Make 3 Thai Curries (Yellow, Red and Green) From Scratch! | Renee Chan | Skillshare

Make 3 Thai Curries (Yellow, Red and Green) From Scratch!

Renee Chan

Make 3 Thai Curries (Yellow, Red and Green) From Scratch!

Renee Chan

Play Speed
  • 0.5x
  • 1x (Normal)
  • 1.25x
  • 1.5x
  • 2x
6 Lessons (54m)
    • 1. Thai Curry Introduction

      4:26
    • 2. Yellow Curry Paste

      9:53
    • 3. Red Curry Paste

      5:19
    • 4. Green Curry Paste

      5:04
    • 5. Protein & Veggie Prep

      13:00
    • 6. Cooking with Thai Curry Paste

      16:12
  • --
  • Beginner level
  • Intermediate level
  • Advanced level
  • All levels
  • Beg/Int level
  • Int/Adv level

Community Generated

The level is determined by a majority opinion of students who have reviewed this class. The teacher's recommendation is shown until at least 5 student responses are collected.

36

Students

--

Projects

About This Class

Healthy Thai Curries

We are going to share our special recipe with you so you can WOW your friends! This recipe is used to make 3 different kinds of Thai curry pastes. Great for sharing with friends and family or meal planning! You can easily store this paste in the freezer and it'll last for weeks!

Menu:

- Yellow Curry Paste

- Green Curry Paste

- Red Curry Paste

- Healthy Multigrain rice

In this class, Renee will only use the red and green curry pastes for her Thai curry dishes. But don't worry, she will be coming up with another class that uses the yellow curry paste for BBQ! Follow Renee Chan so you won't miss it!

Meet Your Teacher

Teacher Profile Image

Renee Chan

Teacher

Hello, I'm Renee from True NOSH Kitchen: The Sugar Substitute Institute!

See full profile

Class Ratings

Expectations Met?
  • Exceeded!
    0%
  • Yes
    0%
  • Somewhat
    0%
  • Not really
    0%
Reviews Archive

In October 2018, we updated our review system to improve the way we collect feedback. Below are the reviews written before that update.

Your creative journey starts here.

  • Unlimited access to every class
  • Supportive online creative community
  • Learn offline with Skillshare’s app

Why Join Skillshare?

Take award-winning Skillshare Original Classes

Each class has short lessons, hands-on projects

Your membership supports Skillshare teachers

Learn From Anywhere

Take classes on the go with the Skillshare app. Stream or download to watch on the plane, the subway, or wherever you learn best.

