Thanks to Canada Beef for sponsoring this video, start experimenting with new beef cuts with the Canadian Beef Information Gateway: [ Ссылка ]

Authentic Thai yellow curry recipe with tender beef that doesn't take 3 hours to stew! I used to think beef curry had to take hours to get the beef tender, but when I worked in a Thai restaurant I learned a trick to cut down cooking time to just 40 mins, making it totally doable for a weeknight!

WRITTEN RECIPE + MORE INFO: [ Ссылка ]
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00:00 Intro
00:38 Making yellow curry paste
01:31 The beef cut I use
02:09 Braising the beef
03:15 Making yellow curry sauce
06:28 Free tool to help you navigate beef cuts (sponsored)
07:56 Finishing the curry
10:20 Plating and tasting

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at [ Ссылка ]

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