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Thai Green Curry Chicken Recipe – AUTHENTIC Thai Home Cooking | แกงเขียวหวานไก่แบบบ้านๆ


– In this video I’m gonna share with you
a Thai green curry recipe.
We’ve got all the ingredients
to pound up the paste.
And got a free range
chicken, my mother-in-law
is actually gonna do the cooking.
And I’m gonna do the pounding.
Stay tuned for an authentic
Thai family green curry recipe.
(upbeat music)
Hey everyone it’s Mark Wiens.
I’m in Bangkok, Thailand.
And today my mother-in-law
and I are gonna be making
Thai green curry with chicken.
The first step in making
this recipe is to pound up
the curry paste.
And so we got all the
ingredients laying out here.
I think it’s mainly gonna
be these Thai green chilies
that we’re gonna use to make it green.
And then we’re also gonna
use a lot of spices.
My mother-in-law doesn’t
write down any recipes
but somehow she just knows
all of the ingredients
and the amounts in her head.
And by taste testing.
So I’m actually, we’re
gonna watch her and then
I’m gonna write down all the ingredients
and I’ll include them in this recipe.
And then also I will write them
over on Eatingthaifood.com.
You can find the full
recipe and all the details
and all the ingredients there as well.
For this recipe, we’re gonna
be making a full chicken
and it’s not a huge chicken.
It’s a free range chicken,
she said it was 1.4 kilos.
The first step is just to prepare
all of the ingredients to pound.
So the first step is to peel your garlic.
Next up for shallots and the same thing.
She’s just gonna peel the shallots,
kinda like garlic actually.
Just get that skin off.
Next step is Galangal.
That’s about a thumb sized chunk.
And she’s just chopping
this up in order to pound it
so it’s easier to pound.
And it’s young Galangal.
And next up lemongrass and
these are only the bottoms
of the stalks of the lemongrass
and then again she’s
just slicing it finely
to be able to pound it.
And then next up this is a Kaffir lime
And we’re not gonna be
using the juice of the lime
but only the peel.
And that’s going to provide
so much citrus flavor
in the curry paste. (upbeat music)
And next up these are
cilantro roots. (upbeat music)
I can already really smell
that Kaffir lime peel.
It’s so fragrant.
All of the pre-preparation is done,
we got all the ingredients ready.
It’s now time to start pounding.
You can kind of just throw everything,
we’re gonna eventually
be putting everything
and pounding it altogether.
But she’s first putting in the Galangal.
And then lemongrass.
And one thing I want to
mention, this is coriander seeds
and cumin, which she just
toasted and dry roasted in a pan
just to make it fragrant
just for about 30 seconds
over a medium heat and dry roasted it.
Make it extra fragrant and that’s gonna go
into the curry paste as well.
It actually doesn’t work so
well to pound on a surface
that bounces like a table
so it’s actually best
to take the mortar down to the ground
and pound on the ground.
Now in goes the cilantro
roots. (upbeat music)
And the lime peel.
This is white peppercorns, all go in.
And also the cumin and coriander seeds.
I got the okay to just toss in everything
so next the garlic and the shallots.
We’re gonna pound all of
these ingredients first
and then after that we’ll
be adding the green chilies.
Okay, in goes some salt.
I’m gonna start pounding up everything.
This is gonna, it’s gonna take awhile
but I’m gonna tell you
that it is so worth it
to make your own curry paste.
You could buy green
curry paste at the store
that’s already pre-pounded
and oftentimes in Thailand
actually we go to the market
and buy green curry paste
that’s already pre-made.
But when you make it yourself
and you control the
ingredients and the flavor
and the freshness, it’s
absolutely incredible.
And one more thing I’d
like to mention is that
you can make a big batch
of green curry paste
and you can store it in
the fridge or the freezer
and then you can use it in small amounts
when you make green curry.
So feel free to pound up
a whole big batch of green curry paste
and keep on eating it.
Also if you don’t already have
a stone mortar and pestle,
you should invest in
one because you need it
for almost every Thai recipe.
It’s one of the ultimate
tools of Thai cooking.
I’ve just been pounding
for about five minutes
and already you can see how
the oils of the lemongrass,
the shallots, the garlic
and the Kaffir lime peel,
all of the oils are coming out,
it’s already smelling incredibly fragrant.
It’s gonna be delicious.
My mouth is already watering
for the final product.
Next up we’re gonna add the chilies
and these are Thai Bird’s Eye chilies
but they are green in color so
if you can get green in color
that’s what’s gonna give your
green curry the green color.
One more detail she just mentioned is that
green chilies aren’t that
