I am native thai and home cook so i will answer you, did snow pea are in Thai culinary , yes some menu we cook that like stir fried snow pea with shrimp, fried rice with snow pea but definitely not the thai green curry one. i feeling the same with uncle rogel now so sad
Thai person here. When cooking curry, my mom would fries the paste with the meat in oil first, then add coconut milk and then water later. So I think that there are many techniques when it comes to cooking Thai green curry, depending on what is the desired end product. Each technique will give your green curry a different flavor profile and look. My mom fries the paste first because she doesn't like the sharp taste of spices, and she likes the aroma when the curry paste is fried in oil first. And in this way, the curry will still have green oil on top. Therefore, I don't think it is a serious problem that Josh is frying the paste first, as long as his ingredients for the paste are mostly correct, his curry will taste good. But Josh uses too many eggplants, that type of eggplant has a lot more water compared to Thai eggplant, so it will dilute the curry. And snow peas do NOT belong in any Thai curry. Nor is Jamie's mix mushroom. The only mushroom in Thai curry I ever saw was a Wood ear mushroom. You'd want to boil them first before adding them to your curry to remove the odor and weird taste,
The mexican pestle and mortar is called a molcajete, unlike regular pestle and mortars which can be made of hard wood, stone and ceramic, a molcajete is made of volcanic rock. Molcajetes tend to be wider and more shallow than a pestle and mortar so it tends to be better for grinding than crushing. Generally when i use the pestle and mortar i start with a few crushes to break down the ingredients then i grind them to get a finer powder so each ingredient can incorporate better. I use a basic pestle and mortar from amazon, it's quite small, more like mark weinns so it needs both techniques
Yes! I agree and if im not incorrect that's exactly how it should be used in mexican cuisine aswell. If you try to pound hard with a molcajete it may break because the volcanic rock is so cellular! The mortar Uncle Roger used when he was making his green curry was a thai mortar used for salads (som tam etc.) made out of clay, with a wooden pestle. The one used in Mark Wiens video was a typical "normal" pestle and mortar which is great for pounding.
Was going to say the same thing. Molcajete are used for salsa and chile more than guac. But they're shallow and wide, so if you pound when you have wet ingredients it'll splash or splatter. Dry chiles and spices can be pounded, but finish is always grinding. ✌️
Yes, in Thailand we have paste shop that sells like 6-7 kinds or even more curry/chilly paste For paste cooking I have learned 2 ways 1. A bit of Coconut cream til break, then paste and palm sugar(will help cut the sharpness of the past) cook til the coconut oil turn to the color of the paste and then protein(for tough protein like beef of very tough chicken, I normally braise them separately with a bit of paste and diluted coconut milk, then and only meat to the curry) then more coconut cream or milk depends on how thick u want then veg then basil when heat of. This methods will have more oil on top, especially when you cook it too long(coconut milk continues to break) or fatty meat. Lately, more people concerns more about fat consumption thus the next method. 2. Start with water then paste, or abit of oil with paste then water or stock when paste is too dry. Then protein, this method you can add tough protein in this step(but not fatty meat or u will end up with alot of oil) cook til protein soft and soup reduce. Then u add coconut cream(again if too thick add water or stock) then just when boil add veg cook til boil again then heat of finish with basil and Kaffir lime leaf. This way you will not have too much oil on top and look smoother cuz coconut cream doesnt break too much. For veg, I normally go Thai eggplan, eggplan, long egg plant, bamboo shoot, coconut shoot, winter melon. And yes, never peas.
@@AdamFloro maybe if Thai people in Thai resturants do it, your "right version" isn't so objectively right. It's almost like even people from the country of a dish's origin will make it differently. Don't know why Asian people in particular are so damn allergic to that concept when you go five minutes down a street and find two people who make a dish completely differently.
@@THENAMEISQUICKMAN it isn’t my “right version”. It is the only Thai version I have found. Maybe instead of arguing with a stranger you could read a few recipes that aren’t written by white Karens.
