Pro Chef Reacts... Thai Green Curry Chicken Recipe - AUTHENTIC Thai Home Cooking

Another Thai green curry but this one is Uncle Roger approved. Mark's mother-in-law brings joy and a huge smile to his face as she pounds away with love.
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[@pranavramesh2893]

Actually Uncle Roger explains the part of the Curry paste in the water, as a home technique.

[@cassiec2582]

Haha when he doesn’t react to the Uncle Roger version

[@magdolyn]

I really appreciate how a good chunk of this video is Chef talking about how this video is challenging what he thought he knew, but instead of saying, "Oh, that's wrong, that's not how I was taught," he reacts with, "I need to learn more about this!" It really shows how he's very open minded, willing to learn, and willing to acknowledge that other ways to do things do exist. I really feel like Chef is learning from us just as much as we're learning from him, and THAT is what separates him from other KZbin reactors. (Along with actually teaching us things in the first place.)

[@sigmascrub]

That's one thing about the Uncle Rodger persona that I don't like. I get that he's supposed to be the curmudgeon uncle who's never happy and only dishes out criticism, but people take him as an authority. Now, to be fair, he does a _lot_ of research for every episode so it's not like he's giving bad advice. But a lot of people walk away thinking that fried rice has to be a certain way when in reality, fried rice is just old rice plus whatever you're trying to get out of the fridge. It is the ultimate food to be creative with. One of my fondest memories is waking up to my grandpa's Thanksgiving Leftovers fried rice where he actually used the cranberry sauce the way Jamie Oliver used chili jam. And it was delicious! And no one who grew up eating fried rice would say "that's not fried rice."

[@kaizerkoala]

First, you need to understand that Thai food is (hyper-)regional. Mark's in-laws came from the South. A lot of dishes there differ from the Central counterpart. The technique she used is very consistent for southern curry (Especially gang kua (แกงคั่ว)). The other thing is her protein of choice. That is a traditional chicken (gai baan (ไก่บ้าน)) and also probably a hen. It's tough but flavourful and required a long time to stew. She also stewed it bone-in, which required much more water than traditional central style. With this, I guess it makes sense to start with the water.

[@thomasmckenney3518]

Does northern and Isaan make curries? Never really saw it up there in those regions.

[@kaizerkoala]

@@thomasmckenney3518 Northern, yes. The example for Northern curry are hang-le (แกงฮังเล) and Khaosoi. Isaan, depending on the definition of curry. But I think the answer is no for western definition of curry (thick creamy stew). ึ

[@thomasmckenney3518]

@@kaizerkoala ok Khob Khun krap. My wife is from Isaan up in PhoSai in Ubon Ratchathani. And I’ve never seen it there and she said she never seen it but just curious.

[@pokker842]

@@thomasmckenney3518 Isaan cuisine does not use coconut milk (except in Nakhon Ratchasima there are some recipes but that is the most central of all Issan). Isaan has something more like a soup in western definition such as Kang Aom (แกงอ่อม). They use curry paste but no coconut milk and instead of shrimp paste they use pla-ra as a main condiment.

[@thomasmckenney3518]

@@pokker842 ok Khob Khun krap.

[@halfpint0902]

Mark's energy is always 1000 %, especially regarding food.

[@Morbieus]

All it takes is some magic white powder...

[@alexanderstamm125]

does Mark even blink ?

[@staarfinger7322]

​@@alexanderstamm125Zuckerberg or wein or is Zuckerberg and wein the same person??

[@namizon]

she’s putting paste in water to avoid “oily” effect as she mention during the subtitle part, she’s also use the less “thick” coconut milk (not using the cream) this is most likely personal preference of older people. as your technique (heat the paste in coconut milk until the oil separate) the end result would be quite oily and we can call Mark’s version “slightly healthier”

[@dwayneb72]

She actually said the opposite of that she was using the cream and not the milk so it won't break and leave the oily separation. They even repeated it two or three times in the subtitles so people would understand why it was better to use the cream ..all the good curries I have had in my life have never had that broken sauce ..when I see a broken curry sauce that isn't creamy I know like uncle Rodger says 'they f@#$'d up

[@Tinil0]

That may or may not be what is thought, but it should be noted that it doesn't make any sense haha. The oil is obviously still present whether it breaks or not, there can't be any health difference it's just a texture/taste difference.

