How To Make MASSAMAN CURRY PASTE | เครื่องแกงมัสมั่น | Authentic Recipe #42 @WorldofThaiFood

World of Thai Food You will love this original and authentic Thai Massaman Curry Paste recipe.
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CLICK HERE to learn how to cook Massaman curry youtu.be/VhR6rY-Vhfw
Massaman curry Paste Recipe (serves 4)

1. Shallot 30 gr
2. Garlic 15 gr
3. Sea salt 1/2 tsp
4. Shrimp paste 2 tsp
5. Coriander root 1 root
6. Black pepper corn 15
7. Red dried chilies 7 (big pieces)
8. Galangal 5 g
9. Lemongrass 5 g
10. Coriander seed 2 g
11. Cumin seed 1/2 g
12. Mace 1 pcs
13. Cinnamon 1/2 g
14. Cardamom 1 seed
15. Clove 6 pcs
16. Nutmeg 1/2 g

A license to use music was purchased from www.epidemicsound.com

Gear used:
Fujifilm XT-3
Atomos Ninja V

updated 6 years ago

How To Make MASSAMAN CURRY PASTE | เครื่องแกงมัสมั่น | Authentic Recipe #42

World of Thai Food 2019-11-06 | You will love this original and authentic Thai Massaman Curry Paste recipe.
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CLICK HERE to learn how to cook Massaman curry youtu.be/VhR6rY-Vhfw
Massaman curry Paste Recipe (serves 4)

1. Shallot 30 gr
2. Garlic 15 gr
3. Sea salt 1/2 tsp
4. Shrimp paste 2 tsp
5. Coriander root 1 root
6. Black pepper corn 15
7. Red dried chilies 7 (big pieces)
8. Galangal 5 g
9. Lemongrass 5 g
10. Coriander seed 2 g
11. Cumin seed 1/2 g
12. Mace 1 pcs
13. Cinnamon 1/2 g
14. Cardamom 1 seed
15. Clove 6 pcs
16. Nutmeg 1/2 g

A license to use music was purchased from www.epidemicsound.com

Gear used:
Fujifilm XT-3
Atomos Ninja V

BEST EVER THAI FRIED CHICKEN WINGS RECIPE | Peek Gai Tod | ปีกไก่ทอด

World of Thai Food 2023-03-05 | Looking for a mouth-watering Thai fried chicken wings recipe or the perfect wings for your #hotsauce ? Look no further! Click the link for a printable recipe and helpful cooking tips http://www.worldofthaifood.com/recipes/thai-crispy-fried-chicken-wings

My Thai Sriracha Sauce recipe: worldofthaifood.com/recipes/sriracha-sauce

#chickenwings
#hotsaucechallenge #hotsauce #sriracha #wings #chickenrecipe #chickenrecipes #chickendinner

Uncovering the Secret to Grandmas Forgotten Thai Coconut Curry Snack Recipe

World of Thai Food 2023-02-12 | Join Amy as she teams up with her parents to unlock the secret recipe of her grandmother's mouth-watering Thai Coconut Curry snacks! Watch them bring their cooking skills to the test in the kitchen, as they attempt to recreate the delicious snack that has been passed down through generations. Will they succeed in preserving the family tradition or will they fall short? Find out now in this exciting and flavorful culinary adventure!

Click the link for a printable recipe and helpful cooking tips http://www.worldofthaifood.com/recipes/thai-coconut-curry-snack

Impress your family and friends with my mouth-watering Thai dishes, from quick weeknight dinners to elaborate holiday feasts and street food. Click the link to explore my recipe collection, and remember to subscribe for the latest recipes and cooking techniques.
http://www.worldofthaifood.com

#thaifood #thaicooking #thaifoodlover #thai

Bringing Thai Food Back to the Table: World of Thai Food has returned

World of Thai Food 2023-01-29 | I'm back! Dedicated 2022 to raise the bar so I can bring you even better content. Now it's time to get Thai food back to your table. I have lined up some delicious recipe videos for you, so subscribe now to join me on this culinary journey and be the first to get a taste of all my latest and greatest Thai food creations. Let's get the party started!
#worldofthaifood #thaifoodlover #ricefarming

Please read my blog about my sustainable rice farm: worldofthaifood.com/blog/rice-farming-and-sustainable-farming-in-the-south

How to make THAI CHILI OIL | Nam Mun Prik | น้ำมันพริก | Authentic Thai Recipe

World of Thai Food 2022-05-08 | Thai Chili Oil is one of the secrets to serving delicious Thai street noodles. The oil is straightforward to make and only takes a few minutes. Click the link for a printable recipe and helpful cooking tips http://www.worldofthaifood.com/recipes/thai-chili-oil

Impress your family and friends with my mouth-watering Thai dishes, from quick weeknight dinners to elaborate holiday feasts and street food. Click the link to explore my recipe collection, and remember to subscribe for the latest recipes and cooking techniques.
http://www.worldofthaifood.com

#thaichilioil
#chilioil
#น้ำมันพริก

How to make THAI CHILI OIL | Nam Mun Prik | น้ำมันพริก | Authentic Thai Recipe

Master the Art of Thai Green Curry with Beef: Insider Tips and Tricks for Perfecting Your Recipe!

World of Thai Food 2022-03-06 | With tender beef and a medley of fresh vegetables, this curry is both hearty and healthy. In this recipe, you'll learn how to create the perfect balance and savory flavors that make Thai cuisine so unique. Click the link for a printable recipe and helpful cooking tips http://www.worldofthaifood.com/recipes/thai-green-curry-with-beef

Impress your family and friends with my mouth-watering Thai dishes, from quick weeknight dinners to elaborate holiday feasts and street food. Click the link to explore my recipe collection, and remember to subscribe for the latest recipes and cooking techniques.
http://www.worldofthaifood.com

#greencurry #uncleroger #pounding

REVEALING THAI FRUIT VENDOR SECRETS | Prik Glua | พริกเกลือ | Authentic Thai Recipe

World of Thai Food 2022-02-24 | In this video I'll show you how to make 3 delicious and spicy Thai fruit dips in less than 2 minutes!
These are the same fruit dips Thai street food vendors give you in little bags when you buy fruit on the street in Thailand. Enjoy
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1. "The Classic" Prik Gluea #พริกเกลือ

Ingredients:
5 tbsp sugar
1 tbsp salt
1/2 tbsp chili (chopped)

Method:
Finely chop red Bird's eye chilies equivalent to 1/2 Tbsp.
Mix the chopped chilies with the sugar until the sugar change color to pinkish red then add salt and toss or stir until thoroughly mixed.