@@THENAMEISQUICKMAN it isn’t my “right version”. It is the only Thai version I have found. Maybe instead of arguing with a stranger you could read a few recipes that aren’t written by white Karens.
@@THENAMEISQUICKMAN It is objectively the right version. Restaurants in foreign countries make do with the ingredients they have at hand and the flavors that the people of the host country are accustomed to. By doing this, we often end up with an x-country-inspired dish instead of the recipe that is consumed by the people of the culture where that dish is taken from.
The key of Thai curry is don’t add any oil. The only you get is from coconut cream. That why you have to put coconut cream in first to break down until it release oil then the paste
As Thai, one thing I noticed from all Thai green curry video. In thai, we made curry in a big pot with much curry 'water', green curry is a soup dish, eat with rice or Kanomchin(Thai north noodle). But many video or many Europe chef I seen so far. made it in pan or small pot and came out as puree dish, look creamy and drain if you compare with original from Thai.
Thanks for this interesting information. I agree, Western and European taste does seem to prefer thicker consistency. Even soups in Europe can be pretty thick with pureed vegetables, roux, cream etc. It's probably a wealth thing, in the past especially during war and the decades after, soups and stews in Europe were also very thin and watery because it was always necessary to stretch food. But as the countries became wealthier and wealthier they wanted the food to be increasingly richer and creamier tasting
Yes, this is common. Most North Indian curries are also pureed in western countries, whereas I’ve eaten Indian food my whole life and never seen anyone puree the onions or chilis in any dish, only the tomatoes
@@IceBlueLugia understandable. It’s not the most common technique I’d say but certain used for certain dishes. I want to say it’s more done in North Indian cooking though. Where are you from in India if you don’t mind my asking.
Mexican here: that is actually a Molcajete and an interesting fact is that is made from Volcanic Rock, great for traditional salsas or “salsas martajadas”
Yep, you can use molcajete for salsa and chile, but they're shallow and wide so you can't really pound with them. I have used them to pound dry chiles and spices, but once you put wet ingredients in, you can't really pound because it'll splatter. And I've never seen anyone use molcajete to make guac...
@@laurabustos6560 I am glad to see your comment. I love Mexican food so I have one but I've never used it to make guacamole. I do use it for making mole the old fashioned way. Just seems to taste better than using a blender. Good exercise too.
In traditional Portuguese restaurants the serving is more Eastern style. The dishes are on the table already and the food it's served on trays so you put the food in your dish at your own pace and everybody shares their food with the others on the table.
YAYEAH!! 🤣🤣 the mortar and pestle that Joshua used is molcajete, which is suitable for grinding stuff and also, Chef Esther used that in the epicurious' egg fried rice swap (hopefully you also react to Uncle Roger version)... and the way Joshua plates is similar to Japanese Curry or Katsu Curry dishes yes, you need to react Uncle Roger version of Mark Wiens video and Gordon's Ramen video
Really thankful for your content. Visually and musically. glad you are making great things out of your empire so far. Would more than love to try one of your sandwiches and hear your riffs live one day.
I remember watching Josh's video on his Thai Green Curry when it came out I knew Uncle Roger is going to react harshly to it and take away the Uncle title and I was right by the time Uncle Roger took that Uncle title away. At least Josh got the Uncle title back.
As a Thai home cook, I think that if you want a more meaty flavor, you would need to break coconut cream, but some time if you want to have more coconut flavor, it is perfectly alright to not to break the cream. And apart from the right ingredient, if I want to add any of my fravorite vegetable then I would go right ahead. Nothing wrong with it.
