Desi Masala Pasta Using Archana's Kitchen Quinoa Penne Pasta
This is a delicious Indian Style Pasta Recipe that you can serve on it own as wholesome weeknight dinner or pack it for Kids Lunch Box. The pasta is made from Archana's Kitchen Quinoa Pasta, making it rich in protein as well.
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How to Make Easy Penne PASTA SPICY SAUCE (ala Gigi Hadid Pasta Recipe)
I watched Gigi Hadid´s famous pasta Recipe and I decided to make it.
It was delicious!
I N G R E D I E N T S (without vodka)
1 cup penne pasta
2-3 Olive oil
chopped onion
2 cloves Garlic
50ml Tomato paste
1 tsp red chilli flakes
120ml heavy cream
1/4 cup cheese
50ml pasta water
Thanks for watchin´
God bless
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GIGI HADID'S PASTA WITH SPICY VODKA SAUCE RECIPE (WITHOUT THE VODKA)
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How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Thai Panang Curry is the ULTIMATE comfort food! Make it for your next date night — it’s the dish that made Jet's wife, Ali, want to marry him! #ReadyJetCook
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
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Panang Chicken Curry
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 40 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly chopped
Directions
In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.
Cook’s Note
Never shake the can of coconut milk! You want the cream to naturally separate and rise to top. You can use that natural coconut cream like cooking oil to fry your curry pastes!
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How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
The BEST and WORST Thai Curry Paste - Taste Test!
What's the best Thai curry paste? And what's the worst one? I did a blind taste test of the most common brands of Thai curry paste to find out, and then tried to see if the worst one can be salvaged!
RED CURRY CHICKEN RECIPE:
CURRY PASTE 101:
YELLOW CURRY BEEF RECIPE:
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MY KITCHEN TOOLS & INGREDIENTS:
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00:00 Intro
01:17 The 5 brands and how I chose them
03:09 A little background on curry paste
03:46 Taste Test #1 - Curry Sauce
12:50 Taste Test #2 - Full Chicken Curry
16:45 The Takeaways
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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