How To make Kaeng Ped Cai
-J.Applebury GENIE 4 lg Whole chicken breasts
2 tb Peanut oil
1 tb Dried hot chiles; crushed
6 Cloves garlic; minced
1 ts Paprika
1/4 ts Lemon rind; grated
1/4 ts Shrimp paste or anchovy
-paste 1/8 ts Caraway seed
1/4 ts Ground coriander
1/2 ts Sugar
2 c Coconut milk
4 Green onions; chopped
1 ts Fresh coriander; chopped
1 Red bell pepper; seeded and
-cut into thin strips Salt, to taste Steamed rice; to accompany Bone chicken breasts, remove skin (reserve for stock or another future use), and cut breasts into strips 1/4" wide and 2" long.
In a large wok or skillet, heat oil until it is almost smoking. Add chiles, garlic, paprika, lemon rind, shrimp paste, caraway, ground coriander, and sugar, and stir rapidly for 1 minute. Add chicken breasts and stir-fry until evenly coated with seasonings and hot throughout (about 2 minutes). Pour in coconut milk and bring to a boil, stirring constantly. Stir in green onions, fresh coriander, and bell pepper. Season to taste with salt. Immediately remove from heat. Serve with hot steamed rice. Serves 6.
J.APPLEBURY [AppleDebbie]
How To make Kaeng Ped Cai's Videos
Healthy Fine day [by Mahidol](1/2)Local Food ประโยชน์ของอาหารท้องถิ่น แกงเผ็ดเป็ดย่าง แกงส้มกุ้ง
Local Food หรือการบริโภคอาหารท้องถิ่น คือ อาหารหรือวัตถุดิบที่มีระยะทางในการขนส่งอาหารจากผู้ผลิตถึงผู้บริโภคไม่ไกลเกิน 100 ไมล์ หรือประมาณ 160 กิโลเมตร ซึ่งนั่นก็หมายถึงว่าผู้บริโภคจะรู้ถึงที่มาของอาหาร อาหารจะมีความสดใหม่ เป็นอาหารตามฤดูกาลและมีรสชาติดี ปริมาณสารเคมีของยาฆ่าแมลงน้อย การบริโภคอาหารท้องถิ่นถือว่ามีส่วนช่วยทำให้เศรษฐกิจชุมชนดีขึ้น เป็นการช่วยสนับสนุนเกษตรกรรายย่อย สร้างความมั่นคงทางอาชีพให้เกษตรกรได้อีกทางหนึ่ง แถมยังมีส่วนในการช่วยลดการเผาผลาญเชื้อเพลิงในการขนส่งได้เป็นจำนวนมาก โดยในวันนี้เราจะมาแนะนำที่คุ้นเคยอย่างเมนู แกงเผ็ดเป็ดย่างผลไม้รวม ซึ่งท่านผู้ชมสามารถเปลี่ยนผลไม้ได้ตามท้องถิ่นที่ท่านมี และปิดท้ายด้วยเมนูที่ถูกปากอย่าง แกงส้มกุ้งไข่เจียวดอกขจร ซึ่งก็สามารถเปลี่ยนวัตถุดิบได้ตามใจชอบทั้งเนื้อสัตว์และพืชผัก อร่อยและยังประหยัดค่าใช้จ่ายได้ดี
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Thai Inspired Dinner: The Aimless Cook
In this episode, we make a delicious Thai inspired dinner. I will start by showing you a simple marinade for my Thai chicken. It has an incredible flavor, highlighted by fresh cilantro, lime juice and chili peppers. Then I show you how to make a refreshing papaya salad. Though I bought the wrong papayas, I discovered that mistakes can yield some good results. You'll see.
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Music:
DanMasterFlash - Tasteless
GunStarGreene - Violet Monk Sunglasses
available at newgrounds.com audio portal
Thai Spicy Stir Fry Sauce using leftover Curry Paste |ผัดเผ็ด|Pad Phed
Thai Spicy Stir Fry sauce using leftover curry paste ผัดเผ็ด Pad Phed
Using up the Curry paste from the last video:
This is a great way to utilise curry paste in a different way, that's spicy, aromatic and full of flavour!!!
Simple, fresh, healthy and packed full of flavour.
This is our recipe for Pad Phed also known as ผัดเผ็ด in Thai .
Simple tutorial with Chef Pi Tou showing us how to cook and prepare the various ingredients for Thai spicy stir fry sauce from start to finish. This is showing how to use up your Gaeng Daeng curry paste from the last video, no packets of curry paste here. Pull out your pestle and mortar and let's get started.