phone

Transcripts

1. Thai Curry Introduction: Hi. We're gonna do some curry making today. I'm Renee from True Nash registered dietitian in Q B C. And we're teaching you how to make three types of Thai Curries from scratch. These are one of my favorite recipes. I actually learned these recipes with Thailand. Just amazing place. If you guys have never been to Thailand, I really, really highly recommend it when we can travel challenges over the hot place that we love their spice and they love their flavors, and it's quite tropical spread. But you can buy these ingredients quite easily in the local Asian grocery stores on and let's go and talk about some of the ingredients. So the first hurry we're going to make is a yellow curry, and then I'm gonna turn it into a red curry. And then at the end, we're gonna change all of it into a green curry. OK, and a lot of people think that the record is actually the hottest one, but it's actually a green curry, and I actually saved a chilly for you actually had it dry. You can't really find Caries very easily, so I have some drive reading hurry, really, really young spicy compared to a one of these guys. This is a red Thai chilies. These air also dried. I drive just on my cower and you could keep them for a long time. And then what we have is some spices. So I have some Thai could fear line leaves. You can also find these in Asian grocery store. I dry because just in case I can't find it. I always have a dry version. These air quite dangerous because they have thorns like roses. So you have to be careful when you handle them and not hurt yourself. Okay, so these cuff your lime leaves and they're very fragrance that you can even smellem a little bit. They taste exactly like what you would imagine. Tom Yum soup would taste like and then another Herb is a lemongrass. So this is a, uh, grass cut into half already. It's normally about this long. Okay? And what happens is workable to only use the white part of the lemongrass. This is the less fibers. It's very fiber, see the whole plant, but the edible, more fragrant and flavorful part is the white part. So we're gonna actually cut only the white parts off Teoh use and then the green parts. What we're gonna do with, um is to say that you can soup or tea with it, and it's really, really tasty and really, really on. The aromatics are great if you add it into soup, and that's what we're gonna use for the very base. Some of the white part of E lemongrass and lemongrass is also no to ward off mosquitoes who was actually used to be a rescue repellent in Asia, and they make it into spray bottles and spray it on your body. I have some garlic clothes and then appeal. There's three here. There is a type of ginger or Stuber that you can find not too easily, but sometimes you can really find it in the grocery stores called Golan Go. And if you don't have galangal, you can use regular ginger. But Galindo is very much more. Yes, has more A but like a pungent type of flavor and not a spicy as ginger. So if you have ginger, you're going to use half amount of that. So if you have a long goal is about 1 to 1 lemongrass to Kalanga, literally depends on what? How much you're making today, we're gonna use the same base. So we're going to start with the yellow curry and then turn it into rectory. And then afterwards, we're gonna turn it into a green curry. Um, So what you want to do is have enough that you're gonna make three different types of pace ? 2. Yellow Curry Paste: I have about half a cup. I'm going to add a little bit more lemongrass here, and I'm going to cut them into smaller chunks so it can be nicer to my blender. So we're going to add all these herbs and spices into our blender and make it into a curry paste. And then you can freeze each paste in that smaller amounts. So you can take it out and make hurry when you can. So I'm just chopping or C, So that's why I'm treading into smaller pieces to be nicer to my blender. Okay? And if you have a really strong blender, you don't really have to worry too much, but I also like to elongate whole life of all my electronics. Ok, so these lemongrass stalks, you can also cut into small pieces and then dry them out on your counter and use it as tea leaves and the future. So after I cut the lemongrass, I'm gonna put it into a food processor. And then at relatively the same amount of gallon gout or I'm about half the amount of ginger. So i have about half a cup of lemongrass. I'm going to use about one quarter cup of ginger. And once again, Ginger is very fiber C, So we're going to cut them into smaller pieces to help the blender break it up easily. Okay, be careful of your fingers always curl at n and you won't hurt yourself. So disrupt chop the ginger, put it in the same the food processor. And then we're gonna go and take a look at our onions. So it's, these three ingredients are basically the base of any Thai curry paste. And I'm going to use about the same amount of time yen to the amount of lemon grass that I've added in. So about half of cups worth. Ok. And this is not rocket science, so I've just eyeballed each ingredients amount and graft chopped a friend. So I don't have to worry about buying a new blender too often. All right, so rough chunks of onion all go directly in the food processor. And then I had three close of garlic that I'm going to also add in without the peel, you're gonna wanna bang and robots and help the peel come off. And then this is a huge clothes, so I'm going to cut it in half. And the other ones that are not too big, you don't have to. Worry too much about this. I'm