Easy Authentic Thai Green Curry At Home
ฝัง
- เผยแพร่เมื่อ 28 ธ.ค. 2021
- Homemade Thai Green Curry deserves respect when making it. Good thing it's actually very easy and just requires a little elbow grease.
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Full Recipe: www.joshuaweissman.com/post/e...
Ingredients Needed:
Green Curry Paste:
- 2 teaspoons (4g) coriander seeds
- 1 teaspoon (2g) cumin seeds
- 1 teaspoon (3g) white peppercorn
- 3 serranos, thinly sliced
- 9 Thai chilies, thinly sliced
- 2 small shallots, finely chopped
- 1 lemongrass stalk, rough chopped
- 2-inch Galangal, finely chopped,
- 3 kaffir lime leaves, chiffonade
- 7 cloves garlic
- 4 springs cilantro stems
- zest of 1 lime
- 1/2 teaspoon (4g) dried Thai shrimp paste
Curry:
- 2 tablespoons (28g) oil
- All of the green curry paste
- 5 cloves garlic, finely chopped
- 3/4 cup (177ml) chicken stock
- 13.5oz (400ml) full fat coconut milk
- 2 tablespoons (30ml) fish sauce
- 1 tablespoon (17g) palm sugar
- 3/4 lb. (340g) chicken thigh
- 1.5 cups (160g) snow peas
- 1/2 bunch Thai basil leaves
- 2 Thai eggplants
- juice of 1 lime
- steamed rice, for serving
- fried shallots, for garnish
- Thai basil, for garnish
- 3 Serrano chilies, thinly sliced, for garnish
- lime wedges, for serving - แนวปฏิบัติและการใช้ชีวิต
Let’s see, let’s see…
👀
oh would u look at that
i think papa would keep his title ONCE AGAIN
ehm ehm… how u feel bout that ehm ehm.. NickDigiovanni
Nah, I've seen much better recipes.
His has a lot of veggies, excess whole herbs and doesn't look that great. Honestly, you can make better than this using store bought paste. (Not American brand paste, but authentic Thai brand)
Also, I prefer to lightly brown the chicken on a pan (just a preference)
Let’s go uncle Rodger
The most expected comment on the comment section 🤣
The receipt was fine and almost all of the process is accurate, but here's a little extra tip. If you want more buttery curry, boil the coconut milk first until the fat floats up then add in the curry paste. I promise you, you won't regret it.
Personally I like to cook the paste first because it gives a more home-style flavor but the boiling the coconut milk is a more fancy method but both ways are fine
recipe*
Yes. This is the way.
this actually works cause i never cook my paste first. this really makes alot of difference.
So no roasting the curry paste then? I suppose for a green curry you don't need the nutty hints you get from roasting, maybe? Genuine question, between the curry itself and me making it, I am the greener one.
Hey man I am Thai so well done and thanks for promoting our food. If I could kindly point out 2 things,
1. a proper Thai green curry should display oil on top which comes from cooking down the creamy part of the coconut milk.
2. Green curry is not sour nor is it in the list of Thailands many sour curries
Thanks all the best
top comment. i was taught by thai friends to make the green (cooking one right now) and if anyone is thinking of making this phalang recipe, just go buy a tub of mae ploy and a tin of coconut milk.
if you want to know thai food ask a thai, if you want to know gefelte fish.... ask a jew
Retard@@noimnotarobotcanubeleiveit7024
Started well and here are some things that should be pointed out:
1) Use the coriander roots as well not just the stems. The roots is essential for the aroma.
2) Pound the ingredients not grind, toss in the dry spice first, then hard/drier ingredients and end with softer herbs.
3) Fry the paste in a tablespoon coconut cream in medium heat to spread the paste and draw out the favor oil, then toss in the chicken and fry until
surface is cooked/white.
4) Pour in the coconut cream and turn up the heat to boil.
5) Use the real Thai eggplant (Makhuea). There is no substitute unfortunately for its crunchy texture and slight vegetal bitterness taste. You can cook it
longer for softer texture and more neutral taste.
6) If you really want to add extra vegetable, try Straw mushrooms (Volvariella volvacea) and some red sliced chili for color. Or else better to leave it on
its own.
7) NO LIME please, this is not Tom Yum soup! Thai Green Curry is Gaeng Kiew Wan which literally means sweet green curry.
