Pro Chef Reacts... to UNCLE ROGER MAKE THAI GREEN CURRY (5M Subscriber Special!)

[@little_forest]

You can see, Chef Thames Puntar was prepared and had the MSG shaker almost empty before handing it to Uncle Roger! :D

[@dav63]

Still left too much there compared to the Portion uncle roger Made 😅

[@jamiepenney3720]

We need to remember and look at what Nigel is doing. He has a character providing comedy but at the same time is providing educational material and knows what he is doing.

[@Blackmuseops]

100% agree. He mixes the 2 exceptionally well

[@luce9264]

Some people criticise him for being "too judgemental" while not "being a cook". They obviously don't know what they're talking.

[@christopherchuauhang4829]

He’s not the chef/comedian we deserved but the one we needed.

[@CAxALLDAY]

he has professionals brief him before he records the videos. they tell him what is wrong and right. he actually doesnt really cook

[@Blackmuseops]

@@CAxALLDAY that's very obvious. But the fact remains that he combines good, relevant info with great humor

[@davidjoseph5621]

The chemistry between these two was crazy good

[@sheriefelsayad5578]

"This curry got so much oil that America gonna invade it" 😭😂😂 that was funny haha.

[@verentyee5413]

Uncle Roger and Nephew Thames have such an excellent chemistry that their banter is just too hilarious.😂😂🤣🤣

[@vitzveer]

Basically, there are 2 ways of making Thai curry. One is the one you are familiar with, starts with paste and coconut cream with oil seperated. Another way is the way you saw in Mark Weins's video, starts with water and paste and add coconut cream later, there will be minimum oil seperation here. Both are the authentic ways. The second way is more popular in the Southern region, while the other one is more popular in Central region. Please also note that we will use fish sauce in the first way, while the other way we only use salt. You can see it in Mark Weins video, his mother in law only use salt as well. You can try both methods, they will produce curry with different taste and characteristic, again, both are authentic.

[@bradzeigler]

Spot on. I was going to say the same. Preparation methods are quite regional in Thailand, so the green curry you’re served in Bangkok will be different than the green curry served in Chang Rai or Hat Yai.

[@vitzveer]

@@bradzeigler My father is from the south while my mother is from central Thailand, so, I'm familiar with both methods. Curry from the central Thailand is more creamy with more sweetness, while curry from the south is mostly salty and usually more spicy too.

[@bradzeigler]

@@vitzveer Correct me if I'm wrong, but in northern Thailand they often don't use coconut milk at all in their curries, or at least have thinner curries with less milk and more stock? That seemed to be my experience, at least outside of the the larger cities in the north.

[@vitzveer]

@@bradzeigler You are right. I mean, if they cook green curry in the north, they will still use coconut milk, but for traditional Northern curries they really don't use coconut milk that much. Their most popular recipe , Hang le curry, does not have coconut milk as an ingredient. I would say curry in the north received lots of influence from Burmese curry.

[@wiltchamberlain9920]

Sempai Noticed Me! Eeeeee! It's interesting how different this Thai Green Curry is from the previous, as Brian points out in various places. And yet, both are 100% authentic. Just goes to show that a truly classic dish can still be prepared many different ways.

[@silvermeasuringspoons6462]

There’s no exactly right or wrong way….. except Mr.Jamie Olive Oil. The mother in law’s is from the south. She even speaking in Southern dialect. They don’t usually use fish sauce either.

[@a.v.y8331]

also it seems that the mother in law's green curry is much more home-style while the restaurant style puts a lot more focus on looking and feeling more luxurious and rich

[@pjiratip]

Oil separation on the top is actually ancient food preservation technique for coconut based curries. In this heat, they go bad super fast without that layer of oil if you don’t have refrigerators. Which they didn’t back in the days. Especially for dishes like masaman curry, the layer of oil is unreal. Nowadays it’s more a tradition, everyone does it differently, every region is different. Most of the time my family skim the oil off before eating.

[@thejunglekitchen]

Super interesting! Thanks for sharing!

[@jinopostigo7987]

One of my favorite episodes. Uncle Roger + Uncle Thames = Amazing Banter

[@maggiepp7997]

I agree, Uncle Thames and Auntie Liz know how to banter

[@bradzeigler]

Chef Brian: If you've done any KZbin searching of Thai cookery you've most likely come across Pailin of Hot Thai Kitchen. She is from Southern Thailand but lives in Vancouver and her recipes represent a very good example of legitimate thai recipes adapted for North American availability. I think her videos best represent mainstream thai cooking. For green curry, she uses UHT coconut milk in the box, which will separate the oil unde heat. She uses that oil to fry the green curry paste. One trick she does to increase the green of the curry paste is to macerate Thai basil as well as green chilies.