2. Prik Gluea Laos #พริกเกลือลาว

Ingredients:
3 tbsp salt
2 tbsp sugar
2 tsp msg
2 tsp chili flakes
Method:
Mix all of the ingredients in a bowl and serve.

3. Kapi Whan #กะปิหวาน

Ingredients:
3 tbsp roasted shrimp paste
2 tbsp sugar
1/2 tbsp chili flakes

Method:
Wrap shrimp paste by folding a banana leaf or a aluminium foil into a small package.
Use kitchen pliers ot tongs to gently roast the shrimp paste over an open flame. Be careful no to burn it.

Music and sound FX on license from Epidmicsound.

Gear used:
Sony A7SIII 4K 120p
Aputure 600D Pro

#prikglua
#thaifruitdip
#thairecipe
#sonya7s3

How To Make Thai Shrimp paste dip | Nam Prik Kapi | น้ำพริกกะปิ | Authentic Recipe #71

World of Thai Food 2022-01-29 | This is my authentic family recipe for classic Thai shrimp paste dipping sauce (Nam Prik Kapi). In this cooking tutorial you will learn to make the dip sauce from scratch as well as how to prepare the fried fish, vegetables and acacia shoot omelet that is traditionally accompanying this dip. Enjoy!

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Nam Prik Kapi (serve 4):

2 tbsp shrimp paste
1 tbsp palm sugar
3-5 bird eye chilies or as much as you can handle
2 cloves medium sized-garlic (or use 6-8 cloves small thai garlic)
2-3 tbsp lime juice
20 pea eggplants

You can use any tasty fresh or blanched vegetables or flowers to dip with Nam Prik.
My favorite vegetable and flower of choice are snake beans, eggplants, acacia in omelette, white turmeric, okra, Etlingera, and Sesbania grandiflora, etc.

Music and sound FX on license from Epidemicsound.

WHY THE INTERNET IS WRONG ABOUT JUNGLE CURRY | Full cooking Tutorial

World of Thai Food 2022-01-23 | If you're a fan of Jungle Curry - this video is for you. You will get a full tutorial on how to make both the paste and the curry as well as a unique insight into the actual origin of Gaeng Pa or jungle curry.

Mainstream internet content suggest that the name Jungle Curry stem from it being made from ingredients you can find in the jungle, that it is simply a curry that Thai people make in the jungle, or even that all the greens in it bring to mind a jungle hence the name - but nothing could be further from the actual origin of its name.

In this video I'd like to bring the Thai perspective on the history of this dish, which is very different from what you may have been exposed to through English speaking media and content creators.

Please watch the video to find out!

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Gaeng Pa or Jungle curry (serve 4)

List of ingredients:

Paste

3/4 cup of lemongrass
1/2 cup of thai shallot
1 tbsp of finger root
1 tbsp of galangal
1 tbsp of curcuma
1 tbsp of kaffir lime rind
1 tbsp of garlic
8 large dried chilies (boiled and deseeded)
5 small bird eye chilies
1 tsp of black pepper
1/2 tbsp of sea salt
1 1/2 tbsp of shrimp paste

Curry

500 g Chicken thighs (deboned) or fatty cut of pork, wild boar, catfish, frog etc.
500 ml chicken stock
1 tbsp cooking oil
40 g eggplant
40 g pea-eggplant
40 g long/ string bean
40 g stink bean (Parkia speciosa) can be replace by bamboo shoot if not available
A handful of holly basil

Garnish

Kaffir Lime leaves
Fresh chilies
Finger roots
Fresh Thai pepper corn

Link to my Thai chicken stock recipe:
youtu.be/qMU9kbaPTf0

Music and sound FX on license from Epidmicsound.

How to correctly use a rubber😜band #shorts | World of Thai Food

World of Thai Food 2022-01-15 | It’s harder than it looks! Can you do it? Tag your attempt(s) @worldofthaifood using the hashtag #thaihacks 👍
#lifehacks #householdhacks #kitchenhacks

How to correctly use a rubber band😜 | World of Thai Food | #thaihacks

World of Thai Food 2022-01-15 | Tutorial on the Thai method of wrapping and storing food in plastic bags and how to tie them up using a rubber band. If you've been to Thailand you'll recognize this technique from every street food and market vendor. Try it at home - its not as easy as it look. Can you do it? Tag your attempt using the hashtag #thaihacks on my Facebook and Instagram @WorldofThaiFood
#lifehacks #householdhacks #kitchenhacks #streetfood #thaifood

Foraging for shrimp at Sichon Fishermens market before making a delicious PAD PHED SATOR GOONG!

World of Thai Food 2022-01-09 | Plai Thon Fisherman's market was made famous by @MarkWiens but to me its home. Join me while I forage for ingredients on this beautiful beach after which I make an amazing authentic stir fry with southern thai curry, stink beans and fresh shrimp.
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We had planned to travel home to Sichon, Thailand over New Years 21/22 but the resurgence of COVID put a stop to our travel plans - just like for so many of you. I am missing home and the beach in Sichon so I watched this video that I actually made a few years ago to dream myself away. I then realized it contained a factual error regarding the Parkia speciosa a.k.a. stink bean so I decided to re-cut and repost it. Watch it and enjoy my beautiful hometown.

Here's the link to Mark Wiens video: youtu.be/SSqbhcnJbKs

Recipe: Stir Fried Southern Thai Curry with Shrimp & Stink beans (serve 4)

400-500g of peeled and deveined Shrimps (large to medium size)
1/4-1/2 cup of Coconut milk
3/4 cup of stink bean Parkia speciosa beans
1 tbsp of Red Curry paste
1/2-1 tbsp of Yellow Curry paste
1/2 tbsp Palm sugar
1/2 tbsp of Fish sauce
1 red Spur Chili
Fresh Pepper corns
6 Kaffir Lime leaves

Music from Epidemic Sound.
#stinkbean #thaifood #thailand

MAKE THIS 1$ THAI SALAD IN 1-MINUTE! | Yam Pla Kra Pong | ยำปลากระป๋อง | Authentic Recipe #69

World of Thai Food 2021-12-30 | This Thai Mackerel salad will blow you away! Not only is it one of the easiest and cheapest thai dishes to make - it is also incredibly tasty
Low in carbs and cost but highly gratifying. Try it today.

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Thai Mackerel or Sardine salad (serves: 1-2)

1 tin of Mackerel (or Sardines) in tomato sauce (125 g)
1 stick of Lemongrass
1 small shallot
1 bunch of coriander/cilantro
3 bird's eye chilies
2 tsp fresh lime juice
1/2 tsp fish sauce

Music on license from Epidemic Sound.
Filmed on Fuji XT4

#simplerecipes #budgetmeals #thaifood #salad #mackerel

How To Make Thai Chicken broth | Nam Stock Gai | น้ำสต็อกไก่ | Authentic Recipe #68

World of Thai Food 2021-11-27 | This delicious Thai chicken broth that will give you a perfect and authentic base for southeast asian soup and noodle dishes.

