I'm a chef. My uncle is a chef, but he's very classically French trained while I am quite a bit more experimental and have worked with a lot more varied cuisines and at some pretty hole-in-the-wall restaurants. He's in town for the first time in a few years for a family reunion. We were talking about Thai cuisine and he mentioned yellow curry is his favorite, and I mentioned it was one Thai dish I've actually never made (though your green curry recipe is a staple in my house). I know what we're cooking together some time this week! In part in thanks to your channel I already have most of the pantry ingredients. I even have some turmeric root in the freezer. Thanks for the video! Perfect timing.
À classical trained chef will have no issue doing these recipe. I am a French family trained amateur cook and so far not a single one recipe was complexe. OK I have two advantages : living in Paris I have no issue to buy Asian ingredients the second my Chinese wife was born in Laos so she can point what is not at her level... Well not sure as the second one is an advantage as none of my dishes will be at the level of her childhood memories 😂
This instructional video is wonderful. I´ve never made curry paste myself and have always used ready-made ones you can buy from the grocery store. Your video has inspired me to go to the trouble of making my own paste. Up till now it´s all been a mystery to me! Thanks Pai!😃
I live in a 40000 people city in Finland and luckily there are two Thai specialty shops in my city. I can even get fresh holy basil. I made tihis for my family today and it was so delicious! Comfort food for the soul in these cold winter months.
I love your recipes. I am in Thailand right now, have total access to the ingredients and every single dish I try to make tastes as good as in my favourite restaurants here. Which has nothing to do with MY cooking skills, that's for sure 😉 Thank you so much!
This is how I like to cook my curry. One pot boil water w beef bone (2-3 hrs) then sauté sliced beef, potatoes, carrots w curry/lemongrass paste n add fish sauce, broth mix, sugar. Separate pot light cook coconut milk add sugar n a pinch of salt then put everything in the beef bone pot. Smell n taste Sooo good not typical restaurant curry 😊 I am Cambodian btw.
Thanks for the tip about the Canadian Beef Information Gateway! It's great that it's an actual website and freely available! I was worried it would be yet another mobile-only app. This is a great resource!
your everything is magical. Khun pailin , lol i usually skip other people videos. but your videos have so many efforts, feelings and that Thai humbleness to it. can't even skip a single second. 55555. khob khun khub keep on making.' (aditya , chelmsford UK )
Thank you for the information about the app... I was able to learn new things.. .. tried the recipe and serve it to my family.. it made them go bonkers especially my brother since it was his birthday..
Pailin I am so excited you are releasing another cookbook! I love your first and credit you for teaching me how to cook Thai food. I can't wait! Will you be doing a book tour? Please come to Toronto:).
I have made lots of your recipes now, cannot wait to try this one. My family loves your recipes too. Thanks so much for taking the time to share with us,
Some of your recipes are the best! (I say this because there are things I can do, and things I don't want to do) LOL...but this one, is pretty cool! thank you for doing this for us (non-Asian folks), LOL
2 thumbs up from my teenagers and a "WOW" from the wife. You are a wonderful teacher. I have cooked many of your dishes. This one was a little scary because I wasn't sure about the sweetness of the coconut milk. It came out with an awesome balance of richness with a subtle peppery kick and the end. I never did get that separation with the coconut milk. It did say premium on the can, not sure if that's why. I ended up using store bought curry paste too. So DELICIOUS!. Thank you.
I’m sitting here eating my very late dinner… cheese and tomato toastie hahaha and watching this video and I’m imagining the curry flavour…. That looks delicious I like beef but I do prefer chicken or prawns… can you use those ❤❤
Absolutely, but the process would be different. I have an old video for yellow curry chicken already so I'd follow that. Prawns would go in at the very last minute.
Sawasdee krap , Kuhn Pai. Can you clarify: I was on board with this being Yellow Curry as the video title and your intro implies. Then you mention Thai muslims which has me wondering if this is Masaman curry. There are both version of the readily available paste, yellow and masaman. Which version are you making? TYIA! Keep up the great work!
Its rly good rcp. And this is the way to get a real thai curry 🦾😎. I know coz i was working with thai chefs. And this is exactly what they showed me too cook thai curry
She has a separate video on yellow curry paste(from 8 years ago). There should be a link in the description of that video to a recipe with exact quantities.