getting a little teary-eyed because of the onions, but it should pass very soon. Alright, so what we have half a cup of lemongrass, About a quarter cup of ginger. If you have gland girl, go ahead and use half a cup again, I'd go. And then I also have a cup of onions and three close of garlic. If you'd like more garlic, go ahead and add it. And then I have about a tablespoon of lemon juice. You can use lime juice or it can use a little vinegar. And here's shoe, so I'm just going to add it in here. And then about six or seven or eight leaves of fear at line liens. Be careful there. Very, very sharp. I meant the stems so you really don't want to hurt yourself. So I'm going to add about six or seven leaves in here. And then what I'm gonna do is add in some herbs and I'm sorry, all the herbs or m, I mean, some spices. So I have some white peppercorns and we're going to go pretty generous and grind in a half teaspoon of white pepper corn if you don't have like peppercorn, Venus black ones. But in Asian food, white pepper corn is usually use because of its ginger three flavors. So about a quarter teaspoon of white pepper corn goes in here. And then in Asia, I'm going to show you a little bit of cilantro and what happens in Asia. You go to the market and the roots of the slideshow or actually also for sale. So you don't just seen, you don't just see a rough coppice LOTRO. You actually see the whole root of the slideshow and the recipe does call for the root of the cilantro. But if you don't have it in North America or in the western world, what do you can use is coriander seeds and they look kinda like white peppercorns. And they smell very, very nice. You can toast them. But what we're gonna do is crushed on also. So what we're gonna do is add them in to our mix. Coriander seeds is something that I always have in my pantry. I'd like to add them to my dip. So you're making a main ASR something. Try adding a little bit of chlorine your season like us, little squeeze of orange and you'd be so surprised how good it tastes. And here I have some cooking oil. This is grape seed oil. You can use avocado oil, you can use sunflower oil, safflower oil, vegetable oil, so that any type of oil that you want, olive oil is fine too. We're not really using this to cook anything high heat unless you're putting the curry as a married name for something that you're going to barbecue, right? And I'm going to put about half a cup of this oil into my blender. Okay. And that's sort of the base. The curry, what else we're going to use is a little case. In Thailand, they make a really pungent, almost overly strong shrimp case, which is a fermented shrimp. And then they blended into a paste. It's not hard to find, but I don't really use it very often in the kitchen. So what I actually have adaptive is a vegan version. And I am using a local miso paste. This is made in Vancouver from a local organic company. You can buy it quite easily at the grocery store. So I'm going to add two tablespoon worth of Mesos. So this is one table spin and then another tablespoon, okay? And I'm looking at any salts, so I'm trying to help people to increase their sodium intake because me so are ready, has salt. You don't need to add salt. You can add salt to the curry when you're diluting it out to make a sauce or is still later, but you don't have to add salt to this particular mass. So what I'm gonna do is make sure I get all the good me. So b, so is a fermented soybean paste with some introduced the area in. They make a really interesting flavor for soups and sauces. So go ahead and try some miso and you're making a sauce next. Right? So then we use a little bit of sweetness and I like to use fruits. So what I'm gonna do is cut in a little bit of an apple. So I'm going to add, this is a very small gala, local apple. I'm going to add in. So half of Africa. So this is about a little bit more. So once again, cut it into smaller pieces. I'm going to save the rest of the Apple for later. And then one last ingredient is our turmeric. Turmeric is also in the same family as Ginger has got very high anti-inflammatory properties. What I'm going to add in here is about a teaspoon worth, okay, you get a little bit more. And if you have some fresh ones, go ahead and add a fresh piece of turmeric. And then that's it. And what we're gonna do is put the cap on and go ahead and blend this whole thing together. Doing the facts. So I don't want my job. 3. Red Curry Paste: So far in radians, which would have been blended together nicely. And then I'm gonna take the top off. And today there is your yellow curry. So this is the base for all types of curry. That yellow curry is not really spicy. If you want to add more strikes to it then and add a red tie Chile into your yellow curry and it would really enhance the flavor. So I have a bowl here and I'm gonna scoop out 1 third of this guy. And this will be my base for the yellow curry. And then I'm going to scoop out another third. So I'm going to make this second third into the green curry later. And then 1 third is going to be kept inside this guy. And what we're gonna do is right now, whew, this actually is making me very teary eyed and because of the onions and all the aroma, read curry. So what happens in records? We're gonna add some chilis. These are larger chilies and they're not essentially the Thai chilis. It's going to be very, very hot if you add all of the Red Touch ID. So what we're gonna do is count about ten of these bigger chilis. These you can buy quite easily. It's quite cheap at a, any Asian grocery store, they come in a