Green Curry Paste Recipe พริกแกงเขียวหวาน – Hot Thai Kitchen!

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Green curry is a classic Thai dish that’s famous all over the world. You may have tried making the curry using store bought paste, but perhaps it’s time to try making it from scratch? 🙂 It’s really a fascinating experience to see the transformation of the ingredients little by little, and you will feel so proud of the finished curry at the end!

If you want to make a whole bunch, you certainly can, and it will freeze really well :).

For full written recipes: http://hot-thai-kitchen.com/green-curry-paste

Get my cookbook: http://hot-thai-kitchen.com/htk-cookbook/

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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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32 COMMENTS

  1. Dear Pailin may I say I love your cooking and you inspired me to love Thai food . I have watched you cook many times but I always want to cook Thai food but when I go to buy curry paste it has something that you usually don't put in your curry paste it is coconut milk. Is coconut ok in curry paste and do people put coconut milk in curry paste .

  2. i hope the next video is something involving that curry paste btw, the other day i finally found the fermented soy bean paste to use it in rad na, but what more dishes could iuse it for so i consume it faster?

  3. ส่วนมากจะใช้ใบผักโขมมันเขียวดี ไม่เคยนึกถึงใบโหระพา ความคิดดีคะ เดี๋ยวต้องลองดู

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