Hi Ronnie! Nomad is correct, though there is a newer version now that she prefers to send people to here hot-thai-kitchen.com/yellow-curry-chicken/ Cheers! Adam
I actually like to use new potatoes (especially Yukon Golds) for mashed potatoes, funny you mentioned that. I do like me some yellow curry, so perhaps I need to make this again. I tend to like the Maesri brand a lot--is that a good brand, in your professional opinion?
@0:49 blade grinder, spice grinder.....I feel sorry for those that grind their coffee with this type of grinder as it yields the most inconsistent grind for coffee
Thx for ur recipe and tips Pailin! Quick question, after braising the beef, cld i pan fry it quickly. to give it some colour? Thanks Danny from Australia
Hi! She says "You can, but the colour would not really show once the beef goes into the curry so it wouldn't really be worth doing I don't think " - cheers! Adam
Well I’ll have too send one of my friends too the Asian market again . Also save the cooking liquid in ice cube form that looks like something that gets better the more times you cook it .
@@FrostedCreations Sometimes I deliberately go for those with stabilisers when I'm making the sauce for mango and sticky rice. You just add a pitch of salt into it, no cooking needed.
What’s the best way to cut up and granulize the palm sugar? I always use a knife then a hammer in bag to get it small enough to dissolve. It’s always too hard to break up easily.
Hi! She says "For a small amount I use a knife. If I'm doing a lot, I pound it in a mortar and pestle, and then use a knife to get it finer if needed. If the sugar is old and dried out it'll be really hard and impossible to chop, so best to chop it up while still relatively fresh. " Cheers! Adam
If I can request a recipe, could you please show us how to do a Kaeng phet pet yaang - it's sooo delicious and it's never the same as in Thailand when I order it at a restaurant here in Sweden.
I'm not sure where to find yellow chili paste here in Sweden - at least at the regular stores there is only red and green chili paste 🙃 But, I like doing things from the ground up so I'm going to make my own based on your recipe 😊👍 Thank you for another really nice Thai recipe - I think that Thai food is generally really good and gives a lot of flavor compared to the time you put in to making the dish 🙂
Its yield the tint of yellow from cumin and turmeric. There is also red curry which you have a chance to look at it is really red. Also the green curry is lightly green from herb and spice not like the Elphaba green.
I made a comment about the Sriracha conspiracy six months ago...we still don't have it where I live unless it is something other than the rooster brand. I was joking. Although it really isn't around.
I'm a chef. My uncle is a chef, but he's very classically French trained while I am quite a bit more experimental and have worked with a lot more varied cuisines and at some pretty hole-in-the-wall restaurants. He's in town for the first time in a few years for a family reunion. We were talking about Thai cuisine and he mentioned yellow curry is his favorite, and I mentioned it was one Thai dish I've actually never made (though your green curry recipe is a staple in my house). I know what we're cooking together some time this week! In part in thanks to your channel I already have most of the pantry ingredients. I even have some turmeric root in the freezer. Thanks for the video! Perfect timing.
À classical trained chef will have no issue doing these recipe. I am a French family trained amateur cook and so far not a single one recipe was complexe. OK I have two advantages : living in Paris I have no issue to buy Asian ingredients the second my Chinese wife was born in Laos so she can point what is not at her level... Well not sure as the second one is an advantage as none of my dishes will be at the level of her childhood memories 😂
This instructional video is wonderful. I´ve never made curry paste myself and have always used ready-made ones you can buy from the grocery store. Your video has inspired me to go to the trouble of making my own paste. Up till now it´s all been a mystery to me! Thanks Pai!😃
Started watching you a month a go, now driving 3 1/2 hours to the nearest Asian market 😂😂😂
My job here is done 🙏🏼😉
Wow! I would never 😆 amazon will do
I live in a 40000 people city in Finland and luckily there are two Thai specialty shops in my city. I can even get fresh holy basil.
I made tihis for my family today and it was so delicious! Comfort food for the soul in these cold winter months.
@@it-ke9od we love the road trip and the adventure. 😁
Better than me I usually order items from sayweee, ebay or Amazon
I love your recipes. I am in Thailand right now, have total access to the ingredients and every single dish I try to make tastes as good as in my favourite restaurants here. Which has nothing to do with MY cooking skills, that's for sure 😉 Thank you so much!
