Easy Authentic Thai Green Curry At Home

[@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 🤣

[@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

[@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.

[@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 😗

[@Kris.Kingx8]

He's following Jaime Oliver recipes now

[@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

[@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.

[@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

[@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.

[@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!

[@morgenlefay]

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.

[@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.

[@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.

[@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? 🤦‍♂️

[@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 :)

[@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.

[@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.

[@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 :(

[@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

[@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

[@Rick-5728]

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]

@@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.

[@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

[@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

[@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

[@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!!

[@arvenoculinary542]

Papa Josh, next episode please make Indonesian Rendang

[@maccodifavole]

YES!

[@barcohen7057]

FUIYOH

[@klisxx1]

น้ำตาไหล หนักมาก

[@UrgozEliteSniper]

Some hints from someone who is thai, use coriander roots not stem its use in thailand realy often to cook most think its just the stem, also thai eggplants are rounds that was a normal one skipp the snappea for some mushroom, else its a realy good recipe

[@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

[@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

[@CCrochun1]

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

[@Chubbs2206]

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

[@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.

[@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?

[@MadShenans]

My favorite food in Thailand!

[@melchristgaming4123]

Same!

[@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?

[@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.

[@jamier1124]

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.

[@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.

[@cgdmjg]

I ate it almost every day in Thailand. Absolutely delicious

[@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.

[@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.

[@RanaChefInternational_786]

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

[@collectivebrainrot]

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.

[@aecflashbreaker]

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.

[@keane8178]

uncle roger reacting to this video alrdy

[@nghongzhong4501]

Keep uncle title?

[@Munto-Z]

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.

[@ShunGuan]

@@akitoartz209 Ooh, yeah...about that... *collar tug*

[@ItsSoloK]

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

[@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.

[@chalokhele5031]

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

[@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.

[@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

[@syther5145]

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

[@Terikmonte]

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

[@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

[@Hamoodulhaque]

Uncle Roger will definitely review Papa Josh

[@theab28]

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

[@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

[@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

[@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

[@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! 🙏🏽

[@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.

[@sirinunwanithanont4264]

As a Thai that have lived oversea before, gotta give u some credit try to make a paste, just for a tip u don’t have to chop them too fine cuz u gonna smash them with Morta anyway and yes I mean smash it will take u less time. In Thai there is even a quote says that to find a good cooking in-law must go to the kitchen and listen to the sound of mortar and pestle pounding to make a paste, too light means she’s never cook, must be hard enough not to break and in a rhythm. Oh and u can add a pinch of salt in the mortar at the beginning with the chili so when u pounding there would be easier to manage. No garlic when u stir-fry paste only with coconut cream with mid-high heat until the fat of the coconut is break out and aromatic. Then add the chicken!!! Then the coconut milk if u want it to light the u can add stock or water but not a lot. No eggplant please. I know many Thai restaurants oversea do this but it cannot replace with the Thai eggplant, taste totally different and texture as well. No green pea but yes with Thai basil Seasoning with palm sugar is good but if not regular sugar is fine and add fish sauce as well I can tell by the look that it will be too bland. Fish sauce will give u the aroma as well but not too much cuz the shrimp paste is salty enough. And lastly, no lime juice. Hope it’s helpful but as a Thai, I’m happy that u try to make it🙂. PS: for more flavor, try with dark meat or even chicken feet. U can cook the chicken feet before and add them later when u add coconut milk.

[@Niedzwiedz17]

Funny thing is that most of the people saying that this recipe sucks or it should be taken down/changed (most coming AFTER rogers review) can't probably even boil water correctly, lmao. Great stuff, kitchen isn't a laboratory, you can change few things here and there acc. to your liking. Peace.

[@apotato3483]

That would be the case if the title didn’t say it was authentic.

[@mayppong]

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.

[@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.

[@DidarHussain.]

This is definitely by far the most flavourful delicious dish!

[@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

[@willyvonfalknerheim4128]

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

[@reclown]

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

[@rubenn5579]

I like to do half galangal and half ginger, it might not be traditional but I love the taste of both combined

[@I_love_electricity]

Thank you for this. Curry is my favorite dish.

[@JOKable25]

I made this yesterday. It's delicious. However, my heat tolerance is high and let me tell you...this is SPIIII-CYYYYY.