[@AvEnGeD7X238]

The oil joke with America had me ROLLING😂😂

[@shunnoro]

Yes! So glad you reacted to this video. The banter between Chef Thames and Uncle Roger is amazing.

[@eranshachar9954]

That is a video I have never seen before. So I was happy to watch it alongside you Chef Brian, thank you. Now I advice you to watch Nick's Thai Green Curry, if Thai Green Curry is the only thing you want to react to right now. With Uncle Roger please this is so funny. And you know, Nick does a good job but never perfect. I don't want to tell you what he did that you will find a mistake, but it's worth watching trust me.

[@jamiepenney3720]

Been loving these, from Australia.

[@lorddaylight8740]

Mark Wien's mother in law cook green curry in thai southern style not standard style.😁

[@mats34]

Just realised I'd forgotten to subscribe to your channel. Been watching all your new uploads! Hope you make curry soon!

[@ChefBrianTsao]

Thanks for the sub!

[@arifshiddiq]

I have friend that used to study in thailand, she said that green thai curry is different between places, in a more tourist city like bangkok, theyre way lighter than the one from countryside which is a lot more spicy. How they prepare also way different.

[@silvermeasuringspoons6462]

The mother in law’s is from the south. She even speaking in Southern dialect.

[@arthitjohn7125]

Not really, it just that people in central Thailand don't really do spice that much compared to other regions.

[@icyluckboi2274]

"chef brian tsao here, not your typical chef and today we are going to be racting to Ungle Roger make thai green cury, 5 million subscriber special"

[@please_be_an_operator_soon]

"i am on a total thai green curry freak right now"

[@kennymarotta9924]

Thats my fav uncle roger video i always laugh so much watching those guys joke and cook hahaha 🤣

[@catherinejones5807]

Another great reaction video! I’m really excited to see your Thai Green Curry exploration and video of your findings. Better food through humor!👍🏻

[@AdvanceWarrior]

So just in case, in Uncle Roger's reaction to Mark Wein's video, he tells us that paste in the water first is a more home cook version. So either steps are fine.

[@elfinamurni5567]

Well I questioned a lil when I saw Mark's Thai Green Curry video too. I'm a Southeast Asian, all my life, I learned that, we cook the paste in oil till the oil "breaks". Then we add water, or meat, or whatever, and only at the end, we add coconut milk/cream. We want the coconut milk to "emulsify" with everything g to give it that thick creamy gravy so called. In Malay it's the traditional Lauk Lemak, and it's absolutely delicious. I've never really been taught cooking coconut milk/cream first till it separates nor adding paste into water. So there were new stuff I learned and it's pretty interesting!

[@Kazutoification]

Gordon Ramsay once shouted: "This plate has got so much oil on it, the U.S. is going to come invade it."

[@shirokanzaki15]

wait did Gordon Ramsay really said that??

[@naturalselection1203]

If he really said that, then Gordan forgets that his country is also a partner.

[@ransacked]

My favorite episode from the uncle roger anime. I honestly love Thames and hope he makes a return in another video.

[@viragoshieldmaiden6780]

I'm Indonesian, I watch several videos of Thai green curry and the way they cook it, is similar to some of Indonesian curry cooking. As far as I know, for Indonesian curry dish there are 3 ways to make curry. 1. Boil the water, mix in the paste, and add coconut milk later. 2. Cook the paste together with coconut milk, add Ingredients next. This is how the traditional way of cooking rendang. 3. Saute the paste with some oil, then add the coconut milk with the rest ingredients. No. 1 and 2 is how our ancestors make curry because in old days cooking oil is a rare thing and even though it available in the market the price is very expensive. That's why our grannies never use oil to cook the curry paste. At least that's how I've been told from the elders in my family.

[@ChefBrianTsao]

Nice! Love this! Thanks for sharing

[@thienngo7252]

Uncle Roger always able to find some of the most wholesome chef I have ever seen.

[@Sertifi]

And it's very much appreciated that he brings those people forth.

[@GeezNutz]

lmao - "Treat your carpal tunnel" comes up when he's pounding. Bravo Chef, bravo!

