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
How To make Iron Rich: Pork and Vegetable Curry with Fresh Basil's Videos
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#shorts #japanese #curry
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 -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
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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The IRON CHEF CHAMPION of Thailand - Insane THAI FOOD Cooking Skills in Bangkok!
Go check out Chef Gigg (
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Chef Gigg ( is both the Iron Chef and Top Chef Champion of Thailand - and when you see his unbelievable cooking skills, and the speed at which he can cook, you will know why. It’s so much fun to watch him as he handles the wok, controls the fire, and know precisely how to cook Thai Chinese food over a raging hot fire, quickly, and effectively.
Lerd Thip (Wanghin) ร้านเลิศทิพย์ สาขาวังหิน - Along with my friends Khun Tan ( and Khun Tape ( we went to Lerd Thip (Wanghin) ร้านเลิศทิพย์ สาขาวังหิน restaurant in Bangkok to eat Thai Chinese seafood, which is Chef Gigg’s family restaurant.
Here are the main dishes he cooked:
Curry crab (ปูผัดผงกะหรี่)
Braised duck (เป็ดพะโล้)
Red curry spaghetti (สปาเกตตี้ฉูฉี่กุ้งแม่น้ำย่าง)
Sour curry crab (แกงส้มปูไข่หน่อไม้)
Basil fried rice, wagyu steak (ข้าวกระเพราเนื้อวากิว)
Pearl of the Andaman (ไข่มุกอันดามัน)
Crab noodles (ปูอบวุ้นเส้น)
Lime pork (หมูมะนาว)
Steamed crab (ปูนึ่ง)
It turned out to be quite a crab night of Thai food, Chef Gigg kept on making the selection of giant mud crabs that he had fresh in stock. First he made a crab curry, known in Thai as boo pad pongari (ปูผัดผงกะหรี่).
In addition to Thai Chinese seafood, Chef Gigg also includes a few Western influenced Thai dishes on his menu, like red curry spaghetti with river prawn and basil fried rice with wagyu beef steak. I’m not typically huge on Thai fusion food, but these are both incredible dishes. The basil fried rice is not a cheap dish (price - 1,500 THB), but it is uncontrollable good - like comfort food on top of comfort food.
Huge thank you to Chef Gigg for hosting us and for an amazing Thai Chinese seafood meal with lots of crab!
Lerd Thip (Wanghin) ร้านเลิศทิพย์ สาขาวังหิน
Address: 3/151 ถนนลาดพร้าววังหิน ซอย 70 แขวงลาดพร้าว Lat Phrao, Bangkok 10230, Thailand
Open hours: 5 pm - 2 am daily
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How to make ANY pan sauce you can think of
In this video, I show you an easy formula you can follow to make ANY pan sauce you can think of.
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RECIPES DISCUSSED IN THIS VIDEO:
White Wine Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Dry White Wine
- Chicken Stock
- Lemon Juice
- Butter
- Chopped Thyme
- Salt and Pepper
Red Wine Chipotle Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Red Wine and Orange Juice (about a 3:1 ratio)
- Chicken Stock
- Lime Juice
- Butter
- Chopped Cilantro
- Salt and Pepper
Apple-Sage Pan Sauce
- Minced Shallots and Diced Apples
- Neutral Oil (or butter)
- Hard Cider
- Chicken Stock
- Flour (optional)
- Lemon Juice
- Butter
- Chopped Sage
- Salt and Pepper
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In an iron frying pan. #omelette #asmr #food @naganosyatyotobuka
How to make an unreal roasted tomato soup
#soup #recipe #howtomake
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Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.
600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil
Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!
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