[@shirokanzaki15]

it looks good but there's some flaws in the paste part, more Green bird's eye chilies not Serrano, add 2 Red bird's eye chilies, Coriander/Cilantro roots not stems, more Kaffir Lime zest and add more shrimp paste. in the next part, fry off the paste using the oil from the coconut milk, leave the chicken skin on at least, wrong veggies of choice please use Thai eggplant (round green ones) not Japanese/Chinese eggplant, no snow peas, and no lime juice.

[@azizborashed]

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

[@pioughd87]

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

[@alicjadybula]

Exactly. Too fast, too manu cuts, makes me anxious

[@Sasharanger]

you get used to it lol…. But you could also just listen to the audio and not look. that might help.

[@Sasharanger]

also i’m sure he has the recipe posted somewhere. like a website or maybe description box idk

[@stopthattimerave]

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

[@ChefMeidanchi]

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

[@InkCityClothing]

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

[@benzhangzhong]

Uncle roger sad now

[@mohsinsharif8065]

Haiyaaaaaaaaaa he uses corriander stems instaed of corriander roots.

[@trebooth9774]

Just made this, exactly what the recipe called for and it was great. Tasted just like what I get in Thai restaurants. However if your not a big spice person (like my mom) take the seeds out. She's still looking at me as to say why, why so spicy.

[@samsarraf9766]

came out amazing! Thank you

[@patcharanunassavaniwest2723]

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

[@MrAustrokiwi]

Uncle Roger has Spoken= Demoted to nephew

[@UnknownGamer-uz5iz]

Please do Malaysian curry laksa

[@atb6929]

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

[@amaark]

Thanks heaps for the recipe for curry paste..

[@alialmulla7855]

been doing similar recipe for ages. My take is to slice the chicken into thin slices and shallow fry for 1 min to remove chicken off smell. Then add the fried chicken with juices to curry in last 2-3 minutes to cook further.

[@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 🤣

[@doctorbentley]

Uncle Roger is going to roast you for using snow peas.

[@toastkitten5booklover]

If Uncle Roger reviews this I may cry tears of joy.

[@rominamartinez5544]

He already leave a comment so... 🤣

[@PETERTAVIN]

Great job ..... Uncle Joshua!

[@saatvikreddy5081]

When UNCLE ROGER reacts to this video, he will go FUIYOOOOOOOOOO!!!!!!!!!!!!

[@dannyeleternity7390]

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

[@karthikp6473]

Who's here after joshua lost the uncle title 😂

[@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.

[@RedBalloon88]

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

[@pelicanvocalsnew]

Coooooordoooon bleu thanks in advance it looks amazing

[@MagusSin]

If you look at the comments post and prior Uncle Roger vid. "I'm from Thai, and you did good! Good job!" Post: "mY aNceStoRs!!!!" Uncle Roger's comedy gets kinda lame when his fans don't get it's a fucking joke and the guy is a comedian NOT a chef... /smh

[@kanyanattk9548]

If you actually read the real Thai comments that were written in Thai, we don't approve of snow peas and lime in the green curry. This recipe is not authentic.

[@MagusSin]

@@kanyanattk9548 I meaaan, I doubt someone's coming onto youtube and lying about where they're from in a mostly irrelevant comment section a video that was done a while ago well before Uncle Roger. A good chunk had no problem. It's mostly people post Uncle Roger vid bitching.

[@BothamHawkins]

You've disappointed Uncle Roger...

[@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 ;-)

[@f15avionicsman2008]

always great videos guys!

[@sahenjackson5783]

How well does the Curry Paste keep in the fridge, i.e. for how long is it still good?

[@ceremus]

I like Joshua's videos for how detailed and well-produced they are, but if there's one thing that keeps turning me off it's the insistence that if you're not able to source these rare or otherwise non-native ingredients then you're doing it wrong and your dish will suck. It's bothered me before, and it's particularly galling to me now since I've made this dish myself by following the recipes of native Thai chefs who will happily use store-bought curry paste in their recipe without hesitation. It smacks of an elitist attitude where if you're not living in the right affluent area (or at least one with some diverse Asian markets) where you can't find the ingredients, or even if you just don't have the time or energy to make a curry paste from scratch, then the whole dish isn't worth making. It's NOT true, and if people miss out on cooking a meal like this themselves because they feel it won't be worth it without ingredients unavailable to them, then Joshua is doing his audience a huge disservice.

[@_MrTrue]

You think he actually cares about his audience?

[@RDavid-ei8cv]

Uncle Roger bout to review this, Uncle Joshua never disappoint. FUIYOOO

[@RDavid-ei8cv]

I was wrong.... I hope uncle Roger don't see this