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Thai Chicken broth (yield 1.5l / 50 oz)

Carcass of one fresh chicken (L)
3l (100 oz) of water
150g Carrot
100 g Onion
2 cloves of Garlic
2 Shiitake mushroom (dried)
5 Coriander(Cilantro) roots
A pinch of Coriander(Cilantro) leaves
5 Cloves
1 Bayleaf
1/2 tsp Black pepper corn
2 tbsp Salt

#chickenbroth #chickenstock #thairecipe

Thai Mango Sticky Rice & Mango Ice Cream | Khao Niew Mamuang | ข้าวเหนียวมะม่วง | Recipe #67

World of Thai Food 2021-10-23 | Try my upmarket version of classic Thai Mango Sticky Rice served with luxurious layers of homemade mango ice cream, coconut rice and fresh mango topped with crispy mung beans and coconut sauce!
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Mango Sticky Rice with Mango Ice Cream (serve 6)

Coconut sticky rice
1 cup sticky rice
3/4 cup coconut milk
1/3 cup sugar
1/2 tsp salt

Coconut dressing
1/2 cup coconut milk
1 tbsp sugar
1/3 tsp salt
2 tsp flour

Crispy mung bean
1/2 cup Crispy mung bean

Soak peeled mung bean for 1 hour or give it a quick boil for 3 minutes. Dry the mung bean with kitchen towel and rest it in room temperature for another hour. Deep fry the well dried mung bean in medium hot oil for 3-4 minutes until they get a nice yellow and crispy texture. Rest the crispy mung bean on kitchen paper to get rid of excess oil. Mix mung beans with a pinch of salt.

Fresh mango (medium size 3 whole fruit)

Mango Ice Cream
2 cups ripe mango meat (very sweet)
1 cup coconut milk

Blend until smooth then freeze in a clean container for 30 minutes or longer until the correct texture of ice cream is achieved.

Music and SFX on license from Epidemic Sound.
#mangostickyrice
#mangoicecream
#milliliveatcoachella

MY 1ST COOKING VIDEO FAILED #failureispartofsuccess #cooking #fail #shorts

World of Thai Food 2021-10-17 | ...

CAROLINA REAPER CHALLENGE | Can I make the Worlds Hottest Chili Taste Good!?

World of Thai Food 2021-10-10 | S ＵＢＳＣＲＩＢＥ | ＬＩＫＥ | ＣＯＭＭＥＮＴ | ＳＨＡＲＥ

Recipe: Carolina Reaper Sweet Chili Sauce

Sauce base:
1/2 cup of rice vinegar
1/2 cup of water

1 cup of sugar
1 tbsp salt
30 grams of peeled Garlic
2 Pickled Garlics
1 Carolina Reaper chili (fresh)
1 Yellow pepper

A license to use this music and sound fx was acquired from EpidemicSound
#carolinereaper
#hotsauce

How do I find Thai veggies in Sweden? #shorts

World of Thai Food 2021-08-28 | Amy visits her Thai vegetable provider in Sweden and is happy go get to pick the best vegetables just like in the Thai fresh markets.
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Moo Ping Breakfast #shorts

World of Thai Food 2021-08-22 | ...

How To Make Moo Ping | Thai Pork BBQ | หมูปิ้ง | Authentic Thai Recipe #65

World of Thai Food 2021-08-22 | In this video Amy shares her authentic Moo Ping recipe. These delicious barbecued pork skewers can be found 24/7 in every corner of Thailand. If you love Thai street food - this recipe is a must on your cooking repertoire.
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Moo Ping Recipe (serve 4-6)

1 kg pork
1 cup coconut milk
5 roots of coriander
3 cloves garlic
1 tsp black pepper
1/2 tsp cinnamon (can be discarded)
150 g. Palm sugar
3 tbsp light soy sauce
3 tbsp seasoning soy sauce
3 tbsp black sweet soy sauce
1 pinch of salt

Use 3/4 of the marinate sauce for the marinate, and keep 1/4 for brushing the pork while grilling.

Musik by Jobii on license from Epidemic Sound.

Filmed on Fujifilm XT-4
#mooping
#streetfood
#xt4

How To Cook Thai Coconut Sticky Rice in Bamboo | Khao Lam | ข้าวหลาม | Authentic Recipe #64

World of Thai Food 2021-08-08 | Join Amy at home in Sichon, Thailand and learn how make authentic Thai coconut Sticky Rice which is cooked inside freshly cut bamboo - Nature's own packaging!
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Khao Lam Recipe (Serve 50-100)

Ingredients
5 kg (11 lb.) sticky rice, soaked for 2-4 hours
1 kg (2 lb.) boiled white kidney beans
6 l (1.6 US gal) coconut milk
500 g (17 oz) sugar
2 Tbsp table salt

50 pc Bamboo (1.5-2.5 inch diameter. 12 inch long)
Coconut husk cut into 3 inch long pieces and adjusted diameter size for covering each bamboo tube
50 pc Banana leaves cut into 5x5 inches

Cooking by open fire on medium heat for 2 hours or until ready.

Filmed on iPhone 10 XS

A license to use the music was purchased from www.epidemicsound.com

#thairecipe #bulkrecipe

How To Make Banana Wrapped in Coconut Sticky Rice | Khao Tom Mud | ข้าวต้มมัด | Authentic Recipe #63

World of Thai Food 2021-07-10 | This authentic Banana Wrapped in Coconut Sticky Rice Recipe is amazing.
Khao Tom Mud is a cultural heritage food of Thailand which basically means that this recipe is ancient. It is made in exactly the same way today as it has been for centuries.
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The process of folding and tying the wrap follows a unique pattern that reflect local wisdom and the way of life in rural Thailand.
At home in Thailand we often bring Khao Tom Mud to the temple as an offering to the monks but it is also a common street food all over the country.

