Poached Baby Bananas in Coconut Milk กล้วยไข่บวชชี -...Pailin's Kitchen
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- 3 years ago
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I'm using baby bananas of "gluay kai" here, but it's more common in Thailand to use "gluay namwa" because they are firmer and hold their shape well when cooked. However, I actually prefer the gluay kai version because of the soft, sweet, juiciness they have. Regular bananas can also be used you just have to be really careful not to overcook them, use very gentle heat, and choose ones that are still a little bit too green to eat.
Do ahead tips: This is one of those dishes that taste even better the next day, so if you can, make it in advance!
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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 http://hot-thai-kitchen.com
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