Thai cooking.

[worth1]

I love the real thing but hard to find that hasn't been Westernized.
The hotter and more flavorful the better.
Starting with a video.
I've been following her for awhile.

[PlainJane]

Love that so much of it was in Thai. Love listening to other languages.

[PlainJane]

Wow, I’m flying to Vancouver!

[worth1]

Love that so much of it was in Thai. Love listening to other languages.

A kind and goodly people too.
There was once a member on the other garden site I was good friends with.
She didn't say where she was from at all but I knew the area of Los Angeles she lived in..
I pegged her as Cambodian and I was right..
She was flabbergasted.
This was all on PMs.
I also had a good friend that was a engineer.
He escaped his country in a row boat came to America and became an engineer..he always signed off on my design work in electrical and mechanical projects.

[worth1]

Watched a video of hers on Thai curry paste.
The only one they had at the store that she reviewed was Thai kitchen.
Horrible review and not any good.
The others she reviewed HEB didn't have.
But HEB had another brand that seems to meet the criteria for good curry paste.
One was shrimp paste.
I got the red and green.
All natural ingredients.
No strange ingredients like preservatives.

Maepranom brand from Thailand.

[worth1]

I can't call it Thai cooking and I forgot the bean sprouts darn it.
But I bought the Thai curry paste.
Napa cabbage.
Bok choy (baby).
Mustard greens.
Garlic.
Fresh limes.
A hand of ginger.
Serrano chilis.
Roasted unsalted peanuts.
Coconut milk.
Some kind of fake crab meat stuff.
And last but not least a big bottle of Pearl River Bridge Superior light soy sauce.
Light soy sauce isn't the same as less sodium soy sauce.
I learned this a life time ago on PBS cooking shows.
I either have or don't have the rest of the stuff but it'll be good.
And probably won't follow all the correct steps out of stupidity.

[worth1]

Making an experimental coconut milk rice with water and coconut milk..
Bought coconut milk from Thailand in the Asian section at HEB.
It's better than some of the other brands I've used.
Got my giant cast iron wok heating up.
Crushed peanuts done in the traditional way.
About ready to pound out some other ingredients in the molkajete.
Garlic, ginger and hot serrano chilis.
The green curry paste is pretty hot on its own but I'm not using but a couple of teaspoons or so.

[worth1]

The bright green is....
Fresh garlic crushed.
Fresh ginger root crushed.
Fresh green serrano chilis.
A pinch of brown sugar.
Lime zest.
The dark green is the green curry paste.
It's all mixed together and crushed more.
This will go in with coconut milk later.
Thai curry isn't thick like other curries.

IMG_20250511_123533118.jpg

[worth1]

The coconut rice is okay but nothing to write home about..
Now my fingers smell like Thai curry paste which ain't bad.

[worth1]

Nothing special but it tastes really good and has the expected flavors.

IMG_20250511_140319271_HDR.jpg

[Jeannine Anne]

I can't call it Thai cooking and I forgot the bean sprouts darn it.
But I bought the Thai curry paste.
Napa cabbage.
Bok choy (baby).
Mustard greens.
Garlic.
Fresh limes.
A hand of ginger.
Serrano chilis.
Roasted unsalted peanuts.
Coconut milk.
Some kind of fake crab meat stuff.
And last but not least a big bottle of Pearl River Bridge Superior light soy sauce.
Light soy sauce isn't the same as less sodium soy sauce.
I learned this a life time ago on PBS cooking shows.
I either have or don't have the rest of the stuff but it'll be good.
And probably won't follow all the correct steps out of stupidity.

Great to meet someone who understands Soy sauce, everybody I know thinks I am crazy when we talk soy!! This sounds like a great recipe for using my home grown bean sprouts,thank you for sharing

[Jeannine Anne]

Wow, I’m flying to Vancouver!

Mmmm, I just finally watched the video all the way through. I am only about 20/25 minutes from the restaurants she visited. I may just take a closer look .

XX Jeannine

[worth1]

I can't call it Thai cooking and I forgot the bean sprouts darn it.
But I bought the Thai curry paste.
Napa cabbage.
Bok choy (baby).
Mustard greens.
Garlic.
Fresh limes.
A hand of ginger.
Serrano chilis.
Roasted unsalted peanuts.
Coconut milk.
Some kind of fake crab meat stuff.
And last but not least a big bottle of Pearl River Bridge Superior light soy sauce.
Light soy sauce isn't the same as less sodium soy sauce.
I learned this a life time ago on PBS cooking shows.
I either have or don't have the rest of the stuff but it'll be good.
And probably won't follow all the correct steps out of stupidity.

Great to meet someone who understands Soy sauce, everybody I know thinks I am crazy when we talk soy!! This sounds like a great recipe for using my home grown bean sprouts,thank you for sharing

Thanks.
I'm a smoker and lost some of my smell from the covid cold.
But I can tell the difference in flavor from one soy sauce to another.
Some of it is just a concoction that came out of a chemical plant.
The stuff I buy isn't.
It's like the fish and chip sauce in great Britain.
It isn't really malt vinegar some times.
Pearl River Bridge has been a trusted brand for me for many years.
Im really happy my store started selling it.

[Sue_CT]

I really enjoyed the video. She lost me with the ladles of pigs blood lol, but I am sure it’s authentic. Everything else looked absolutely delicious.

[worth1]

I really enjoyed the video. She lost me with the ladles of pigs blood lol, but I am sure it’s authentic. Everything else looked absolutely delicious.

I think they have canned pig squeal too

[Sue_CT]

I am not joking. The first restaurant she went to added two ladles of pigs blood. Oops, sorry it was Pork blood. Sooo much more appetizing.

image.jpeg

[worth1]

Homemade red curry paste, right down my alley.

[Sue_CT]

The Asian squat adds to the authenticity. She is fun to watch.

[worth1]

The Asian squat adds to the authenticity. She is fun to watch.

Very nice not pretentious like the snobby French chefs.

[pepperhead212]

The peppers look like the best ones I have found for the red curry paste - mostly mild Numex, and some Thai, for heat. And most of the other seasonings, except for the coriander seeds. If you can find them, a smaller seed variety, of a reddish color, is the better one for this - found in SE Asian markets here, or as Sri Lankan coriander seed online.