresh curry and spice pastes, and fresh relishes by hand.
I appreciate that you took the time to cover how some of the authentic dishes are made while presenting us with more accessible and achievable recipes. I can tell you really respect the food you make, and it's refreshing. 😊
JAMAICA CURRY CHICKEN czcams.com/video/_y4Fh9NBg3s/video.html
I’m on an oil free/ plant based diet but I still learned tons of great stuff from you! Thanks For sharing all your hard earned knowledge and saving me time on the learning curve.
Thank you Mike! Your recipe was a real life-saver -- when my LIVE cooking class fell thru your Tomato Curry turned out absolutely delicious (:
Small tip : Crush the Coriander Seeds before putting it in the pan because if u don't crush it then it will leave a strong Coriander flavour when u bite that seed, or else use the powder
I have an Asian foods wholesaler near my home and they sell some amazing ready made pastes from Thailand. I've tried lots of them but there was always something missing. Nice taste, lovely flavour, but something missing. Delving deep i learnt to add fish sauce and palm sugar during cooking, and bang. The difference was amazing. One teaspoon of fish sauce and and inch cube of palm sugar completely changed the flavour.
do you know a vegetarian replacement for fish sauce?
@@inspirehealthyharmony Soy sauce. If you can, get the Aroy-D red and green curry paste, there's no shrimp in them and add soy sauce, palm sugar and tamarind paste during cooking. Check out Hot Thai Kitchen to learn more.
@@inspirehealthyharmony there are some veg fish sauces now too. Lee Kum Kee
Also Kaffir Lime Leaves make a huge difference!!
@@Ahreigh I have access only to dried ones so should I soak them first or just use them dry?
Your videos are so informative. You're not simply showing us a recipe, but moreso, teaching us about food and cooking. Top notch. You make me love CZcams even more. Thank You! Peace and Love!!
22:52 the way you said "that's something special" was so fond 🤗 Cooking and then finding out the food you've made tastes great is such a happy and proud feeling
I got to tell you that I was in a crappy mood when I started watching this video. It seemed like the kind of informative pro cooking that would put me in a better mood or at least take my mind off of things. You sure have done that and now I am definitely inspired to try your curry paste. This is a great time to stuck up our freezers for when we do get busier eventually. Thanks for the great informative and teaching video
I feel this way, too. Between him and the Babish, I feel like I'm slowly cooking my way into a better mindset.
My mouth is watering! Looks so good 🤤 Thank you for sharing this awesome recipe!👌🏼
I’m here because of your coconut veggie curry from 8 years ago! It was such a staple for me for years! Looking forward to making these too! 😁😁😁
Thanks for the blog recipe link and highlighting the oil separation. Definitely little details that I watched for and made it work. I’ve been instructed by teenagers to make it again soon.
So, my local Thai restaurant, closed due to the pandemic. I thought I'd never be able to get Yellow curry as easily as I used to. Thanks to your video, I got really close to what I was looking for, and I am sure with a little bit more practice, I could even go beyond my former favorite Thai place. Imma eat curry all weekend long :)
JAMAICA CURRY CHICKEN czcams.com/video/_y4Fh9NBg3s/video.html
Big shout out to Mike- on this video! Made the curry paste today and two of the three curries for dinner. Beef Denang was so tender and rich with the coconut milk, and my daughter loved the vegetarian tomato and chickpea red curry. Love your channel and you are improving my game!
This curry paste turned out so delicious! Thanks for sharing!
Where have I been that I just learned about this channel?! I’m obsessed! Great work, thanks for making us better home cooks.
To stop the curry paste from splattering when being added to hot oil, just add half tsp of turmeric powder, mix with the oil, then add the paste. Voila
how does that help?
@@inspirehealthyharmony it takes some of the heat away from the oil, & i guess also makes the oil a bit imulsified. Can't tell the physics or chemistry, but it just works
woah
Your “laboratory “ is amazing. I am very happy I found Pro Home Cooks.
I have all three cuisine influences in my blood and bro you got all of em right, perfect consistency! You are very meticulous and I would recommend your video for those who wanna to try Asian recipes.
I've been binging your channel and I just love your thorough approach to cooking. I have been a home cook for 4 years now and have accumulated a lot of knowledge and techniques but I ALWAYS learn something new from each video. Also, if I am not feeling like cooking that day, I just watch a video of yours and feel inspired and eager to scramble away in the kitchen, and I apply the creativity tip of using what you have and building flavour off of that.
