David Thompson making Curry. He's cooking Red curry, Green curry, Massaman and Chili jam More information, please visit : www.davidthompsonthaifood.com
Thank you for your recipes, it's easier when you can see the execution of basic thai preparation ! I read your book "Le livre de la cusine thaïe" (Thaïfood in french) and for the most curry paste, the book says to use red long chili that a 5cm chili. I find that chillies. But in your recipe you use bigger chillies, so in proportion, there is more chili in your recipe that "mine". So maybe it's an error of translation (it's more like 15 cm chili), what's the best chili for ? Thank you.
A good tip with the dried chilli, is to remove the seeds, put it in a spice grinder dry and reduce them to a powder. It is a lot easier. But do not inhale the dust :)
As a southeast Asian chilli fiend I do not mind more chillies and unseeded chillies 🌶🥵😆 It's actually the white core within the chilli that contains the heat, not so much the seeds.
Andrew Pask I believe it is a Aogami azumata from the japanese knife company. I have one. It is extremely comfortable to use. It does require some practice to maintain it well.
This takes so much longer than this video... I made red curry paste the other day, and after 30-45 minutes of pounding, I was still nowhere near the consistency that you'll see at the end of the video. Still worth it, but make sure you have lots of time, patience and muscle power.
Fantastic. :-)
the big man showing us how to roll
Thank you for your recipes, it's easier when you can see the execution of basic thai preparation !
I read your book "Le livre de la cusine thaïe" (Thaïfood in french) and for the most curry paste, the book says to use red long chili that a 5cm chili. I find that chillies. But in your recipe you use bigger chillies, so in proportion, there is more chili in your recipe that "mine".
So maybe it's an error of translation (it's more like 15 cm chili), what's the best chili for ?
Thank you.
I'm the 1000 subscriber
A good tip with the dried chilli, is to remove the seeds, put it in a spice grinder dry and reduce them to a powder.
It is a lot easier. But do not inhale the dust :)
What kind of red chillies are they. What's their name
As a southeast Asian chilli fiend I do not mind more chillies and unseeded chillies 🌶🥵😆 It's actually the white core within the chilli that contains the heat, not so much the seeds.
god I love these videos
What kind of cleaver is that?
butchers cleaver?
Andrew Pask I believe it is a Aogami azumata from the japanese knife company. I have one. It is extremely comfortable to use. It does require some practice to maintain it well.
jmpicturefly ah awesome - thanks for that, I've not seen that shape before.
Making this paste is excellent as a anger management;)
This takes so much longer than this video... I made red curry paste the other day, and after 30-45 minutes of pounding, I was still nowhere near the consistency that you'll see at the end of the video. Still worth it, but make sure you have lots of time, patience and muscle power.
C toi qui t abonnés à ma chaîne
This is such a cool cooking video. If you add this on Khal,com. I can guarantee that this will be on the homepage ..............