Chef Richard Livingstone demonstrates how to make authentic Thai Green Curry Paste using the traditional Mortar and Pestle. For greater recipe detail visit us at www.antheaskitchen.com.au and click on recipes
Very well done. I love the vibrant color of you paste. I’m curious as to why you choose to use salt verse shrimp paste or did you use shrimp paste and I just didn’t catch it? I as a Thai cook in a small Thai restaurant, I can appreciate the pounding of the curry paste verse blending.
Greetings ChefCommons many thanks indeed for your feedback. We are delighted that you have embeded our video on your site. We are going to get a lot more active with our web site. I did a ‘Knife Skills’ demo which I videod last weekend. I will be uploading it this week. Thanks for your support and enthusiasm
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don’t wish for it to be featured)
Thanks for the feedback. It’s great that you got much out of it. We have been a bit in-active over that summer months (southern hemisphere summer that is), but we are about to start our demonstrations again and will be up loading them real soon.
Thanks for your comment bloodwatcher. That’s a great idea. The only problem is I don’t know how to do that but I will go and learn
Once again, thank you
Appreciate the recipe, but I found it kind of hard to hear, especially with all the background noise. Maybe tape all of it silent and record the voice over later?
looks delicious. this vid inspired me to plant my own lemongrass and chiles and buy a mortar and pestle. It’s nice to see some people still make food the traditional way.
Yes!
Because lemon grass is so fibrous it just won’t pound to a pulp. The best things I can suggest is to finely shredd the lemon grass before pounding in the mortar & pestile.That way, it’s very mich more palletable
Thanks for your feedback. It is valued.
I’ll have to lift my game in relation to the videoing. I have had a lot of comment that there isn’t enough detail in the footage
Many thanks
i think he used the shrimp paste at the end of the vid. looks good! “Gin Kow”
Very well done. I love the vibrant color of you paste. I’m curious as to why you choose to use salt verse shrimp paste or did you use shrimp paste and I just didn’t catch it? I as a Thai cook in a small Thai restaurant, I can appreciate the pounding of the curry paste verse blending.
Thanks a lot . Could you pls tell us
how to make Thai red curry paste .
Greetings ChefCommons many thanks indeed for your feedback. We are delighted that you have embeded our video on your site. We are going to get a lot more active with our web site. I did a ‘Knife Skills’ demo which I videod last weekend. I will be uploading it this week. Thanks for your support and enthusiasm
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don’t wish for it to be featured)
Thanks for the feedback. It’s great that you got much out of it. We have been a bit in-active over that summer months (southern hemisphere summer that is), but we are about to start our demonstrations again and will be up loading them real soon.
Thanks for your comment bloodwatcher. That’s a great idea. The only problem is I don’t know how to do that but I will go and learn
Once again, thank you
Appreciate the recipe, but I found it kind of hard to hear, especially with all the background noise. Maybe tape all of it silent and record the voice over later?
looks delicious. this vid inspired me to plant my own lemongrass and chiles and buy a mortar and pestle. It’s nice to see some people still make food the traditional way.
Thanks! You are my savior!
Yes!
Because lemon grass is so fibrous it just won’t pound to a pulp. The best things I can suggest is to finely shredd the lemon grass before pounding in the mortar & pestile.That way, it’s very mich more palletable
I always have problem pounding the lemon grass to a pulp. Any tips?
Thanks for your feedback. It is valued.
I’ll have to lift my game in relation to the videoing. I have had a lot of comment that there isn’t enough detail in the footage
Many thanks
I’d love to see this over again where his attention in on the camera. I think I missed some important tips…
Awesome. I always wanted to learn how to make curry paste after watching them do it in chinatown Bangkok. Cheers for posting
Thank rael1999. The feedback is very useful and greatly valued
Hay man thanks for that I learned a lot from your very informative post…keep the good work up!
thanks mate
this looks very authentic