This is how I like to cook my curry. One pot boil water w beef bone (2-3 hrs) then sauté sliced beef, potatoes, carrots w curry/lemongrass paste n add fish sauce, broth mix, sugar. Separate pot light cook coconut milk add sugar n a pinch of salt then put everything in the beef bone pot. Smell n taste Sooo good not typical restaurant curry 😊 I am Cambodian btw.
Khmai pride
You shows are so incredible! You bring it each time! You’re a proud Canadian in a Thai world. Thanks for sharing
Looks delicious 😋 Greetings from Scotland 😊 Have a great day everyone 🌻
Thanks for the tip about the Canadian Beef Information Gateway! It's great that it's an actual website and freely available! I was worried it would be yet another mobile-only app.
This is a great resource!
Beef chuck also has a great beefy flavor. I use it for select stir-fry recipes
your everything is magical. Khun pailin , lol i usually skip other people videos. but your videos have so many efforts, feelings and that Thai humbleness to it. can't even skip a single second. 55555.
khob khun khub keep on making.'
(aditya , chelmsford UK )
Thank you for the information about the app... I was able to learn new things..
.. tried the recipe and serve it to my family.. it made them go bonkers especially my brother since it was his birthday..
This brilliant - specially the sliced beef! Thank you once again
Thanks a lot for this video. Made the curry paste from scratch for the very first time in my life, very successful and delicious❤
Pailin I am so excited you are releasing another cookbook! I love your first and credit you for teaching me how to cook Thai food. I can't wait! Will you be doing a book tour? Please come to Toronto:).
I have made lots of your recipes now, cannot wait to try this one. My family loves your recipes too. Thanks so much for taking the time to share with us,
A very useful trick for this recipe and Congratulations on your upcoming cookbook 👏🏻👏🏻👏🏻 I can't wait to get it
But I like using a pressure cooker. Because it does cut down the cooking time. And it makes the beef so so tender. Thank you for this recipe.
Some of your recipes are the best! (I say this because there are things I can do, and things I don't want to do) LOL...but this one, is pretty cool! thank you for doing this for us (non-Asian folks), LOL
I can't wait for the cookbook!
Thank you!
Nice! Looking forward to the new cookbook.
Супер Вкусно! Спасибо Шеф!👍👍Super Delicious! Thank you, Chief!
2 thumbs up from my teenagers and a "WOW" from the wife. You are a wonderful teacher. I have cooked many of your dishes. This one was a little scary because I wasn't sure about the sweetness of the coconut milk. It came out with an awesome balance of richness with a subtle peppery kick and the end. I never did get that separation with the coconut milk. It did say premium on the can, not sure if that's why. I ended up using store bought curry paste too. So DELICIOUS!. Thank you.
To get oil seperation you will have to use UHT coconut milk from a carton. Palin shows this in one of her videos - I think it was the green curry one.
I think another secret is to fry the curry paste with the coconut milk until all water is evaporated. This intensify the flavour so much.
ดูไปน้ำลายไหลตามเลยค่า🤤😋😆
มันเลิศมากค่ะ that's great 👍
My local Thai uses the boiling approach but add vinegar and a bay leaf or two, but same principal
Just subscribed.!
I absolutely adore Thai food.
Thank you! It came out really good.
wow this is looking great . definitly yummy!
Hi palin ! I have your book and is amazing! Thanks 😘❤️
Thanks so much! :)
Looks delicious! Going to try.
저도 제가 가장 좋아하는 카레가 , 인도식도 아닌, 일본식도 아닌 태국식 카레라는걸 알았습니다. 오늘도 또 눈으로 배워 갑니다. kokun-ka!🙏🏼
Thanks Pallin...this curry is going to be my lunch today.....
Love from denmark ❤️🇩🇰
Love the video and looks delicious!!!!
Looks so delicious !
Aroi aroi 😋
This looks super delicious!
What a delicious recipe 👍👍😋😋🌹🌹
Thanks for the tip on potatoes. Gonna have to buy some non-Russets.
The best potato for mashing is La Ratte, which is waxy. Alex (FrenchGuyCooking) did a video on it.