big bag. I'm going to add about ten of these bigger chilis are not a spicy. And the robot had, reminds me, Patrica, Thank you. Think about it. And then the reds Thai chili comes in next. So I'm going to take the stem off. And if you like more spice, you can add more chillies, but I'm just going to add two and into our yellow curry. And then one thing to make this even more red is a whole red pepper. So what I'm gonna do is cut around the stems to get all the meat off the paper. And then you end up with the middle and just cut off the bottom. And then this whole thing you can discard later. And then it makes it a lot easier for you to get all the insides clean so the bottom goes out here. And then you can kind of just take out the white part of the red curry. Just rough chop it a little again, make it easier for your wonder and, and long gate. It's life. The inside of this is a little bit bigger. If you don't mind, you can just throw in the whole thing. So a whole red bell pepper goes in to our pace. There's about ten Chile's. If you don't have a big Chile's, you can put in about ten teaspoons. Paprika also. Ok. So that's good. Okay, so that's basically our base for our read curry and what that is, it's going to be a little bit hard for the blender to work without too much secret. I'm going to add another tablespoon of oil to this to help out the lending process. And then once again, we're going to put it in the library part finding again, okay? Alright, so if you and I lost someone to the counter, be careful this is getting to be quite pungent, quite spicy. We added about 12 chillies in here. And then, there you go. This is our right Curry was not quite easy. And with word curry, you can actually add this to Tom Yum soup to actually make it be the spicy Tom Yum soup. And if you add some peanut butter or cash, you better. Or what we have here is sum, cool to hear you accompany that's makes to hiney. And in Vancouver, we're going to add about two tablespoons of tucking in here. And then this actually ultimately turns into a Penang tree if you add some neediness and seeding this into it. Okay? So 12 tablespoons of to Heaney. And it will make it super netting and then once again, black to the blender. 4. Green Curry Paste: Rho k. So after I added that to he burned a skip this out. And this instead is now a Fanon Curry, not completely a red curry. Okay? So this makes quite a lot of hurry pays for your stews. So I would actually freeze this in about four different separated ziplock bags. Or you can actually put them in ice cube trays and then put them in a little bag. That's also something that you can do with your curry than when you will feel like career making some curry soup. You can pull out the frozen case and make her right on the spot. You can have to defrost the curry paste. You're can just cook it with some Taiji stop or chicken stock or beef stock. And it'd be quite yummy. Okay, so here's your read Perry, that's done. I'm going to set it aside. And if you guys remember me also set aside some yellow curry, we're going to add that back in to our cots are mixing lie underneath here. And then this is going to be the base for our creating greening and hurried. And what the Green Terror and canals, everything is green. And a lot of people think it's going to be tie basal. And it's actually not the Thai Thasos actually only added to the very end Green Curry because high basal bruises really, really easily. So I have some time basal here, but you can already see that the leaves have turned black. And if you blend it, it's actually going to turn the whole mixture black. And this is only really used for garnish. So you're going to put it in at the very end when you're cooking curry. What I'm gonna do is put in one cup worth of cilantro. So it's about a handful of cilantro. Okay. We're gonna disrupt chopped cilantro, the whole thing, the whole stock goes in. And if you don't like cilantro, this is probably your nightmare. But I love Swan, true? So this is my Heaven. Ok, so about a whole cup or of cilantro including stems. And then what we're gonna do is use some grains stallions to make it even more green and more flavorful. Okay, so I actually started growing some green onions in the back here is a little bit of my green onion plans. Okay? Oh, and then we forgot the green chile. So Green Curry is the hottest chili in Thai food. You don't have green chile, you can use how opinio. Okay, and I'm going to just add a few of the Thai chilis because I only have so little green chillies. So a few of the red chillies will be fine. And then what you're gonna do is I'm going to cut off all the green onions here to add into my pace. Also about a handful of green onions. And you can then just do this with your green and be careful of your fingers when you cut it off. And then you can just rip them into smaller bits to help out also your blender. And I'm gonna put this to the side. And it should come out again in a few days. So that's exciting. You can actually, you use your green onion, Stan's. Okay, cool. So again, it's about a handful or this is about half the cups of green again, and one chocolate cilantro. Okay, and then back to the blender. We go, you don't really need to add extra oil to this wine because the vegetables and herbs we add in here is quite wet, so it doesn't really need the extra oil. And then blending it again. And then the ligature. 