spicy so she’s gonna add in
a few red chilies as well
because the red chilies
are a little more spicy but mainly
Thai green chilies for this.
So in go all of the chilies
and I’m gonna probably
just add one handful first.
Pound them up a bit.
So they don’t go flying
and then add some more.
But we’ll be using all of those chilies.
Alright I can add in another
handful. (upbeat music)
At this point you’re gonna
just keep on pounding
and pounding so I have a cup of coffee.
You might wanna grab some coffee like me.
And then keep on pounding.
And you can really see
the green color coming out
of the chilies, still have a
whole lot more pounding to do
but it’s coming along nicely.
This is definitely the
most time consuming part
of this entire Thai green curry recipe.
So once we have this,
it will be relatively
not too difficult and pretty fast
to put everything together.
But I understand that
you are very busy and so
if you have the time to
pound it by hand like this,
the green curry paste,
that’s the best case scenario
because you’ll get all the
oils that will come out
of the ingredients.
It will taste the best.
But I understand if you
don’t have the time,
still better than buying
store bought curry paste
in a can or something.
You can take the same ingredients
and you can process them.
Food process them, blend them
up maybe with a little bit
of water to get them going.
And then that will be the
second best case scenario,
that will save a lot of time.
But if you have the time and
the energy, pound and plus.
You don’t need to go, this is
better than going to the gym.
You can get your workout in
and have something delicious
to eat at the end.
I just got the approval.
The curry paste is good
to go, the next step,
we got a nice puree,
the next step is to add,
the final step is to add the shrimp paste.
Kinda smoosh it all together
with that shrimp paste.
It should be a nice puree paste.
I love that sound at the end
of making your curry paste.
It’s kind of like a
squishy sound. (laughs)
For this Thai green curry chicken recipe,
you can definitely buy chicken
pieces or chicken thighs
or chicken breasts or whatever
type of chicken you want.
But we’re gonna be using a whole chicken
and it’s a free range
chicken so our next step
is to wash and clean the chicken.
(upbeat music)
She first chopped off the feet
and the head of the chicken.
And now she chopped it in
half and gonna clean it up.
Also it is good with all the organs
so you can include the
organs in your curry as well.
Rather than cutting up the
chicken into like thigh
and drumsticks pieces, the Thai style
for lots of chicken curry
dishes and soups in Thailand
is to chop up the entire
chicken into bite sized pieces.
(upbeat music)
(laughs)
I definitely just got splattered
by some chicken juice.
The chicken is clean
and I have just set up
the street food cart.
We’re gonna assemble all
of the entire green curry
with the coconut milk and the curry paste.
So the first thing she’s doing.
(speaking foreign language)
She’s just putting a
pot on the stove first.
The street food stove.
(speaking foreign language)
I’ll write all the ingredients
but that’s about a half a
liter or so, maybe two cups.
So first she’s gonna boil that water.
And then she said she’s
gonna put in the curry paste,
the chicken and boil that
for a while while stirring.
(speaking foreign language) (laughs)
Mom said the curry paste
smells really good.
(speaking foreign language)
(laughs)
She said it smells really
good, the curry paste.
So you put that curry paste.
She’ll use use most of what
we pounded into the water
and dissolve that in the water first.
(speaking foreign language)
That green curry paste is boiling away
and it smells incredible.
Okay.
And now she’s adding in
all the chicken pieces.
(upbeat music)
It smells citrusy and
you can also really smell
those green chilies.
That is called green
curry steam on the lens.
And she’s moving over to
the chopping board now
to slice up some Kaffir lime leaves.
And toss those Kaffir lime leaves in there
to brew as well.
That’s gonna add more
fragrance to your green curry.
In addition to the
chicken, it’s common to add
a certain type of vegetable
to your green curry.
And sometimes you can
use like winter melon
or you can use an
assortment of different kind
of tubular vegetables.
We’re gonna be using Thai eggplant
which is a traditional
additive to green curry as well
and then also she’s gonna
add in some sweet basil
right there too.
Take the sweet basil and
take it off of the stems.
(speaking foreign language)
I think in English they are Spur chilies.
These chilies are not
spicy but they’re sort of
more for looks to add some
red to your green curry.
And then next step is
for the Thai eggplant.
She’s cutting them into quarters.
She’s dropping the eggplant into the water
so that they don’t turn black.
Oh, I wish you could smell that steam.