What does pounding vs grinding change?
@@firstwavenegativity6379 The process of pounding herbs & wet ingredient is supposedly to extracts more flavor than grinding method, so that is why you see South East Asian cuisine uses the granite vessel (not marble ones) for curry paste making. Usually we would pound to break the "wet" ingredients into smaller pieces and continue until you can feel slight resistance when trying to lift the pestle from the mushy paste. As for dry spice (i.e. various seeds in this case) it is more common to process it by grinding in continuous circular motions then pound.
@@astonng8115 Gotcha, interesting
I see another niece or nephew 😗
He's following Jaime Oliver recipes now
Uncle Roger is what comes to my mind first after this video. Uncle Roger exclaiming FUIYOH 🤣🤣Well done. Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Uncle Roger is a sell out who would rather take money from CCP then support human rights
Last I check dude ain't even Thai
Bruh
Same
all asians must be the same to you then? 🤦♂️
Yeah, we are gonna need Uncle Roger to review this one.
Kind of nervous if hes gonna keep his uncle title
@@williammj9715 Not enough pounding for Uncle Roger. Haiya!
@@juusoinnanen4537 no Cilantro roots haiyaaaaaa
It’s the only reason he made this video. Everytime Uncle Roger reviews a new dish from someone else, Josh just happens to decide to make that same dish and do it the exact way that Uncle Roger wants which also happens to be the only time he makes something in the traditional way
@@marcusduck because he’s funny, that’s why.
The funniest thing about this is that everyone was talking about how good this recipe was right up until Uncle Roger did his video today.
ths is not true, you can see critical comments from 2 months ago...
If alot of Thais like me see this, they’d start screaming right around the half way through.
He did everything correct just before going into the pan though.
@@MV-nk6hv yeah but not overwhelmingly negative beforehand. Even -said to be- native Thais said that it is all right, 8-9 out of 10, some had some minor comment on rather not using snowpeas if he wants to call it authentic and of course about how late he added the coconut milk into the mix.
@@Bracci0 Theres no thais here lmao idk what ur saying, Im not thai but Im a branch off and even I know this recipe was really...ehhh
Nah I still think it's great
As Thai, we don't squeeze lime juice into green curry. Green curry don't suppose to be sour. If it's sour.. It's off. We don't put green peas in green curry. I know it make it look green and crunchy but we use bamboo shoot instead. Eggplants suppose to cut to be big chunk and stew it for a while. Green curry paste already have garlic to be one of ingredients. It don't need to add more garlic again when stir-fried curry paste.
Haha! You just owned that guy!
Yeah even if he used the wrong eggplant it looks like he hardly even cooked *that* through. If he’s gonna use the wrong eggplant as a substitute, he could at least stew it longer.
I can’t really get behind not adding the coconut milk first before the paste. It should separate, then fry the paste in the oil. Granted, you’re using canned coconut oil that’s probably not going to separate anyway. Get the Aroy boxes (UHT) from the Asian market, and it will work better.
I was searching the comments for this. That separation is key to a Thai green curry and you end up with that lovely vibrant green oil over in the end.
Weissman doesn't know the authentic method. For Thai recipes I prefer Pailin's videos, or Marion's
Yo too correct! With the canned stuff you should be able to scoop the fat off of the liquid part to fry the paste in. Makes the curry wayyyy better
I don’t understand your comment, so what’s the order in the end?
@@JasieK0 sorry, I should have said “before” adding the paste. (Fixed it) Coconut milk should be the first ingredient in the pot. Cook it, let it separate, then add the paste.
Rather than letting it go to waste, i would add the coriander roots too (it has strong flavour too), and also grinded white pepper in the same quantity of the cumin in the basic paste.
Unfortunately, cilantro/coriander doesn't come with the roots typically in the US. I've never even seen them at the various Asian grocery stores near me, although we don't have a large Thai population here either.
Yep. If not used in the dish, I would keep it in the fridge for anytime I need it because it makes dishes amazing
@@JeremyGabbard I lived near a farmer's market and a farmer used to hook me up with coriander roots :)
@@doot420 luckyyyy - there are some Vietnamese families that sell at the farmers market here but they sell them trimmed for white people :p
I've also never asked them about it though, that's a good idea.
Gonna try this
I gotta say I always trust Josh to make a recipe that is loyal to its origin as an international traveler. All of his recipes have been authentic to the dishes I have tried in any given country. Mad props.
