Here in New Mexico I order my fresh kefir lime leaves from Amazon and they send them 2nd day air so it’s not expensive, galangal root and lemon grass all fresh too! Thanks for the recipe….esp coconut milk tip! See you are the Best!! 🌺
Now you are living in the part of the world I would love to visit - I nearly did about 18 yrs ago but came East instead - should have gone West then around to East - One day eh! - Than you very much. Best, Rik
looks great as usual Rick. I like the chili slicing technique when looking for just some color, not heat. Unfortunately, kaffir lime leaves are hard to come by here. Thanks for the video.
Used you cocunut milk technique this time to make a red curry instead of, as you mentioned, adding paste to oil then chucking in cocunut milk as an afterthought. Turned out amazing! All the best from Scotland.
I love most foods..Thai because I've been lucky enough to live and work in Thailand for 19 yrs.Chinese and Indian ..I've been lucky to work in takeaways and restaurants..my real fascination for Chinese came from being in Hong Kong in 1995
He had me at #bangon. I'm doing this tonight. Could not find the kaffir line leaves..non Atl ga not even at the farmers market 😢 Hope a lil lime juice will suffice. Other than that have all the other ingredients. Thanks
I have no interest. I appreciate your feedback, but I speak in a way that is natural for me. This video is from when I was still learning, so I can see room for improvement in my presentation style over time. I create these recipes for those who enjoy them. If my speaking voice is not to your taste, feel free to watch other content instead. I aim to share my cooking in a respectful way for those interested. Please let me know if you have any specific constructive criticism to help me progress. Best regards, Rik
This is the best explained video I’ve seen on my absolute FAVORITE dish!! Thank you so much!
Thanks MO. Best, Rik
Rik is a top notch chef and teacher 👍🏻 my food has never been so good ❤
Here in New Mexico I order my fresh kefir lime leaves from Amazon and they send them 2nd day air so it’s not expensive, galangal root and lemon grass all fresh too! Thanks for the recipe….esp coconut milk tip! See you are the Best!! 🌺
Now you are living in the part of the world I would love to visit - I nearly did about 18 yrs ago but came East instead - should have gone West then around to East - One day eh! - Than you very much. Best, Rik
This is a great video
Thank You. Best, Rik
Look gud
looks great as usual Rick. I like the chili slicing technique when looking for just some color, not heat. Unfortunately, kaffir lime leaves are hard to come by here. Thanks for the video.
Hi Eric - if you get the really big chilies which I didn't have this time - just slice through of a diagonal. Thanks Mate
Used you cocunut milk technique this time to make a red curry instead of, as you mentioned, adding paste to oil then chucking in cocunut milk as an afterthought. Turned out amazing! All the best from Scotland.
Well done Alan - its the way we all cook here in Asia. No one cooks with paste and oil thats a western thing. Best, Rik
Ohh that looks delicious ❤ I love Thai food 👍🏻 prefer it to Chinese.
I love most foods..Thai because I've been lucky enough to live and work in Thailand for 19 yrs.Chinese and Indian ..I've been lucky to work in takeaways and restaurants..my real fascination for Chinese came from being in Hong Kong in 1995
He had me at #bangon. I'm doing this tonight. Could not find the kaffir line leaves..non Atl ga not even at the farmers market 😢
Hope a lil lime juice will suffice. Other than that have all the other ingredients. Thanks
Use a little lime zest, Best, Rik
I just subscribed, I want to see your page grow. Keep on posting! :)
Thank you
Hi Rik, Now we’re talking, not at home to make but will when I get back home in a week or two:-) I’ll let you know what I think
FYI. Penang (pronounced "Pee-nang" ) is a city island of Malaysia. Panang (or Phanang) is a Thai curry dish.
I have no interest. I appreciate your feedback, but I speak in a way that is natural for me. This video is from when I was still learning, so I can see room for improvement in my presentation style over time. I create these recipes for those who enjoy them. If my speaking voice is not to your taste, feel free to watch other content instead. I aim to share my cooking in a respectful way for those interested. Please let me know if you have any specific constructive criticism to help me progress. Best regards, Rik