– [Mark] It’s been simmering
for about 10 minutes or so,
she said the chicken is soft now.
And we’re gonna assemble everything.
Micah has come to take
a whiff, take a smell
of that green curry.
Hello Micah! (speaking foreign language)
He just woke up from a nap.
Micah I’m not gonna touch
you because my hands
probably have some curry
paste still on them.
And some chilies.
But I love you little boy.
I love you little boy.
– I love you too Dad.
– [Mark] And you can see
a lot of the water has,
a lot of the liquid has evaporated
so we’ve got a nice looking,
like thick curry paste
down below there.
Now in go the eggplant first.
(speaking foreign language)
– [Mark] And give that a nice stir.
You can see how almost all
the water has boiled out.
Next up for the coconut cream.
And yeah that’s the coconut
cream, the thick, buttery,
rich, good stuff.
Oh and you can just
see how creamy that is.
That’s full of delicious fat.
And she’s adding about a spoonful of salt.
But it’s important, you wanna taste test
the curry because there’s a lot of salt
and also the shrimp
paste in the curry paste
that we pounded, so you
wanna actually taste
that liquid first before you add any salt.
And then you can add salt to your taste.
– [Mark] Okay we’re gonna
bring this to a boil
and since the chicken is already cooked,
we’re just gonna make sure
that the eggplant is cooked.
So it doesn’t really need
to boil for very long.
And then the final step once
the curry has come to a boil,
the coconut milk has come to a boil,
you add in the sweet basil.
Give it kind of a little
stir and then she added in
the sliced red Spur chilies
that she chopped up earlier.
And then you don’t really
wanna boil it too much longer
because you don’t want the
sweet basil to lose its flavor
so you just boil for another minute or so.
And we are just about ready to eat.
(speaking foreign language)
Okay the green curry recipe
is done and Uni is gonna
dish out a bowl now.
At this point, so you
have a whole pot of curry,
you can dish it into a bowl,
you can save some for later.
But you should start a
pot of rice, about well,
when you start to make the curry,
maybe after you pound the curry paste.
Before you start to assemble the curry
so that you have fresh rice
as soon as the curry is ready.
I’m sitting down to
immediately eat some of the
Thai green curry chicken.
You gotta come, come just
take a really close up look
at this green curry.
Just look at how thick that is.
From both the coconut cream
as well as the curry paste.
In Thai you call that kam kom wap.
Meaning it’s very thick and rich. (laughs)
Yes, so I’ve also got a plate of rice.
This is brown rice.
I’m gonna go in.
Chicken, bite sized pieces of chicken.
Basil, put some of this onto my rice.
Put this on there, get
some of that basil as well.
Oh yes. (laughs)
Oh you can smell that
green, like sweet green,
sweet basil aroma to this as well.
Alright.
And so you do have to be careful of bones
due to our using of a
whole chicken like that.
But I love the free range
chicken and the texture.
Oh that chili as well.
That is the way you want
green curry to taste.
Oh it’s so good.
It has such a like, well you
can taste all of those herbs
and spices that we pounded
up in the curry paste.
Every one of them.
You can taste that
little bit of citrusiness
from the Kaffir lime peel.
And also the leaves.
You can taste those green
chilies, the lemongrass.
A hint of the cumin in there.
And then with the sweet
basil, the richness
of that coconut cream.
Oh it’s so good.
It’s so flavorful and one thing
I want to point out is that
Gaeng Khiao Wan, Thai green
curry chicken is quite a popular
street food dish in Bangkok
or throughout Thailand.
But due to cost limitations as well
but they often reduce the
creaminess of the coconut milk
and add more water and
they also tend to use
less curry paste to reduce cost.
So that’s not a bad thing.
But oftentimes, green curry,
if you eat green curry
on the streets of Thailand,
it’s kind of sweet
and bland actually and it’s not very good.
So I think the best
way to have green curry
is to actually make it yourself.
So I hope that you have enjoyed
this Thai green curry recipe
and I hope that you’ll
try it out from scratch
using all the ingredients you get.
I wanna say a big thank you
to my mother-in-law, May
for showing us all how
to make Gaeng Khiao Wan.
And it’s delicious, I’m gonna
finish off the food here
and again all of the
ingredients and the steps
will be over on
Eatingthaifood.com, check that out.
Thank you very much for
watching this recipe
and let me know if you try
it out and how it goes.
I would love to hear from you.
Please remember to give
this video a thumbs up.
And also make sure you click subscribe
for lots more food and travel videos.
And Thai recipes.
Thank you for watching and I
will see you on the next video.
(upbeat music)