I love that you do food from all kinds of cultures! Can you do a big soul food feast?👀
my first experience with Thai green curry was in Thailand, and it totally opened me up to curries and other non western dishes in general. Thanks for the recipe!
Hahaha
Saaaame
My gf never had curry and now she eats it once a week
Mine was in Oregon at this little thai food cart and it was so spicy I could only eat half a bite before needing to drink, blow my nose and panting like a dog (because all I had was water and it did NOT help)🤣 and it was the best thing I ever ate. To date. Haha
Right, same here. I think it even had chicken liver in it I ate willingly.
Loved this, just like the fantastic tom yum soup. As Thais most of us have resorted to buying pastes because we cook these dishes far too often to be able to make time for making the paste from scratch like this. But the store-bought ones can't compare, of course. Not even the premium brands. Thank you for showing how the paste can be made. Buuuuut did you know what we actually cook our curry paste in coconut cream and not oil? A few tablespoons of the thick coconut cream + paste until the fat splits, then we add the rest of the coconut milk, season with nothing but palm sugar and fish sauce (or soy sauce if you're making a vegetarian version). Once the protein and veggies are added, there's usually enough liquid that no stock or very little of it is used later on. The basil (should always be Thai sweet basil, not hot basil) should not be optional, and we add at least a handful of it at the very last step.
And here's a trick we used to add more vibrant green color - grinding deep-fried sweet basil leaves into the paste. Because Thai food uses predominantly fresh ingredients, sometimes nature isn't on our side with consistency of colors and flavors and the amount of chilies used can change.
P.S. Thank you for using chicken thighs!
Question, can't the paste be dehydrated, frozen, or freeze dried for storage?
@@TheNinjaNiky can be frozen, and we often do this. I wouldn't recommend the other 2 options.
@@anjie.r yeah I wouldn't do dehydration, but freeze drying I would. You can freeze dry anything, even liquid. And then you reconstitute it with water when you want to use it. Stuff can last up to 25 years if stored properly. I actually just bought a freeze dryer so I'm hype about it😂
we also dont use serrano
@@asianlamp No, we don't, but I don't fuss too much about stuff like that when you're outside of Thailand and ingredients become difficult to find. Or else we'd be talking about the 2 types of eggplant missing here as well. I have tried Serrano in the past just to see if it works, and honestly it isn't bad. The man knows his stuff, I still commend him for all this effort because let's be honest, most of us Thais would rather grab a bag of curry from an aunty for 40 baht :)
I'm lucky to have an INCREDIBLE Thai restaurant right down the road from my house...their green curry is my favorite treat. Good Thai green curry is one of my absolute favorite things to eat, ever.
My life changed forever the first day I tried thai green curry..I do worry that lemongrass might be hard to find..and the possible lime kefir leaves.
But I love Thai green curry SO MUCH it's automatically worth searching for all the ingredients and time for preparation. I'd absolutely love to be able to make this at home, looks incredible
If you're new to thai green curry, this is seriously one of the most DELICIOUS things in the whole world.
I’ve been wanting to make a green Thai curry for a week now and you post a video for it. Wife and I are convinced you have a chip listening to our wishes inside your cookbook
In before Uncle Roger comments on this video
Lmao. Was coming here to tag him for a review request
This is my first Joshua recipe that I have attempted to make and because I live in Portland I didn’t have much trouble sourcing the ingredients and my curry turned out fantastic!!
This is definitely by far the most flavourful delicious dish!
As a Brit, thanks for converting measurements. There’s been a ton of recipes online iv been out off through not wanting to mess around converting.
I had a black sweet and spicy curry in Japan that still haunts my dreams years later. I'm on the prowl for all curry recipes since, so I'll definitely try this one!
Omura curry
I’m on a major curry kick, I’m trying to make curry from around the world. I’ve done a few Thai, Cambodian, Indonesian, Indian, Pakistani, Japanese and Jamaican now I’m about to try doing Ethiopian.
@@profpuffofficial2 thank you because I was curious and I love curry.
Where?? I’m in Tokyo and would love to try this
@@jadejaguar69 Was in fish market in Osaka :(
I am Thai. I can say that he is doing pretty well. Bravo!!!
He's uncle Joshua for a reason
How would it be better?