Thank you, so talented!!!
As a Malaysian, i will definitely choose the Malaysian curry of course 😂😂😂. What you make here is a true Malaysian version of rendang not the Indonesian version, Malaysian approved good job mike 👍🏻
Malaysian currries are the best curries imo
@@soniasharma5860 true!! 😄
@@LuqmanHM what is different in the Malaysian curry? :D
@@gui1542 galangal is a common ingredient in Malaysian/Indonesian curry
@@gui1542 I usually blend 7 sticks of lemongrass for texture and aroma blended with Onions and Ginger. Grandma's recipe not sure it's the same for everyone.
I add the rendang(and chili paste) after sauteing the mixture. Then the beef goes in. After some slow cooking, I'll add coconut milk and the coconut flakes. :)
“If you don’t like this, there’s probably something wrong with your taste buds.” 😂💚
So true haha..you've got COVID
I dig how you divide all the concepts into basic steps. Keep up the excellent work!!
Loved all 3 of your curries especially the chickpea and Thai green curry since I am both Indian and Thai. We usually boil our soaked chickpeas in a pressure cooker before making the curry, now I know you do not have to that. Thanks for showing us an easy way to make curries!!
This is a fantastic video, and I love seeing how everything went together, especially the curry base that was used for all recipes! I wanted to share that, as an owner of a way-too-high number of Les Creuset enameled cast iron pieces that you should never use metal in them or tap the sides with any utensil. If you look carefully, you'll see that your blue pot is already chipped in a few places, and this is why. Other than that, thanks for this superb demo video, it was a joy to watch!
I did the beef bendang today, and it came out really good. And now I can't move because I've eaten to much 😁👍
So happy I found this channel. Keep up the great work.
Impressive. I love curry . But didn't think I could make it from home , from scratch. I only tried the paste . This gives me the confidence. Definitely gonna try it out.
You beautiful person! Thank you, I have been looking for such an amazing curry course.
This curry paste looks amazing. We can relate to not being a fan of foods that are too spicy. We will definitely give this recipe a try!
thank you for your description! much appreciated
This was a fantastic intro to making curry at home. I rocked a Thai coconut curry with eggplant, zucchini, and chicken thigh. Amazing. Thank you! 🙌
This is similar to the traditional way we make young jack fruit here, in Sri Lanka. The process is very very similar. And it's a great vegan option as well!
I've always wondered how to make curry paste. This will be helpful.
mortar and pestle make a better paste. emulsion is better with mortar and pestle.
As usual such a detailed and well researched video! I loveee having these on hand and makes weeknight so much easier!
Your work is amazing! I have saved so many of your videos. Thank you!🙏 and your kitchen is goals👌
Indian food is amazing, you have so many flavors and recipes.
agreed
My parents are Sri Lankan. Yet, I watch this instead of asking them how they make curry.
Great vid! :3
Is that Bob the tomato?
Amazing!! Love your videos and techniques. So helpful
this channel is heaven sent. Thanks a lot!
im from South India, kerala...this feels soo kerala style cooking...our daily routine ☺️👍🏽
Kerala, Fav place in India.
PSA- if you have access to an Indian market, go get some curry leaves.
I bought a curry leaf plant. Easy peasy to grow. Has pretty purple berries once a year too. They are such a game changer in adding flavour.
Not the berries. The leaves. :-) I don’t think you can eat the berries. They are just an added “wow” to the plant lol
San Schmidt good idea
You can eat the curry berries . It's sweet and has the curry taste 🙃.
I was confused and wondered does it have to have curry leaves to be curry?
Came on here to say that the curry paste is amazing. I gave up on cooking Indian food years ago because I could never get the ingredients right nor the timing. Now with the magic of online videos I can do it well. I used 1/3rd the paste so far to make 3 awesome dinners. Thank you for the recipe.
Indeed great set of instructions - separation of oil, the key to all types of curries..
Good stuff, Mike! If I ever make it, I’ll try to like the video again!
@Non Existant it was a joke why are you making it so deep bruh
I’ll come back and like it with another account 😅. Jk, don’t have another account.
New drinking game: Take a shot every time he says "oil separation."
I would be hammered drinking non-alcoholic beer he said it so many times.
