>>> WE ARE BACK IN THE KITCHEN
WITH CAITLIN CLASSIC FROM
FINCASTLE WINERY AND LET'S JUMP
RIGHT INTO THIS BECAUSE I AM
ANXIOUS TO KNOW HOW TO MAKE
THIS.
I LOVE THAI FOOD.
>> FIRST THING YOU DO IS I WILL
CUT UP EVERYTHING.
THAT TAKES THE LONGEST.
GO AHEAD AND START COOKING AND
WHILE YOU'RE DOING THAT YOU
WANT YOUR WILL TO BE NICE AND
SUPERHOT.
SO THEN YOU WILL PUT YOUR PASTE
ANYONE HERE THAT SPLATTER.
THAT MEANS IT IS GOING IN THERE
AND
BREAKING UP SOME OF THE
SPICES.
MIX IT UP JUST A LITTLE BIT .
YOU CAN GONNA GET IT IN THE
BOWL AND THEN FROM HERE YOU'RE
GOING TO TAKE IT AND PUT THE
CHICKEN IN.
>> OKAY.
>> I CAN SMELL IT.
>> THIS IS MY CHICKEN AND I
WILL ADD IT.
I WANT ALL THAT NICE FLAVOR TO
STICK TO MY CHICKEN AND LAY ON
MY CHICKEN
.
AND THEN YOU ARE GOING TO COOK
THIS UNTIL IT IS HALFWAY DONE
IT DEPENDS ON HOW YOU CUT YOUR
CHICKEN.
AND THEN YOU ARE GOING TO PUT
YOUR COCONUT MILK IN
>> THAT IS LIKE A SWEETNESS?
>> THAT IS THE SWEETNESS.
AND A LITTLE
BITTERSWEET AND A
LITTLE BIT OF SPICE .
>> YES.
BUT THE IN AND LET THAT COOK.
JUST TO BRING IT UP
.
>> WONDERFUL.
AREN'T THEY?
>> WANTS TO BRING THAT BACKUP
AND IT DOESN'T TAKE VERY LONG.
A FEW SECONDS
.
YOU WANT TO GET A LITTLE BIT OF
BRAZEN ON THAT.
SO YOU CAN FOCUS ON THAT LIQUID
BECAUSE THE CHICKEN WILL GET
TOUG
THIS HERE IS YOUR FISH OIL.
WE HAVE HAD THAT BEFORE.
WE KNOW IT HAS AN INTERESTING
SMELL.
PUT THAT IN THERE.
BUT WILL TURN
.
AND THEN YOU WILL PUT THAT IN
THERE AND HE WILL LET THIS COOK
FOR ANOTHER MINUTE OR SO
BECAUSE YOU WANT TO GET THAT
NICE AND BOILED AND THEN YOU
WILL ADD ONIONS.
SO IT TAKES THEM A LITTLE BIT
LONGER BECAUSE I LIKE MY
PEPPERS WITH A LITTLE BIT OF
CRUNCH.
I WANT TO HAVE SOME TEXTURE.
>> ME TOO.
I LIKE A NICE CRUNCH.
>> I WILL PUT THESE IN AND LET
THE START COOKING DOWN.
THEN AFTER THESE HAVE COOKED
DOWN JUST STARTING TO GO
TRANSLUCENT.
AND THE NEXT ONE I WILL GO
AHEAD AND PUT ALL MY PEPPERS
AND BAMBOO SHOOTS.
>> THIS IS SUCH A COLORFUL
PLATE AS WELL.
>> AND IT IS A NICE TRADITION
GOING INTO FALL.
YOU HAVE YOUR REDS AND GREENS
AND YELLOWS.THAT KIND OF
THING.
YOU ARE GOING TO MIX THIS UP
AND THEN YOU WILL LET THAT COOK
DOWN UNTIL IT IS LIQUID.
WHAT LIQUID ON YOUR DISH BUT
YOU DON'T WANT IT TO BE OVER
LIQUID.
YOU WANT A NICE THICK SAUCE.
AND THEN ONCE YOU GET TO THAT
POINT I USE REAL FRESH
PINEAPPLE BECAUSE YOU GET MARK
SWEETNESS.
YOU CAN DEFINITELY USE CANNED
CHUNKS AND PUT THEM IN THERE.
THIS YEAR, ALL YOU WANT TO DO
IS BRING THEM IN THERE AND LET
THEM HEAT UP.
HE WANTED TO GET WARM.
BECAUSE WHEN THE WARM PINEAPPLE
CAN HAVE YOUR HEAD GIRL
PINEAPPLE?
IS SO MUCH MORE SWEETER.
YOU WANT TO WARM UP YOUR
PINEAPPLE AND THEN ALL YOU HAVE
TO DO IS TAKE IT TO YOUR DISH
AND THEN YOU ARE READY TO GO
WITH YOUR DISH.
>> THIS IS BEAUTIFUL
>> I CAN'T WAIT TO TRY IT.
>> WHAT MINA RETURNED THIS WITH
?
>> I PUT
WITH OUR CHARDONNAY.
YOU DON'T REALLY WANT TO GO
REAL HEAVY BECAUSE THAT IS MORE
.
YOU ARE COMING OFF OF SOME OF
THE SPRING AND THINGS LIKE
THAT.
I'M GOING TO ASSURE NATE WHICH
IS A LITTLE BIT OF
OAK FLAVOR IN
THIS .
IT WILL BALANCE OUT SOME OF THE
HEAT AND SWEETNESS.WE WILL
START GETTING A LITTLE BIT
COLDER.
IT CAN BE NIPPY SOMETIMES.
THIS WARMS YOU BACKUP I THINK.
>> ABSOLUTELY.
>> THIS IS AMAZIN
>> IT IS PERFECT BECAUSE IT IS
EASY.YOU CAN MAKE IT ALL IN
ONE POT.
>> EXACTLY.
JUST LET IT COOK THROUGH THE
HARDEST THING ISCUTTING UP THE
PIECES AND THAT DOESN'T TAKE
ANY TIME AT ALL.
>> WE WILL OFFER UP THE RECIPE