Let uncle roger be the judge
@@JordanWthereal it would be better if he use the correct "thai eggplant"
as seen in the video it's the purple big eggplant right? you're suppose to use the small round green eggplant tho (they're two different thing)
everything except the eggplant is fine
เธอไม่เคยทำอะดิ เคยกินอย่างเดียวป่าว ไก่เขียวหวานใส่ถั่วลันเตาอะนะ 555555
I feel like a series just in proper kitchen techniques would be legendary. Covering topics like properly holding a knife for different style cuts, how to cut everything properly and preparing ingredients. Way to cool or heat foods quickly. Order of cooking ingredients and like a mini culinary school. I’d honestly be willing to pay for it
What I've always found with Thai Curry personally, is that the spicier, more "popular in America" curries are always better homemade, and not great in restaurants. However, the less popular curries like Panang or Massaman are always great in restaurants
Panang is less common? That's the best one!
@@chrishorn9195 It's probably a little less known. But yeah I agree it's one of the best!
Haha I’ve only ever had Massaman and Panang in restaurants! I need to branch out
I've made panang at home with store bought paste. I've not been fully satisfied with the flavor. Every time I've had it from a restaurant its been delicious.
I would love to see a Thai Panang curry recipe. That is my absolute favorite.
absolutely my favourite thai curry
@@clauteletuby agreed. Even bad versions from subpar restaurants are great. Unmatched in flavor.
That is Malay, not Thai. The Thais love it though 🙂
Check out Marion's Kitchen :)
Chef John at Foodwishes does a very tasty one
That’s awesome! Gave my oldest daughter your book Josh, and my youngest a mortar and pestle lol! Time to replicate your dish. Thank you sir
Love how when this video was first posted even Thais approve of this video and 1 Uncle Roger review later people immediately call it hot garbage 😂🤣😂
I would say the 'Thais' who approve it never actually know how to cook green curry themselves.
@@kanyanattk9548 +1
disagree my comment on this which is 3 months ago called out the wrong eggplant
Cuz unfunny roger has a sheep army
I'm Thai and don't even watch Uncle Roger's videos yet I don't approve of this recipe as authentic. I wouldn't say it's garbage though.
Great recipe, few hard to track down ingredients but tasted unbelievable! I’d love to see a Massaman curry recipe, could make for a good But Better since it’s a bit of a Thai take-out classic!
its kinda wrong tho
I've made green curry paste from scratch before. It took *over an hour* of work with the mortar and pestle, its probably one of the most labour-intensive things Ive ever cooked. And maybe we just get better premade paste here in Australia but I gotta say, it _definitely_ wasnt worth the effort, the store-bought stuff I buy tastes just as good. Also, I had to buy thai shrimp paste. Way more of it than I'd ever use.
It'd probably help if I could get a nice big mortar and pestle like Josh's here, but alas, apparently I cannot.
Underrated comment
yeah, my morter and pestle are maybe a quarter the size of his and I absolutely don't use it enough to justify the expense or space.
@@SharkLizard I honestly dont use mine that often either, I'm just the kind of person to buy expensive kitchen equipment and then barely use it. I did try to find a really big one though, I just couldnt find one for sale anywhere
Having to buy way more shrimp paste than you'd ever use is not the worst part of having to buy shrimp paste. Merely being exposed to bare-naked shrimp paste is the worst part of having to buy shrimp paste.
@@Rick-5728 yeah but thats made a lot worse when, after you've done the only thing most of this video's audience would conceivably do with shrimp paste, you *still have* shrimp paste to be exposed to.
I’m about to go to my local international market and make this RIGHT NOW 🤤 love your content, wow
How was it?
good luck
Still grinding the curry paste? Or what happend?
Nobody:
His neighbors: “Honey, he’s talking to the cabinet again. . . .”
Man I gotta say the food and the cometary keeps me watching don't change up man I love watching your videos no matter how old they are
There are some store bought curry pastes that are great. I used to grind my own curry paste (and still do if I'm in the mood) but the Maesri brand is cheap and insanely good.
Yh. I find that a decent paste from the Asian Market or shop imported in is definitely good if you don't have the time or capability to make it yourself. Then if needed add a few things to it if wanted. Had a big tub of paste at uni and basically lived off it.
Thai and True is a really good brand based out of Portland. They are using literally the same ingredients as you would if you were making it at home!