[@deadSalesman_GD]

Not with green curry specifically but with alot of dishes I like to mix toasted and untoasted spices. Toasting your spices definitely deepens the flavors and mellows them but it removes the really volatile top notes and I like those some times. A lot of times I’ll toast about 2/3rds of the spices and add the last 1/3rd closer to the end of the cooking so I can get a little bit of those spikey top notes without overpowering the dish. I feel like that approach actually adds more depth than all toasted or all untoasted.

[@venom3421]

The 5 million subscribers video will always be my favorite due to the chemistry between these two. That chef is hilarious

[@johnpatrickorense3982]

In my country, our shrimp paste is not dry like in the weedio but I love it especially with the oxtail and vegetable in peanut sauce dish. Some even eat unripe mango slice with the shrimp paste. But it is definitely banned in the office pantry microwave

[@ChaosMind10531]

Kare kare???

[@mmanlapat05]

I liked the video and didn't even watched it yet. I know its gonna be great

[@virgofairy88]

This was another great video on curry-I’m still trying to perfect my Thai red curry (having an Asian grocery store and access to the internet has been great). Also I never had Blockbuster as a kid growing up-I lived in a very rural area and we had Movie Gallery-I miss that place.

[@MdnightWnd]

I remember Movie Gallery! We also had this little place called PVC (pizza, video, carryout). Those were the days! Calling to see if the latest game was there and if they had a copy available to rent.

[@be7ue]

Nephew Thames is a good sport!

[@seijiren5115]

I will said again, either start with water or coconut, it's fine, in thai people had thier own way to cook, mark wein is homie style, uncleroger style is restaurants style

[@seijiren5115]

To think of it it's kinda like How Italians argue what is the best between whole eggs or only yolks for carbonara, it's not wrong, the flavor is barely recognizable, but interesting topic

[@vitzveer]

It's more like Central Thai style vs Southern Thai style. The restaurants in the Southern region will cook curry like Mark Wein's mother in law too. Also, another point to note is southern style curry will not use fish sauce. They will only use salt and shrimp paste, while the Central Thai style curry will use salt, fish sauce and shrimp paste, with a bit of palm sugar too. In Mark Wein's video, they only used salt and shrimp paste.

[@seijiren5115]

@@vitzveer I thought that was just Mark's Preference to not use fish sauce(Uncle roger style is he's white)

[@vitzveer]

@@seijiren5115 No, Southern Style curry only use salt and shrimp paste. Actually, not only in curry, in the south people don't really use that much fish sauce in cooking overall. They use a lot of shrimp paste though.

[@ch1pnd413]

I have fond memories of the video rental place, seeing all the weird direct to VHS movies… good times

[@verentyee5413]

Yes, Chef Brian, I remember Blockbuster from my childhood days in Fresno, CA.

[@FreshCoatKustoms]

I love your enthusiasm and attention to detail. We're kind of similar when it comes to that. Also, the "never stop learning" attitude. That's the spirit.

[@Athiril]

I’ve had both emulsified green curry and separated oil green curry from various restaurants and had excellent curry’s from both versions

[@pamoua3153]

Lol that Blockbuster comment got me. I remember wanting to go to the one 5 minutes away from my house but my mom always told me renting was a waste of money so we never went. Now the building is an AutoZone. And regarding the shrimp paste, I actually like the smell of it. Maybe it's because I grew up consuming it (used it to dip thai chili peppers in and ate it).

[@marcosj.garciaperez6643]

I get you Chef Brian, I also have the same memories of bluckbuster and trying to find the copies of the last movie available, also remember in college that's how I would spend some fridays to relax, rent a movie or two in Bluckbuster, buy a pizza and unwind hahaha, then to studying again haha.

[@lawrencefosterjenkins8216]

brian: do any of you out there even know what blockbuster is anymore me, born in '93 and suddenly hyperaware of my own age and mortality because going to blockbuster was a key part of my childhood: 🙃

[@jdmcwteg]

Blockbuster. Miss that place.

[@jayvansickle7607]

Blockbuster: You see the movie you want on the wall directly in front of you. And, you start to frantically scan the shelf (as you're fast walking toward it) to see if any of the boxes are away from the wall (indicating there is in fact a copy of the movie there). That anxiety, then excitement or disappointment that follows. But, then the hope that someone might have returned it, but it hadn't been put back on the shelf yet.

[@dennisboulais7905]

Blockbuster was my favorite rental shop. Oh, I did rewind the tapes before returned tham!

[@oVelocious]

Blockbuster? Man I remember the movie places before blockbuster kicked them all out 😂😭

[@veridico84]

Galangal is a member of the ginger family.

