Red Thai Chicken Curry How to cook recipe

Red Thai Chicken Curry How to cook recipe


View Comments (42)


  1. 1madaboutguitar

    June 6, 2016 at 9:34 am

    WOW, dude last time I saw your vids you had about 3,000 subscribers. And I did not unsubscribe but youtube did it on my behalf. Glad to see you are doing well and your channel has grown nicely. Have re-subbed.

  2. Wotdermatter

    June 6, 2016 at 9:34 am

    First, I am a chef and live and teach cookery in Thailand. He uses ginger, not galangal, which is the same family but slightly different taste, never mentions the type of chillies and that the heat is in the seeds. That is incorrect as most of the heat is in the veins. When talking about lemon grass, he does not say why the ends are cut off and discarded. Simple enough. The root is very tough, I put it into stocks for soups and stews. The other end is tough as it has been cut and left exposed. Regular limes are not correct, they should be kaffir limes but they are sometimes hard to find in the west. Tomato puree and toasted sesame oil? Never. Stir it up by poking it around, a very little. Don't know where you learnt to cook but do not apply where I am because you will not get a job. Turned it off.

  3. Stewart Liebenstrudl

    June 6, 2016 at 9:34 am

    Looks complicated, but nicely broken down into three basic sections, which made it easy to follow. Nice to hear a 'Bow Bells' accent again… or was it a bit of Souff London ? 
    Pretty well all of the Thai recipes I have viewed on Youtube call for a wok…. which in short effectively reveals Mark Toler (below.).. as a supreme tosser. Well done…oh… and well tasty too.
    Cheers mate from sunny Spain.

  4. mark loler

    June 6, 2016 at 9:34 am

    using a wok to cook curry…..clueless chef confirmed

  5. Nuximmc

    June 6, 2016 at 9:34 am

    I will definitely try this recipe. I like your accent as I can understand very well and love the way you said Mange tout. :-)

  6. Samia Mahammed

    June 6, 2016 at 9:34 am

    alan newton@ sure, that is of fuckmost importance. Otherwise, how are we to digest the advice and the techniques? How on earth is this shit worth fuckshit if the man mispronounces a name of a thing? How? 

  7. kdemir90

    June 6, 2016 at 9:34 am

    Are you really cooking naked?

  8. Aditya Nayak

    June 6, 2016 at 9:34 am

    Thank you so much for the recipe.. tried it and everybody loved it… There were praises all over ;)

  9. Reyes Troglia

    June 6, 2016 at 9:34 am

    Paprika so it will keep the red color

  10. Kn Kapoor

    June 6, 2016 at 9:34 am


  11. Mees Walraven

    June 6, 2016 at 9:34 am

    Lovely video, If I may I would like to give some tips for whoever plans on making this. Flowering your chicken and bake it separate in just a little oil and some salt (very short). That way you drastically decrease the chance of your chicken becoming dry and you keep the flavor of the chicken. I boil most of the vegetables shortly and then cool it down fast and add it to the curry just before serving it. This way you will keep more of the original flavor and color making it look great.

  12. Rachel F

    June 6, 2016 at 9:34 am

    I would like to make this but instead of using chilli what can i use as I would like to make a less hot version?

  13. xoxo1892

    June 6, 2016 at 9:34 am

    i absolutely love the way you talk / the accent

  14. 33rdEye844 .

    June 6, 2016 at 9:34 am

    Go suck a fart out of Jesus's arse hole, you mindless weirdo. Think for your self for once in your life.

  15. Bull Kaspers

    June 6, 2016 at 9:34 am

    for how many persons is this recipe? im cooking for seven

  16. SenYaSumaki

    June 6, 2016 at 9:34 am

    it's your style.
    It I cook this menu I will add kapi too.

  17. Jimmytwogunz

    June 6, 2016 at 9:34 am

    Whats that got to do with cooking you Faggot

  18. TheKingtut777

    June 6, 2016 at 9:34 am

    Absolutly a fantastic vedio.!!Truly great work!! Heavenly!!