@@thesadgardener Just looked them up and they look amazing. Do you just cook them as usual just substitute the paste at the same time you’d add your hand ground paste?
@@iambrandonpoo yes. It's almost the exact same thing! Some of their products I wouldn't buy like chili oil or peanut sauce, but the curry pastes are worth it
@@iambrandonpoo although we may lose the respect of our fearless leader lol
Papa Josh, next episode please make Indonesian Rendang
YES!
FUIYOH
Never really watched this guy before, but I gotta say the one thing I like over all is that fact that the ingredients are listed in the description. Nice
I may have just jizzed watching this video. I love Thai food. Green curry is my favorite. I lived in NYC for 15 years and had access to some of the best Thai food available in the USA, but nothing beats making it at home after spending hours sourcing ingredients from shops in China Town. This looks amazing and I cannot wait to make it at home.
Yo, if you ever do Panang curry I HIGHLY recommend adding pan fried eggplant to the mix. The eggplant is nice and soft and soaks up all the curry goodness and it’s my FAVORITE.
uncle roger reacting to this video alrdy
Keep uncle title?
Lmao
@@nghongzhong4501 he will because he never fails uncle roger
Some say Uncle Roger makes his reactions to Joshua's video before even Joshua films them.
I am Thai people. It is not 100% Thai green curry but it looks delicious and easy to eat for foreigners. Well done
So tell us what's good and how to do it then.
I made it. It was not good.
Was really looking for thai food recipes, ngl and u never disappoint joshua.
Sadly most of those aromatics are impossible to find where I live, so I will have to make do with either the premade paste/sauce from the import section or fine a very good Thai restaurant if I wanna try it 😢
Yeah where am I gonna get golango from 😭
I suppose you could just ask the restaurant where they get theirs?
@@seanmsw5977 I believe most of them either use a special restaurant brand of premade or have the ingredients delivered from a special import business
You'll be fine with a premade paste. Most sane Thai people don't make thier own paste anyway. Like who the hell make their own paste. (im Thai btw.)
Premade paste is fine and significantly cheaper than making your own.
I'd love to see your take on Lebanese kibbeh and garlic paste 🤤
OH MY GOD, YES😋
Syrian Muhammara too, it goes well with too many things. Maybe even collab with Middle Eats.
GARLIC PASTE IS MY FAVORITE and just in general i really love Lebanese cuisine
Not long after my family first moved to our city, she was in a market and saw an older Asian lady loading her basket up, so she just asked her how to make a good curry. The lady went into an excited and in-depth explanation of how to make a decent Thai Green curry. Similar enough to this, though obviously what can be conveyed in the middle of a market.
I've never tried Thai green curry so I'm going to try this sometime
That looks amazing and I'd totally make it if I could source all of the ingredients. I already have an issue finding serrano peppers.
If you’re in the U.S, most Walmarts have serranos
"Use [exotic ingredient I've never heard of and absolutely cannot get in the Midwestern US]" Me "ok that looks a lot like ginger I'll use that" him "Do NOT use ginger" Me "well fuck me I guess"
@@bobgibbs5430 He’s Joshua “fancy-pants” Weissman lol. Ginger is an all right substitute. From what I’ve seen, galangal has the flavor of ginger with a slightly more peppery bite, so just substitute ginger and a pinch of black pepper
@@tysonengel6182 If it's a choice between not making it at all, and having to make it with ginger, then better to make it with ginger. But ginger and galangal are completely different in flavor - like, COMPLETELY different. Galangal has more in common with eucaplytus than ginger. Not attacking you, just clearing up a mistake.
@@bobgibbs5430 there are tons of asian stores in Minnesota
Watching Joshua’s videos are a full culinary experience
really? All he really does is meme and try (and fail) to be funny most of the time.
Lovely recipe! Thank you for sharing and all the best in 2022👌🥰💐
Uncle Roger is going to roast you for using snow peas.
I would mix the curry paste with the coconut milk.
Also, you used the wrong type of eggplant. It should be green small eggplants.
I honestly think Joshua is leading the best channel on TH-cam. The quality of every single video is exceptional and there is so much humor yet it is so informative and every single dish is so well researched and executed by him. There is nothing left for improvement. He deserves every subscriber he has!