Hi Pai and Adam,
This looks awesome.
Thank you!
Hi Tavit!
Major yum. Looks so difficult for my American self to cook though. 😂
thanks for great recipes 😍😍😋😋
How do u can speak thai so good? Ur pronouncing is very well. Especially ur english.
Lovely recipe! Would this also work if I wanted to make curry on a Wednesday?
Asking the real questions.. came here to say the same thing! 😂
I dunno...Wednesday can get pretty busy, I'd stick to tuesday if possible 😂
lol :)
What about Thursday? Hehehe 😄
Hi it’s is kinda hard to get Thai red curry place in the place I live . Is it possible to teach how to
Make it ? Much Tks
I envy your camera person, they get to smell and taste all of this.
Great tx for sharing
For those of us doesn’t eat seafood, do you make curry paste without putting shrimp paste. Does it need to put shrimp paste in making curry paste?
Hi Levi and here you go :) hot-thai-kitchen.com/vegan-red-curry/ Cheers!
She's so sweet ❤
Greetings from Indomesia ✌️
I have the same burner and always run out of gas halfway through too 😅
I’m sitting here eating my very late dinner… cheese and tomato toastie hahaha and watching this video and I’m imagining the curry flavour…. That looks delicious
I like beef but I do prefer chicken or prawns… can you use those ❤❤
Absolutely, but the process would be different. I have an old video for yellow curry chicken already so I'd follow that. Prawns would go in at the very last minute.
@@PailinsKitchen ok great…. Yum thank you 🙏🏽
Damn. I know what's for dinner tomorrow night.
Sawasdee krap , Kuhn Pai. Can you clarify: I was on board with this being Yellow Curry as the video title and your intro implies. Then you mention Thai muslims which has me wondering if this is Masaman curry. There are both version of the readily available paste, yellow and masaman. Which version are you making? TYIA! Keep up the great work!
Its rly good rcp. And this is the way to get a real thai curry 🦾😎. I know coz i was working with thai chefs. And this is exactly what they showed me too cook thai curry
thanks... great video
Cocunut cream makes it taste lot better.
What are the ingredient amounts/quantities for the curry paste? They're not shown in the written recipe. Thanks.
She has a separate video on yellow curry paste(from 8 years ago). There should be a link in the description of that video to a recipe with exact quantities.
@@WanderTheNomad Thanks! Adam
Hi Ronnie! Nomad is correct, though there is a newer version now that she prefers to send people to here hot-thai-kitchen.com/yellow-curry-chicken/ Cheers! Adam
I actually like to use new potatoes (especially Yukon Golds) for mashed potatoes, funny you mentioned that. I do like me some yellow curry, so perhaps I need to make this again. I tend to like the Maesri brand a lot--is that a good brand, in your professional opinion?
hi! She says "Yup Maesri is great." Cheers! Adam
Could you do the recipe where you do like a Thai style orange chicken or a take on it.
Thanks! ... and added to the request list :) Cheers!
I'm hungry now 🤤
Sawaddee ka ❤️❤️🇩🇿🇩🇿
@0:49 blade grinder, spice grinder.....I feel sorry for those that grind their coffee with this type of grinder as it yields the most inconsistent grind for coffee
2:40 minburi!
Do you keep the broth? Because I think it'll be fantastic for noodle soup.
Thank you.
Thx for ur recipe and tips Pailin!
Quick question, after braising the beef, cld i pan fry it quickly. to give it some colour?
Thanks
Danny from Australia
Hi! She says "You can, but the colour would not really show once the beef goes into the curry so it wouldn't really be worth doing I don't think " - cheers! Adam
@@AdamHotThaiKitchen thx u for u both for responding! Take care and enjoy ur day/ evening 🙏🏽
@@DanyKreole Any time! :)
I'm Sorry ! I forgot to say hi last week.
I missed you.
Well I’ll have too send one of my friends too the Asian market again . Also save the cooking liquid in ice cube form that looks like something that gets better the more times you cook it .
What dried peppers do you use?
The yellow curry doesn't have turmeric in it? I bough Mae Ploy yellow curry and it has it. I'm guessing different region?
Hi! It's in the curry paste. Cheers! Adam
This would work well with lamb neck fillet as well, same process.