Randall Smitham

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100 COMMENTS

  1. Mark Wiens Posted on February 12, 2017 at 9:49 am

    Did you enjoy this Thai recipe video? Would love to hear your thoughts / feedback!

    Also, check out the full blog post for ingredients and step-by-step instructions on how you can make Thai green curry here: https://www.eatingthaifood.com/thai-green-curry-recipe/

    Reply
  2. kenakaren Posted on March 27, 2019 at 4:29 pm

    This is so similar to malay dish, lemak cili api.

    Reply
  3. rot -sin Posted on March 28, 2019 at 3:55 am

    wow !! i wish i can have this😋

    Reply
  4. Robert Maddelena Posted on March 28, 2019 at 6:35 pm

    This is Awesome. Mom is a great cook. Nice to see your whole family. Looks great i want some. Chow.

    Reply
  5. Rajani Lal Posted on March 29, 2019 at 7:29 am

    Awesome👍👌

    Reply
  6. pawan gurung Posted on March 29, 2019 at 3:05 pm

    the recipe looks absolutely delicious, lucky guy to have a good food with your little sweet family….a lot of respect to your family especially to your mother in law…because she is pouring her love to son in law with her delicious recipe……once again respect and keep on going…with your humble smile

    Reply
  7. Raj Hierodule Posted on March 30, 2019 at 5:03 am

    Mom is the boss.

    Reply
  8. Jabida Shaikh Posted on March 30, 2019 at 8:58 pm

    The soup looks yummy. Mark i use lemon grass galangal (we call it laos) and ketjoer is chinese ginger alot in our kitchen. I am from Suriname

    Reply
  9. Theresa Soulliere Posted on March 31, 2019 at 12:52 am

    I live in the Yukon so there's no chance for me to get a hold of a kefir lime… occasionally we may get lucky with the leaves. What can I do to substitute the kefir rind? Is regular lime okay?

    Reply
  10. Nkechi Eze Posted on April 2, 2019 at 2:55 pm

    I'm about to attempt this! Fingers crossed!

    Reply
  11. Maggie Bui Posted on April 8, 2019 at 10:53 pm

    What about using food processor?

    Reply
  12. Nathaniel Lime Posted on April 18, 2019 at 1:08 pm

    Yummy food

    Reply
  13. Christina Holguin Posted on April 19, 2019 at 4:33 am

    Your great parents.

    Reply
  14. PUMKIN Posted on April 22, 2019 at 4:51 pm

    👏🏽👏🏽👏🏽🙎🏼

    Reply
  15. Pim Bottomley Posted on April 23, 2019 at 12:27 pm

    Really homie recipe, love it.

    Reply
  16. Squish Posted on April 24, 2019 at 3:28 am

    The coconut cream is a revelation. So many recipes say coconut milk. Looks good.

    Reply
  17. NhuMan Pham Posted on May 1, 2019 at 2:31 am

    very interesting. I like Thai food

    Reply
  18. Shaira Cambara Posted on May 3, 2019 at 4:13 am

    Yes thank u Me

    Reply
  19. සිකුරු තරුව Posted on May 7, 2019 at 6:02 am

    😋😋😋😋

    Reply
  20. Peipei Crapse Posted on May 7, 2019 at 8:51 pm

    I am planning to travel to Thailand this summer, any ideas to get a local guide? it would be fun!

    Reply
  21. Ian Buchan Posted on May 14, 2019 at 12:54 am

    My late Thai wife made Thai curry totally different to your moms and she was an expert cook

    Reply
  22. Nik Murphy Posted on May 14, 2019 at 6:48 am

    Mom Cooks. Mark pounds.

    They have the time and energy.

    Together they will make it delicious.

    Reply
  23. pia kundra Posted on May 14, 2019 at 3:41 pm

    More recipes

    Reply
  24. D H Posted on May 16, 2019 at 2:15 am

    Does you wife know you're gay?
    0.31 Mother in law knows..

    Reply
  25. Roberson De Posted on May 20, 2019 at 2:30 am

    What a wonderful family with a cute baby,your thai food looks amazing, i wish i could eat it.