Khao Tom Mud Recipe (serve 20-25)

2 kg (4.4 lbs) sticky rice (soaked 2 hours)
2 liters (67 fl. Oz) coconut milk
2 Tsp salt (mix with the coconut milk)
150 g (5.2 oz) brown sugar
400 g (14 oz) boiled white kidney bean
30 cultivated bananas

Banana leaves cut into 120 8x6 inch wraps (sun dry the whole banana leaves for about an hour after you cut them from the tree)
Bamboo string, banana trunk fibers or alternatively kitchen twine
Steamer

Filmed on iPhone 10 XS

A license to use the music was purchased from www.epidemicsound.com

Cooking dry-fried southern Thai curry with my Dad | Khua Kling |คั่วกลิ้ง| Authentic Thai Recipe #62

World of Thai Food 2021-04-05 | In this video my dad share his recipe for Khua Kling, or spicy, dry-fried pork curry. Join us when we harvest the fresh herbs in our garden and even make our own coconut milk. Thai cooking cannot get any more authentic than this!
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Kua Gling Recipe (serve 6-8)

1 kg (2 lb) of ground pork (30% fat)
10 kaffir lime leave
3 young peppercorn
6-7 fresh bird eye chilies (small size)
1/4 cup of thinly sliced young galangal
1/2 cup of coconut milk or coconut tail (for boiling the paste)
2/3 cup of coconut cream or coconut head (for frying, by adding it few tablespoons at a time till it dries then continue adding until it's finished)
1 tbsp fish sauce
1/2 tbsp of palm sugar (optional to boil with the paste in order to bind the taste in the fresh paste/ avoiding bitterness but my dad skipped it because he is confident with his fresh coconut milk that will play the taste binder role, and he like natural bitterness :) )

Paste:
2 tbsp fresh small bird eye chilies (they are home grown so they are slightly different in sizes. Recommend to use general 10 medium sized bird eye chilies)
10 cloves of Thai garlic
1/4 cup of shallot
1 tbsp of dried small bird eye chilies (they are home grown so they are slightly different in sizes. Recommend to use general 5 medium sized dried bird eye chilies)
10 cloves of Thai garlic
3 inch curcuma
1/2 tbsp thinly sliced young galangal
1/2 cup of lemon grass
1/2 tbsp of sea salt
1-2 tsp black pepper
1 1/2 shrimp paste ( we use fresh produced shrimp paste. Recommend to use only 1 tbsp of general shrimp paste)

A license to use music was purchased from www.epidemicsound.com

#thaifood
#thairecipe
#khuakling

How To Make THAI BANANA BLOSSOM SALAD | Yam Hua Plee | ยำหัวปลี | Authentic Thai Recipe #61

World of Thai Food 2021-03-23 | Authentic Thai banana blossom salad recipe with fish made from organic home grown ingredients. As an added bonus, in addition to the recipe, you'll also learn how to harvest and use banana blossom in your cooking. This dish can be made Vegan. Enjoy Thai countryside cooking!
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Thai banana blossom salad with fish (serve 4-6)

Ingredients:
4 eggs (hard boiled)
3-400g (12oz) grilled or smoked filet of fish
3 cups shredded heart of banana
2 cups roasted desiccated coconut
1 Tbsp Chili paste
2 Tbsp fresh lime juice
1 Tbsp palm sugar
1-3 Tbsp Tamarind puree (We added 1 Tbsp on camera. Afterwards I adjusted the taste to my preference with 2 additional Tbsp).
2 Tbsp fish sauce
2 Tbsp coconut cream
4 shallots, sliced
6-8 birds eye chilies, chopped
1 Sawtooth coriander, chopped

Music from Epidemic sound.

Gear used:
iPhone XS

#bananablossom
#thairecipe

How To Make THAI ACACIA SHOOT OMELET | Khai Jieaw Cha-Om |ไข่เจียวชะอม| Authentic Thai Recipe #60

World of Thai Food 2021-03-07 | My super easy Thai acacia omelet recipe. Delicious on its own with a serving of rice or as a part of a sour curry.
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Music from Epidemic sound.

VLOG #2 Week two of Bangkok Quarantine & Beachtime in Krabi | ASQ

World of Thai Food 2021-02-28 | Part #2 of my VLOG about my return to Thailand, quarantine and finally getting some well needed tropical beach time and sun! I also try rock climbing for the first time.
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How to Cook Thai Sour Curry with Shrimp | Gaeng Som Cha-Om Goong | แกงส้มชะอมกุ้ง | Recipe #59

World of Thai Food 2021-02-27 | Amy is missing Thailand so in this cooking tutorial she will teach you how to make a traditional Southern Sour Curry with Shrimp and Acacia omelette exactly the way it is made in our home in Sichon, Thailand. Our new website at www.worldofthaifood.com will launch 10 march 2021.
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Thai Sour Curry with Shrimp | Gaeng Som Cha-Om Goong Recipe (Serve 4)

0.75-1l water (33oz) max. Amount depends on how much "soup" you want.
400 grams (1lb) shrimp
100 grams (3.5 oz) sour curry paste
1 tbsp palm sugar
1-2 tbsp fish sauce
4 tbsp tamarind purée
1 Acacia omelette (Recipe video coming next. Fresh acacia mixed with 2-3 eggs and a a bit of fish sauce that you fry in a bed of hot oil. )
Lime for topping when served

Music on license from Epidemic sound.
Filmed on Fuji X-T4

VLOG #1 Quarantine & Travel CPH to Bangkok with Lufthansa during COVID-19| COE | ASQ | LH772

World of Thai Food 2021-02-21 | A short VLOG I made on my journey with Lufthansa from CPH to BKK in February 2021 including my first week in ASQ alternative state quarantine at Mövenpick Sukhumvit 15. You'll experience some of the travel challenges I faced as well as learn about travel requirements / documentation necessary for entry to Thailand.
I was excited to fly the new Lufthansa Airbus A350 900 business class between Frankfurt and Bangkok LH772.
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#quarantine #mövenpick #lufthansa #asq

How To Make SOUTHERN SOUR CURRY PASTE | Krueang Gaeng Som | เครื่องแกงส้ม| Authentic Thai Recipe #58

World of Thai Food 2021-02-13 | Making fresh authentic Thai curry paste doesn't get any easier than this. This is my family recipe for a traditional sour curry paste - give it a try.
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Thai Southern Sour Curry Paste recipe (4 persons)

Ingredients:
6 dried chilies
4 deseeded dried chilies
3 fresh bird eye chilies
2 Thai shallot
2 big cloves garlic (or 8 small cloves of Thai garlic)
2 inch long turmeric
1 tbsp shrimp paste
1 tsp sea salt

Music from Epidemic sound.