About pestle and mortar what Mark and Joshua use are the stone one which usually pretty short like that and we always use that to make paste while in Uncle Roger video the long pestle and mortar that he used is made by the wood (pestle made by clay instead of the stone) usually for Som Tam (Papaya Salad) the reason why it's preferable to use stone to make paste cause it's easier to pouch the ingredients and use less force from your hands due to being heavy while the one with wood use more force to pouch the ingredients
My parents also use their dishwasher as a storage unit for pots and dishes and wash their dishes by hand... heard that it's common in many Asian households...
The Molcajete is not regularly used for making guacamole. They Tex-Mex the use for the guacamole and presented in the molcajete than just a regular plate. We use molcajete to make salsas from scratch without chargrill the ingredients or you chargrill the ingredients and pound them to make the salsa and add cooking oil, salt and pepper depending on the type of salsa you are making. I have used the molcajete to pound garlic, salt, black pepper and cumin to make a paste and a little bit of water to get all the flavors out and around the molcajete and on a pan while frying my chicken legs, I add the mixture and covering the legs one side at a time and it’s just the most delicious and easy thing mom will made for us as a kids.
@@Frank1e.b0i por eso dije que no regularmente, aquí en el norte lo usamos más para salsas y para el guacamole cortamos con cuchillo todo los ingredientes, mezclas con tenedor, agregas sal y limón y en un plato hondo lo servimos. Fui a Jalisco hace unos 5 años y visité una tequilera, las salsas en sus molcajete y no vimos ningún guacamole en molcajete. Chef Tsao estaba viendo el molcajete como único instrumento para el guacamole, por eso pregunto si el tenía el concepto mal. Yo personalmente no he visto mucha gente utilizar el molcajete para machacar el tomate, chile, cebolla para hacer el guacamole.
I actually started avoiding carrot and selerry when making stock, because they make the stock sour if you dont use of freeze it. Just chicken, onion, garlix and ginger and BAM chicken stock.
I'm Thai and for the longest time I also thought the curry paste goes in first 😂I think for curries with coconut milk, the milk goes in first but without coconut milk, curry paste goes first
T_T Hearing how your mom empty's the oven to make you turkey so you don't feel left out at school. Can relate, my parents did the same thing. Thinking back it probably helped a lot. ❤parents.
Would love to see you react to Uncle Roger's review of Mark's video! And I agree that it probably is delicious and it's mostly good with western influences on an eastern dish, but it definitely isn't a respectful "homage" as he put it.
As a thai, I can confirm that no actual peas for green curry. But sometime you may find some 1cm diameter round ball vegetable in authentic green curry but that is not a pea, it is Turkey berry (but there are other names include pea-eggplant) or มะเขือพวง in thai
The mortar point is actually makes sense, we , thai people, ha been pounding for centuries or even longer, i have pounded for quite some times.The taller version , the one chef Thames showed was used for pounding Som Tum , while mark’s mortar is preferred to use for making paste.the broadness of mortar matters , because I was taught to use another palm of my hand to cover the mortar to block some ingredients that might flying out for freedom😅 and there is NO WAY Joshua’s mortar can be covered completely by a palm of one’s hand😂
Mexican molcajetes are very porous usually more than the one here. Made of volcanic stone.You have to break it in grinding rice or walnut shells or something til you get no grit, They can grind perfectly no need to pound. Just clean with water no soap. grinding is fun too Uncle Roger!
OK. I think I now know where the foriegners misunderstood that peas are belong to Thai curry paste. In Thailand we usually add 'pea eggplant' (it also called turkey berry, I guess). It looks like peas but taste similar to eggplants. In many resteraunt (including in Thailand) they use snow peas instead. Maybe that's the reason many chefs fucked up in youtube video.
