Synopsis
You can easily buy a little jar of red curry paste at most grocery stores, but Thai cookbook author and chef Pailin Chongchitnant will show you how to make it at home from scratch. She gives us a quick lesson in chilies before showing all the classic ingredients that go into a really good red curry paste. Then she uses that paste in a quick and simple meal of red curry chicken. Next, Pailin makes an unusual dish of haw mok, also known as red curry fish custard. Fish custard? Yep. It's delicious. Savoury, creamy, soft and sweet, it's a fun and impressive dish. Red curry chicken and long beans is next, called pad prik king in Thai. This curry is interesting because it doesn't use coconut milk, so it's a bit drier than other curries. After Pailin whips up this dish, she adds a spoonful of rice, and then an accompaniment that's unusual but delicious: a fried egg. Red curry duck is up next, and Pailin teaches us how to chop up duck. Nothing goes with red curry like duck does, and this dish also features fragrant pineapple and lychee. Pailin tells us she and her dad worked to perfect this dish, and she thinks they got it right.
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