    Reply
  26. Simplicia Lagundi Posted on May 21, 2019 at 7:30 pm

    Thank you Mark and to your mother- inlaw for sharing this recipe, this is what i've been waiting for a long time, i just don't know the name of this dish, again thank and God bless! Hope you could share more resipe's

    Reply
  27. Simplicia Lagundi Posted on May 21, 2019 at 7:57 pm

    The shrimp paste is salty?

    Reply
  28. Rain Zakaria Posted on May 21, 2019 at 8:16 pm

    do you know that you can apply oil or hand lotion before you wash your hand with soap to get rid of the chili.

    Reply
  29. Kay Manor Posted on May 29, 2019 at 2:06 pm

    My professional is Thai cooking but this is the first time that I saw how to cook green curry from you ..surprised!!

    Reply
  30. Sukman lepcha Posted on May 30, 2019 at 8:57 am

    V happy family

    Reply
  31. Ka_raw_leen EMAH SWA BACTH 94 Posted on June 1, 2019 at 2:31 pm

    Sir, how about curry leaves or bay leaves

    Reply
  32. Neethu Abhilash Posted on June 2, 2019 at 12:35 am

    Keep on pounding 😂😂

    Reply
  33. Яна Мир Posted on June 2, 2019 at 8:12 am

    Епти,вкуснятина какая

    Reply
  34. madhujya sonowal Posted on June 2, 2019 at 1:34 pm

    Sir watching you means bringing water in mouth. I like the ultimate expression of yours after a spoon full into your mouth. Just my mouth full of water.

    Reply
  35. Doug Lawson Posted on June 2, 2019 at 11:34 pm

    Love your cooking videos better than your travel videos! You so need to do more of these with your mom and other family members, friends etc…that's the gold right there baby!

    Reply
  36. Lilly K Posted on June 6, 2019 at 5:31 am

    Cool… Mark, you are very down to earth and know how to cook great Thai food… 👍👍👍

    Reply
  37. maz khatun Posted on June 6, 2019 at 8:07 pm

    Great recipe……howmuch of the green paste was used please??

    Reply
  38. Simon Jenkins Posted on June 7, 2019 at 5:58 pm

    Why can't you use a food processor instead of this time consuming method?

    Reply
  39. Peter Karig Posted on June 8, 2019 at 5:29 am

    There is a root or stem I am trying to identify that goes with green curry. maybe it's whole cilantro or coriander root? It looks like liccorish root. It's really aromatic, but not ginger. It also has a dark color. Anyone know what it could be?

    Reply
  40. The Power Of Truth Posted on June 8, 2019 at 7:27 pm

    Looks good but I prefer to just buy the curry in the can to save time its made in Thailand called "maeeri" they make many ready made currie paste in cans. Other ingredients I get at Asian Mkt. The only problem I have is buying kaffir lime leaf or the whole fruit the Asian Mkt only orders small amounts and keep running out so I ordered seeds from Thailand to grow my own so I hope they germinate and grow!

    Reply
  41. agirly1503 Posted on June 10, 2019 at 4:28 pm

    Can u please do more meatless recipes?🍅

    Reply
  42. Donny Murray Posted on June 11, 2019 at 9:09 am

    Exciting to watch your video with authentic recipes..

    Reply
  43. johanna006 Posted on June 14, 2019 at 6:40 am

    What, no fish sauce?

    Reply
  44. Saint Kingkong Posted on June 18, 2019 at 4:23 pm

    Mark, you're so lucky. Your mother in law is good at cooking. Having delicious homemade food everyday is awesome.

    Reply
  45. Flora Espudo Posted on June 23, 2019 at 9:18 am

    I ENJOYED SEEING YOUR MOTHER IN LAW GETTINGNALL THE INGREDIENTS OF THE THAI GREEN CURRY CHICKEN I WISH I COULD TASTE IT MMMM GOOD

    Reply
  46. hazart banner Posted on June 24, 2019 at 8:30 pm

    Good recipe

    Reply
  47. Laura Padilla Posted on June 28, 2019 at 8:13 pm

    Of course its very different because you do it your self and 😀very deliscious

    Reply
  48. Tegan M09 Posted on June 30, 2019 at 2:07 pm

    I can smell it from here.

    Reply
  49. Chanthana Posted on July 6, 2019 at 3:30 am

    That's how I cook, hate looking at recipe. It's so much fresher and tastier to pound than using blender or mixer or use store bought paste.

