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  2. I've been following your thai curry recipes ever since I found your channel and my curries have been that much more delicious because of it. I do like to add a sour note like tamarind or lime juice to the green curries too though, which I recall you do add to your red curry – would you say this is untraditional for green?

  5. The similarities between Thai and Malay cooking are interesting. Similarly here in the Malay Archipelago (Indonesia, Singapore, Malaysia, Brunei etc.) the dish is not cooked correctly unless the process 'pecah minyak' happens i.e. oil separates from the coconut milk.

  10. Love Thai curries and I'm proud of myself that I've been buying the brand you use for many years. I've also learnt over the years when cooking other ethnic foods to buy spices/condiments as close to scratch made. Most to all store bought products now are vegan, so I buy online making sure they have shrimp paste from kimchi to curry paste. I've never added the enhancements, but I'll definitely give it a try. I always learn so much from you! Thank you for a clear and precise explanation!

  12. There’s a restaurant near Los Angeles that makes the best green curry I’ve ever had. Their curry is always so beautifully green and vibrant and I was thinking about what they might have done to prevent that cooked green color that happens. I ended up blanching my basil and then blending it and adding it to the curry and achieve the result when I was looking for. It took that cooked green color I was used to and made it a beautiful bright green and the flavor matched.

  20. I've made your recipe out of Sabai a few times now using different vegetables since I don't really have access to thai eggplant of wintermelon. I found out that chayote squash works extremely well. Even made it with potatoes once!

  22. I made a good sized pot of this Green Curry verbatim two days ago. Delicious. I just got out the remainder for lunch and whenever. It was a bit flat, so I added a TB of Mae Ploy and brought it to a simmer. Very good but lacking in ingredients as I had eaten most of the protein and a lot of the veggies. Going through my freezer for a likely candidate the pickings were slim. Then I spotted a half bag of BIBIGO Chicken & Cilantro Mini-Wontons. Why not? Into the pot and simmered it for 15 minutes after the whole came back to a simmer. Wow! Incredible, I'll do that again on purpose. P.s. I'll be in Chiiiiiiang Mai this December. 😇

  23. Great video! I habe a problem. Maybe someone can help. My chicken stock always separates from my green curry. It sits on top. It never happens with my red curry. And I already use less stock than Pailin. Thanks.

  24. Green Curry with spaghetti…🤔 that sounds really interesting.
    Thank you Pailin for all the great tips, I love green curry & pretty much Anything Thai 🙂
    As Homer Simpson said…."Marge, this is Thai food, I want it Breakfast, Lunch & Dinner" ….Couldn't agree more!

  27. There is a store in Thailand in an old market called khlong toei. She opens 05:30 in the morning and all green curry is gone before 08:00 AM. The locals love it.

    One thing you need to remember in thailand is that people put the hot soups in plastic bags. As study shows, plastic heated to 65°C can leach microplastic in the soup. If you are going to buy from these vendors, you need to bring your stainless steel lunch boxes.

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