Coriander roots are so hard to find in the US unless you’re in LA or grow your own. Although Joshua uses stuff like smoked duck fat for fried rice so… I feel like he should be able to find coriander roots. Roots give such an amazing flavour and aroma. Yum. Thai chicken stock the way I was taught growing up was always chicken bones, coriander roots, garlic, white pepper, water, salt and rock sugar. Sometimes winter melon too. Never put any peas in my green curry before. Usually, a combination of Thai eggplants (tiny green ones and the ball size ones), sometimes winter melon is added too and meats: chicken, cubes of blood or fish balls are the most common, sometimes beef, fish, pork. Nowadays, I see a lot more vegetarian options in restaurants too. Those usually have cauliflower, baby corns, eggplant, mushrooms, tofu.
The oven is definitely slower than roasting in a pan, the oven also uses much more energy to heat a huge amount of space compared to a pan.. unless you have a ridiculous amount of spice, the oven is a bit much.
Yeah the pestle and mortar he's using looks more like what I believe is called a molcajete(?) And I know that is used differently (never used one due to lack of need, but I do know it's used differently)
I think the split plate thing is more so reminiscent of like Japanese curry plating and is probably what he was thinking. You see it like that a lot in anime and we all know josh watches a lot of anime.
Some recipes for green curry includes pea eggplant (so for those of you unfamiliar with it it’s an eggplant that has the shape and texture of a pea)… we would never put in snap peas, we’d only see it in stirfry dishes but even then it’s rare. That might be translated incorrectly somewhere along the line but of course they might not be able to get their hands on certain ingredients (especially fresh ones) so I’m fine witth it as long as it tastes good… we gotta get creative sometimes. Normal peas would give the right texture but still not authentic and have completely different flavour, but if you have to and it’s been lying around for ages it’s 5% more authentic than snap peas… but the best thing to do is not put it in. I don’t mind people changing recipes up a bit to match their local produce or their own taste, I allow it to be called Thai green curry… unlike jamie’s dish. Some people mind a lot, I’m a little more relaxed about it as long as it tastes good and it remains 75-80% the same
Chef Brian is in a real pinch for Thai green curry.... I hope you'll develop such obsession for Biryani one day❤️❤️ Btw, still waiting for your version of Thai green curry.
I would like to know this, too. I heard somewhere (not sure where at this point) that grinding in a circle is preferred for turning seeds into powder. Not sure of the validity of that one. And if you notice, Joshua is not just continuously grinding in a circle, he's twisting the product against the sides of the mortar. I wonder if that helps to break the fibers apart from one another. I could be completely wrong, though.
Common vegetables to use in thai green curry in thailand are thai eggplant, bamboo shoots, coconut shoots, wintermelon and plate brush eggplant not the snowpea please.
For me I find it personally offensive that he said to use Thai eggplant and then used a regular eggplant because Thai eggplants are so distinct. With that said I’m still not the biggest fan of them but also don’t mislead the audience. And the oven thing. So accurate. My parents use a toaster oven if they ever need an oven and the oven is used to store the frying oil
I have seen Thai Green Curry videos made by thai cooks, where the paste goes into the pan first. I also dont like dogmatic cooking. Traditional doesnt always mean better. If we wouldnt evolve recipes and methods, we would still just throw meat into the fire.
I can't roast Josh for adding eggplant or mangetout into Thai green curry... after all, I add mayo into the fried rice!... By the way Chef Brian, congrats for both this video and the podcast!
I’m a Thai. In my family, for green curry, we add either Thai eggplants, Japanese eggplants, bamboo shoots or winter melon. Never peas lol. Green curry doesn’t mean green vegetables.
Most people would be making the green curry paste ahead of business hours so time isnt a factor, in fact they would likely make a batch enough for 1-2 days at least and just spoon it out as needed.
I think the reason why joshua added the coconut milk later is cause he uses processed coconut milk, they often have additives that prevent the milk from splitting which in western cooking would be the preferred option but for thai green curry you want it to actually split. But with coconut milk that has additives this won't happen. So if anyone of you want to cook authentic thai green curry get either "fresh" coconut milk or look for an organic brand that has no additives, that way your milk will be able to actually split.
