Learn how to make Thai curries like a pro. These are foundational techniques and ingredients that will help you make Thai curries without relying on recipes! WHERE TO BUY MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/ COCONUT MILK-BASED RED CURRY RECIPE: https://hot-thai-kitchen.com/red-curry-chicken-squash/ WATER-BASED SOUR CURRY RECIPE: https://hot-thai-kitchen.com/gaeng-som/ CURRY MASTERCLASS BLOG POST: https://hot-thai-kitchen.com/thai-curry-master-class/ GET BONUS RECIPES & JOIN MY PRIVATE DISCORD: https://www.patreon.com/pailinskitchen MY TOOLS & INGREDIENTS: https://a.co/d/0cFKNCHZ CONNECT WITH ME! https://instagram.com/HotThaiKitchen https://www.pinterest.com/hotthaikitchen https://www.tiktok.com/@hotthaikitchen https://facebook.com/HotThaiKitchen ---------------- About Pai: Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
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I’m I Thai? yes Do I know how to make curry? Yes Do I still watch the whole thing? Yes My show is on
At this point I can't even remember a time before I started watching HTK. I've been living away from home and feeding myself for about 12 years, and I've been cooking your recipes for the vast majority of that time. I remember making rad na with a friend in a tiny apartment I had for 2 months between years of university; I made khao soi to impress a boyfriend in my first year of grad school; I made green curry (with scratch curry paste!) for 20 on a choir retreat; the incredible roast chicken with gravy for a different boyfriend; kanom ping for my celiac friend; gaeng jued with smoked pork ribs; countless plates of pad thai and pad see ew. It's really no exaggeration to say that I can't imagine my life without hot thai kitchen.
Worth mentioning that a Thai chicken stock is completely different from a European chicken stock. Using proper Thai chicken stock (with lemongrass and cilantro, not carrots and celery) finally made my curry taste like in the dish from the restaurant!
14:53 Note for ignorant westerners like me: In many commercially available coconut milk brands there are stabilizing agents added that prevent the separation from the oil during cooking. Look at its ingredients on the label, the only things listed should be coconut milk and water. Anything else and there likely won’t be a separation of oil.
I am a chef. Worked in international kitchens. I come back here for a taste of home.❤ Listen to my friend, she knows best.🥰
What I'd love is an international series where you show what a Thai person would do with the ingredients available in each region of the world. I'm sure there are many super talented Thai cooks in the diaspora that could contribute ideas and recipes.
So far, I think Pailin is the best Thai chef on the internet.
I like that you point out that people at home can add what they want to curries because I think people who aren't adept cooks get too wrapped up in being "authentic" which makes them feel like it's far more complex than it actually is.
I ordered your book to support your channel. In 2013 I took a 3 day cooking course at Chiang Mai Thai Cookery School with Sompon Nabnian, who I later learned had a popular tv cooking show in Thailand. At that time you could also rent a room at his house which I did. He picked me up at the airport and first took me for a traditional Thai massage - I may still have bruises to this day. Then he took me to one of his favorite outdoor restaurants with very hot food. If you stayed three days you also got a home cooked 5 course meal at his home, The food was soooo good, and I only regret that my stomach wasn’t big enough to eat everything. Sadly they closed some time ago.
I really appreciate Pailins´ educational approach compared to other YT chefs.🙏
This is really excellent advice about coconut milk early on. When I first started making Thai curries, I was using ALL coconut milk, and rich ones, too! Also a bunch of tamarind paste! Well, it did taste amazing, as expected. But, only the first few times - I quickly got tired of eating a curry that was so rich and thick it taste like coconut dessert pudding. It's very much worth trying out a more watery curry, like 50/50 coconut milk/veg stock. I think it's delicious that way. It also allows the nuggets and spices to shine through better.
Thank you, Auntie Pai! A friend is currently working on his master chef certification and your cookbook is going to be a great "congrats" gift. 🍛❤
This was the best video to learn the basics. I was taking notes like I was back in University. I’m getting your book. I imagine if you could teach like this the book must be great. Thank you ❤
Congratulations! I've been watching you for 10 years now. And I never miss an episode. I've learned so much about Thai cooking from you. Thank you.
LOL! I tried using Makrut lime juice in a Mexican salsa because I have a little Makrut tree and was out of western limes. Big mistake: the floral taste in the Makrut was SO distinctive and SO wrong. Thank you for this video Pai! I love to cook off recipe and this is incredibly helpful: you are the Thai Samin Nosrat. It's all about the balance! ❤
I made Panang curry with chicken and sweet potatoes and it turned out amazing!
I’ve been a fan for 16 years. Congrats on the updated cookbook.
this video made me tear up like a baby... i've been following your channel since my freshman year in high school (i'll be 28 this november loool) and your respect and reverence for food is what captured my interest in the first place! cheers for the books anniversary, and may you continue to celebrate for many more decades 💞💞💞
In the SF Bay Area we do see Pad Prik Khing pretty commonly, which is made with stock, at least the way I make it. I served it to a friend for lunch today and she seemed to love it.
It has been around 16 years that I remember watching your 1st green curry video!