Here's the recipe for this spicy stir fry sauce:
2 large Tbsp of previous curry paste
400g Thai long beans
10x Kaffir lime leaves
300g beef Sirloin ( you can use any cut)
3 Tbsp fish sauce
1.5 Tbsp sugar
1 Tbsp oyster sauce
Chapters
00:00 Killan tells us about the video
00:45 Intro
01:00 The ingredients
01:55 In the wok
07:00 Plating up
07:33 Finished article
07:59 Taste test
08:28 Outro
As with all Asian cooking this is a rough guide with regards to amounts, adjust for your own taste and spice tolerance.
If you want to make it spicier then toast birds eye chillies instead of large sweet chilli.
Good luck and let us know how you get on.
Enjoy!!!!!!!
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Roast duck in red curry แกงเผ็ดเป็ดย่างleftovers Chinese New Year food turn into delicious Thai dish
Roast duck in red curry แกงเผ็ดเป็ดย่าง Leftovers Chinese New Year food turn into delicious Thai dish
Ingredients
Red curry paste
2 Tbsp coriander seeds
1 cumin
1/2 tsp white peppers
1/2 tsp salt
8-10 big dried red chilies, seeds removed and soaked in water for at least 10 minutes and then finely chopped
2 tsp galangal, skin removed, chopped
2 tsp lemongrass, lower third only, chopped
1 tsp kaffir lime skin peel, chopped
1 Tblsp coriander root, chopped
3 Tblsp shallots, chopped
3 Tblsp garlic, crushed
2 tsp shrimp paste
Roast duck red curry
3 cup coconut milk
roast duck, thinly sliced
red curry paste
5 tablespoons fish sauce
3 tablespoons palm sugar
3 kaffir lime leaves: 2 torn into pieces, discarding the stem and 1 finely shredded (for garnish)
1 fresh pineapple, cut into bite-sized pieces (grapes (optional)
3/4 cup sweet basil leaves (reserve some for garnish)
Preparation
Pour the coconut milk into a sauce pan and simmer for 2 minutes, stirring constantly, until the coconut oil begins to separate out.
Add the curry paste, fish sauce, palm sugar and torn kaffir lime leaves. Simmer for 2 more minutes.
Add roast duck.
Then add the coconut milk and simmer for 5 minutes.
Add the pineapple and sweet basil leaves. Turn off the heat and serve garnished with the remaining kaffir lime leaves, sweet basil and a few spoonfuls of thick coconut milk.
Learning to Cook Thai Food
My Thai sisters teach me how to cook. They are pros I am just a trainee.
Homemade Thai Red Curry Paste Recipe| Keto & Low-carb
In this recipe, I will be making Thai red curry paste, known in Thai as “prik gaeng ped” This red curry paste is the base for more Thai dishes such as: Thai red curry and fish cakes.
Thais traditionally use a mortar and pestle to make the curry paste. The mixture of ingredients will be pounded together until all the oils are released and the ingredients are fully pureed into a paste in texture.
Just like green curry paste ( ). You could use a food processor to make Thai red curry paste much faster. However, when using a blender or food processor you won’t be able to extract all the flavor oils from the ingredients unless you pound them by hand slowly. Some tips are provided (after the instructions below) if you use a food processor.
Please enjoy keto homemade Thai red curry paste recipe!
Comment below if you have tried cooking it.
00:00 Intro
00:20 Ingredients
00:33 Prepare ingredients
01:32 Pounding
02:29 Thai red curry paste is now ready
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INGREDIENTS
===========
10g or 7 dried large red spur chilies, cut into chunks
6g or 10 dried red Jinda chilies or bird’s eye chilies (This is very hot), cut coarse
25g or 2 tbsp shallots, cut coarse
20g or 2 tbsp Thai garlic cloves, coarsely chopped
10g or 2 tbsp lemongrass, finely chopped
7g or 1 tbsp galangal, finely chopped
2.5g or 1 tsp kaffir lime zest
1/2 tbsp shrimp paste
1 tsp salt
Instructions
============
If using a mortar and pestle:
• Soak dried red spur chilies and dried red Jinda chilies in water for 5-10 minutes or until soft. Drain the excess water with strainer.
• Add salt and kaffir lime zest to the mortar and pound until fine.
• Add galanga and lemongrass and pound until fine.
• Add dried red spur chilies and dried red Jinda chilies and pound until fine.
• Add shallots and garlic and pound into fine paste.
• Add shrimp paste and stir together until mix
Tips:
• If you want to use and electric device, you can add a bit of water or stock if the mixture is getting caught in your machine.
• You could use other kind of dried chilies such as, cayenne, fresno, serrano or jalepeno chilies, whichever you prefer and can find at your grocer or supermarket.
• To lower the heat, you can remove the seeds and pith from some of the chilies. You can also substitute dried Jinda chilies with the dried spur chilies.
NUTRITIONS **
==========
Servings 1
Amount per serving
Calories 111
Total Carb 27
Fiber 6
Net Carb 19
Protein 3
Fat 1
**Nutrition provided is for guideline only.