How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food NetworkMar 17, 2022
Hi guys I'm jet Tila and this is jet
readywhere I take the mystery out of Asian
cooking by showing you how to
makesome of my favorite dishes from workshop to finish but before we get into today's recipe everyone is going to take hold on and subscribe right now and
curryis the best comfort
foodin thailand but for me it has a touch of romance too let me show you so when making
currydon't be afraid to buy pre made curry paste i
makeit all the time weather. all the basic flavors are here and the experts are doing it because they've been doing it for a hundred years everyone talks about making their own beat but leave it to the professionals so you can't make curry without coconut milk trust me when you I say don't shake the can, you'll find out why when we get into the kitchen, so before we go, I need some Thai lime leaves, also known as recruit, they come fresh, frozen or dried, they're not just any lime. leaf from any tree, so if you can't find them, use some lemon zest because these are an essential flavor in Thai cooking, but I'm going to take my wife Ali into the kitchen, she'll show you how to cook these dishes, well guess which of your favorite dishes i was making now in my very favorite my very very is my very very very favorite is Canaan curry oh yeah thinking that means you're right so I'm going in on that let's get into that and then we should tell the story of the meaning of this dish because this really is the dish that brought us together you know Panang curry very well since you know this dish so well would you mind preparing some of the vegetables for excellent course and i am going to talk to our friends about the two most important ingredients in Penang curry one is coconut milk and the other is curry paste now with coconut milk grandma always said don't shake the pan of coconut milk, why take out an ally and friend?
If you don't shake the can of coconut milk you get this amazing layer of coconut cream intact and we're going to need to use this coconut cream almost as frying oil or frying fat like you would use butter that's just coconut heaven there. I use it on many different things. You can use it in desserts. I use it in my chia pudding recipe. to start the curry off, we're going to take that amazing coconut cream on top and use it as a frying oil. I mean, this is basically pure coconut oil and a lot of people try to buy things separately, you don't have to for each can. it has a bit every time you see a good coconut milk from thailand you are all set because you have at least 13% to 19% coconut oil now trying to be too nerdy.
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I did whatever, so I'm using the coconut cream as the oil. the paste goes straight i want to work this together similar to a roux the coconut oil is the fat that really helps to fry and caramelize the beat it smells amazing because the paste is basically all these fresh herbs we use in thai cooking properly lime leaves thai garlic shallots chilies people say how long should i cook this curry paste because i don't know if i'm going to burn it i don't know if i'm cooking it long enough it should look like very tight peanut butter and you want to see a little bit of oil come out , so that's the consistency it should be a nice kind of pasta ok Ally you're slicing some onions there but I have some caramelized onions and then you have a little bit of these seam line sheets yeah can you add them?
Please, you got that great because what we're really trying to do is create flavors, but that's one of the things I love about your Panang curry, it's like a carnival of flavor. in your mouth a carnival i love the taste of carnival this is the moment it looks like it's about to stick to the pan it looks super dry you're going to have the rest of your coconut milk so we should talk about the meaning it might People may not know about this dish, but Ally Tila was an amateur dog trainer. I won't try. g to get you out or anything he's the crazy dog lady yeah so I did a magazine a national magazine article on how to make
panangcurry we really know each other really well and then you made this cool little video with All these calls for attention. making curry like don't shake the can I'm making Penang really wanted to flirt with you right? i really wanted to steal your mousse ok that's really what it was that's it was all good the truth is i was opening with some roti and i thought i had to marry this man right away oh hey why did it all work out but i want I mean, I knew right away that it was like lightning to activate all these guys you're going to do.
I really like Baldy cheese so you want to do the J cut yeah I see you practice that J cut ok I'm cutting back because all I'm doing here just so you know is redo looking at this curry until it's right thick enough to coat the back of the spoon and i'll show you JK I used to take cooking classes too jet was my cooking instructor she was the cute one and the JK wasn't creepy yeah you were a young professional drinking cooking classes you weren't in culinary school i just want to be very clear ok please JK so this was one of the first. things you've taught us in knife skills alright yeah oh spread it out alright alright alright coming in from the side you're rolling around the seed pod.