    Reply
  50. Robert Strvina Posted on July 6, 2019 at 6:01 am

    eat my cock u fake yelow scum

    Reply
  51. Peter Sebastian Posted on July 6, 2019 at 6:10 am

    Always wanted to see up close how green curry chicken was done, thanks Mark 👍😋❤️

    Reply
  52. Kevin Martyn Posted on July 6, 2019 at 10:49 am

    I have NO IDEA how this guy manages to eat such spicy Thai food after all I've only been here since 2006!

    Reply
  53. Kevin Martyn Posted on July 6, 2019 at 10:58 am

    Maybe it's me but the "chickens in Thailand" seem to be so "Thin" not the same as you get in the USA, Europe and/or United Kindom which have FAR more chicken meat!!!

    Reply
  54. Michael Phyakeo Posted on July 7, 2019 at 3:48 am

    #Luvurvideos

    Reply
  55. Michael Phyakeo Posted on July 7, 2019 at 3:49 am

    @MarkWiens goto country & learn the country dishes!

    Reply
  56. Michael Phyakeo Posted on July 7, 2019 at 3:51 am

    Laos, Thailand, Cambodia, Vietnam, Burma & China!!!!

    Reply
  57. Sherry Osinga Posted on July 7, 2019 at 3:42 pm

    Of course I’d use my food processor.

    Reply
  58. Sam Channel Posted on July 8, 2019 at 2:11 pm

    Thank you very much for the video!! Thanks to your mom in law

    Reply
  59. Chen Shaham Posted on July 10, 2019 at 7:23 am

    Na gin mak mak kha! This looks so delicious! The color is such a beautiful green 😊 I can almost taste and feel the aroma of the freah pounded curry paste 😋

    Reply
  60. Lumiere Alexander Posted on July 11, 2019 at 2:17 am

    Love the videos!!

    Reply
  61. Cotton Cake Lab Posted on July 12, 2019 at 5:16 pm

    Home made is the best, esp. made by mom🤩🤩

    Reply
  62. Joshua Woodard Posted on July 13, 2019 at 6:29 am

    Same thing my girlfriend tells me. “Keep on Pounding” 😂😂😂😂😂

    Reply
  63. steven collins Posted on July 14, 2019 at 8:59 pm

    Its gonna need its feet.

    Reply
  64. Suksan Bunchaiyo Posted on July 15, 2019 at 10:07 am

    Nine for mumy😍👍👍👍

    Reply
  65. Amita Yelve Posted on July 16, 2019 at 4:55 am

    Cooking with mother-in -law…great!! Pure authentic thai chicken green curry you shar with us…thank you soooo much .. You are very pleasant. ..god bless you n your family…from India 🙏🙏

    Reply
  66. The Collage Posted on July 16, 2019 at 2:52 pm

    I'm from Pakistan, watched your videos about Pakistani food, made me so happy and nostalgic as I'm far away from my country. 😞

    Reply
  67. Nanda ස්තුතිය දෙරණ Posted on July 17, 2019 at 2:33 pm

    💜️💜️💜️💜️❤❤❤❤💚💚💚💚💛💛💛💛💛💛💛💛💛💛💛💛💛💛

    Reply
  68. Leo19rash Posted on July 18, 2019 at 2:51 am

    Why not blend it

    Reply
  69. Mutya Atil Posted on July 18, 2019 at 8:37 am

    i love the way to cook guys
    there is no oil and this is natural..
    thanks for sharing
    Godbless

    Reply
  70. yugochi yuki Posted on July 18, 2019 at 3:13 pm

    Same like Philippines foods chicken curry.

    Reply
  71. yugochi yuki Posted on July 18, 2019 at 3:14 pm

    Delicious chicken curry 😋😻👌👍😊 cooking 👌

    Reply
  72. Trudy Bost Posted on July 20, 2019 at 6:49 am

    I'm addicted to your happiness I getting out of a mentally abusive relationship and watching you reminds me not everyone is bad your energy is amazing bless you and your beautiful family

    Reply
  73. Carolina Leger Posted on July 21, 2019 at 9:25 pm

    I love you Mark you so sweet,l would like to eat that looks delicious. Thank you to your mother in law for sharing the recipe.

    Reply
  74. Rosita Khan Posted on July 22, 2019 at 2:50 pm

    I wd pound the dry roasted cumin + coriander right after roasting. Easy to bcm powdered. Then add galangal and lemon grass. Then add chillies, finally the garlic and onions.