One thing I'd always recommend when buying curry paste instead of making it from scratch is looking at the ingredients list. Sometimes they'll try to sell you paste that's diluted with 50% palm fat
I recommend buying the pre made paste then “brightening it up” with a few fresh ingredients. Even just fresh lemongrass and galangal will make a huge difference. The curries I get when doing this always taste great and you can barely even notice it’s canned paste
Pies is for like some Indian curries. If you don't have a layer of oil circles over your curry, it might be ok, but it's not blow your mind curry. Wife is Thailand born, and worked Thai high end restaurants in major American cities. Rich Asians want real Thai food, and high class.
One of these days it's going to be "Pro Chef Reacts to... Auntie Helen Reacts to... Uncle Roger Reacts to... Joshua Weissman Reacts to... Uncle Roger Reacts to..." and down the rabbit hole we go. :D
What about the section at the end of Joshua’s video where he makes that whole side plate of “toppings?” That’s what he lost his “Uncle” title over, pretty titular part of the video to edit out for time! I personally mainly clicked on this video to get your take on the coriander oil he used at the end. Uncle Roger says that’s not good enough. I tend to agree. However, his curry probably has more of a silky body and texture because he didn’t break his coconut milk, and all that fat is still suspended in the final curry liquid. But he didn’t make his coriander oil with coconut oil, which is what would be floating to the top if he had broken his milk, so the flavor of the oil would not be a 1:1 substitute for the naturally separated coconut oil from breaking the milk first. I might update that approach to taking a tablespoon of that awesome green curry paste and frying that off in some coconut oil, and now the oil would truly capture the essence of the whole dish, and be a much closer approximation if the oil he is trying to replace. Maybe even throw in and then strain out a bit of shredded coconut as well to really up the intense coconut aroma the oil would bring along… maybe even fry your shallot topping in that oil so the shallots taste a bit like coconut and curry (likely would get a hint of green as well), and the oil has that extra oniony goodness too. And then you can top the whole thing with crispy shallots AND coconut (if you have to do fried toppings)… and like MSG, I defy you to name a single food item that wouldn’t be made better with crispy fried shredded coconut on top-even if it’s non-traditional AF! It’s still doing a better job of preserving the original intention behind the dish. That’s what my flare on the dish in my resteraunt would be, deep rich curried coconut oil as a finishing oil. Thoughts?
So those pestle and mortars aren't made for guac. You can actually slice you avocado into small cubes. Think of a chop onion and with just a fork. Due to the fattiness of the avocado it will break up. Leave some parts chunky and other parts smooth which is perfect for guac. The pestle and mortar is more for making sauces. Like enchilada sauce. Salsa (roasted tomato garlic onion and cilantro with a kiss of lime and salt and pepper). Or in this case a Verde sauce. Or a Tai green chili sauce.
So long as the premise is correct mostly ingredient wise he doesn't live in south east Asia so his adaptation of how the dish is perceived is just that
That was so sad Joshua lost the Uncle title. But I understand Uncle Roger, he was expecting something and didn't get it. Please review Nephew Nick Thai Green Curry with Uncle Roger's comments. You already know by Uncle Roger mentioning it, that Nick doesn't know how to pound. But this was the least of the problems. Not that he has created a bad product, by watched it again and it wasn't authentic. BTW do you know why Gordon Ramsay lost the Uncle title? He butchered Ramen it was absolutely horrific. Recommended to watch that one too. It was an attempt to make Ramen in 10 minutes, but as we all know by now- Ramen and 10 minutes doesn't go together in the same sentence.
I'm Thai and I love snow peas but it just doesn't go with something like curry or something based on coconut milk. If it's a stir fry then that's okay but if it's a soup or a curry, that's a no. Maybe it's because i haven't taste western style but still I'm gonna insist it can never go with coconut milk/cream or whatever on that kind.
