Easy Authentic Thai Green Curry At Home

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

[@mrnigelng]

Let’s see, let’s see…

[@justinim7618]

👀

[@DevSingh-or3pz]

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

[@culvuil]

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)

[@jjwarrior5663]

Let’s go uncle Rodger

[@rominamartinez5544]

The most expected comment on the comment section 🤣

[@DrBrunoRecipes]

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 🌻

[@SanskarWagley]

Uncle Roger is a sell out who would rather take money from CCP then support human rights

[@CodeAZ2816]

Last I check dude ain't even Thai

[@SamBarvels]

Bruh

[@arkankrebs63]

Same

[@-EchoesIntoEternity-]

all asians must be the same to you then? 🤦‍♂️

[@supannoyingviriya8478]

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

[@noimnotarobotcanubeleiveit7024]

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

[@anonymoose2474]

Retard@@noimnotarobotcanubeleiveit7024

[@JaTitapa]

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.

[@Gigi-xr3qs]

Haha! You just owned that guy!

[@LGSL12345]

Yeah, we are gonna need Uncle Roger to review this one.

[@williammj9715]

Kind of nervous if hes gonna keep his uncle title

[@juusoinnanen4537]

@@williammj9715 Not enough pounding for Uncle Roger. Haiya!

[@ShadowGER1989]

@@juusoinnanen4537 no Cilantro roots haiyaaaaaa

[@TheHilltopperNation]

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

[@qdg.productions]

@@marcusduck because he’s funny, that’s why.

[@tungsri]

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.

[@bobandvoid1421]

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

[@yerkkoo]

recipe*

[@MeherBabaAdderall]

Yes. This is the way.

[@sanviii.]

this actually works cause i never cook my paste first. this really makes alot of difference.

[@daan7004]

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.

[@SolidFoxHoundSF]

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.

[@MV-nk6hv]

ths is not true, you can see critical comments from 2 months ago...

[@tuck295q]

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.

[@Bracci0]

@@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.

[@chefelray]

@@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

[@truter5243]

Nah I still think it's great

[@astonng8115]

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.

[@firstwavenegativity6379]

What does pounding vs grinding change?

[@astonng8115]

@@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.

[@firstwavenegativity6379]

@@astonng8115 Gotcha, interesting

[@nathanreed120]

I see another niece or nephew 😗

[@christiansipp8471]

He's following Jaime Oliver recipes now

[@LordOmnichrome]

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!

[@ashvinvaidyanathan7239]

Hahaha

[@someuser257]

Saaaame

[@kennysung5068]

My gf never had curry and now she eats it once a week

[@AngelikaMonego]

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

[@ImLunaShesZeta]

Right, same here. I think it even had chicken liver in it I ate willingly.

[@mahill2006]

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.

[@michaelahurst6002]

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.

[@brokenglassshimmerlikestar3407]

Weissman doesn't know the authentic method. For Thai recipes I prefer Pailin's videos, or Marion's

[@roryweeding6128]

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

[@JasieK0]

I don’t understand your comment, so what’s the order in the end?

[@mahill2006]

@@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.

[@ChefMeidanchi]

Lovely recipe! Thank you for sharing and all the best in 2022👌🥰💐

[@DidarHussain.]

This is definitely by far the most flavourful delicious dish!

[@dimasakbar7668]

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.

[@JeremyGabbard]

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.

[@akmal94ibrahim]

Yep. If not used in the dish, I would keep it in the fridge for anytime I need it because it makes dishes amazing

[@doot420]

@@JeremyGabbard I lived near a farmer's market and a farmer used to hook me up with coriander roots :)

[@JeremyGabbard]

@@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.

[@LKJONES0406]

Gonna try this

[@InspectahReese]

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!!

[@KiBaby11911]

I love that you do food from all kinds of cultures! Can you do a big soul food feast?👀

[@chalokhele5031]

Was really looking for thai food recipes, ngl and u never disappoint joshua.

[@mmogeek1]

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!

[@profpuffofficial2]

Omura curry

[@christianchase9909]

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.

[@DragonRiderShiru]

@@profpuffofficial2 thank you because I was curious and I love curry.

