How To make Iron Rich: Pork and Vegetable Curry with Fresh Basil
1 tb Vegetable oil
4 ts Red curry paste, or
-1 1/2 ts curry powder 1 lb Lean boneless pork, cut
-into thin slices 1 c Green beans, cut into
-1-1/2-inch lengths 1 Onion, cut in wedges
2 tb Fish sauce
1 c Mushrooms, thickly sliced
1 Sweet red pepper, cut
-into strips 14 oz Canned corn niblets
1/3 c Fresh basil, chopped
1 ts Granulated sugar
In wok, or large nonstick skillet, heat oil over high heat; cook curry paste for 1 minute. Add pork; stir-fry for 3 minutes. Add green beans, onion and fish sauce; stir-fry for 5 minutes. Add mushrooms, red pepper and corn; stir-fry for about 2 minutes or until vegetables are tender. Add basil and sugar; stir-fry for 1 minute. Serve over steaming mounds of rice. Per serving: about 310 calories, 28 g Protein, 11 g fat, 26 g carbohydrate Source: Canadian Living magazine Apr 95 Presented in article by Ann Lindsay: "Health & Well-Fare: Thai into the Trend" [-=PAM=-] PA_Meadows@msn.com
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TOP 5 BEST THAI DISHES! | My Favorite Thai Food in Bangkok, Thailand!
Huge thank you to Greg from Travizeo for filming and making this video!
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A totally different style video today, hope you enjoy it!
One of the most common questions I get asked is Mark, “what are your favorite Thai foods?” And so when Greg was in Bangkok I thought it would be an awesome idea to cover when he was filming with his amazing video skills.
By the way, Greg films cinematic travel videos for brands and promotions, and he also happens to love to eat! Go check out his videos ( and website for more details ( And I was very excited when he offered to film and edit a video for me.
Choosing my favorite Thai dishes is a very hard thing to do, but I narrowed it down.
1. Braised beef fire pot (เกาเหลาเนื้อหม้อไฟ) at Heng Chun Seng (ร้าน เฮ้งชุนเส็ง) - There’s just about nothing better to eat for breakfast in Bangkok, and after trying quite a few versions, Heng Chun Seng is still my favorite. The beef is tender and most of all the soup is so fragrant from the herbs and beef. Google map:
2. Holy basil stir fry (กระเพราหมูสับ) at Ung Jia Huad (ร้านอึ้งเจี่ยฮวด) - If there’s one dish that could be the most popular and beloved easy to eat Thai food, it’s holy basil stir fry (with your choice of meat). It’s a dish that always hits the spot. Google map:
3. Green papaya salad (ตำปูปลาร้า) Stall on Sukhumvit - You’ll find green papaya salad on just about every street corning in Bangkok and throughout Thailand. My favorite version is som tam boo plaraa, dressed with fermented fish sauce.
4. Fish viscera curry (แกงไตปลา) at Janhom (ร้านจันทร์หอม) - Southern Thai food is always a favorite of mine, and gaeng tai pla, or a curry made with fish viscera is one of the most flavorful Thai foods of them all. Google map:
5. Jungle curry (แกงป่า) at Pla Mae Nam (ร้านปลาแม่น้ำ) - A dish I just can’t get over, and have to order every chance I have, is Thai jungle curry. It’s an amazing mixture of chilies and herbs, and in this case, fish. This is also one of my favorite restaurants in Bangkok at the moment as well. Google map:
There it is, 5 of my favorite dishes in Thailand. Thank you for watching this video!
Again, huge thank you to Greg from Travizeo for filming and editing this entire video!
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Tomato Beef Curry
1 packet Japanese Curry Roux
250g thinly sliced beef
2 large onions
2 tbsp butter
2 tbsp neutral oil
1 can whole tomatoes
2 tbsp ketchup
500mL water or stock (add more depending on consistency)
Salt & Pepper to season
1. Melt 1 tbsp butter and oil in a heavy duty pot.
2. Caramelize the onions on medium-low heat stirring constantly. This should take around 30 minutes.
2. Once the onion has caramelized, add the beef and cook until it gets color.
3. Add tomatoes and water to deglaze the pot. Scrape the bottom of the pot.
(Alternatively, add pureed tomatoes if you prefer a smoother consistency)
4. Once the mixture comes to a rolling boil, add the curry roux packet in. Mix to combine.
5. Add ketchup and finish off with butter. Serve with white rice. Enjoy!
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The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
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Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
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KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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#chickencurry #curry #easycurry