Taht waysntt vry haaerdd im rady foor teh net gam k hav ttoo go nw ohno
Pecah minyak! Or oil breaking. Hahaha
LOL Me too. I've never ever heard "oil separation" so many times ahah.
@@mizzuanr Keep your Pecah to yourself.
Seriously the best video ever!! 🙏 Thank you!! I have been looking for some delicious Curry recipes and this was exactly what I needed
Awesome like usually mike!!! Love you videos!!!
Everything looked great. I was inspired to make a green curry tonight after watching this but I added the crucial missing ingredient: fish sauce!
and crispy chili oil to dress for a little bit of spice
Absolutely, fish sauce a must for authenticity and if you can find lime leaves in ur local oriental store it takes it to another level
fish sauce, lemon grass... lime kefir leaves....
@@shartmann2008 thai eggplant
dude .. you did a thai green without fish sauce!? ... thats almost impressive .. you know you CAN look up authentic recipes
This is one of your best videos. I’m going to make all of these
I know I'm 3 years late but if you don't know how spicy a chili is, just taste it. The bottom tip of the chili is the least spicy but can help gage how much to use. Keep up the good work👌
2 million!!! Congrats on the everything and I look forward to the next recipe 🤙🏻
I am a vegetarian and love eating vegetables. I feel sad for people, who in name of vegan challenge just eat dry sandwiches. And yes as you said Indian dishes are healthy and tasty at the same time.
Spices make ANYTHING better
I eat pretty much everything, but two of my friends, one trying to go vegetarian, the other trying to loose weight for gym goals both had the same problem. Both went immediately to boiled broccoli and rice, that's it.
The guy going veggie, after removing meat from the diet didn't know what to do anymore😅 same with gym guy, just had no idea how to use veggies.
I think the main problem was that they both ate so few veggies, no variety, that they didn't know how to cook stuff that tasted good.
I feel like the ones who succeed going plant-based are always the ones who know how to flavor and cook their food. People rely too much on sodium and fats to get flavor, when there's a whole world of flavors and cuisine styles that they're missing out on. I love veggies, there's thousands of them, whereas meat only has like 6 or 7 of the same varieties that most people cycle over & over again.
YourMajesty143 there’s tons of fats in these curries even without the meats. Coconut milk, cooking oil, etc. You absolutely should still eat protein and fat even if you’re vegetarian or vegan (sorry if this was a misunderstanding, I’ve been scarred by the rawtil4, food combining, and oil adverse people and it semi came across that way to me 😰)
@@ethantodd1949 thanks to India mainly and the other South East countries the world knows how to make food tasty!!
My heart was crying as you scratched with the spoon in the Le Creuset. I've done this yesterday in my new one and damaged the bottom with scratches 😢
I subscribed to you a very long time ago... I loved your personality and style. Although the quality wasn't quite there.... but wow am I blown away by the quality of your videos now. Keep just being you :)
Made green curry paste from stuff lying around in my almost empty fridge. Was friggin awesome, best I've ever made.
Thanks! Super-helpful video!
22:14 you are after all, the Bill Murray, of your Chicken Coconut Curry
Don’t Cook Scared.
Hi, chef John!
Omg you made rendang 😭Rare to see someone making Malaysian stuff. It's definitely hard to find traditional ingredients in the US so it's cool you made a catch-all paste. Have you heard of laksa? Reminds me of curry flavors too but in soup form
laksa is so yummy
Rendang is originally from Minangkabau region in West Sumatra, Indonesia. From there it spread across SEA.
Wow. This is the best curry video I have seen! Thank you!
Thank you so much this is an awesome curry paste to start me of I have so many ideas already and i have been wanting to get into curry but I had no idea where to start thank you so much
I was experimenting with home THAI curry for years, it usually went out dull if i made it vegan( yes - meat adds incredible richness to it), or made it with less curry paste (to make it less spicy) or not added enough SUGAR (yes sugar is super important). Otherwise Thai basil is essential to finish everything off
Agree with you about adding sugar. I to have been experimenting at home for a long time but something always missing. Recently learned to add palm sugar and fish sauce and my curries have been transformed.
There's vegan "chicken" stock cubes that help a lot for this, or you can use a splash of vegan "fish" sauce, coconut aminos, Maggi seasoning. No dull-tasting vegan meal can ever be blamed on it being vegan. :)
Man, I can just imagine how your kitchen smelled when you cooked this stuff! That’s what I love about cooking curries; the smell from cooking it is just as good as the flavor from eating it!