Gear used:
Fujifilm X-T4
Godox UL-150
Godox LC500R

IM LEAVING | WORLD of THAI FOOD

World of Thai Food 2021-02-11 | ＬＩＫＥ | ＣＯＭＭＥＮＴ | ＳＨＡＲＥ | ＳＵＢＳＣＲＩＢＥ

The Easiest CRISPY PORK recipe on YouTube | Moo Grob | หมูกรอบ | Authentic Thai Recipe #56

World of Thai Food 2021-01-24 | Forget the complicated and long processes for making crispy pork that other Thai chefs on YouTube promote. My unique recipe will give you perfect crunchy crispy pork at a fraction of the time! No mess, no sun drying, no deep-frying just put in any conventional oven and enjoy!
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Amy's Crispy Pork recipe (4 persons)
Ingredients:

1 kg (2 lbs) Pork belly
Sea Salt
Rice vinegar (Enough to soak the skin side of your pork belly)

1) Score the pork belly and place it in an oven tray.
2) Cover the pork belly in salt on all sides and make sure to work the salt into the scores. Leave in room temperature for one hour.
3) Flip the pork so it is now skin side down on the tray. Add rice vinegar until it has covered the skin layer (approximately 5-10mm). Rest in vinegar skin side down for 20-30 minutes in room temperature.
4) Pour the vinegar from the tray. Flip the pork so it is skin side up then place the oven tray in a pre-heated oven (150 degrees C or 300 degrees Fahrenheit) for 1 hour.
5) Take out the pork belly and let it rest in the oven tray until it has cooled down to room temperature.
6) Put the pork belly back in the oven (which should now be pre-heated to 225 degrees C or 435 degrees Fahrenheit at this point). Leave in oven for 30-45 minutes until the skin and sides are golden brown. Make sure the core temperature reaches a minimum of 75 degrees C or 160 degrees Fahrenheit.
7) Let the pork belly rest for 10 minutes before cutting it.

Amy's easy dipping sauce recipe (This sauce will taste even better if you make it the day before and leave over night before eating it)
1 red spur chilies
1/2 cup Black sweet soy sauce

Music from Epidemic sound.
Gear used: Fujifilm X-T4

How To Cook GAENG PHED PED YANG | Thai Red Curry with Duck | แกงเผ็ดเป็ดย่าง | Authentic Recipe #55

World of Thai Food 2020-12-27 | The best Thai Red Curry with Roasted Duck I have ever made!
I guarantee this is easier than you think - and you can find the ingredients anywhere in the world. Make this dish with fresh paste to have the best experience.
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Gaeng Phed Ped Yang (4 persons)

400 grams (1 lb) of Roasted Duck breast
80-100 grams (3 oz) of Red curry paste
1l (34 oz) Coconut milk
1 Tbsp Palm sugar
1 Tbsp Fish sauce
1 Tbsp Duck fat
1 cup of diced pineapple 1x1/2 " size
1/2 cup of Pea eggplants
8-10 Cherry tomatoes
5-6 Kaffir lime leaves
1/2 red bell pepper / paprika, sliced
1/2 cup of Sweet basil

Pan fry the duck in oil until it has nice color. Put in pre-heated oven at 150c (300 Fahrenheit) until the core temperature of the duck reaches 70c (158 Fahrenheit). Take out and let rest for 10 minutes prior to slicing.

A license to use music was purchased from www.epidemicsound.com

Gear used:
Fuji X-T4
Fujinon 16-55mm f/2.8

How To Make RED CURRY PASTE | Krueang Gaeng Phed | เครื่องแกงเผ็ด | Authentic Thai Recipe #54

World of Thai Food 2020-12-06 | Best ever Thai red curry paste recipe. There is nothing better than using freshly made curry paste when cooking. It's easy to make so give it a try!
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Red Curry Paste (4-6 persons)

Ingredients:
1/2 Cup Lemon grass
1/2 Cup Thai red shallots
1/4 Garlic
Kaffir lime zest from 1 fruit (Lime zest is optional if Kaffir lime is not available)
4 sliced pcs Galangal
8-10 Dried red spur chilies
4-5 Dried bird eye chilies
1/2 Tsp Black pepper
1 ml-measuring spoon Coriander seeds
1-ml-measuring spoon Cumin seeds
1 Tbsp Shrimp paste

Music from Epidemic sound.

Gear used: Fujifilm X-T4

How To Cook YUM WOON SEN | Thai Spicy Glass Noodle Salad | ยำวุ้นเส้น | Authentic Thai Recipe #53

World of Thai Food 2020-11-15 | This satisfying & delicious low-calorie Yum Woon Sen, or Thai glass noodle salad, is exploding with flavor, interesting textures and chili that will make you appreciate every bite and leave you wanting for more.
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RECIPE: Yum Woon Sen (serves 2-3)
* ** 80g (3 oz.) Glass noodles
150g (5.5 oz) Ground pork (alternatively ground chicken)
100g (3.5 oz) Shrimp
2-3 Celery sticks
2-3 Spring onions
1/2 Big yellow onion
2-3 Thai Shallots
1 big Tomato
1/2 Cup Roasted peanuts
1/4 Cup Dried shrimp

* Let the glass noodles soak in a bowl of cold water while you start preparing the ingredients (approximately 10 minutes but it can vary depending on the brand of noodles).

** When you take the noodles out of the boiling water you should immediately rinse them in cold water until they cool of . This is to stop the cooking process and prevent the glass noodles from becoming a lump of jelly.

Dressing
2 1/2 Tbsp Sugar
3 1/2 Tbsp Fish sauce
3 1/2 Tbsp Lime juice
5 🌶 chillies

A license to use this music and SFX was purchased from www.epidemicsound.com
Gear used: Fujifilm X-T4
#yumwoonsen
#yamwoonsen
#Thaiglassnoodlesalad

How To Cook PAD SEE EW | Thai Fried Noodles with Shrimp | ผัดซีอิ๊ว | Authentic Thai Recipe #52

World of Thai Food 2020-11-01 | Pad See Ew is made in minutes by combining big flat rice noodles, crispy veggies and your choice of prawns, chicken or pork in a sizzling hot wok seasoned with a variety of soy sauces and sugar. This is Thai food at its best and simplest!
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RECIPE: PAD SEE EW GOONG (2-3 persons)

250 gr Big flat rice noodles
200 gr Shrimps or Prawns (medium to large size)
1-2 heads of Pok Choi (alt. Kale)
5 pcs Baby corn
3 large cloves of Garlic
2 eggs
1 Tbsp brown sugar
Cooking oil
Water (if necessary)
1 Tbsp Thin/Light Soy Sauce
1 Tbsp Black Sweet Soy Sauce
2 Tsp Black Soy Sauce
2 Tbsp Oyster Sauce

A license to use music was purchased from www.epidemicsound.com
Gear used:
Fuji X-T4
Fujinon 16-55mm f/2.8

#ผัดซีอิ๊ว #padseeew #padsiew #thaifood

How To Cook NAM TOK NUEA | Thai Beef Salad | น้ำตกเนื้อ | Authentic Thai Recipe #51

