I was going through your cookbooks earlier today making notes of all the dishes I'll be trying the next few weeks. The recipes are beautiful 😍👌🏾. And so healthy too.
I made Panang curry for the first time a few weeks ago. Mine also didn't have a red color, even though I used a lot of dried red chillies. Mine turned out green/brown.
On Sunday I followed your Tikka Masala Masterclass, the difference being I didn't have any Cream, so I held the Cashew Nuts back, soaked them in Milk, blended and added when the Cream would normally be added. It was incredible ✌❤🙏🥂🇬🇧
❤❤ I was on ytube and came across school of wok, it instantly got my attention and I'm gonna have to get the book to add to my collection. But in the mean time I will carry on with your recipes..❤❤❤
I love your Indian recipes. I've lived in Thailand for over 30 years and never seen potatoes in a Panang curry. It normally also has ground peanuts in it too. Thai curry pastes normally have just the root of the coriander plant pounded in them, rather than the stalks, this might help explain the colour. I'm not sure how authentic the recipe you used is. I'm sure it was still yummy.
I like this recipe and I am going to try it. I can't get a lot of things, but one thing that's easily available are lime leaves 🙂As for not tasting while cooking, my mother used to do that, too. I OTOH must always taste during the cooking. BTW the colour of your sauce worked better with the red chilies you put on top than the red sauce would have 🙂 My spice pastes with dry chilies are never red, more like brown-ish. Probably depends on the kind of dry chilies one uses.
I just made Green thai curry (with homemade paste) so I really do have smell-o-vision. My tip is to cook with coconut cream instead of cooking oil for a slightly better flavour (can't remember the difference). Oh and Sainsbury's stocks lots of Thai ingredients (galangal is supposed to be used instead of ginger, kaffir lime leaves, Thai fish sauce and Thai coconut milk (which are better quality/taste nothing like the rubbish sold in the other aisle)
Chetna, I'd love for you to make a video with interesting European-style buffet ideas for a Eurovision party (since it's that time of year!). I need inspiration for my viewing party 😆
Look what you've just made me do Chetna.............buy the book. my hubby is going to kill me......... I am a seasoned cookbookholic...........................
You had me until the #FishSauce. Yuck. (Maybe that's why there was no salt in the recipe?🤷♀️) I guess I can try this w/o the fish sauce? EDIT: Why would you serve it with rice? You already have potatoes?? 🤷♀️🤷♀️
Asian curries are usually accompanied by rice. Doesn’t make sense when you say it has potatoes. They’re a part of the curry, not added because they’re an accompaniment.
Everyone from South East Asia yelling at the screen fish sauce is the salt! But looks yummy I'll have to give it a try
I have had dinner so now I can watch one of your yummy recipes without my stomach getting into hungry knots.
This looks just like the chicken curry served at our local Vietnamese restaurant. It’s very good!
I have been following Jeremy , as you Chetna, for over 5 years... would love a combo show
fish sauce is very very salty. so normally no extra salt is needed. marvelous receipe that lands on my list 👍
Stock cube also very salty
I was going through your cookbooks earlier today making notes of all the dishes I'll be trying the next few weeks. The recipes are beautiful 😍👌🏾. And so healthy too.
I made Panang curry for the first time a few weeks ago. Mine also didn't have a red color, even though I used a lot of dried red chillies. Mine turned out green/brown.
This looks and smells (vicariously) great. I will try and cook a vegetarian version. The star of the show, is the sauce.
Excellent recipe , Chetna!
On Sunday I followed your Tikka Masala Masterclass, the difference being I didn't have any Cream, so I held the Cashew Nuts back, soaked them in Milk, blended and added when the Cream would normally be added. It was incredible ✌❤🙏🥂🇬🇧
Wow delicious mouthwatering recipe❤❤❤❤❤❤❤❤
Love your videos.
Thank you!
Hi!
It looked awesome. Nice recipe.
Thank you for sharing!
What a great cook
❤❤ I was on ytube and came across school of wok, it instantly got my attention and I'm gonna have to get the book to add to my collection. But in the mean time I will carry on with your recipes..❤❤❤
Maybe dried Kashmir chilies would be more red? (Not a criticism). Looks great, must try it if I can find Lime leaves.
If you're in the UK, Sainsbury’s stocks them
Looks tasty
thanks
I love your Indian recipes. I've lived in Thailand for over 30 years and never seen potatoes in a Panang curry. It normally also has ground peanuts in it too. Thai curry pastes normally have just the root of the coriander plant pounded in them, rather than the stalks, this might help explain the colour. I'm not sure how authentic the recipe you used is. I'm sure it was still yummy.
Fantastic 👌👍
I like this recipe and I am going to try it. I can't get a lot of things, but one thing that's easily available are lime leaves 🙂As for not tasting while cooking, my mother used to do that, too. I OTOH must always taste during the cooking. BTW the colour of your sauce worked better with the red chilies you put on top than the red sauce would have 🙂 My spice pastes with dry chilies are never red, more like brown-ish. Probably depends on the kind of dry chilies one uses.
I just made Green thai curry (with homemade paste) so I really do have smell-o-vision. My tip is to cook with coconut cream instead of cooking oil for a slightly better flavour (can't remember the difference). Oh and Sainsbury's stocks lots of Thai ingredients (galangal is supposed to be used instead of ginger, kaffir lime leaves, Thai fish sauce and Thai coconut milk (which are better quality/taste nothing like the rubbish sold in the other aisle)
This looks great :)
Hi chetna
I love your videos ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤
Chetna, I'd love for you to make a video with interesting European-style buffet ideas for a Eurovision party (since it's that time of year!). I need inspiration for my viewing party 😆
Gorgeous, Chetna!
The recipe did not have salt because the fish sauce is very salty, so no need to add salt to the dish.
And salty stock cube
Fish sauce is the salt!!!
RE the lack of redness in the curry - is it possible that the recipe meant kashmiri red chillies?
Me: Chetna! The fish sauce is salty. Also me: I like salt. I do taste as I go, but you are far more experienced so you don't have to.
Fish sauce is the salt
yup
Look what you've just made me do Chetna.............buy the book. my hubby is going to kill me......... I am a seasoned cookbookholic...........................
You had me until the #FishSauce. Yuck. (Maybe that's why there was no salt in the recipe?🤷♀️) I guess I can try this w/o the fish sauce?
EDIT: Why would you serve it with rice? You already have potatoes?? 🤷♀️🤷♀️
Asian curries are usually accompanied by rice. Doesn’t make sense when you say it has potatoes. They’re a part of the curry, not added because they’re an accompaniment.
What's wrong with fish sauce? It adds complexity to a lot of Asian dishes and if used right/balanced you probably can't even tell it's in there