[@vaniagones]

Am from Indonesia, and we cook a lot with fresh coconut milk/cream for our food. And what my grandma taught me was to always add this at the end and then stir, otherwise the coconut cream would separate/break. By adding at the end and keeps stirring, it helps form a homogenized emulsion. Looks like the same principle as Mark’s mom in law.. Never tried boiling a coconut milk at the beginning, that’s new to me.. perhaps I should try it once and see if I’ll get similar/different results.

[@reznovvazileski3193]

From what I understand is that Thai people deliberately break the milk to get that oil out and make the curry nice and glistening at the end product. Haven't seen this is any other cuisine either India also does the milk at the end as far as I know and Indonesia does as well as you say. Though I've learned this in the video Brian made where he as well learned this same concept so it might just be the source I don't know :p

[@61hink]

@@reznovvazileski3193 I saw on Hot Thai Cooking that she recommends buying the coconut milk from Thailand that comes in the paper carton (or make it yourself) so that it will break properly. You can use the kind from a can but it will not separate properly, as it is supposed to for Thai recipes.

[@pansprayers]

It's a difference in technique. Thai cooking goes for the break, whereas Indonesian cuisine generally doesn't. The change can be a bit startling when you've been living in one for a few months, and then move to the other for a few months. Neither are necessarily wrong, they are just region specific.

[@pansprayers]

@@reznovvazileski3193 yup, you've got it. The break also adds to the depth of the spice profile. Capsaicin loves oil.

[@pansprayers]

@@61hink there's also a specific canned Thai coconut milk that is available for import in the US that works well - it's pricey but worth it.

[@javantm1676]

Those smiles tho. I really could picture him in some apocalyptic events, smiling to the horizon saying he lived to the fullest and that he regret nothing before his entire body engulfed in a smoke on a slow motion

[@Aquariusprincess85]

With his spoon in his hand 😂

[@w_win_k6749]

Excuse me chef, I’m Thai and live in Thailand. I would say that most of Thai curry dish created for long time. So, recipe that changing by family method is very common. And it is very hard to find the real authentic recipe because traditional recipe was written by chefs from noble palace that take nearly 100 years or more. Besides that same dish from different palace get some slightly difference also. That is why we can’t define what real recipe is. And that is why we see that someone use fish sauce but someone use only salt, or someone want to split oil from coconut cream but someone don’t. Overall in Thailand nowadays, if you go to Thai restaurants for real Thai dishes, they will start with coconut cream first to break oil. But if you go for street food, they will mix paste with water because this way, they can cook with large batch of curry and to break the cream, it takes a lot of time that does not belong to Thai street food that have many type of curry and need to be quick in same time.

[@MAIcrosoft]

Thai person here, and gotta admit that curry looks pretty good! I think green curry is more popular to eat with a Thai rice vermicelli (which is slightly fermented) than eating it with rice though, maybe you should try that out whenever you are gonna attempt this recipe! :) There's a lot of different types of curries that go with the Thai rice vermicelli, might be fun for you to look into those.

[@shirokanzaki15]

"And he still smiling what drug he on?" - Uncle Roger actually, he made fun of Mark Wiens the whole video even his wife, MIL and baby lol and Mark Wiens responded him how hilarious the video is about the curry paste in water and boil it, is the home style and adding chicken with the skin on and boil them to get fat out so that's why MIL add coconut cream / milk later so it doesn't separate because the fat is already in there

[@seijiren5115]

Also from thai. There are 2 ways to start cooking. With coconut milk or water, more homie style is water, more restaurants is to use coconut milk

[@ayaeve8332]

Most Thai green Curry in Thai split in 2-3 style. Marks mother in law' style is look like old one, not fancy and rarely seen now. most people eat with Kanomchin (Thai north noodle).