5. Protein & Veggie Prep: Okay, and then now we have a finished Green curry, which is super bright green, super exciting to see this bright green color, but it's gonna be super spicy and herbaceous, I would say, because of the slideshow and scallions. And all the three colors of hurry and the facts in the freezer. Maybe you don't put in the freezer avian and store it in the fridge for about three to four days. And then I would consider them in the freezer. Afterwards. The z will oxidize to do so it's not, there's no preservative in our heads. So that's what you wanna do. Your curry paste or edict right away, it can make a big feast for your friends and roundly. Okay, so green curry, we had our first Yellow curry and then we have a red curry. So now what we're going to make what these guys, right? I'm going to teach you how to make two of the three curves that we make. So this, these two, the red and the yellow curry, it's basically the same kind of techniques you would use. So I'm going to choose the red Curry for you to make. Yellow Carree. You can either used for vegetable curry like tofu or chicken. Same thing with the red curry. Sometimes you can use seafood in inch or srand, I mean secretly shrimp, fish Curry also with right curry. And then and it goes, well, what chicken or beef as well? I'm a Green Curry. I mean, usually goes with eggplant or today I'm going to use some zucchini and then I'm going to garnish it with some Thai basil. We're gonna cut some carrots and onions in the Curry as well as a Kobilka squash. Some kind of tired of eating a lot of potatoes. And if you want to take a break from eating potatoes, you can buy a squash. You can also buy some beets. You can also do some sweet potatoes and as the vegetable. So this is beautiful and colors and I'm going to add it to my red Curry to give it an Really parties substance. So we'll be doing some cutting of the vegetables. I'll put these caries aside. And what you want to do is to cook his vegetables and bite sizes. I know I watched my vegetables really well, so I don't tend to peel them. You just have a really good vegetable brush or you can soak them because we're eating the skin of these vegetables. So you can soak them in a gallon of water with a tablespoon of baking soda for about ten minutes and then rinse it wrote really, really well. And try to get some of the pesticides out. Okay. I'm going to use one onion for two different types of galleries, right? So we'll just rough chop this onion and into a large dice to start off our pan. So I'm going to just cut up all the veggies that I need for the curry first. And then we're going to make some mixed frame rice. Okay, so this is just a rough chop of the Ionians. You don't really need to be too technical with cutting up the onions for two caries. Or you want to do for the green ty, curly is to pick off all the Thai basal first. So it's easier for you to garnish at the end of cooking the curry. And that I have in the back here a smaller cast-iron hand. You don't have to use it for answering. You use a regular pen and a bigger one. Bigger one I will use for the right current and the small one I'll use for the green curry. So we're just going to take off the leaves of all the Thai basil. We're not using the stem. Okay? So I have about a handful worth of Thai basal That I plucked off and it's super, super aromatic. I can smell it all over my kitchen. And then you can compost the stems. And then very important, you need to get your coconut milk ready. I have just a regular coconut milk. If you have coconut cream, you can water it down a little bit. And then we're going to actually going to use just water to thin out are occurring. And if you have chicken stock or vegetable, OK, sot he can go ahead and grab that. And what I'm gonna do with my coconut milk is I'm actually going to blend a few dates. So since there's two curries, I'm going to have four dates to each. What that half causes. What that helps is brands out the spiciness of the curry. But I don't really need to add sugar, right? So I'm going to add eight dates for two carets and the little bit of coconut milk. Superman that all together and we're using the same blender as I did for the current pace because everyone is just going to be blended. So and then all the dates is just gonna be blended. And we're going to do that be for just now and then gone to trade on cutting the rest of the vegetables. So use rough chopping the carrots also into bite size pieces for me to cook and my caries stew. Carrots will bring out the retina, so the curry, it will just give a really beautiful color and elevate the curry quite a bit. So curates. And then for the green curry is a little bit of this zucchini. So I'm just going to cut this somehow. And I don't need the entire Suzuki and the kind of the top and just cubics, right? Okay, so I've chopped this fine. The vegetables should be relatively the same size, so it could cook the same time. And then if you're choosing meat, you can go ahead and chop that into the same size pieces, right? Your curry should look relatively the same for the different ingredients that you're adding. Okay, so carrots, some zucchini, we have the Thai basil. I have eight dates with some coconut milk. I'm going to add more coconut milk to it. Later. I'm gonna get some salt and pepper ready. And then we're going to cut up some of the proteins. So I have a portrait, whatever the, this is called as getting the chicken by quite a lot of fat. So I'm going to cut that away. The tofu, I'm gonna cut into small cubes, so that's easier to cut. I'm going to cut that first before I chicken thigh. And I'm going to cut the Cambodia because it's right there so I don't need to worry. So componentry is a Japanese squash. And