[@jadejaguar69]

Where?? I’m in Tokyo and would love to try this

[@mmogeek1]

@@jadejaguar69 Was in fish market in Osaka :(

[@anjie.r]

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!

[@TheNinjaNiky]

Question, can't the paste be dehydrated, frozen, or freeze dried for storage?

[@anjie.r]

@@TheNinjaNiky can be frozen, and we often do this. I wouldn't recommend the other 2 options.

[@TheNinjaNiky]

@@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😂

[@asianlamp]

we also dont use serrano

[@anjie.r]

@@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 :)

[@funtimefamilylor3506]

Love curry and love the fact that you can add anything you want in it, fried tofu, bell peppers, shrimp, yum thanks for this

[@Gigi-xr3qs]

No, you can't add anything. That's ridiculous.

[@BakersTuts]

In before Uncle Roger comments on this video

[@missarose6159]

Lmao. Was coming here to tag him for a review request

[@rongpleng]

I am Thai. I can say that he is doing pretty well. Bravo!!!

[@barbarianbijuu]

He's uncle Joshua for a reason

[@JordanWthereal]

How would it be better?

[@martinlaukkanen1652]

Let uncle roger be the judge

[@mylifegu3]

@@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

[@duckypao]

เธอไม่เคยทำอะดิ เคยกินอย่างเดียวป่าว ไก่เขียวหวานใส่ถั่วลันเตาอะนะ 555555

[@ardechey]

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

[@wardelllawliet]

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 😂🤣😂

[@kanyanattk9548]

I would say the 'Thais' who approve it never actually know how to cook green curry themselves.

[@Yokiess]

@@kanyanattk9548 +1

[@jcman-lp6lg]

disagree my comment on this which is 3 months ago called out the wrong eggplant

[@evillemperor5447]

Cuz unfunny roger has a sheep army

[@nenzz5060]

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.

[@s0659651]

I would love to see a Thai Panang curry recipe. That is my absolute favorite.

[@clauteletuby]

absolutely my favourite thai curry

[@s0659651]

@@clauteletuby agreed. Even bad versions from subpar restaurants are great. Unmatched in flavor.

[@itsmederek1]

That is Malay, not Thai. The Thais love it though 🙂

[@undeuxtrois123]

Check out Marion's Kitchen :)

[@gregg48]

Chef John at Foodwishes does a very tasty one

[@BrittneeDrummer]

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

[@stuarttombros]

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.

[@IndigoRoses7]

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.

[@sabrinawhite5397]

I’m about to go to my local international market and make this RIGHT NOW 🤤 love your content, wow

[@leongoldsztern5126]

How was it?

[@alpha5704]

good luck

[@pietxyz]

Still grinding the curry paste? Or what happend?

[@Magmafrost13]

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.

[@anaaadrienne5745]

Underrated comment

[@SharkLizard]

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.

[@Magmafrost13]

@@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

[@noodlegawd]

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.

[@Magmafrost13]

@@noodlegawd 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.

[@kindatabbara8164]

Love the authenticity of it all, this is the real deal!

[@banninghamma]

Authentic green curry doesn't use Chinese long eggplant, snow peas and lime juice though.

[@king2010303]

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

[@discreetscrivener7885]

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.

[@MadShenans]

My favorite food in Thailand!

[@melchristgaming4123]

Same!

[@danb9665]

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.

[@explorinwithlaurin]

This looks so good 🤤

[@user-zr4xv2jh5n]

No it's does not bitch

[@jasonstock5554]

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.

[@Lil-Dragon]

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.

[@thesadgardener]

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!

[@iambrandonpoo]

@@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?

[@thesadgardener]

@@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

[@thesadgardener]

@@iambrandonpoo although we may lose the respect of our fearless leader lol

[@arvenoculinary542]

Papa Josh, next episode please make Indonesian Rendang

[@jijieats]

YES!

[@barcohen7057]

FUIYOH

[@evelynschwab7436]

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!

[@instinctrules2969]

its kinda wrong tho

[@Donar23]

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.

[@tysonengel6182]

If you’re in the U.S, most Walmarts have serranos

[@bobgibbs5430]

"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"

[@tysonengel6182]

@@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

[@al201103]

@@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.