World of Thai Food 2020-10-17 | I've gotten so many requests for a Nam Tok recipe so here it is! Few ingredients and easy to make but exploding with Thai flavors - and chilies (in case you like it hot). Serve with Sticky Rice.
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Nam Tok Neua (serves 2)

250 gr or just over half a pound of Beef (or pork) I used Entrecote
4 tbsp of Seasoning soy sauce (for marinade)
Marinate the meat in Seasoning soy sauce for a few hours (minimum 1h)

1 Tbsp Fish sauce
Juice from 1 whole lime (Adjust to taste)
1/2 Tbsp Palm sugar
1/2 Tbsp of dried chili flakes
1-2 Tbsp of Roasted ground rice - Khao khua youtu.be/kLuqe9P4MBk

2 Shallots
A bunch of Sawtooth coriander
A bunch of Spring onions

Handfull of Mint leaves (Garnish)

A license to use music was purchased from www.epidemicsound.com

Gear used:
Fuji X-T4
Fujinon 16-55mm f/2.8

#namtok #namtoknuea #xt4 #primusequipment

How To Make THAI STICKY RICE | Khao Niew | ข้าวเหนียว | Authentic Thai Recipe #50

World of Thai Food 2020-10-04 | Many Thai dishes are not complete without a serving of sticky rice. In this video I will teach you a simple technique that will have you making perfect Khao Niew every time.
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Ingredients:
2 cups of Glutinous rice
Water

Equipment:
Filter cloth
There are a few different tools available for steaming sticky rice but the core techniques of turning the rice and double steaming (20 min + 5 mins) will still apply regardless.
In this video I use an asian type of steamer that can be found in Asian supermarkets. These come in different sizes and cost $25-$40. I picked the smaller size so it would fit my portable Primus gas stove. There are similar products available in western stores.
You can also find inserts that fit your existing cooking pots to allow steaming of vegetables etc.
Some electronic rice cookers come with a programme for making sticky rice.
And then there's of course the traditional method which utilizes a cone shaped woven basket, also called an "earthen steamer".

Technique:
Soak the Glutinous rice in cold water for at least two hours, or until the rice grain is soft enough to break when you pinch it (like I display in the video).
Transfer the rice from the water to the steamer, distributing it evenly on the filter cloth.
After 20 mins of steaming you must open up the cloth and turn the rice over/mix it up. If it looks too dry at this point, add a little of the leftover water you used to soak the rice earlier. Close up the cloth again and steam for an additional 5 mins. Take the rice out of the steamer immediately after completion, and put in a bowl before serving.
Best served immediately but you can keep your sticky rice in room temperature for many hours.

The English spelling of Thai words are often arbitrary, and the following versions are commonly used: Khao Niew, Khao Niao, Khao Neow.

Music from Epidemic sound.

Gear used:
Fujifilm X-T4
Primus gas stove

How To Make THAI MANGO DIPPING SAUCE | Nampla Wan | น้ำปลาหวาน | Authentic Thai Recipe #49

World of Thai Food 2020-09-13 | If you've ever bought a bag of young Green Mango on the beach in Thailand then you're familiar with the amazing and addictive Nampla Wan dip that it's served with. THIS IS IT - just chunkier and more delicious but with the same amazing flavor. Try it!
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RECIPE: Mango dip sauce - Nampla Whan (serves 4)
If you don't have access to young mango don't despair, this dip works perfectly with anything sour like an unripe pineapple, green apple, pomelo, etc.

Ingredients:
2 unripe young/sour Mango's (Be careful when you cut them into slices. Cut diagonally to avoid the hard center of the fruit - then angle the blade of the knife to break the slices off from the center)

4 Tbsp Fish sauce
3 Tbsp Palm sugar
1/4-1/2 Cup of Water
1/2 Tbsp Shrimp paste (optional - but adds authenticity)
1 Cup Dried shrimp (smash 1/2 cup using a pestle and mortar. The rest of the whole dried shrimp you add in the sauce)
3 pcs small Shallots
3-4 whole dried chilies
2 Bird's eye chilies or any hot chili you have available

Gear used: Fujifilm X-T4
Primus gas stove
Music: Licensed, Epidemic sound

#primusequipment
#namplawan

Planting Leftovers | Lemongrass Part 1 | FUJIFILM X-T4 | 4K DCI | F-Log 10bit 4:2:2

World of Thai Food 2020-09-06 | Don't throw away the root of your store-bought Lemongrass next time you cook. Done right, it can be brought back to life and provide you an endless supply. Please let me know your experience growing Lemongrass and any tips & tricks you may have so I can include them in part 2.
Camera setting Information below.
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Update 28 DEC 2020:
We've had a few months to try out the X-T4 and with a few tweaks, including advise from one of our viewers to change the AF sensitivity settings to +2 with our particular lens, the AF performance has now improved dramatically to the point where we have been able to use it professionally for interviews without hunting. For the Eye-AF to work that well it does take an evenly lit scene where the subject is centered. If the scene gets contrasty, the AF start to hunt, especially if the subject is wearing glasses - but this is sometimes the case with other manufacturers as well.

Original:
With the exception of the highly aggravating AF hunting, the X-T4 really is better in every way than it's predecessor the X-T3. Despite having inherited the sensor from the X-T3, the X-T4's image and dynamic range somehow feels better - maybe the secret is in the processor or data management? Transitioning from the firmware evolved X-T3 to the beta-feel video AF of the Fuji X-T4 has been frustrating like many others have also concluded. Despite many hours of testing, the video AF has never once been good - at its best it is only just acceptable. Hopefully this will be sorted in future firmware upgrades. As a stills camera it is fast, tactile and inspiring. The stills images it produces straight out of camera are magnificent.

Equipment used:
Fujifilm X-T4
Fujinon XF 16-55mm f/2,8 R LM WR
Atomos Coiled Micro HDMI (Die Cast Metal) to HDMI Full Cable 30cm
Atomos Ninja V
77mm Tiffen BPM and 82mm Tiffen VND filter (stacked)
Cage and accessories from SmallRig

Settings:
DCI 4K - F-Log (HDMI) 10bit 4:2:2 to ProRes422
23.98 fps f2.8 ISO 640 (Manual)
IBIS on
White balance: Daylight
Movie AF mode Area
AF-C custom settings: Tracking sensitivity 0; AF Speed -2
Face/Eye Detection: On

Shot in ambient light. No reflectors, flags or lights.