    Reply
  75. Asrul Alyahya Posted on July 28, 2019 at 2:44 am

    Will definitely try this recipe. Very much appreciated for sharing this awesome video. Thank you Mark.

    Reply
  76. Maharaaj ji Posted on July 28, 2019 at 7:17 am

    Voww so clear baritone voice

    Reply
  77. Thiraphon Singlor Posted on July 29, 2019 at 11:27 am

    Aside from the amazing cooking, I like when he kinda keeps asking mom for approval and also says in Thai "Khob Khun Krap Mae" which means Thank you mom! it adds more warmth to the recipe 😀

    Reply
  78. swiss cheese Posted on July 30, 2019 at 9:22 pm

    Not being a hater but this looks really bad 😕

    Reply
  79. Badhon Roy Posted on July 31, 2019 at 6:57 pm

    healthy oil free Curry

    Reply
  80. J N Posted on August 3, 2019 at 11:52 am

    Why does Mark strike me as a guy who is unable to do any type of adult things for himself?

    Reply
  81. eren yeager Posted on August 6, 2019 at 3:05 pm

    man where the hell am i gonna find kaffir lime and galangals

    Reply
  82. sabrinasjourney Posted on August 8, 2019 at 6:53 am

    Thank you! Ive been looking for a good green curry recipe 🙂

    Reply
  83. Food Nomads Posted on August 12, 2019 at 8:40 am

    We need more curry in life.

    Reply
  84. Opacus Shit Posted on August 12, 2019 at 2:05 pm

    I like Thai green curry. I am definitely going to make this recipe in future. I love your channel bro.

    Reply
  85. Ma Pamela Guevarra Posted on August 14, 2019 at 8:37 pm

    OMG 😲!!!! I’m SALIVATING!!😋😋😋😋. I love this GREEN THAI CURRY . Thai fud is always my fav cuisine. Wish I can get all those ingredients here in SD CA., 😟 so I can cook green Thai curry. And hey Mark !, I love what says in ur shirt “ IF IT’s NOT SPICY 🌶 I’m NOT EATING “ 😁 that’s my line too 😁👍

    Reply
  86. Sa P. Posted on August 14, 2019 at 9:11 pm

    Green chili they don't put coriander root

    Reply
  87. Gamers OnDemand Posted on August 15, 2019 at 11:31 pm

    Thai chickens are really weak having no flesh at all on bones. It doesn't looks like more than 700 grams. Indian white chickens weigh around 1.5 kgs least after cleaning and others which are colored weigh more 2 kgs and their flesh is more firm than white one's.

    Reply
  88. Kegs202 Posted on August 17, 2019 at 12:23 am

    Great video and thanks for uploading but everytime you appear on camera you look like a man who's just discovered his penis for the first time.

    Reply
  89. Jasmin Meelove Posted on August 17, 2019 at 6:44 pm

    เห็นแล้วอยากทำกินเลย ตำเครื่องแกงเองจะอร่อยกว่าซื้อเครื่องแกงแบบสำเร็จรูป

    Reply
  90. НормЕда Posted on August 20, 2019 at 12:51 pm

    it is always nice to see people smiling while filming themselves, which means they do like what they are doing…

    Reply
  91. SunBird PM2 Posted on August 20, 2019 at 9:53 pm

    I love it! Nothing like the authentic experience!

    Reply
  92. Ima Doll Posted on August 20, 2019 at 9:56 pm

    Lois terrific Mark. Your videos are great. You are so enjoyable to listen to. I noticed she didn't de-seed the red chilies, I assume that's common. The best Thai restaurant I've been to is Pok Pok in Portland, his food ha the authenticity that comes from his living in Thailand for years. No fried rice or curry recipes on the menu at Pok Pok.

    Keep up the great videos, they are so enjoyable.

    Reply
  93. oliamoliapowpow Posted on August 21, 2019 at 9:27 pm

    I have been watching you like 3 weeks straight every day. I appreciate food better now. Doesn't have to be expensive ….still enjoy any food better

    Reply
  94. Starry Starr Posted on August 28, 2019 at 10:04 pm

    What does she use the rest of the lemon grass for? I hate to throw them away

    Reply
  95. Beberly C Posted on August 30, 2019 at 8:50 pm

    My mouth is watering

    Reply
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