I remember well I'll give you one more cooking test could you please cut that into a net remember what I do to the net I do to the nets they are basically potato chip cuts about a quarter inch wide and they are they hold up really well in the curry the curry is also a great place to use whatever veggies that are hanging in your fridge so carrots broccoli let's use zucchini today it really is one of those dishes that is a let me clean up all the great leftover veggies in my fridge mind you while I cut up some amazing chicken share so keep moving don't let the cu stay at the bottom of the pan and you're
readyto go for your chicken we're using chicken breast here I want to take the chicken breast cut grain first into blocks about two inches wide and then I'm going to cut the chicken against the grain into little tiles this is really a great cut for just about any application. asian ion stir fry a curry like this a soup this is the right way to cut protein for asian cooking right here if you could put the chicken in real good now again i'm just simmering this curry for a few reasons to to reduce it to a thick sauce and B to really cook that chicken and that won't take long because we cut it into nice thin planks to season everything try what are the five thai flavors hot sour salty sweet mommy umami wow you picked a fancy word yes salty or umami exactly so im going to season two all these five flavors wait for a follow up whats the thai word for hot sour salty sweet umami in perfect balance word i think of every time i think of you yeah oh god you gonna be in front of All these babies, are you really okay?
I'm embarrassed now yeah young man yeah exactly right so I need to spice this up for UM and here's how to do it. The first crucial ingredient is fish. sauce that is salty and flavorful next to sugar to balance it out I think there is a misconception People think Thai
foodis super sweet not too sweet Well what are your tips for people when you have a dish that has hit the spot flavor balance, yeah, you know? which i think, yeah that's a great question, how about i answer that bike? I can teach people how to season like the order of seasoning and the order is to start with salty because we all know what the right flavor profile is so give it a try ok salty Enough then go to sweet like I have because we know what is the balance between sweet and salty and then go to sour and for this I am going to use tamarind paste which is a fruit that grows all over the world. it has a very kind of ta It tastes sour but has a plum-like sweetness to it and the heat comes from the chillies that are already in the curry paste so these are red chillies, they are not as hot as Thai chillies, they probably like them.
Red Serrano Chili's, so the chicken, as you can see, is almost half cooked, opaque on the outside. I want to marry my vegetables now. I mean, this could be any combination of vegetables you like. You want to help me? and pick out a few basil leaves yeah in there this is thai basil you can tell thai basil because it has a purple stem uh huh and it smells like licorice it's not nice yeah yeah it tastes like anise and just wait. ok just you wait and that's it i think there's only one way to tell if this is delicious they eat it if i knew so let's go get some spoons try try it i'll try this is my happy place mmm i mean describe it nice creamy from the coconut balances the heat and the flavor I mean and all the spices the spiciness is so good yes its warm so good and this is the way to tell if the curry is thick enough run a wooden spoon through the curry draw a line and if the curry holds its place and no it doesn't cross that line it's thick enough to serve that's why they call it covers the back of the spoon so it's like you're making a crème anglaise it's an OP right, oh you gotta put a Frenchie on me, yes, exactly in French. we call it a Pape nap and you know to us mortals that we don't just cover the back of a spoon so I can't be as good as you anyway and so you know I'm going to add bamboo shoots right to the end because the bamboo shoots are already really cooked and they really take on the flavor of whatever you cook them so I'll add them here and that's it I just make sure the chicken is cooked through the sauce looks like it has brought the veggies together o has a nice snap they are not too raw I am going to try and taste it.
I like to end with a little bit of the draw line. I think it looks amazing and gives that hint of real lemon so fragrant mmm every time. Oh cheers Ally, always have. I wanted to do this on camera we're going to prove jasmine rice is the way to enjoy Panang curry IMHO so kind of create some rice you could even do it another way we could have the smashed rice . in the Penang or you can go the other way but it's not complete without that kind of fragrant jasmine rice so delicious here goes the carnival flavor it tastes like everything you love about a weatherman right yeah it has all that basil those notes salty notes if there's a coconut me and it's not dairy I think a lot of people freaked out but it's totally non dairy oh so good there it is I love it I knew I married you for a reason besides the fact that you are an amazing human being you have to stopping this is going to make me feel ashamed and you can't do this in front of all these people why not because it makes me there so Ines got her engagement chicken but we have a marriage worthy date making
panangcurry hope you enjoy trying this one for someone you love tell us what you think down there and be sure to subscribe
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