[@muzza1967]

FYI - In the US, cilantro is the name for the plant's leaves and stem, while coriander is the name for its dried seeds. Internationally, the leaves and stems are called coriander, while its dried seeds are called coriander seeds.

[@NazmiAbdRahim]

My mother are from thailand and she make the same way as mark weins mother in law. I think maybe the sauteed paste and cooking the coconut milk until separated are the modernized version of the dish.. This video maybe show us how to make it traditionally.

[@thunderstrike101]

Because the chicken that's being used has a lot tougher meat than everyone's used to, so it needs more time to cook which is why home-style tends to use water first instead of coconut milk

[@NoxaClimaxX]

It could also be a regional thing: I’ve heard that thrown around in the comment section here.

[@arthitjohn7125]

At my mom restaurant (in Thailand, Bangkok) the chef made it with milk first then stock (or water in this case)

[@arthitjohn7125]

@@NoxaClimaxX I agree I think it's a regional thing

[@tsuribachi]

I remember that in my house, there are some who prefer the eggplant a bit crunchy while others prefer it cooked until soft. Sometimes we have to separate the pot just for that. Also, different regions in Thailand cook the curry paste in different ways so, sometime even the same dish might come differently with reional influence.

[@strystyl]

Also I could be completely wrong but in my experience, south Asian or south East Asian recipes that use more water than oils to cook them are usually considered a “healthy variant”. I got that vibe when the mother in law stewed the curry paste in water instead of oil, specifically used coconut cream instead of milk cus she didn’t want the curry to break, and the brown rice. I know if my Indian mom or grandma is eating brown rice that’s a dead give away they’re looking out for their fiber intake but this could also just be my own experience.

[@harrytran1874]

Mark Wiens was born in the US but, went to school in Africa. Then he moved to Thailand and married a Thai woman, having a child in Thailand. Also, he started a Thai restaurant in Bangkok, Thailand. Mostly Thai green curry having coconut milk in it but, his in law adding chicken broth instead of coconut milk. From time to time he went back to the US for eating Mexican foods, New England foods, American barbecues, etc.

[@argonwheatbelly637]

You, sir, are humble. That's a great thing! Never stop learning, never stop cooking and making delicious food!

[@lynwayYT]

Dude happy asf like he can have a big smile even a funeral but all jokes aside yea you should be always be happy and this guy is the one of the happiest people based on the video like talking about how the chicken is gonna be chopped off

[@SkaterBlades]

You're absolutely right with giving ingredients you grind down a chop first. It takes a lot of force to crush a whole piece of ginger or clove of garlic in a pestle and mortar. Chopping it makes smashing it easier because it's thinner and it also makes it flatter so it doesn't bounce around or roll away from the pestle

[@SlowlyYouRot]

Yes, he's always super happy. He gets to travel awesome places trying awesome food on the regular.

[@forty_two42]

This video helped me shake a super bad mood. I normally love your videos but I've had a weird morning and this helped me focus. Thank you man. I'm only a few hours north of you and plan to take a trip down and go to Mission Sandwich next month (as long as my bills are paid lol)

[@u140550]

The happy looks he has, uncle roger talks about that as well.

[@Cherrykhalil]

Mark is the best food traveler for me! I love him soo much.. His reaction is soooo good... Ps/ i hope get to see you cook malaysian dish call 'Masak Lemak Cili Api' since your wife is malaysian ❤

[@ddelsur2694]

His reaction is the same for every dish. He looks directly into the camera and smiles with that 1 wonky eye

[@anusree2632]

@@ddelsur2694 freaky face😭

[@Cherrykhalil]

@@ddelsur2694yaaa ikr haha and then we all get hungry watching it

[@mik3yztv378]

Masak lemak cili api??? Taste like shit

[@beruangsinar1033]

@mik3yz Beta male energy detected

[@OutOfMind247]

I've seen other videos with Mark and he is ALWAYS like that. I'm also a fan of it

[@Blackmuseops]

Great content as usual my man! Yasssss do this recipe please! I'm also a Westerned trained chef that's into Asian cooking for a while now. Your videos are so educational & fun to watch! Keep up the brilliant work E: spelling

[@catherinejones5807]