Edit & Grade: 2019 iMac; FCPX; @Aditya Varma's Peach LUT; Film look LUT; 35mm grain overlay

#fujiXT4 #FujifilmXT4 #XT4 #Lemongrass

Music from Epidemic Sound

How To Make THAI FRUIT SALAD | Som Tum Phon La Mai | ส้มตำผลไม้ | Authentic Recipe #48

World of Thai Food 2020-08-30 | A Savory and Refreshing Thai summer salad that you can make with pretty much any fruit you like. Make it colorful and spicy to your liking.
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This video is not sponsored.

The beer, "Wisby Lager" is an amazing non-alcoholic Swedish Lager from Gotlandsbryggeri(Brewer)
https://gotlandsbryggeri.se/wisby/wisby-lager-alkoholfri/

Som Tum Phon La Mai - phonlami Recipe (serves 4)

3-4 Dried chilies
1/2 cup Dried shrimp
1/4 cup Roasted Peanuts
2 cloves of Garlic

3 Tbsp Palm sugar
3 Tbsp Fish sauce
2 Tbsp Tamarind pure
2 Tbsp water
3 Tbsp Fresh Lime juice

4 Cherry tomatoes (halved)
Fruit of your choice. I use Pineapple, grapes, apple and strawberries.
Optional: 1/2 Tbsp pickled fish (Nam pla ra) sauce for that extra kick

Pair with cold beer. I opted for non-alcohol beer.

A license to use music was purchased from www.epidemicsound.com

Gear used:
Fuji X-T4
Fujinon 16-55mm f/2.8

#somtumphonlami
#primus
#xt4

How To Make THAI PICKLED FISH | Pla Dong | ปลาดอง | Authentic Recipe #47

World of Thai Food 2020-05-24 | I recently learnt to make this dish from the local fishermen in Krabi. When they go out to sea they often make this easy protein rich pickled fish since it does not require cooking or freezing the fish prior to eating it. They accompany this dish with Thai spirits but it goes just as well with aquavit - This is a way of eating fish that all you Nordics and Japanese are very familiar with. Pickling is fun and easy. Give it a try!
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PLA DONG Recipe (serves 4)

1 cup of Water in a glass jar
1 cup of Rice Vinegar
200gr (0.5 lbs) of small de-boned fish fillets. I used tropical yellowback but you can also use herring as cold water option
1 red onion
2 tbsp Black pepper corns
2 tbsp Sugar

Keep in the refrigerator for 24 hours before serving. Eat cold and serve with thai spirits or aquavit.

A license to use music was purchased from www.epidemicsound.com

Gear used:
iPhone XS
GoPro HERO7

How To Cook THAI DUMPLINGS | Giew Moo Goong | เกี๊ยวต้ม | Authentic Recipe #46

World of Thai Food 2020-04-11 | I sometimes get a craving for dim sum breakfast and there's nothing better than making your own. My dumpling recipe is quick & easy - just boil them in a pot and you can fill them with pretty much anything you like. In this recipe I make mine with delicious prawn and pork filling but you can just as well use vegetable, chicken or whatever you fancy. Serve with some crispy veggies or alternatively in a simple soup broth (Giew Nam).
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GIEW MOO GOONG Recipe (serves 4)

200gr (0.5 lbs) ground shrimp/Prawns
100gr (1/4 lbs) Minced pork
1 small carrot
1 pack Wonton pastry (20-30 sheets)
1 egg white
1 tbsp Seasoning Soy Sauce
1 tbsp Oyster Sauce
1/2 tbsp Sesame oil
1 tsp sugar
1 tsp black or white pepper corns
2 Corinader/Cilantro roots

Serve with garlic oil, deep fried garlic, dumpling sauce or good quality soy sauce and lightly boiled veggies of your choice

A license to use music was purchased from www.epidemicsound.com

Gear used:
Sony A73
Sony A7S2
Sigma 35mm F/1.4
Tamron 28-70mm F/2.8

How To Cook TOD MUN GOONG | Thai Shrimp Cake | ทอดมันกุ้ง | Authentic Recipe #45

World of Thai Food 2020-03-22 | These are my childhood favorite foods. As a kid I always asked my parents to order me shrimp cakes. This dish is loved by children and adults alike - and its a perfect non-spicy introduction to Thai food or a party-food for those sensitive to chili and heat but who still want to enjoy Thai
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Tod Mun Goong Recipe (serves 4)

1l (33 fl oz) Cooking oil
200gr (0.5 lbs) Shrimp/Prawns
200gr (0.5 lbs) Minced pork
1 egg
1 tbsp Seasoning Soy Sauce
1 tbsp Oyster Sauce
1 tsp sugar
1 tsp black or white pepper corns
3 Corinader/Cilantro roots
2 cloves of garlic
1/4-1/2 cup of Panko
1/4-1/2 cup of Tempura flour

Serve with sweet chili or plum sauce

Alternative names: prawn cakes, tord mun goong, tod man goong

A license to use music was purchased from www.epidemicsound.com

Gear used:
Fujifilm XT-3
Atomos Ninja V
#selfquarantine #thaifood #comfortfood

ONE-MINUTE THAI BREAKFAST | PORK FLOSS & CHILI PASTE on TOAST | ขนมปังน้ำพริกเผาหมูหยอง | Recipe #44

World of Thai Food 2020-03-01 | Pork Floss is beef jerky's flamboyant Asian cousin. It looks like someone threw a pig into a cotton candy machine, but it tastes like sweet, porky heaven. In the Thai kitchen Pork Floss is like pork flavored fairy dust.
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This may be quick and delicious but it is not very healthy - Pork Floss is highly processed so make sure not to make it a habit, the same goes for most white bread so always compensate by eating fruits and other healthy foods to make up for indulging in quick carbs and fast-food.

Pork floss aka ròusõng, rousong, pork sung, yuk sung, meat wool, meat floss and abon is a dried meat product created by cooking pork shoulder in soy sauce and sugar, and then shredding it until it takes on a fine texture. Other flavorings like garlic, onion and oyster sauce are sometimes added while the mixture is being dry fried.
It takes five pounds of lean pork to produce one pound of Pork Floss so store bought is far more practical and less expensive than making it yourself.

Please note that you need Thai Chili paste for this toast - NOT Thai curry paste.
Various brands of Pork Floss are available in your local Asian store
You can put this on any bread or Toast

A license to use music was purchased from www.epidemicsound.com

Gear used:
Sony A73
Sigma ART 35mm F/1.4
Atomos Shinobi
Zoom H6 audio recorder

Thank you to Mike McJunkin for the colorful descriptions of Flossy Pork that I quoted for this description.
#porkfloss #thaifood #rousong

How To Cook PAD KEE MAO | Drunken Seafood | ผัดขี้เมาทะเล | Authentic Recipe #43

World of Thai Food 2020-01-11 | A plate of "Drunken Noodles" is the ultimate Thai hangover cure. This volcano-spicy dish will bring you back to life if you had too much Mekong whisky the night before. Where I come from we serve it on rice but you can add rice noodles in the pan towards the end if you prefer it Bangkok street food style.
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Pad Kee Mao Seafood Recipe (serves 4) You can substitute seafood with chicken.

