Thai Recipe Videos
Thai Food Made Easy
Recipe Key Abbreviations
1kg =2.2lbstbs = Table Spoon = 15ml
ts = Tea Spoon = 5ml
1 Cup = 250ml
1Ltr = Roughly 2 Pints
1/3 = 1 third so...
1 1/2 = 1 and a half
1-3 = 1 to 3
As you will see in the videos, it's all a matter of taste, so it's OK to approximate
Chillies (Prik Ki Noo)
Kaffir Lime Leaves (Bai Makrut)

Mushroom (Hed)
Coconut Milk (Gatih)

Sweet Chillies (Prik Waan)
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| Dry Chicken Red Curry (Gaeng Hang Gai) |
| Authentic Thai Food Recipes - Thai Curry Recipes | |
| Wednesday, 09 January 2008 | |
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Video Sneak Preview (tiny, low resolution) Members Cooking Classes Videos Are Much Enhanced! Jules's Blurb: Another great traditional Thai Red Chicken Curry Recipe, the direct translation from Khwanjai's original Thai recipe is "curry dry chicken". That means no oil or water is used in the cooking, and so there is much less sauce, but this sauce has an amazing flavour. It is thicker than the usual soupy
Thai curries and a lovely Red Chicken Curry recipe to boot! This is a recipe for curry you will not find anywhere else, as it is Khwanjai's own, it takes much longer to cook than most curries, so it's not the sort of dish you will find in a restaurant, however the cooking is well worth the effort
Our resident Chef; Khwanjai runs our Thai Cooking Classes , she often creates her own recipes which are reflected in our selection of Chicken Curry Recipes and don't worry, we cover Pork Red Curry, Beef Penang Curry and Duck Red Curry too
Khwanjai's Red Chicken Curries are famous amongst the locals for her ability to balance the power of the chillies with the more subtle ingredients so you get to enjoy every flavour with every mouthful, without losing the power of speech
Dry Chicken Red Curry(Gaeng Hang Gai)How to Make Chicken Red Curry |
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Thai curries and a lovely Red Chicken Curry recipe to boot!