I’m really excited about you doing a video replicating this Thai Green Curry recipe using the two cooking techniques you are describing. In his reaction video to Mark Wiens’ video, Uncle Roger described this technique as more of a home cook’s technique where as the other technique was more of a restaurant technique. You may want to review Uncle Roger’s reaction video before working on your video of this recipe. Once again, an awesome job! Keep up the good work! Working to make wonderful food through humor!👍🏻

[@justinwebber5313]

I'm sure Brian would have a better idea but when he says "basically all of Asia doesn't give a shit about" those health department type guidelines like cleaning up washboards after cutting raw meat, my brief experience in Japan makes me think they might be an exception. That country was probably the cleanest I've ever been to. They seemed to care a lot about sanitation. Hardly any litter, they cared significantly about fresh ingredients, that kind of stuff. I have nowhere else in Asia to compare it to but they seemed to care as much about cleanliness as any of the dozen or so Western nations I've been to

[@shailu20001]

We don’t boil coconut milk or coconut cream here in India as well. It’s poured in at the end otherwise the fat gets separated.

[@Teayana]

Looking forward to see you recreate this dish. And the comparison will be a nice take. Yum!

[@scotthagapac]

His enthusiasm is fun, but I love chefs who are that dedicated to their product!

[@isaiah513623]

Mark is always like that & as for Vincenzo, he doesn't love far from me & I have been trying to book into one of his cooking classes in Sydney Australia but they all get booked out

[@semutbarbar6389]

Dude I love your reactions to these videos! Hope you can keep making this and educating while also keep learning together with us, honestly I think it is really a fun way to learn more about cooking by watching your reaction videos haha. Also, I dunno if someone already told you this but Uncle Roger actually reviewed another Jammie Oliver's Thai Green Curry video, titled "JAMMIE OLIVER FINALLY IMPRESS UNCLE ROGER?" where he actually used many chillies, he used wok, and he put some shrimp paste to his curry. You should check it out.

[@seijiren5115]

Shallots had two types, small one and big ones, asian usually had small one, in thai big one refers to "Hom(shallots) - Kak(homie words for indian)" so i think big shallots is in indian I think

[@sethgaston845]

"Kab" - me after every single thing I say to an older Thai person. Nice to see Mark Weins doing the same thing. Respect is key across every Asian culture. Fantastic video. My best friend of 16 years is Thai, and I love to cook, but I've learned almost nothing of Asian cuisine. I hope to correct that soon!

[@amel-jg5ui]

When I saw this I thought you were reacting to Uncle Rodger react to her (which is hecka funny) but I’m glad to see you do you’re own reaction. Mark Wiens is a big food vlogger who eats food all around the world. You should check his other videos. If you think he’s enthusiastic in a cooking video, you should watch him eat 😂

[@elnrik8655]

Round 2: I'm taking a shot every time someone says 'Chili'.

[@MinatsuAi]

one of the big differences between shredding/blending and pounding the ingredients for the paste is that, instead of creating clean cuts which only open up pores and cells in a singular direction, you are tearing the fibers and cells, which causes uneven breaking points, which ultimately increases the surface area even further. so blending a bit to get smaller pieces and then pounding into a fine paste works, but it shouldn't be too fine in order to preserve some of the effect for pounding.

[@teddybearclarence]

The color looks pretty accurate from the times I have been to thailand, it is very good xD

[@elplatanazo87]

"I just got splattered by chicken juice!!! =D" LOL!!!!!

[@darksendkilla]

NEW ROOM! how is the home repair coming along? Also as someone who lives all the way out in Suffolk, how's the parking at mission social, would I be able to drive there to test out your sandwiches?!

[@jamesbrunner741]

Can't wait to see you cook these green curry recipes

[@Fromparchmenttobooks]

Nice video - I would love to see a video where you cook your own version that you do and then do Mark’s and taste test for the difference

[@suryasumantara2684]

I remember a comment from the uncle roger video saying that it could be because of the type of chicken. It needs a bit longer to cook than a typical chicken because the meat is tougher or something

[@nsxnsx1568]

She did not want the oil to separated from the coconut milk that is why she put the coconut milk at the end. Some Thai curry does not want the saparation of the oil from coconut milk, some does.