[@AlanNguyen-bj8gk]

Yeah, In Vietnamese Cousine, we eat shrimp paste with the Bun Rieu or Banh Canh (Crab Tomato noodle soup with with vermicelli noodle or one of the thick noocle for the Banh Canh) You can't eat both of these dishes without the shrimp paste. Usually, we add some lemon, sugar, and hot water the shrimp paste to make it more flavorful. These two dishes are very popular in southern Vietnam, since I am originally from the south, hahahhaha, saigon

[@Mcgriddles90210]

Damn dude. Went from a 10 or 12k subs to well over 50k pretty quickly. Congrats

[@aaronsajuthegk2004]

I’m going to NYC next year for a school trip so hopefully i get to go to your sandwich place!

[@ChefBrianTsao]

Sick! Make sure to hit me up before you come so I can make sure to b there!

[@aaronsajuthegk2004]

@@ChefBrianTsao Definitely!

[@aaronsajuthegk2004]

I'll be there at February 2023 Hello From India And I study at England

[@shirokanzaki15]

lol so much banter + sexual innuendos happening between the owner and Uncle Roger 2 different styles of cooking the green paste as Mark Wiens' MIL green curry is a home style and for this one is restaurant style like what Uncle Roger did, which you cook the paste in coconut milk... the important part of the dish is the green fat / oil which it has flavor

[@Horizontalvertigo]

Hitting up the PS1 section of the Blockbuster could net you some absolute gold. Halcyon days o7

[@magicwolf6511]

Idk if you guys know but in Malaysia sometimes we burn the shrimp paste for few seconds before we pound it with other ingredients. It somehow enhance the shrimp flavour and umami

[@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.

[@amberyoung4425]

😂😂 I love these two together🤣🤣

[@mustafamashhood2700]

Man is scared from mark's video

[@ilakya]

The reason we need grease over our curry is because our climate is hot and humid. Best conditions for things to spoil real quick. Having an oil layer over our curry helps preserve the curry as there are no water molecules on the surface for bacteria to grow. There's also the teaching said don't stir the pot after you cook or it will spoil faster. That's aligned with the explanation above.

[@mejiajadonalberti.4208]

Take a shot everytime they say pound in the video. 10mins later and you're in heaven

[@etepmaximus5886]

My ex GF introduced me to world of Thai curry. She is of the put the paste in first school. I've since watched a series that explains why you should use the coconut milk first. I've done it both ways and haven't really noticed much difference.

[@christopherchuauhang4829]

same here we also usually add the paste first and then the milk but I feel this will be pretty much similar.

[@navinmc7691]

Chef Brian u should react to uncle roger react to british bake off

[@argonwheatbelly637]

"Please be kind, rewind." Yeah, I remember Blockbuster. The Cinema K theater's last movie was "Blue Thunder," and then it turned into a "Living Well Lady." A few years later, and poof! Blockbuster, which of course was next to Friendly's, so you could eat, and then grab a movie. Miss the theater, but hey, it was a bent little strip mall. No, really. Bent, as in shaped like an L. A K-Mart plaza, really. Memories.

[@donwald3436]

WOW! Brian hit 5M subs already???

[@massomouse1556]

Yup, and/or Jumbo Video for my fellow Canadian subs.

[@animeexpert7018]

You remember "be kind and rewind"

[@krsnamax6494]

I still remember when Netflix would send you DvDs in the mail.

[@luce9264]

Thames is the best homie for Uncle Roger and nothing can convince me otherwise.

[@Schmebulock14]

The way you explain toasting spices, it reminds me how we use compressor in music :D you're a guitarist so you'll understand what I mean

[@chaoticpanda-bb9bx]

Blockbuster video was the shit back in the day.

[@flippsabturks5937]

If you want another interesting chemistry and uncle roger getting roasted, try their collab with chef Wan 😆😆😆, its fun as sh**t

[@BrooklyKnight]

Apparently Mark's got his own restaurant too so that was kinda dope

[@SHIZZLER__]

Blockbuster was the king of weekends!!!!

[@777777ssw]

Back in my day blockbuster wasn't even the the best video rental store there were so many small local video rental places with better prices and they were closer too.

[@kinjen8649]

Mark made a home style thi green curry by home style i mean non pros mark made the home cook way to make thi green curry

[@starjedi7813]

Joshua Weissman did a grilled cheese video and as a grilled cheese expert i thought you might want to check it out

[@pransakul]

The way she made green curry, she doesn’t want to break down coconut oil (some people doesn’t like it that way). That’s why she didn’t cooked the paste with coconut milk at first.So this way it still authentic. (I’m Thai)

[@chikasuzuki9177]

Same, my family cook the paste first. Add the chicken then the coconut.