What coconut milk do you prefer? I usually use Chaokoh. I’m in Phuket , so there are so many brands. Just curious what you like?
Aroi D 👍
Prao Hom 👍
Ampawa 👍
She has a video on here channel somewhere all about coconut milk, but basically you want a) a high fat content and b) no emulsifiers or stabilisers.
If you're in Thailand the Ampawa in the bottle is good.
@@FrostedCreations Sometimes I deliberately go for those with stabilisers when I'm making the sauce for mango and sticky rice. You just add a pitch of salt into it, no cooking needed.
Ok. I will give that one a try then. Thanks.
Restaurant Trick For Faster Beef Curry! . Interesting and engaging video. I support your video Watched the video on NOV 17, 2022 very like. Thank you
What’s the best way to cut up and granulize the palm sugar? I always use a knife then a hammer in bag to get it small enough to dissolve. It’s always too hard to break up easily.
Hi! She says "For a small amount I use a knife. If I'm doing a lot, I pound it in a mortar and pestle, and then use a knife to get it finer if needed. If the sugar is old and dried out it'll be really hard and impossible to chop, so best to chop it up while still relatively fresh. " Cheers! Adam
@@AdamHotThaiKitchen I didn’t think of a mortar. Need to get one. And also like the idea of doing it before it’s too hard to break
@@markmartin5817Glad to hear this was useful! Cheers, Adam
Thyda Cooing watching from Cambodia
Hi Thyda! How is your show going?
@@AdamHotThaiKitchen I’m good thank you
Aside from potato what is the substitute? Cos im not a fan with potato in a curry.
Pls reply
Cauliflower is pretty good in this.
Okra , carrot or eggplant
If I can request a recipe, could you please show us how to do a Kaeng phet pet yaang - it's sooo delicious and it's never the same as in Thailand when I order it at a restaurant here in Sweden.
Noted, but just FYI there is that recipe in my first book :)
Can I substitute the beef with salmon
Not using these methods. Salmon just needs to be added at the end and cook for a few minutes.
Thanks
how to make beef curry. i like...
I'm not sure where to find yellow chili paste here in Sweden - at least at the regular stores there is only red and green chili paste 🙃
But, I like doing things from the ground up so I'm going to make my own based on your recipe 😊👍
Thank you for another really nice Thai recipe - I think that Thai food is generally really good and gives a lot of flavor compared to the time you put in to making the dish 🙂
Look for massaman curry paste which I believe is the same thing. I bought a jar in an Asian supermarket in Kalmar last week.
@@magnusahnegard795 they're different curries, but all delicious
We have asian supermarkets all over Sweden, shouldn't be a problem at all. You can also order online.
Wouldn’t that easier if you fry the paste in oil rather than mixing with cold coconut cream??
Miss Pailin, can we add ox tripe in this recipe?
Hi! I asked and she told me "For sure!" Cheers! Adam
What can you replace the shrimp paste with? 🤔
That's optional. Indian curry doesn't require shrimp paste.
I'm from Malaysia.
Very similar to Indian cooking. We also cook what we call the masala until the oil separates and comes on top.
Nice 👍
I've never seen this curry before. Must comes from southern of Thailand. 🤔
A mix between Masaman + Yellow Curry. 🤨
Why dont you give details measures?
The beef looked like a Spencer Steak.
Hello 🙏🌹
No criticism, just an honest question!-why’s it red when it’s “yellow curry “?!?
Its yield the tint of yellow from cumin and turmeric. There is also red curry which you have a chance to look at it is really red. Also the green curry is lightly green from herb and spice not like the Elphaba green.
Switched up from your zojirushi rice cooker huh?
I wish you would have Thai name and translation again.
Nua - beef
...
etc
🙏
Hi! Will pass that on, but in the meantime hot-thai-kitchen.com/thai-language-3-food/ :) Cheers! Adam
@@AdamHotThaiKitchen 🙏
@@Pallidus_Rider Any time :)
The thumbnail image of curry looks more like massaman or red curry. 🤔
Seems way easier to use a pressure cooker to tendarize that meat
yummmmmmmm
I made a comment about the Sriracha conspiracy six months ago...we still don't have it where I live unless it is something other than the rooster brand.
I was joking. Although it really isn't around.
👍👍👍