I agree with this 100%. Perfect balance of humor, great chef and the editing is on point. So glad I found this channel
I want to learn this recipe but I hate the way these videos are edited so much I can’t watch more than a few minutes usually
Exactly. Too fast, too manu cuts, makes me anxious
Honestly, Mae Ploy curry pastes are some of the best store-bought out there that I've found. Yes you can make your own although if you want something on-hand to whip it up I'd suggest that brand. The green is super spicy though, just a heads up.
My favorite food in Thailand!
Same!
I figured out that My favorite Thai place uses coconut milk powder for extra thickness and jasmine rice for the killer aroma.
Wow that is so delicious I like curry with rice thanks for sharing great food
I ate it almost every day in Thailand. Absolutely delicious
I got your cookbook for Christmas and I’m so excited to start cooking! Although I am sad I didn’t see any pizza recipes lol regardless I’m so hype I’ve been watching you for a while now! 🙏🏽
Thai Green Curry doesn't just taste great but it looks, so, damn, beautiful 😭😭
This dish made me fall in love with curries, even though it almost killed me the first time I had it but I HAD TO FINISH THAT BOWL.
Made this today, sooo good. The flavors are intense and so rich. Loved it.
An amazing cooking vid that I will never make but will always watch
I love all your videos, but as a Thai person man.. calling this “authentic” is a huge insult.. first off, our mortar and pestles are for pounding, not grinding, this is not an apothecary.. authentic pastes are coarse, not smooth.. If you’re going for smooth just get a canned one, the ingredients are probably more on point and there’s enough sodium in it to keep the thing from spoiling without any additives. Coconut milk goes in first, cooked till the oils separate (if canned milk does not separate, add some coconut oil to kickstart the separation), then goes the paste, cook till aromatic and till you get some coloration in the oil. The sign of a good curry is the green oil separated from the milk and stock, of which your curry has none. Then you add your meat, and after that has cooked for a while longer in goes the stock and rest of the coconut milk and veggies. That is not a Thai eggplant and it’s fine, just don’t call it what it isn’t. Peas and fried shallots are also fine, but definitely not authentic. I have no issue with this recipe, I’m sure it tastes fine, but calling it authentic is so misleading, so please, just don’t call it authentic. So no, my grandma is not impressed. She’s rolling in her grave.
I made it !! It was soo good and worth the effort 💅🍛yum
You have made Uncle Roger a happy man… no chili jam. Well done Uncle Josh!
Uncle roger sad now
Looks good, but you don't have to use the peas though, we don't do that in Thailand, otherwise, good job! FYI: Most of us Thai people don't even make the paste ourselves tbh. We just buy them from the local market, which is actually good because they use fresh ingredients for it and it's delicious.
The peas are for white people lol, westerners like to use them (speaking as a westerner) to pump up a veg content a bit
Papa, you gotta heat up the coconut milk first until the oil splits and then throw in the paste. the idea is to cook the paste in the coconut milk/oil so that all the spicy and herbal yumyum gets infused with the whole thing, that's how you get that iconic layer of green oil floating on top.
Thanks heaps for the recipe for curry paste..
You have cooked the right traditional green curry according to the recipe. Wrong in putting snap peas , lime and crispy shallots Thai people like to add vegetables as follows, such as Turkey berry , Thai eggplant, and Wax gourd.
When Uncle Roger see snow pea he going to panic. Look who right.
This looks so good 🤤
No it's does not bitch
Some are easier than others. Found Wal- Mart has Galangal (i refuse to get it there) so looking for an Asian market close by. Maybe they'll have the Thai basil and the other thing too. Definitely will be trying this at some point soon. Thanks for the awesome recipe, and sorry ahead of time if I end up having to use regular ginger.
Am I the only one who feels like the only reason he made this video is to impress Uncle Roger?
I'm thinking that he also do this video because Nick can get the Uncle title yet 🤣
Will Joshua Keep His Uncle Title? Find Out In The Next Episode Of Dragonball Z
Man I love Indian, Chinese, and Thai curries, and have never had a clue on how to make it. I’m surprised on some of the ingredients and also don’t know where to get a couple of them. Very interesting and I would love to attempt this very cool man. Thanks
came out amazing! Thank you
Uncle Roger will definitely review Papa Josh
The question I have is, can the green curry paste be ground and stored in some way, that would streamline the cooking a lot.
I think if you have a way of storing it air-tight in the fridge it holds for quite some time.
I think you can also freeze it but i am not certain of this.
