Kk I'm Thai and I was like wtf until he said it ain't particularly authentic. Still, its a lovely dish :D
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 ..
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.
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.
no. ask 10 thai families to make a red curry and you'd get 10 different recipes.
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..
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.
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.
Excuse me, my dish doesn't have any coriander. Take it away, sir! Fuck's sake.
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LOL all ths shitty advertising
Kk I'm Thai and I was like wtf until he said it ain't particularly authentic. Still, its a lovely dish :D
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 ..
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.
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.
no. ask 10 thai families to make a red curry and you'd get 10 different recipes.
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..
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.
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.
Excuse me, my dish doesn't have any coriander. Take it away, sir! Fuck's sake.