Yeung Man Cooking | If I could make only One Curry Recipe… @YEUNGMANCOOKING | Uploaded April 2024 | Updated October 2024, 4 hours ago.
PLANNING ON GETTING A VITAMIX? CONSIDER USING OUR AFFLIATE LINKS HERE:
US Website: tkqlhce.com/click-101064349-13567952
CAN Website: kqzyfj.com/click-101064349-13567947
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A TASTY + QUICK THAI STYLE GREEN CURRY RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! When one thinks of curry, it may drum up feelings of laborious work. Join me in this episode and learn how to make the most amazing Thai style Eggplant Green Curry recipe today! Let's begin!
Ingredients:
1 1/2 cups jasmine rice
1 1/2 cups water
2 Asian eggplants
2 tbsp avocado oil
400ml can coconut milk
3 tbsp green chili paste
1 red chili pepper
1/2 cup canned bamboo
1 cup baby corn
1/2 cup edamame
1/2 tbsp soy sauce
1/2 tbsp maple syrup
Thai basil to serve
1/4 cup pomegranate seeds
Directions:
1. Add the jasmine rice to a small saucepan. Rinse and drain with some water, then add 1 1/2 cups of water and heat on medium high. When the water begins to bubble, give the rice a stir. Then, cover and cook on medium low for 15min
2. Slice the Asian eggplants in half and then into quarters
3. Heat up a sauté pan to medium heat. Add the avocado oil followed by the Asian eggplants. Sauté for 4-5mins to colour the eggplants
4. Make a well in the middle of the pan and add in about 2 tbsp of the cream from the coconut milk and let it melt
5. Add 3 tbsp green chili paste and sauté for 4-5mins
6. Slice the red chili pepper in half and add to the pan along with the bamboo, baby corn, and edamame. Sauté for about a minute
7. Add the coconut milk, give the pan a stir, and bring to a boil. Then, add the soy sauce and maple syrup. Give the pan a stir
8. Cover and cook on medium for about 5mins
9. Plate the curry and garnish with fresh Thai basil and pomegranate seeds. Serve with freshly steamed jasmine rice and enjoy!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/uTW90nFYx48
PLANNING ON GETTING A VITAMIX? CONSIDER USING OUR AFFLIATE LINKS HERE:
US Website: tkqlhce.com/click-101064349-13567952
CAN Website: kqzyfj.com/click-101064349-13567947
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A TASTY + QUICK THAI STYLE GREEN CURRY RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! When one thinks of curry, it may drum up feelings of laborious work. Join me in this episode and learn how to make the most amazing Thai style Eggplant Green Curry recipe today! Let's begin!
Ingredients:
1 1/2 cups jasmine rice
1 1/2 cups water
2 Asian eggplants
2 tbsp avocado oil
400ml can coconut milk
3 tbsp green chili paste
1 red chili pepper
1/2 cup canned bamboo
1 cup baby corn
1/2 cup edamame
1/2 tbsp soy sauce
1/2 tbsp maple syrup
Thai basil to serve
1/4 cup pomegranate seeds
Directions:
1. Add the jasmine rice to a small saucepan. Rinse and drain with some water, then add 1 1/2 cups of water and heat on medium high. When the water begins to bubble, give the rice a stir. Then, cover and cook on medium low for 15min
2. Slice the Asian eggplants in half and then into quarters
3. Heat up a sauté pan to medium heat. Add the avocado oil followed by the Asian eggplants. Sauté for 4-5mins to colour the eggplants
4. Make a well in the middle of the pan and add in about 2 tbsp of the cream from the coconut milk and let it melt
5. Add 3 tbsp green chili paste and sauté for 4-5mins
6. Slice the red chili pepper in half and add to the pan along with the bamboo, baby corn, and edamame. Sauté for about a minute
7. Add the coconut milk, give the pan a stir, and bring to a boil. Then, add the soy sauce and maple syrup. Give the pan a stir
8. Cover and cook on medium for about 5mins
9. Plate the curry and garnish with fresh Thai basil and pomegranate seeds. Serve with freshly steamed jasmine rice and enjoy!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/uTW90nFYx48