be careful with your hands and nice. So it is really hard squash, but I watched the outside very well. And you can cut about a quarter of it off. So I have got the squash opens finally. And inside is a lot of seeds. And what you wanna do is to take the seeds out. You can just use your hands and get it out. And these seeds, you can actually cook them like pumpkin seeds. And in fact, this is the same family as Pompeians, right? You can actually save them and tow some with some salt and pepper and oil. Okay, so we're just going to use a little bit today. You can save this to make other types of dishes. And we're gonna save the Yellow curry because I actually will teach you guys a barbecue. So a type barbecue class. And we're gonna make saute is with the yellow gory. So hope you guys stay tuned for that class. And what the Cambodia, this is also editable so I would not shave it off. And what you wanna do is to cut it into small cubes sizes, right? To make this as your potato of your curry essentially. So this is your going to be quite starchy, but it's also a lot of light more and humans and minerals and chlorophyl because of the green and the yellow. Ok. So what you're gonna do is just to cut it into small bite-sized arrays. And just like the potatoes were actually going to see, are these two down, I'm a robot and some oil with the onions before we add the rest, sappy vegetables. And I think we don't even need so much her vocab, but only just assess it. And we have two cars. Okay. So as you can see, my spread of veggies is quite colorful and the curry is also going to be quite starchy. So I think this is quite enough for two caries. We're gonna save this for later dish. And then at the end, that's when I'm going to cut the meat. So we're going to use chicken if you choose to use fish or shrimp or clams or beef, go ahead and do that. This is a chicken thigh, so I have a another cutting board. I want it so i don't cross contaminate my lovely veggies. And let me just put this aside. And we're going to sort of AIESEC the chicken. So what you wanna do is cut up all the facts. And it's a lot of flavor, but also our Currie has a lot of favors, so it doesn't really need so much fat. So I'm just going to take off the skin, the chicken thigh. And I thought already a DBA chicken spicy chicken leg actually. So I don't actually have to get the bones of the chicken thigh. And then what you want to do is cut up into bite-size pieces. And for any types of curry with meat, you actually want to cook the meat first and then set it aside. And then when your curry is done cooking, then you want to get at the meat into it. Because if you add the meat into the curry, it's actually gonna turn that hurry brown. Especially when you're cooking a green curry, you wanna keep the green curry, green, right? Okay. If you have chicken breast, go ahead and use that doesn't have to be a thigh. Okay. So just bite size pieces right here. I'm going to throw away the skin and you're gonna go to your plate. Washed my hands. 6. Cooking with Thai Curry Paste: Okay, so now all my vegetables have been cut. The truss squash, the carrots, the zucchini, the onions, and some tofu that I'm going to add into the green curry. Usually Green Curry has the Green Egg plans or you can buy just Asian ape plans if you want. Today were hand-drawn, trying some new vegetables, especially with a couple of just squash and zucchini, which you can easily get in non-Asian grocery stores as well as Asian grocery stores. We have some chicken meat here, cut up into slices or chunks, and some grapes seed oil here. And I'm going to add to both my hands at the same time. So we're going to cook to caries at the same time. And this once the oil is hot, you can kinda cast out the temperature with your hand and you're gonna add a little bit of the onions so in each, so all the onions go in. But separate it into two parts, right? So it's going to sizzle little bit. And you want the onions to be brown and turn translucence. Okay? So this one also getting bubbly and brown and translucent. And then you want to let it cook a little bit before you add the chicken or the squash and tofu, Okay. Okay. So I'm just gonna shake trypan blue, but you don't really need a sacrilegious yet. Okay, so one's insurance transducer like this. This still needs a little bit of time. Then I'm actually going to add the chicken to this first. And hey, I scrape it all down. Here. This goes and in-depth walk. And then now I wanna get my flashlight out or is what is exterior and I'll get to that 11 for h. Sorry. And we meet you this one at cook it quickly and thoroughly so you don't really need to move it very much. Or the vegetable one, we're gonna add the code further into the pot. And these folks are destructive. Klocal wants to be brown, golden rounds as well because it out. And they're both on like a medium crudes. Ok. I won't play, I've done that before. This boiling right now I'm going to keep the cover on. And then what I'm gonna do is turn it on to summer. And all you need to do is check your timer at 20 minutes. And Joe have perfectly took right? Okay, so now that meet says clubs and seven ninths frown on it. We didn't turn both spreadsheet off and mistake i with the protein. So you can also look at the tofu is also about a nice round, right? So we're going to take both out, leave the onions in the PAM though. Onion stays in and then the meat, this comes out and taken out the proteins see how perfectly round the tofu is and perfectly cook the chicken is. Now we want to leave it out until the whole curry is