As Karl said, fridge or freezer is fine. It will lose some flavour - but will still be A LOT better than store bought.
I would put it in an airtight container with a small layer of flavourless oil over the top to double make sure it stays good in the fridge. 😉
Haven't had Thai Curry in a long time I should make this
The "Grinded till smooth" was fire... sign Him lol
Uncle Roger has Spoken= Demoted to nephew
Comments be like "I'm obviously Thai and I approve. Great recipe"
After Uncle Roger review "Repeats what Roger said how wrong it is"
ong
I've never even seen uncle Roger's videos yet I wouldn't call this authentic. That's not thai eggplant and we don't add fried shallots, lime juice and snap peas. It doesn't look horrible though.
The bing bong killed me, love your videos
The moment I saw him add cooking oil to sauté the curry paste made me cry a bit. Thai people only use the oil from the coconut milk!
Okay I actually make green curry but only the very basic recipe. So great video for me 👌
Hi, I've got a lot of easy recipes for you. Feel free to check it out ;-)
I bet Uncle Roger would complain about: "Coriander roots and Thai eggplant"
ooh do massaman curry next!! it's delicious and mild, but packed full of flavor
So do you throw away your pestle and mortar (porous like you have) after each thai green curry or do you have a special/easy way to clean it?
As a native Thai, thank you so much for not disgracing our food.
Of course some ingredients are not really easy to find like coriander root but the stem is fine too.
The pea and the purple eggplant are not recommended but you can use whatever veggies you like. We have another type of eggplant.
Just don’t put broccoli and call it authentic!! We call broccoli as broccoli so it’s not Thai!!
Looks delicious! Aren't those regular eggplants instead of Thai eggplants tho?
Yup! Maybe they dont have thai eggplants on his area, maybe... 🤔
yes those are regular eggplants... them thai eggplants are round and small and green on outside :D
They are def not Thai. They look like the Japanese variety. The green Thai variety are usually used. Hence the GREEN curry.
I made this yesterday. It's delicious. However, my heat tolerance is high and let me tell you...this is SPIIII-CYYYYY.
Here I am watching this at midnight making myself salivate like a fool
I like to do half galangal and half ginger, it might not be traditional but I love the taste of both combined
Plot twist: Actually, Jamie Oliver's soul entered Joshua's body
Spent over an hour grinding and still couldnt get it to that consistency. Im convinced he blended it.
Wow, you read my mind... my bf is thai and his grandma want's to teach me to make all the curry's but once I used a Thai cooking book and used the store bought green curry paste and it just didn't taste like her's and she even uses the paste because she can't travel to get authentic ingredients. I don't know what I did wrong but I'll just wait until she teaches me lol
Came back from uncle Roger video ..... -Uncle- nephew Joshua, we believe in you to get your title back in your next challenge FUHIYO!
not if Uncle Roger reviews that $200 ramen dish nephew Joshua made a week ago.
Some tips I'd like to add from a Thai person experience.
1. Instead of using vegetable oil at the beginning, you can instead add maybe a quarter cup to a third cup of coconut milk you're going to use in to the pot, and render the fat out. Even better if you coconut milk are separated in the can. Just scoop out the white part on top and hold the juice. You'll essentially get natural coconut oil to fry your curry paste in, making the whole thing even more aromatic. This is how it's usually done traditionally. It does take more time, but hey, if you're already spending time making your own paste, what's another 5 minutes.
2. If you do have a mortar and pestle, breaking up the chunk of palm sugar a bit before putting in the pot will make it melt faster. Just put the palm sugar chunk in, then slowly and not too aggressively smack it. It'll break up along the shatter line.
3. Wherever you get your galangal from, you might be able to find Thai eggplants. They look like tiny little white and green-stripe balls about the size of a large cherry tomato. It's tougher and has more chew to it. They do take longer to cook but they also add a more interesting texture to the dish. It can be eaten raw, so no need to worry about cook time. Just get it to the texture you like. Traditionally they're halved or quartered, but if you're impatient, you can slice them as well to make them cook faster.
Wish Papa Josh was my boyfriend. He can cook me meals any day.
Thank you for this. Curry is my favorite dish.
Im Thai, this is one of best authentic Green curry by foreigner 👌🏻👍🏻
I can smell the MSG in Uncle Roger's pockets already!
Who's here after joshua lost the uncle title 😂