The main takeaway I got from this is the separation of the rice in the bowl. The most ironic part is that I've eaten my food mixed together my whole life and only in the last 5 or so years have I started separating it when eating any asian food because of cooking channels and anime. Maybe for anime's excuse they do it because it's easier to draw but I would have never known until watching this video.
The only reason I think uncle Roger’s cider had such a big mortal and pestle was cause he was in a Thai kitchen and they need to make more product where as Mark weinn mother just home cook
Ok chef, here is the method I believe is the most accurate method. I saw a cooking video about Thai green curry , and as I recall, they said that the method of royal chef who cooks for Thai monarch is to fried coconut til it breaks first.I personally think the recipe for royal family should be the most accurate one since the one eating it is considered the highest person in Thailand.
Instead of watching a reaction of a reaction, I would like to see your reaction directly (without the Uncle Roger commentary) to another controversial Joshua Weissman video _Chinese Dumplings Vs. Japanese Dumplings_ Joshua Weissman usually does his research well into different cultural dishes, but this video seems to be missing the mark because he tried to compare shumai (often categorized as a dimsum rather than dumpling) with gyoza (often considered a "Chinese dumpling" or even part of "Chinese cuisine" in Japan). The comment section of that video is as brutal as the comment section of Hersha's BBC Egg Fried Rice video.
A bit late to comment now but another Thai person here :) Mangetout is not local veggie so, normally, you won't see it in any Thai curry. But, to be fair, I personally think you can add anything you like in terms of veggies or protein. It's just your personal preference and mangetout will taste good in the curry too, I think. I'd be more serious about the curry paste though. lol And you need to cook the coconut milk long enough that the oil separates and that's how you enjoy it in Thailand. oh, and definitely no lime, no zest, no lemon juice. The taste profile is like savory, spicy, and sweet, but NOT sour.
Always funny videos, chef. Uh! Kay’s Cooking did a new special fried rice!!!!! Just today she uploaded the chicken special fried rice. I think she improved a little especially for the garlic chopping. Hope you would react to it 🥰
love your laugh it so contagious. fun fact you can use bamboo shoot (you already know that) pig blood, chicken feet or egg plant but snow peas???? WTF.
I disagree that in general asian food is more home style. Just like in european cuisine you got the extremely fussy plating in high end restaurant food. High end chinese cuisine in particular can reach levels beyond european fine dining.
I am native thai and home cook so i will answer you, did snow pea are in Thai culinary , yes some menu we cook that like stir fried snow pea with shrimp, fried rice with snow pea but definitely not the thai green curry one. i feeling the same with uncle rogel now so sad
Thai person here. When cooking curry, my mom would fries the paste with the meat in oil first, then add coconut milk and then water later. So I think that there are many techniques when it comes to cooking Thai green curry, depending on what is the desired end product. Each technique will give your green curry a different flavor profile and look.
My mom fries the paste first because she doesn't like the sharp taste of spices, and she likes the aroma when the curry paste is fried in oil first. And in this way, the curry will still have green oil on top.
Therefore, I don't think it is a serious problem that Josh is frying the paste first, as long as his ingredients for the paste are mostly correct, his curry will taste good.
But Josh uses too many eggplants, that type of eggplant has a lot more water compared to Thai eggplant, so it will dilute the curry. And snow peas do NOT belong in any Thai curry. Nor is Jamie's mix mushroom. The only mushroom in Thai curry I ever saw was a Wood ear mushroom.
You'd want to boil them first before adding them to your curry to remove the odor and weird taste,
Hii
The mexican pestle and mortar is called a molcajete, unlike regular pestle and mortars which can be made of hard wood, stone and ceramic, a molcajete is made of volcanic rock. Molcajetes tend to be wider and more shallow than a pestle and mortar so it tends to be better for grinding than crushing.