cooked. Now we're going to turn our pants back onto medium heat. Take my rice. Oh, but, okay, so medium heat for both pans and see how beautiful the onions are now, you can add in the cockroaches Squash to both. So, or for the larger I want to look at this is for like three people and then this one is for about two people. Okay? So bocce squashed goes in. One more over here and we want the starch to ground a little bit. Before we add in the rest. Angry in just a little bit to get all the flavor of the town in which to be the squash. This class, hey, it lightly. And then what you want to do is before you add the water, then you can add the carrots. So I'm carrying the carrots into re-read hurry or the Penang varies as we added some nuts imagery here, not, not sesame seed. And then for the green Hurry, we're adding that dream to candy. You can also add belt, hers if you'd like more colorful vegetables and mere curried UK. And then we've seen a saute both of them and sell the vegetables are a little bit brown on the outside. Uk, shifts a little bit more. And then at this say so you see the Cambodia. Both Shah has not come votes shy, I always get back. Make SAP is a little bit brown. And specific to me is also turning with similar color. Then, you know, we can add the liquid. Okay. So liquid I'm choosing today is just plain water and you can add stricken software, vegetable stock. Okay. And you wanted to add enough water to cover the bad days and allow it to cook. You don't really need to turn down the heat. Just left the veggies cook and you're sort of D glazing the pan with some stock. And notice also I didn't add any salt or pepper yet. I would add that to the very end because it's still cooking. And if you add it too early, you might over salt is and you don't really want that to happen. Okay? So now we're just really letting the vegetables simmer and allow him to soften. And then we're gonna go over here and check out our coconut milk width. And so a little bit of the coconut milk has been bundled into the gates. And once the dates have been run dead and you can add the rest of the coconut milk and shouldn't splash in the blender. And we use dates to substitute the sugar. Okay. So it should look like a brown carpooling carer Meli color. And then that's when you can use and the coconut milk in the sauce once the vegetables have been hooks. Ok, so now that the vegetables have both soften, we can add the protein back in to our paths. So this one, we're going to add that chicken back in. And then the fourth one will add the tofu or backend and have it cook a little bit more with the curry. Okay. And I just love the color of this child grows so much. Okay. And you can also see the vegetables have been caused because the squashes turned more and Mulago little translucent color and especially the, the zucchini and look at that color and it's definitely cooks through. Okay, and now we can add our hurried pace. So for this one, we're adding the green curry. For this one we're asking the right carets. So this is about three or four persons size. And for each person I would add a T a tablespoon of right curry rage. So one. 234. And then you wanna mix it around. Ok, and let it boil a little bit. And then for the green curry, and this is about two people portion. So same thing. One tablespoon and two tablespoons. Bringing hurry. See how beautiful that color is. And then once it turns and Oh, we last of tofu here. No. Okay. No worries. I'm going to turn the heat off both of these guys, and then I'm going to put in the coconut milk. So this one has a bigger portion, right? So I'm going to add about two-thirds of the coconut canal and to the curry. And then this is about 1 third of the portion size. Ah, coconut milk has now been ms. And a lot of Thai cooking has a lot of palm sugar. And to J we don't use any sugar and very, very little salt. And this is almost done. What we're missing with the green curry is the garnish. Oops, and that's the rice. I'm going to turn it off and let me just check it out. Look at the race. It's so nice and beautiful. Okay, I'm gonna open the lid. Should make sure that the rice is all don and let it cool down a little bit. The curry is now cuts. Turning it off, all of it off. And then what we can do is serve it up. Just in the pot like this. This, I will garnish with a little bit of cilantro. Okay? And you can also, you can do a little bit of a cut red Thai chilis or you can just kind of sprinkle a little bit on top. Okay? And this will make it extra spicy. And then this guy, we had about a handful of Thai basil and that's when you swirl it all in. And then the very, very, very last bit is a little bit of pepper all the way around. This is white pepper. And then your salt, because I want to lower people's sodium intake. We're going to add two teaspoons of salt only. And then this one about three teaspoons of salt. And this is about four. Even five people can eat this. So I lost my cilantro. Let me just don't find that again. And then we're just going to stir it in. And then because we're going to eat it with rice, we're going to serve it with rice. Okay. Let me see if this is too hot. It is, I'm gonna get a oven mitt. I'm going to kind of get the rice out of the bowl first and see how beautiful that mixed grain rice and multicolor team was. So we now grow keen law in Canada. So it's no longer something that we import from her r2 and it's something available within our countries, so I don't feel so bad. And you don't lose as many nutrients. Okay, so how beautiful is that makes Greene writes the curry.