Ultimate Thai Green Curry Feast

Bites MD.

Step into the kitchen for a vibrant Thai green curry loaded with lemongrass, kaffir lime leaves, bamboo shoots, tofu, fish, and sweet bell peppers simmered in rich coconut and chicken stock. Then, meet the Taiyo-no-Tamago—Japan’s legendary “Egg of the Sun” mango, a dessert so luxurious it can cost up to $100. It’s flavor, fragrance, and food adventure all in one video!

Transcript

00:00Hi, welcome back to Bites MD. Today I'm going to show you how to make a Thai curry with all these

00:05ingredients and we're also going to do a taste test on this gigantic mango also known as a sun

00:10mango. I do not believe I ever had this variant before so we'll give it a shot. I'm going to

00:17slice up some red chili. I'm going to add it in into a green curry. The difference between like

00:28red and green is mainly because the green curry is not ripe and the red chilies are ripe. We can

00:37also make everything from scratch with red chilies but the problem is it has a lot of shrimp paste

00:42and that stuff stink up your house quite a bit. If you notice I'm banging open the ends of my

00:51lemongrass because that's how you're going to get all your flavor. Traditionally what you would

01:01do is you would mince this all up with a bunch of green chili peppers and all your other ingredients

01:09like cumin, coriander and then we're just going to fry these. Once our pot is nice and hot I'm going to add

01:18some of our oil and put this down to a low medium heat. I'm just going to add my green curry paste in

01:23here right now just to kind of toast everything up to release all the aromatics. I'm adding my

01:29lemongrass here and I'm going to add in my galango.

01:34two cans of coconut milk.

01:45I'm going to turn down the heat and let this simmer for a bit. Feel free to add as much chilies or

01:50not as much chilies depending on your spice level. So this has been reducing for about

01:5630 minutes or so now. Most of the coconut water is all gone. I'm adding in my lime leaves

02:02and I have here my chicken stock. This chicken stock is actually reduced to by three times a mile.

02:09I'm really trying to concentrate on the flavors because the best curry I've had was actually in

02:14Houston. Granted I've never been Italian but it was just so flavorful so I'm trying to recreate that.

02:19I'm adding my bamboo. I'm just going to bring this back to boil and let this simmer for about

02:25another 10-15 minutes just to kind of release all the flavors from the lime leaf. I should probably put this

02:31in a bag next time so I don't have to siphon out through all the lime leaves but you live and you

02:37learn. I'm adding the bamboo in now because I want to bring out the sweetness from the bamboo onto the

02:43curry. I'm also going to add a little bit of cane sugar. I think traditionally they use palm sugar and

02:48I'm also going to add about a teaspoon of fish sauce. So after I painstakingly remove all my lime leaves

02:56and lemongrass and galanga, I'm gonna add in my tofu. These are very spongy. These are great with soups or

03:06curry because it absorbs all the soup and curry. I'm gonna add in my peppers here too.

03:11I'm making it very colorful just because I really like the sweetness from the red, orange, and yellow

03:19peppers compared to the green peppers. I'm gonna bring this back to a boil. We remove some of the curry

03:25because I want to poach my fish in here. The nice thing about this is there's so much coconut fat and

03:35cream in here that a lot of times even if you overcook it the fish will still come out soft and tender. I'm

03:42using basa. This is probably one of my favorite fishes. Once this has come to boil, I'm just gonna turn off

03:53the heat and we'll let it sit there for both minutes or so and then it'll be ready.

04:05Ooh, lunch time! Wow, this looks good. So colorful. So normally we would serve it with rice like coconut rice or jasmine rice

04:16but today we decided to be healthy and serve a little bit of bread. Wow, that seems like a perfect idea.

04:22It's nice and thin which is perfect for the weather and has a little bit of a spice to it.

04:40You get thumbs up. That's delicious. You should eat the fish.

04:56That's not a fish. That's bamboo. I just had a tofu ball. A fried tofu ball. This is the fish?

05:11Yes. Mmm. It's good. I hope I did want it.

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