[@ZairUmbras]

The thai place near my old house made curry that looked almost the same, though uses bamboo instead of thai eggplant. Also added pickled chilis on top. Such a delicious addition. That curry was so damn good.

[@krittiyaphatroopsomdee9965]

I’ve learn from watching Thai chef that Thai green curry or in Thai we call “แกงเขียวหวาน”.( As Thai people sometimes misunderstand the meaning of the words. Cuz แกง = curry เขียว = green หวาน = sweet. So people believe that Thai green curry suppose to be green and sweet, so not always but some restaurant might give such a very very Sweet one😂). Actually หวาน also has different meaning. It means pastel or mild color, so the meaning of Thai green curry is curry with pastel green color. So typically Thai green curry here have similar color to this curry. I think it depends on the house’s recipe what they have learn from. Also love your video. I’m gonna subscribe now❤.

[@prinniamskul357]

Just for little info, it is physics of scale in working here. If you cook in large enough quantity, boiling nam-prik is ok. Oil from coconut and chicken skin will do the work. If you scale down to 1-4 portion, you rather fry nam-prik in oil first. The frying nam-prik come from european culture influence to cook at smaller portion than traditional one.

[@IcedLatteAize]

Thai curry have 2 ways to cook, 1. (Traditional) stir coconut milk till break coconut oil then put curry paste, 2. (Homecook) put curry paste in boiled water then put coconut milk in the end. the final result will small difference between #1. oil floating on the surface and #2. no oil floating on the surface.

[@onepunchtocelebrate670]

Yes, this guy is always this enthusiastic. His videos are always good. Also, I'd love to see you react to brian lagerstrom

[@taigoh84]

18:40 i can also tell you , all of south america doesnt give a shit as well Also , i like she used the entire chicken , organs and all , ads flavor , ads texture , and you get diferent flavors from the diferent parts

[@chrissolace]

Definitely would like to see a comparison between her technique vs yours and just see how it compares!

[@thunderstrike101]

Coconut milk first would be more flavorful, but water first is normally because you have a tougher chicken that needs to cook longer

[@arizzle8048]

Speaking on the cutting board not being sanitized, if everything is going to be cooked with high heat then it doesn’t matter. Cross contamination is when you mix ready to eat food with raw food

[@genesisgreen3458]

i love watching Mark Weins. There's always that curiousity to know if the food is as good as his yum face. lol

[@TheKobasen]

After this you wanna check mark weins making nasi goreng.... It was absolutely gorgeous... And delicious

[@Juel92]

"HE DOESN'T BLINK MOM! HE DOESN'T BLINK!" All I can think of when I see this dude.

[@sasho888prm]

I find it fascinating that no one has yet invented an electrical pounding machine and I'm wondering why that is?

[@chernoalphaspunch]

In Indonesia there is "law" when you make typical gulai (Indonesian curry) or almost anything using coconut milk, you put coconut milk/cream as the last ingredient maybe 20-15 before you turn off the heat. Then you make sure to keep it simmer and stir. It will make the oil not separated from the milk and give more creamy consistency for the curry. Except when you make rendang, i learn that you put coconut milk/cream first and meat later. In the end it will be like you "fry" the meat in coconut oil, that step called marandang.

[@queteimporta67]

Every video I've seen him and he is smiling and it is contagious you should watch a video where he goes down to Mexico to find out how they make mole like traditionally. Fun to see his giddiness lol

[@cafearga]

I would like to see you do both recipes.

[@yulieienneke1669]

Mark wien's mother in law use different method i think because she used local chicken (in Indonesia we call it ayam kampung) and it took a long time to cook but it more tasty than broiler chicken so we have to boil in water for long time instead of saute with coconut milk

[@clashwithkeen]

Mark is the Ned Flanders of youtube cooking.

[@georgemullens]

Hey Brian, regarding the coconut milk/cream, maybe that's a more modern style of doing it? It also wouldn't surprise me if different parts of Thailand do their green curries in different ways, albeit with slightly different variations.

