The #1 Trick for a Great Thai Curry
The #1 Trick for a Great Thai Curry
Recipe: https://hot-thai-kitchen.com/massaman-curry/ (copy paste if link is not live)
MY COOKBOOKS: https://hot-thai-kitchen.com/htk-cookbook/
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Recipe in the description! ( click 3 dot menu on the right)
Yeah, I like the oil as well, it’s full of lovely flavours. 😅😊
Yea i’ve noticed its better like this!
honestly any kind of sauce or soup looks tastier with oil on top imo
The recipe is not in the description. There is a link to your website in the description. You posted an entire bio in the description, though. So that's neat.
My mom told me the same thing! Great video!
Whoa! What an absolute ignorant l am: it’s the first time l see it’s been made with chicken, and it must be delicious! Thanks for sharing!
Thanks I was wondering why my curry lacked then floating oil spots, just made some and it turned out grear
Thank you!!!!! I swear to God i look for videos on how to dot this and get a long list of videos on how to prevent it.
So youre looking for the one part of thai curry that is a downer? 😂
Yea fr that oil is everything 💯
I've never made curry, but I do enjoy it! I got massaman curry earlier today and wondered about the oil on top and if that was a good thing or not.
Apparently it's good! I'm going to trying making massaman curry in the next week or so, so I know I shouldn't be freaked out when I see the oil separate. Thanks for the info!
This is also the fundamental of Malay cooking, we called it pecah Minyak. We use the pecah Minyak method not just when frying coconut milk, but also when frying minced aromatics, it helps to bring depth to the taste of the aromatics and coconut.
I feel like this is also how people in America mess up Indonesian rendang. Well, one of the ways. That’s separation is indeed an important step.
an online thai coconut curry recipe calls for coconut milk to go in towards the middle end of recipe after i've sauteed my onions, meat, and seasonings…. i wonder how separating coco milk will make it taste different #OMW to store…
Well how do you do the most important step ?
note that if you’re using canned coconut milk, which is usually what is most commonly available in Western grocery stores, the oil separation can be quite difficult or impossible to achieve because canned coconut milk is typically homogenized. It’s better to use coconut milk from a carton, which is usually not homogenized, and which you are more likely to find at a Thai or other Southeast Asian market.
🙏🏻🇹🇭💯🐘💕🥊🫶🏻
Oil separation is also a key step in Indian cooking
But why?
Glad I was doing this! I just doesn't taste as good if you don't let it sepetare
My preference is “partially emulsified”; some creamy and smooth, some glistening oil slicks- the best of both worlds!
Its also very common in indian cooking, especially north indian where you cook until the oil separates 😊
Thank you for the tip! Does it affect the flavor?
David Thompson is pointing to this as key step.
How do you separate it? Idk if its the brand of coconut milk we have at work but i tried to get those beautiful oils at the end but it never really works.
While making thai curries i find that the oil separates eventually, no matter how i cook it 🤔
How is it different? You should do a blind test
Amazing. Thanks for sticking to authenticity.
I can’t find the full recipe, and I sure wish I could.
I love your recipes! It reminds me of my mom's cooking….
That looks 👌🏽🔥
God bless you. You rock….
Just now recently discovered it, thank you
We have this step in Malay/Indonesian cooking too! It's called pecah minyak.