Generally when i use the pestle and mortar i start with a few crushes to break down the ingredients then i grind them to get a finer powder so each ingredient can incorporate better. I use a basic pestle and mortar from amazon, it's quite small, more like mark weinns so it needs both techniques
Yes! I agree and if im not incorrect that's exactly how it should be used in mexican cuisine aswell. If you try to pound hard with a molcajete it may break because the volcanic rock is so cellular! The mortar Uncle Roger used when he was making his green curry was a thai mortar used for salads (som tam etc.) made out of clay, with a wooden pestle. The one used in Mark Wiens video was a typical "normal" pestle and mortar which is great for pounding.
Was going to say the same thing. Molcajete are used for salsa and chile more than guac. But they're shallow and wide, so if you pound when you have wet ingredients it'll splash or splatter. Dry chiles and spices can be pounded, but finish is always grinding. ✌️
Yes, in Thailand we have paste shop that sells like 6-7 kinds or even more curry/chilly paste
For paste cooking I have learned 2 ways
1. A bit of Coconut cream til break, then paste and palm sugar(will help cut the sharpness of the past) cook til the coconut oil turn to the color of the paste and then protein(for tough protein like beef of very tough chicken, I normally braise them separately with a bit of paste and diluted coconut milk, then and only meat to the curry) then more coconut cream or milk depends on how thick u want then veg then basil when heat of.
This methods will have more oil on top, especially when you cook it too long(coconut milk continues to break) or fatty meat. Lately, more people concerns more about fat consumption thus the next method.
2. Start with water then paste, or abit of oil with paste then water or stock when paste is too dry. Then protein, this method you can add tough protein in this step(but not fatty meat or u will end up with alot of oil) cook til protein soft and soup reduce. Then u add coconut cream(again if too thick add water or stock) then just when boil add veg cook til boil again then heat of finish with basil and Kaffir lime leaf.
This way you will not have too much oil on top and look smoother cuz coconut cream doesnt break too much.
For veg, I normally go Thai eggplan, eggplan, long egg plant, bamboo shoot, coconut shoot, winter melon. And yes, never peas.
Oh! Winter melon as well? I don't think I've ever had that in a green curry before.
@@kingofsapi yep, winter melon is very common in green curry here in Thailand and it goes very well.
As an American, I am jealous beyond belief
ถูกต้องเลยครับ
yes winter melon will adsorb a favor very delicious
I appreciated that you told us about your mom’s Thanksgiving meals. That was a beautiful memory.
Hii
To 18:41 In my lifetime as a thai in thailand ,I saw collectively 0 people putting snowpeas in thai green curry 😆
In the US, even Thai restaurants owned and operated by Thai use snowpeas. Ugh. I have to make it myself if I want it right.
@@AdamFloro maybe if Thai people in Thai resturants do it, your "right version" isn't so objectively right. It's almost like even people from the country of a dish's origin will make it differently. Don't know why Asian people in particular are so damn allergic to that concept when you go five minutes down a street and find two people who make a dish completely differently.
@@THENAMEISQUICKMAN it isn’t my “right version”. It is the only Thai version I have found. Maybe instead of arguing with a stranger you could read a few recipes that aren’t written by white Karens.
@@THENAMEISQUICKMAN it isn’t my “right version”. It is the only Thai version I have found. Maybe instead of arguing with a stranger you could read a few recipes that aren’t written by white Karens.
@@THENAMEISQUICKMAN It is objectively the right version. Restaurants in foreign countries make do with the ingredients they have at hand and the flavors that the people of the host country are accustomed to. By doing this, we often end up with an x-country-inspired dish instead of the recipe that is consumed by the people of the culture where that dish is taken from.
The key of Thai curry is don’t add any oil. The only you get is from coconut cream. That why you have to put coconut cream in first to break down until it release oil then the paste
As Thai, one thing I noticed from all Thai green curry video.
In thai, we made curry in a big pot with much curry 'water', green curry is a soup dish, eat with rice or Kanomchin(Thai north noodle).