[@emilyvue2042]

@@bobgibbs5430 there are tons of asian stores in Minnesota

[@JayMoto-fg8sn]

I love Thai green curry! Your recipe looks amazing!

[@zadecase5801]

Watching Joshua’s videos are a full culinary experience

[@_MrTrue]

really? All he really does is meme and try (and fail) to be funny most of the time.

[@NotepadHandle]

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

[@freddy04123]

I've never tried Thai green curry so I'm going to try this sometime

[@CCrochun1]

I'd love to see your take on Lebanese kibbeh and garlic paste 🤤

[@josephdaoud3867]

OH MY GOD, YES😋

[@ruedelta]

Syrian Muhammara too, it goes well with too many things. Maybe even collab with Middle Eats.

[@mr.fahrenheit347]

GARLIC PASTE IS MY FAVORITE and just in general i really love Lebanese cuisine

[@serafin1719]

I honestly think Joshua is leading the best channel on KZbin. 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!

[@Chrissmills]

I agree with this 100%. Perfect balance of humor, great chef and the editing is on point. So glad I found this channel

[@RanaChefInternational_786]

Wow that is so delicious I like curry with rice thanks for sharing great food

[@panda_bear3209]

I made it !! It was soo good and worth the effort 💅🍛yum

[@keane8178]

uncle roger reacting to this video alrdy

[@nghongzhong4501]

Keep uncle title?

[@munto7410]

Lmao

[@akitoartz209]

@@nghongzhong4501 he will because he never fails uncle roger

[@vvevvevvvv]

Some say Uncle Roger makes his reactions to Joshua's video before even Joshua films them.

[@l0lLorenzol0l]

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 😢

[@allergictohumansnotanimals5671]

Yeah where am I gonna get golango from 😭

[@seanmsw5977]

I suppose you could just ask the restaurant where they get theirs?

[@l0lLorenzol0l]

@@seanmsw5977 I believe most of them either use a special restaurant brand of premade or have the ingredients delivered from a special import business

[@techiepicker7981]

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.)

[@jonah64]

Premade paste is fine and significantly cheaper than making your own.

[@f15avionicsman2008]

always great videos guys!

[@phoominantttt]

I am Thai people. It is not 100% Thai green curry but it looks delicious and easy to eat for foreigners. Well done

[@whiskeywoman8711]

So tell us what's good and how to do it then.

[@moonkidproductions]

I made it. It was not good.

[@michaelharden231]

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

[@thetimegypsies6548]

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! 🙏🏽

[@samsarraf9766]

came out amazing! Thank you

[@zoeuddin7324]

Made this today, sooo good. The flavors are intense and so rich. Loved it.

[@cgdmjg]

I ate it almost every day in Thailand. Absolutely delicious

[@syther5145]

An amazing cooking vid that I will never make but will always watch

[@stopthattimerave]

ooh do massaman curry next!! it's delicious and mild, but packed full of flavor

[@theab28]

Nobody: His neighbors: “Honey, he’s talking to the cabinet again. . . .”

[@DaveDVideoMaker]

I would mix the curry paste with the coconut milk. Also, you used the wrong type of eggplant. It should be green small eggplants.

[@LunarPrism34]

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

[@chrishorn9195]

Panang is less common? That's the best one!

[@davidfreeman3083]

@@chrishorn9195 It's probably a little less known. But yeah I agree it's one of the best!

[@corey31]

Haha I’ve only ever had Massaman and Panang in restaurants! I need to branch out

[@Hollidaydoc111112]

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.

[@vittoriabakes]

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.

[@thealandude9146]

Haven't had Thai Curry in a long time I should make this

[@willyvonfalknerheim4128]

When Uncle Roger see snow pea he going to panic. Look who right.

[@shanguaih8548]

Ok, so I followed the recipe and it turned out amazing!! I didn't get the paste as fine as its shown in the video, but even so the curry was filled with tonnes of flavour! Will definitely make again!

[@ragnarwolfson450]

This isn't curry

[@I_love_electricity]

Thank you for this. Curry is my favorite dish.

[@jozefsmajda8036]

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?