[@thunderstrike101]

Home-style curries tend to used local chickens with tougher meat which is why the water is there to cook it long enough

[@GideonicGaming]

He's high on kaffir lime leaves. Mark is my all time favorite food tuber.😆

[@FizzyK-45]

Very nice reaction, I always wanted to see people's reaction to Mark Wiens (especially chefs), Mark is an amazing food vlogger, and like you said his smile is very infectious. 😁 Oh btw, I know that you've reacted to Uncle Roger before but you might wanna check out Mark's video on nasi goreng/fried rice, on that vid he actually cooks nasi goreng/fried rice by himself.

[@Soutame]

As Thai. The whatever you want to break up the oil (Put coconut milk, or cream, at first or at last). Is up to personal taste. Someone preferer more separation, someone prefer more homogenized. The color is often light green or darker green. I don't often see the vibrant green. My personal taste often don't like what Mark Weins did. But it seem like people with older age prefer that. Maybe for older people it's easier to eat and digest. But if you buy the green curry from market you don't often get the curry like this.

[@argonwheatbelly637]

Mark is high on life. Is he ever angry? Yes. But he doesn't want to spread that kind of energy online, so you really never see that. You will see disappointment on occasion, but it's really about sharing happiness for him.

[@ayandas874]

I have seen videos of restaurants using a type of rotating grinder machine for making pastes, specially for Indian cuisine.

[@liesalllies]

Food mill probably

[@susanng3491]

I have learned how to cook curry from two different friends, both from Thailand. They have also taught me to cook with the coconut fat from canned coconut milk, and to saute the curry paste until it is almost like the consistency of a slightly loose peanut butter, before adding the other ingredients, to bloom the spices and enhace the herbs. You are not wrong, Mark Weins is also not wrong. His mother in law's method may be the way she learned when she was a child. Her method is not a method that you nor I have ever heard of, or seen either. It may be from her own home recipe. I'll try it the next time make Thai curry, and see which method I like more by the final taste

[@zhenfeiliu9535]

I think the reason why Jamie’s green curry coconut milk didn’t separate is because he used light coconut milk

[@ima7333]

That brain looking fruit is the keffir lime🤣🤣🤣🤣. I got a tree in my backyard and my mom used to compare my nose to that keffir lime.

[@Betaziod]

In one restaurant when swamped we would flip the board then send it to the wash and pull a new board and repeat

[@voratittchunharuckchot9711]

In Thailand, each region has its own preference and different technique even when cooking the same recipe. The one in this video looks to me like a southern style. And the one you mention about cooking curry paste with coconut milk first to break it up is more of a central style, I think. Each style will give a different taste that will suit the preference of the locals. In my experience, the central style green curry will have a more richly, oily, and intense deep taste. For the southern, after you go past the mellowness of coconut milk you will feel a sharper aftertaste of the spice because it is cooked in water rather than oil. Ps. this is only for me and my sense of taste. Not everyone will think the same.

[@hikikomoritraveler5529]

React to Mark Wiens cook Nasi Goreng too, this man really love chilli

[@XajinJian]

Hey Chef, I would love to see you cook some Nasi Lemak. Sending love all the way from Malaysia

[@kpokucrocky7142]

Ouuuu you gonna make one like Mark Wein and one like Uncle Roger (you can check his video ,where he makes Thai green curry) . This is gonna be very interesting video to see the difference in taste and look from chef perspective.

[@JGmeow]

Check out Palin's kitchen. She covers all the curry pastes from scratch and even addresses how to add more green color.

[@supercereal1]

You didn’t butcher the name. You said grace perfectly

[@petermarcet4929]

Great vid

[@pskgetcrazy1641]

I’m Thai and I want to say it is easy than you think. The technique is to forget about every cooking techniques from all around the world because this is Thai Cooking Shit not your typical thing, you see. We not have cup, spoon, or any measurement like that, all we have is feeling and taste test. And if it looks good you can eat it. That’s what being Thai taught me XD

[@Gabku]

It's probably okay not to wash the cutting board if you are cooking at home and it's only used once for everything so basically idk 10-20 minutes maximum, whereas in the big restaurant kitchen it is being used all throughout the day, in that scenario you don't want the meat juices sitting on the board all day possibly developing bacteria since I'd imagine a kitchen is a pretty hot and humid environment. But at home it's just one cooking, one family of a few people, so the board will be washed after they are done.