  19. ChinaThruJesusChrist

    June 6, 2016 at 9:34 am

    The wicked shall be turned into hell, [and] all the nations that forget God.-Psalms 9:17

    JESUS is the ONLY WAY TO HEAVEN John 14:6

    But as for the cowardly, the faithless, the polluted, as for murderers,
    fornicators, sorcerers, idolaters, and all liars, their lot shall be in
    the lake that burns with fire and sulphur, which is the second death
    Revelation 21:8

    In flaming fire taking vengeance on them that know not God, and that obey not the gospel of our Lord Jesus Christ
    -2 Thessalonians 1:8

  20. TheMasterNo6

    June 6, 2016 at 9:34 am

    Are you a professional chef? No offence mate but I do wonder if your accents put on to emulate Jamie Oliver…do like your hearty recipes though, none of that arty farty nothing on a plate on your channel, just honest, filling grub.

  21. TheMasterNo6

    June 6, 2016 at 9:34 am

    I do wonder if the accents real…

  22. Meniana Teng

    June 6, 2016 at 9:34 am

    It'll kick yr ass.

  23. michaelbhs05yb

    June 6, 2016 at 9:34 am

    Authenticity is overrated. It is important as a foundation for mastering a dish, but cuisine would not evolve if everyone were cooking "authentic." I quite like this demo; it highlights the creative measures you can take with this dish.

  24. Pedro González

    June 6, 2016 at 9:34 am

    How ridiculous, such a statement is ignorant of culture and food in general. Desires, palates and availability aren't static variables. You brand these people in such a way like they are robots. Seasonal, environmental and personal factors will always see diversification.

  25. Pedro González

    June 6, 2016 at 9:34 am

    Agreed Gary. I brown off the meat first, then add the veg, then paste, then milk. my simmering time is 30 mins atleast too. I find if you're not going to marinade the meat with the paste overnight, then atleast give it time to infuse during the cooking itself. I suppose it works for him though..

  26. Pedro González

    June 6, 2016 at 9:34 am

    no. ask 10 thai families to make a red curry and you'd get 10 different recipes.

  27. stukaville

    June 6, 2016 at 9:34 am

    Within the first 15 seconds, he clearly states that the recipe is not totally authentic yet some comments are moaning that it's not correct. Please listen to what people say before commenting.

  28. HKtop IQ

    June 6, 2016 at 9:34 am

    look yummy!I really like this chicken curry,I will try to cook in simple with coconut milk,curry, chili, ginger, onion and coriander, chicken go with ginger and coriander make it smell good! Thanks OriginalNakedChef.

  29. Palida Hoegarts

    June 6, 2016 at 9:34 am

    pls don't screw up our authentic recipe ,Authentic Red curry doesn't have too much difficult thing like that.. it's easy to cook and I always tell my European the way to cook the authentic and don't screw up recipe as well as respect… no Coriander, no ginger, no baby corn ..

  30. oohlalabeyo

    June 6, 2016 at 9:34 am

    Kk I'm Thai and I was like wtf until he said it ain't particularly authentic. Still, its a lovely dish 😀

  31. Severian Wintermute

    June 6, 2016 at 9:34 am

    Excuse me, my dish doesn't have any coriander. Take it away, sir! Fuck's sake.

  32. KYMAMI

    June 6, 2016 at 9:34 am

    thats not Thai cant you make your own traditions

  33. Cameron Lasswell

    June 6, 2016 at 9:34 am

    Is there a recipe to print out?

  34. Carlos Karlsson

    June 6, 2016 at 9:34 am

    that's not thai

  35. Liz Stenton

    June 6, 2016 at 9:34 am

    I make this every week without fail. YUM!

  36. Gary Liu

    June 6, 2016 at 9:34 am

    What you should have done is put in the coconut milk last. You will lose the Fragrance of the coconut milk if you keep boiling it away..

  37. John Fast

    June 6, 2016 at 9:34 am

    I'm Loving It

  38. VudE Kp

    June 6, 2016 at 9:34 am


  39. HannahUKnow l

    June 6, 2016 at 9:34 am

    delicat xD

  40. imperio112

    June 6, 2016 at 9:34 am

    Mate…….I like your video so so so much because of some reasons:

    1. You cook EXACTLY the way I would do, not exactly every single ingredient, but the way and the heart that flows in are the same! I know my dishes are very very good, therefore I know that yours are too!
    2. I like your accent! I am from germany, but even if you would talk twice as fast, I would understand every single word! Where are you from? I think from the South/East of UK???
    Thanks for that Video mate!

  41. rocky stone

    June 6, 2016 at 9:34 am

    you talk a lot…. :/

  42. Jack Ainsworth

    June 6, 2016 at 9:34 am

    LOL all ths shitty advertising

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