Printable Recipe: showmethecurry.com
25 comments - What do you think?
I got all the ingredients today …from galangal, lime leaves, thai red chilly…to white Am excited to make this curry today. god bless!
I got all the ingredients today …from galangal, lime leaves, thai red chilly…to white pepper powder.
now am excited to make this curry today. god bless me!
thank you for the recipe! I am learning to cook Thai red curry and want to make my own paste. Great video
Can I come to dinner.
@Sherryveg : This is an Indian Blender – Sumeet.
@PhantomAct : We have not added the fish sauce as we wanted to make it totally vegetarian but you can use that and skip the soy sauce. As for the shrimp paste, we suggest you add it to the dish instead of to the paste.
The recipe looks good, I can’t wait to try! I was wondering; what brad is your blender?
i’m going to prepare some paste too. The supermarket one is too bland for me. Do u use “fish sauce?” Secondly, would u recommend adding shrimp paste?
i like the way u say “charlottes,” so cute… it’s a sharp “Sha” + “Lots.”
Patterned top woman=HOT!
We have never used powdered galangal but are assuming that it must be similar to powdered ginger. The hint of ginger taste is there but the overall flavor is different. Usually, dried spices are more potent than fresh so use less.
Hi ladies, love your vid .I’ve got a question; I dont have the fresh galangel but powdered, can I use that to make the paste and if so how much of the powdered galangel do you advice me to use for the paste? xoxo Bethany, Amsterdam-Holland
PS:keep it up!!
I just made Thai curry and used the Thai Kitchen brand (from the grocery store), Red Curry Paste. It had everything but the celantro and white pepper. This paste is very mild and not very spicy. I used the brown sugar insted of palm sugar. I was very pleased with the curry and just had to season it with fish sauce. Super easy to make and you can use any vegetables you choose. You would have to add additional pepper if you use the Thai Kitchen Curry Paste.
@ytrap2007 theres too many cookbooks in my opinion to me vids are sooo much better.
i use a pestle and mortar instead of a blender. Better control, better texture. and also, i grate my galangal instead of chopping it which makes my life so much easier!! Also, try not to get so much white-stuff on your lime-skin if you dont use limeleaves. I think shes being really sloppy in the way she´s peeling it.
i use a pastel and mortar instead of a blender. Better control, better texture. and also, i grate my galangal instead of chopping it which makes my life so much easier. and also, try not to get any white on your lime-skin if you cant find fresh limeleaves. i think shes really sloppy in the way shes peeling it.
i use a pestal and mortar instead of a blender. Better control, better texture. and also, i grate my galangal instead of chopping it which makes my life so much easier. and also, try not to get any white on your lime-skin if you cant find fresh limeleaves. i think shes really sloppy in the way shes peeling it.
I <3 You Hetal You’re too gorgeous!
for the 3 thumps down: if u cant stand the heat, GET OUT OF THE (THAI) KITCHEN!
didnt know it was so darn easy. love it love it love it
I just made this curry paste, it is soooo good! Let me tell you, it sure is spicy! My wife said it’s the perfect amount too; enough to make you sweat, but not die. Thanks!
Great recipe for thai red curry paste! I think its sometimes hard to find limes leaves because they are also called kaffir lime leaf. I usually find mine at raley’s.
I think you can use kiefer leaves if you can’t fine lime leaves.
you make cooking
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We don’t have Panang yet but its on our list to do.
Do you gals have a recipe for Vegetable Panang Curry. The asian store near my house has a panang paste but has shrimp in it and I am a vegetarian. Please post a video if you have. Thanks a bunch. I love all your recipes.
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