[@russellward4624]

Uncle Roger reacted to this video and he said since they're using the chicken thies etc.. thats where the fat is coming from instead of using the coconut cream. I assume if you aren't using chicken then you have to do it the other way.

[@Spideryote]

I'm not trying to talk shit either man But as a Cali man who's used to seeing everyone either scowling or dead inside, it's actually kinda freaky to see someone so emotionally expressive in such a positive way It's actually kind of unnerving to me I'm ngl, especially the part where he's watching his step mother butcher a chicken and he's just smiling the entire time 😭😂

[@MdnightWnd]

I feel you. I've tried to watch Mark's videos, but the constant smiling just unnerves me.

[@venom3421]

I always wanted to try out Thai Green Curry and thinking about making my own. Mark definitely seems like a very kind person. Even if he does look like a psychopath throughout the video XD

[@poom323]

Not all people cook same thing in the same way. Saute the paste with coconut milk isn't worng thing to do as well.

[@JayKughan]

I'm just curious. What's the guitar with the skinny headstock behind you? The one that's blocked by your mic. Looks "Danelectro-ish".

[@pokker842]

Check pai's kitchen channel version of green curry. She live in canada and be more familiar with western adaption or substitute but still authentic.

[@isaiah513623]

It will be interesting to see the differences between "western" or as we know it Thai Green curry & this version - when are you going to do it?

[@MaheerKibria]

so my solutioon if you don't want to pound it is a wet grinder a stone wheel that runs over and over on a stone plate. All the benefits of mortar and pestle a fraction of the work

[@erickmorin2660]

Shots fired for all the reference to Jamie Oliver

[@monchstaclara]

Hot-thai kitchen has good video where the coconut milk is first reduced before adding the curry paste. I've tried both styles and there is a difference in taste/texture but still very good

[@HoshikoStarz]

I agree that why do we need to wash when we need to cook everything in the end? 😂

[@HittokiriBatosai]

12:15 On this topic, Adam Liaw has a compromise that makes a lot of sense to me. No food processor because he believes it adds heat and changes the flavour. Instead, he'll grate ingredients into the mortar using a microplane THEN pound everything together. Same sort of effect, no food processor heat and still saves time.

[@IceBlueLugia]

Grating is almost as time consuming tbh. Not worth it

[@lungrock4366]

If we have to make one dish as in restaurant will use with coconut milk and a paste oil will separated once and eat it all in one meal. But in home cooking we cooked once and eat in a days with coconut milk first and paste this make coconut milk separated again and again after reheat it taste muddy that why his mother-in-law do that. BTW my kitchen using fish sauce instead of salt. And as you said this not green too much cause her put too much coconut cream.

[@strystyl]

Guy: “Today me and my mother in law are gonna be making Thai green curry 😀” Same guy: proceeds to watch mom in law make the whole recipe with play by play commentary 😂🤣 at least he did the pounding/grinding lol Also I’d love to see some reactions to South Indian recipes. A lot of the food is different across regions on the sub continent and that could be a cool learning experience. Recipe ideas would be a thali which is like a buffet for one person on a plate, any type of samhar or idlis/dosas

[@refillz5281]

Ngl dude is pretty creepy looking 😂. Kind of like a Horror styled Woody from toy story 😭😂

[@quelqunx7470]

If I was running a restaurant, I'd have 1 cutting board for meat and 1 for veggies.

[@toomuchfluff88]

i think the green curry uncle roger made was using the way you mentioned, u can check that out too! regardless, both look delicious!

[@nightshade7240]

This makes me think more of a curry laksa in its preparation. Also the problem with making vegetables and fruits larger and larger is that so often the taste is diluted.

[@neggy2926]

Lumpy brain looking fruit is keffir lime in indonesia we call it jeruk purut it taste like medicine but the aroma is out of these world hahaha