[@RhoGamingYT]

Me eating Shrimp Paste Dip[Nam Prik Kapi] (40-60% Shrimp Paste and other is Lime juice , Fish Sauce , MSG , Bird Eye Chili , Garlic and Palm Sugar) so for me Shrimp Paste is just good

[@skat3yboi]

Its like 2 talented backbenchers start to cook

[@anathemaprince3566]

Well, I think we make green curry differently in each region. Mark Wiens' mother in law is from the southern region. I guess from the name of the restaurant that Chef Thames is from northeast Thailand. I, myself, born and raised in Bangkok (central province and capital of Thailand). My home makes curry differently from these two guys and I don't think mine is authentic. Hahahahahaha. First, I would add curry paste to a wok, stir fry it until fragrant then add thick coconut milk. Add A LOT of Thai eggplants (because I love eating it since I was a baby lol and I like it really really soft so I add eggplants first) and some water or thin coconut milk if you have one. Add meat (btw, my home uses pork, not chicken) and cook it. If I cook a lot I will move the curry to a pot, add some more water if it is too thick, season with fish sauce, paln sugar etc. Lastly, add Thai basil. (I did not add more red chillies, because I add a ton of chilies in the curry paste and it is already super spicy. It is homecook so I don't add it for the sake of visual either.) Done! Easy, right? The most troublesome part is the curry paste. The amount I use in my big pot, I have to pound the paste for 5 hours or more, but this dish is worth it!!! I love my green curry, I can bear with sore arms anytime. LOL P.S. No, there is no MSG in my curry. The paste has all the flavors in there, No need MSG!

[@ronkasdorf]

I have heard you speak about toasting spices. I’m going to use this method for when I make pastrami. Not Uncle Roger method of cooking, it is mine though.

[@luce9264]

4:22 *P O U N D I N G*

[@Malkav96]

I used to work at Blockbuster....

[@danielle-yd5dp]

Oh yeah even the smell of blockbuster n Hollywood video the smell alone of it was something unique n walking looking for videos to rent or buy with the family n then picking out good snacks n stuff it was a whole experience that we don't get from Netflix or Hulu. Our kids will never know the good family time we had just going to go pick out movies for the weeks to watch h together. N taking them back to pick new ones.

[@ChefBrianTsao]

Amen

[@jamesbalch1325]

Hello friends

[@TheDarkLink7]

I miss Blockbuster. There was a Family Video that didn't survive covid.

[@yannikamaya]

what makes me feel old is talking about the towers

[@magicarp79]

Chef Thames is such a good sport... 😂

[@ChefBrianTsao]

Truth!

[@russellward4624]

Toasting spice = EQ'ing your guitar

[@guinness1695]

I’m Australian and I love the smell of shrimp paste

[@bassax7045]

well , you eat Marmite too 🤣

[@guinness1695]

@@bassax7045 in a Marlin yes from a thermometer no

[@crowdemon_archives]

​@@bassax7045 Marmite is nicer than Vegemite though

[@jamesbalch1325]

My mother fainted in a blockbuster when she was pregnant with me

[@please_be_an_operator_soon]

😱

[@Horizontalvertigo]

The selection of titles on offer really was just _that_ good

[@Mediterranean81]

That curry have so much oil America is going to Invade it 🤣🤣

[@RecklessHustleHard]

Is older folks don’t let the youth forget about Bolckbuster so don’t worry everyone knows about blockbuster lol

[@Istalrivaldr]

Lol blockbuster was great. Don't feel to old yet

[@zazelskycrest2525]

I don't now whether did you miss some of the comments for the mark wiens, the reason why mark wiens do what they do is because the type of chicken they use. That type of chicken has a tougher meat and need longer to become soft.

[@Cnasty360]

I'd love to see Nigel/uncle Roger at a comedy show

[@fatigue2187]

dudes a hardcore uncle roger cllickbait

[@matthewaldridge9305]

There are times I miss blockbuster but just ordering it online is so very nice. Dont even have to get dressed lol

[@thomasmckenney3518]

Not this whiteboy I love shrimp paste!! 555 Never too many bamboo shoots!!!!

[@alfianfahmi5430]

Good thing MSG wasn't as salty as table salt, but too much MSG can still make your food too salty 😂🤣

[@brianmartin6486]

Yeah , Blockbuster , those were the days .😅