The Art of Making Green Curry with Rice Vermicelli

Our eggplant is just about ready, all then they it's almost done, perfect time to add our chicken what I have here is a breast and half of chicken that I've cut into very, very small walled bite-sized pieces and I marinated this with fish sauce overnight. You don't have to do this overnight, a couple of hours will do but so that the chicken itself inside has some flavor.

So we're just going to add these into our curry and because they're so small they're about only this small because they're so small, they're only going to take a couple of minutes to cook. There we go, let that come back to a boil and let that cook. I told you earlier that we're going to serve our green curry in a way that you probably have never seen before and that is with what we call kind of deep contain, is a special kind of rice noodles.

Looks like spaghettini, they look exactly expect a teeny except they're made with rice flour and they're completely white. In Thailand, we can never buy them dry, they're always made fresh and they're steamed fresh but here you can buy them dry and it's called rice vermicelli and it's usually a product of Vietnam and they look like this. What I did was I just boiled them in boiling water for about 10 to 15 minutes. They do take quite a bit of time to cook, in the start just gonna really come out in in the cooking water.

So when it's tender now this is tiger there's no aldente in our noodles so when it's completely tender if it's not mushy of course, I just take it out rinse it under cold water and it's now ready to go. This is what we eat green curry with codeine a lot in Thailand and that's something I've never personally seen outside of the country. So our chicken is done, so I'm gonna turn this off and bring this right over here and we're going to use this residual heat while it's still really hot grab a handful of Thai basil just like this kind of bruise them a little bit hole and put it in and let the heat of the curry wilt down.

We really do not want to cook this very much, take a look at this you might wonder why I add that. The kaffir lime leaves are used for their fragrance, but they can also be quite bitter if cooked for too long. So what we're doing here is using them as a garnish to add some flavor and aroma to the dish without overpowering it. We want to make sure that all the flavors in the curry come together nicely.

So that's done now we're going to serve this over our succulent rice noodles just pour it right over oh by the way, as I mentioned before in my first thumb jung-geun episode please do not eat the kaffir lime leaves. They're very woodsy and Thai people know not to eat them because it's common knowledge in our country but if your guests are not familiar with Thai food make sure they know not to try to chew them.

Garnish with a few Julianne's of any kind of big red chillies will do you know I got these big ones, you can use Fresno's, you can use a big version of Thai chilies you can use red bell pepper if you want don't use the really really spicy one because you don't want anyone biting into that piece and be dying for water so that's it guys our beautiful conducting Thank You white or green curry with rice vermicelli for today thanks for tuning in and unit time and hot pie kitchen.

"WEBVTTKind: captionsLanguage: enall right so our eggplant is just about ready all then they it's almost done perfect time to  add our chicken what I have here is a breast and a half of chicken that I've cut into very very  small walled bite-sized pieces and I marinated this with fish sauce overnight you don't have to  do this overnight a couple hours will do but so that the chicken itself inside has some flavor  all right so we're just going to add these into our curry and because they're so small they're  about only this small because they're so small they're only going to take a couple of minutes  to cook there we go let that come back to a boil and let that cook now I told you earlier  that we're going to serve our green curry in a way that you probably have never seen before and  that is with what we call kind of deep contain is a special kind of rice noodles looks like  this they look like spaghettini they look exactly expect a teeny except they're made with rice flour  and they're completely white and in Thailand we can never buy them dry they're always made  fresh and they're steamed fresh but here you can buy them dry and it's called rice vermicelli and  it's usually a product of Vietnam and they look like this and what I did was I just boiled them  in boiling water for about 10 to 15 minutes they do take quite a bit of time to cook in a lot of  the start just gonna really come out in in the cooking water and so when it's tender now this  is tiger there's no aldente in our noodles so when it's completely tender if it's not mushy of course  I just take it out rinse it under cold water and it's now ready to go and this is we eat green  curry with codeine a lot in Thailand and that's something I've never personally seen outside of  the country so I just want to share it with you today so our chicken is done so I'm gonna turn  this off and bring this right over here and we're gonna use this residual heat while it's still  really hot grab a handful of time Oh Thai basil just like this kind of bruise them a little bit  hole and put it in and let the heat of the curry wilt down we really do not want to cook this very  much take a look at this you might wonder why I add that the kaffir lime leaves early but I add  the Thai bay so last that's because Thai basil is a delicate herb all right it's kind of like  Italian basil you know very delicate very fragile and the longer you cook delicate herbs the more  flavors they lose so you really want to add them at the last minute and this applies to all herbs  across the board not just tires the Cather lime leaves on the other hand are very sturdy and very  tough so you do the opposite you want to at them early let them have time to break down to cook  to infuse into your curry and if you're using dried herbs the same thing you have to add them  early and let them rehydrate let them infuse their flavor so that's why we ask them at two different  types so now it's my favorite part we're gonna taste for seasoning just give it a little tastethat's good needs a little bit of that's right fish sauce or numb black just a splash now how  much fish sauce you're going to add completely depends on the brand of curry paste that you  use mine happens to be quite salty already so all I needed was just that little splash to  just bring everything up and we also were going to add a little bit of sweetness now I'm using  palm sugar because palm sugar I've chopped them up palm sugar adds a richer sweetness  you know it ask complexity it's almost like caramel you know that buttery buttery flavor  so it really brings up rounds out all the spices round out the saltiness very very well it really  achieves a beautiful flavor balance at the end so just about a tablespoon give it a stirthat get a final taste mmm perfect a little bit of sweet very complex flavors from all the herbs  and spices oh that's good okay so I want to show you this this is what our curry looks like and  not sure if you can see it very well on the top there's a thin layer of beautiful green Sheen  oil that floats on top and that's our coconut oil that has picked up the green color pigment  from the chilies by the way the reason why the curry is green is because they use green  chilies when making the curry paste and for red curry you got it they use red Chili's simple as  that so that's done now we're gonna serve this over our succulent rice noodles just pour it  right over oh by the way as I mentioned before in my first thumb jung-geun episode please do  not eat the kaffir lime leaves it's very woodsy very chewy and Thai people know not to eat them  because it's common knowledge in our country but if your guests are not familiar with Thai  food make sure they know not to try to chew them and garnish with a few Julianne's of any  kind of big red chillies will do you know I got these big ones you can use Fresno's  you can use a big version of Thai chilies you can use red bell pepper if you want don't use  the really really spicy one because you don't want anyone biting into that piece and be dying  for water so that's it guys our beautiful conducting Thank You white or green curry  with rice vermicelli for today thanks for tuning in and unit time and hot pie kitchen\n"