[@Hamoodulhaque]

Uncle Roger will definitely review Papa Josh

[@ireallyhateyouforreal]

Am I the only one who feels like the only reason he made this video is to impress Uncle Roger?

[@rominamartinez5544]

I'm thinking that he also do this video because Nick can get the Uncle title yet 🤣

[@RedBalloon88]

You’re videos are truly the best! Such a good job and teacher. With some entertainment lol. Could you try gluten free pasta?

[@amaark]

Thanks heaps for the recipe for curry paste..

[@InkCityClothing]

You have made Uncle Roger a happy man… no chili jam. Well done Uncle Josh!

[@benzhangzhong]

Uncle roger sad now

[@OrionWlkr]

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.

[@katherinechu4581]

The peas are for white people lol, westerners like to use them (speaking as a westerner) to pump up a veg content a bit

[@lt2996]

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

[@Terikmonte]

I was just listening to SCRUBB before I saw this. Looks absolutely delicious!

[@kritsakornth7554]

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.

[@karthikp6473]

Who's here after joshua lost the uncle title 😂

[@cfitz9976]

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.

[@sequoyah317]

I love your videos and I wanted to ask if you could make a list of all your seasonings that way I can go though and get them? If you can thank you if you can't it's ok I understand that you are busy making B-roll.

[@reclown]

Will Joshua Keep His Uncle Title? Find Out In The Next Episode Of Dragonball Z

[@dannyeleternity7390]

Bad luck Joshua, you need to redeem yourself from Jamie Oliver's void

[@PatientFarmer]

Oooh! Can I premake the paste and freeze extra for later? Think it'll freeze well?

[@georgiawilksch5708]

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.

[@hermiona1147]

Okay I actually make green curry but only the very basic recipe. So great video for me 👌

[@CookingwithYarda]

Hi, I've got a lot of easy recipes for you. Feel free to check it out ;-)

[@bowenli5886]

I bet Uncle Roger would complain about: "Coriander roots and Thai eggplant"

[@GcTheHardstyler]

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.

[@johnbialek1905]

You've got to appreciate the grind

[@azizborashed]

I figured out that My favorite Thai place uses coconut milk powder for extra thickness and jasmine rice for the killer aroma.

[@holyduckfck]

Looks delicious! Aren't those regular eggplants instead of Thai eggplants tho?

[@IcyJane]

Yup! Maybe they dont have thai eggplants on his area, maybe... 🤔

[@kvang84]

yes those are regular eggplants... them thai eggplants are round and small and green on outside :D

[@thebudge333]

They are def not Thai. They look like the Japanese variety. The green Thai variety are usually used. Hence the GREEN curry.

[@deemila7030]

This is soo delicious...just made it

[@RajKarma]

It looks awesome 👍

[@debamchakraborty1143]

Came back from uncle Roger video ..... -Uncle- nephew Joshua, we believe in you to get your title back in your next challenge FUHIYO!

[@monicahamm3353]

not if Uncle Roger reviews that $200 ramen dish nephew Joshua made a week ago.

[@atb6929]

Plot twist: Actually, Jamie Oliver's soul entered Joshua's body

[@sreg8587]

About the mortar pestle, i am proud to say that I am 19 and I can use them perfectly and I made this paste to perfection smoothness. yum

[@bre6651]

The "Grinded till smooth" was fire... sign Him lol

[@Mitaka-Asa]

Comments be like "I'm obviously Thai and I approve. Great recipe" After Uncle Roger review "Repeats what Roger said how wrong it is"

[@shanewilliam5580]

ong

[@nenzz5060]

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.

[@MrAustrokiwi]

Uncle Roger has Spoken= Demoted to nephew

[@patcharanunassavaniwest2723]

Im Thai, this is one of best authentic Green curry by foreigner 👌🏻👍🏻

[@b.g.johnson6823]

I agree about the green curry paste. Most substitute green pepper for peas though. Also most use Japanese eggplant.

[@lukahovanec4192]

The question I have is, can the green curry paste be ground and stored in some way, that would streamline the cooking a lot.

[@YodasMessenger]

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.

[@andyyyz9114]

As Karl said, fridge or freezer is fine. It will lose some flavour - but will still be A LOT better than store bought.

[@kayawinters]

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. 😉