2 tbsp Cooking oil
6 cloves of Garlic
6-8 Birds Eye chilies
100gr Squid
100gr Prawns
6 Blue Mussels or similar
1 tbsp Seasoning Soy Sauce
1 tbsp Oyster Sauce
1\2 tbsp Fish Sauce
2 Red spur chilies (sliced)
2 finely sliced fingers of Wild Ginger (IMPORTANT NOTE: Do not use normal Ginger. If you can’t find wild ginger then skip traditional fresh ginger!!)
1 cup Holy Basil leaves
2 Kaffir lime leaves (shredded)
1 twig of fresh Thai pepper corns

English spelling of Thai words and food is often ambivalent and there is no established standardized spelling. This dish is also know as Phad Khi Mao, Pad Khi Mao, Pad Kimao, Pad Ki Mao, Phad Kee Mao.

A license to use this music was purchased from www.epidemicsound.com

Gear used:
Fujifilm XT-3
Atomos Ninja V

Life is a Journey - Thailand | FUJIFILM XT-3 | ATOMOS NINJA V | 4K DCI | F-LOG ETERNA 25P and 60P

World of Thai Food 2019-10-17 | A short Travel concept video filmed in tropical Koh Samui, Krabi and Phuket Thailand.
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This video was filmed with a Fuji XT-3 in Fuji F-Log, All Intra, 10 Bit 4:2:2 recorded on a Atomos Ninja V. Graded with the Fuji Eterna factory LUT and basic lumetri color correction in FCPX. Shot entirely on the phenomenal Fuji 18-55mm f2.8-4 kit lens with a combination of manual and auto-focus. Zhiyun Crane 2. Drone shots - DJI Mavic Air.
instagram.com/raafphotography

Special thank you to Rush Coffee Rommani in Phuket for letting us shoot the writing scenes in your beautiful establishment instagram.com/rush_coffee.rommani

Locations:
InterContinental, Koh Samui. Thailand
Nopparat Thara Beach, Krabi, Thailand
Wat Phra Mahathat, Nakhon Si Thammarat, Thailand
9 Emperor Gods Festival, Phuket, Thailand
Rush Coffee, Phuket, Thailand

#fujifilmxt3
#fujixt3
#xt3
#fujifilm

How To Cook TOM YUM with GARCINIA & FISH | ต้มยำปลากับส้มแขก | Authentic Thai Recipe #41

World of Thai Food 2019-09-30 | This healthy local southern version of Tom Yum features Garcinia rind which is a fruit with several well-documented health properties. The HCA (Hydroxycitric acid) in the rind boost fat burning and suppress appetite, and it is also said to elevate your serotonin levels. In addition to being healthy - it also taste wonderful.

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Kayaking and Cave exploration with the Verve Tours, Krabi
http://www.krabivervetour.com

Garcinia, source of information medicalnewstoday.com/articles/318030.php

RECIPE: Super Healthy Tom Yum Pla with Garcinia (serves 4-6)
Ingredients:
1.5 l (50 US fluid ounces) Water
600g (1.3lb) fresh Sea bass
1/4 cup Dried Garcinia rind
6-8 Kaffir lime leaves
2-3 stalks Lemongrass
2-3 Coriander with roots
1/2 cup Spring onions
6 birds eye chilies (roughly chopped)
2 tbsp Lime Juice
2 tbsp Fish sauce
1 tbsp sugar
* Please note:
a) Ma who cooked for us was too quick to add sugar and fish sauce while we were not filming :) You can add it after the fish is cooked.
b) This dish don't require fresh sea bass. It can be cooked with other fresh or frozen fish like cod fish, pollock etc. aside from the usual Thai options.

A license to use this music and SFX was purchased from www.epidemicsound.com

Gear used: Fujifilm XT3

How To Cook Thai Tiger Prawns in Red Curry Coconut Sauce | ฉู่ฉี่กุ้ง | Authentic Thai Recipe #40

World of Thai Food 2019-09-06 | Chu Chee Goong is one of my favorite Thai foods. Perfectly seared fresh Tiger Prawns in combination with a rich and creamy Thai Red Curry Coconut sauce and a sprinkle of fragrant Kaffir lime leaves represent perfection. Watch my recipe video and make it yourself today!

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The English spelling of this dish is not standardized as is the case with most other Thai dishes - it is also spelled Choo Chee, Cho Chee, or Chu Chi Koong.

This video is not sponsored by Ananatara Rasananda Villas.

Chu Chee Goong (serves 2)

6 whole medium to large size Tiger Prawns (ideally fresh)
Cooking oil
2 tsp Red Thai Curry Paste
1/2 cup Coconut Cream/Milk
2 tsp Fish sauce
2 tsp Palm sugar
4 Kaffir lime leaves (2 in the curry and 2 for garnish)
Red spur chili for garnish

A license to use this music was purchased from www.epidemicsound.com

Gear used:
Fujifilm XT3
Atomos Ninja V

How To Make Thai Nam Prik Goong Shrimp Dip | น้ำพริกกุ้ง| Authentic Recipe #39

World of Thai Food 2019-08-18 | Amy makes a delicious Thai Shrimp Dip, or Nam Prik Goong together with the Verve Tours team in Krabi. This Shrimp dip is eaten with steamed or fresh vegetables like for example egg plant. long beans, baby corn or cucumber. This is authentic local Thai food at its purest.
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The Verve Tours team in Krabi organize amazing kayak tours where you paddle in the dense mangroves, enjoy nature and learn about the local flora and fauna. If you're interested in learning more click the link below. Mention World of Thai Food for a discount.
http//:www.krabivervetour.com

Nam Prik Goong - Thai Shrimp Dip (serves 4)
1 1/2 Tbsp Shrimp past (Roast over fire in a spoon or alternatively pan roast)
5-6 Small quick boiled shrimp (any kind of normal size shrimp will suffice)
1 1/2 Tbsp Fresh Lime juice
1 Tsp Sea Salt
1 Tsp Sugar (white)
4-5 small chillies (The lady was too quick to add the chillies so we didn't get that top on camera. Add at this step).
2 sliced cloves of Garlic
1 Tbsp of Water
1 Red Bird's eye chili for Garnish
Serve with steamed or fresh vegetables.

A license to use music and sound FX was purchased from www.epidemicsound.com

Gear used:
Fujifilm XT3
Atomos Ninja V