Another thing I love about Asian curries, as you mentioned, is that it’s both healthy and delicious! Here in America, the best tasting food with the most flavor is fattening junk food, and healthy food is bland and boring. But in south and southeast Asia, the healthy and even light food is just as delicious and flavorful as the unhealthy stuff, if not more!
Wow! Thank you so much. I will definitely give this a go. I'm not a vegetarian, but that veggy curry sounds so good for my weight loss program! Love it!
Love all your videos! I've already adopted some of your techniques but so much more to learn. Have a garden and makes cooking with them all the more exciting
I'm a Malaysian, we have traditional Rendang Malaysian style as well, very similar to your rendang but we use dried up coconut paste similar to your flakes (Malaysians call it "Kerisik"). It is especially cooked the night before our religions Raya celebration by the family which we Muslims celebrate with other religions with serving them to guests from all races and religions once a year after a month of fasting (falls on the Muslim calender year). We celebrate raya for a month as well, so a whole month or rendang served with packed rice or "ketupat" and more traditional dishes.. Just ought to share, proud to see u making Asian dishes. ❤ from Malaysia!
Who remember this channel named as Brother Eat greens 😂😂😂 I still miss that Stoned look on their faces while cooking
I was scrolling down to see who else remembered :P
OG Watcher Gang represent
Remember when they made a snicker panini 😂😂
Yeah i was wondering what happened to the other dude esp since i havent seen their vids in a while
Funny how no one corrected him... Brothers Green Eats**
Gonna bust out my spice box tomorrow, day off work so it is spice time. Really enjoyed watching your video and well presented with no bullcrap in there, good job.
Your vids are soooo inspiring! Excellent approach to cooking - not too fussy, but particular where it matters. Ilove it. I really must try your kombucha. Merci!
did you see that oil separation?
THAT OIL SEPARATION
OILLLL SEPERAATIOONNNNN
🤣 As you where showing the prepped aromatics, i was thinking: "Dude, your onions are just lying there, not prepped at all. Gonna throw them in like that? Or forgot them?"
Yum! Thank you for that! Would definitely try it!
Love these! I must admit, I did not know all the intracacies and differences between the curries. This was an awesome overview!
same here, I have always used paste because it was intimidating, but now I am going to start making a curry from scratch and feeling like a badass.
"did I just get in there with my curry spoon? come on" best part 😄
Amen! Thai Curry for the win. Fall in love with veggies all over again with curry
The tip with reducing coconut milk to rehydrate the curry paste is really nice, thanks for that!
Got to the Thai curry and toward the end you said it needing something and added lime juice, which is great but fish sauce where are the dashes of fish sauce? Next time. :)
I would also like to know (as several others have asked below): how long can you keep that paste on the shelf/fridge?
I was wondering the same. Even thinking : can you freeze it ???
It freezes Well, but the paste will be a bit more watery in consistency to begin with - the flavour will be fine. It won`t keep very well in the fridge as there`s nothing to help preserve the paste - much better to freeze it
If you further make it into an oil based paste, it will last quite long even without refrigeration
Adding onions or shallots will reduce the shelf life.
Always fry the onions first and add whatever paste you want. I prefer using fresh ingredients (ginger, garlic, turmeric) over the paste any day. You can grind them after frying if you don't like the coarse texture
Any time I've made paste like this I would put it in a ziplock and smooth it out flat. Then once it's frozen you can break it into little sheets almost and put that in your pot at a slightly lower temp while it thaws. It shouldn't take long if you freeze it in thin sheets. Hope that helps !!
2nd time making this curry paste.. so good!!! I freeze it in an ice cube tray so I can always have some on hand
Love Green Coconut Chicken Curry and have been making it for about twenty years. Now I am going to add a Red and Yellow curry to my skill set. TY.
Your version of Chicken Coconut Curry is interesting. Normally, with Thai Chicken Green Curry (I believe this is a more commonly known name of the dish), we don't fry chicken before. We add raw chicken meat in the pan/pot after the curry paste and coconut milk are well mixed and give out a good aroma. Then we add vegetables (typically eggplant and perhaps bamboo) followed by 'thin' coconut milk and let the curry simmer until it's ready. Other Thais may have a slightly different way of cooking it. As they say, cooking is an art and there's no right or wrong.