But many video or many Europe chef I seen so far. made it in pan or small pot and came out as puree dish, look creamy and drain if you compare with original from Thai.
Thanks for this interesting information. I agree, Western and European taste does seem to prefer thicker consistency. Even soups in Europe can be pretty thick with pureed vegetables, roux, cream etc. It's probably a wealth thing, in the past especially during war and the decades after, soups and stews in Europe were also very thin and watery because it was always necessary to stretch food. But as the countries became wealthier and wealthier they wanted the food to be increasingly richer and creamier tasting
Yes, this is common. Most North Indian curries are also pureed in western countries, whereas I’ve eaten Indian food my whole life and never seen anyone puree the onions or chilis in any dish, only the tomatoes
@@IceBlueLugia No we definitely puree everything to make a gravy in certain dishes.
@@Astavyastataa Oh ok, good to know. Maybe it’s just the area I live in and my family’s style of cooking
@@IceBlueLugia understandable. It’s not the most common technique I’d say but certain used for certain dishes. I want to say it’s more done in North Indian cooking though. Where are you from in India if you don’t mind my asking.
Mexican here: that is actually a Molcajete and an interesting fact is that is made from Volcanic Rock, great for traditional salsas or “salsas martajadas”
Yep, you can use molcajete for salsa and chile, but they're shallow and wide so you can't really pound with them. I have used them to pound dry chiles and spices, but once you put wet ingredients in, you can't really pound because it'll splatter. And I've never seen anyone use molcajete to make guac...
@@laurabustos6560 I am glad to see your comment. I love Mexican food so I have one but I've never used it to make guacamole. I do use it for making mole the old fashioned way. Just seems to taste better than using a blender. Good exercise too.
In traditional Portuguese restaurants the serving is more Eastern style. The dishes are on the table already and the food it's served on trays so you put the food in your dish at your own pace and everybody shares their food with the others on the table.
Been binging your videos while at work recently. This will make a fine addition to my background audio collection!
YAYEAH!! 🤣🤣
the mortar and pestle that Joshua used is molcajete, which is suitable for grinding stuff and also, Chef Esther used that in the epicurious' egg fried rice swap (hopefully you also react to Uncle Roger version)... and the way Joshua plates is similar to Japanese Curry or Katsu Curry dishes
yes, you need to react Uncle Roger version of Mark Wiens video and Gordon's Ramen video
oh, about the lime juice, you can use that for Tom Yum or for Pad Thai
Really thankful for your content. Visually and musically. glad you are making great things out of your empire so far. Would more than love to try one of your sandwiches and hear your riffs live one day.
Thank you 🙏
8:45 yeah that morter looks like a mexican molcajete for salsas but looks like a commercial one, traditional ones have a bit more texture
I remember watching Josh's video on his Thai Green Curry when it came out I knew Uncle Roger is going to react harshly to it and take away the Uncle title and I was right by the time Uncle Roger took that Uncle title away. At least Josh got the Uncle title back.
As a Thai home cook, I think that if you want a more meaty flavor, you would need to break coconut cream, but some time if you want to have more coconut flavor, it is perfectly alright to not to break the cream. And apart from the right ingredient, if I want to add any of my fravorite vegetable then I would go right ahead. Nothing wrong with it.
About pestle and mortar what Mark and Joshua use are the stone one which usually pretty short like that and we always use that to make paste while in Uncle Roger video the long pestle and mortar that he used is made by the wood (pestle made by clay instead of the stone) usually for Som Tam (Papaya Salad) the reason why it's preferable to use stone to make paste cause it's easier to pouch the ingredients and use less force from your hands due to being heavy while the one with wood use more force to pouch the ingredients
My parents also use their dishwasher as a storage unit for pots and dishes and wash their dishes by hand... heard that it's common in many Asian households...
The Molcajete is not regularly used for making guacamole. They Tex-Mex the use for the guacamole and presented in the molcajete than just a regular plate. We use molcajete to make salsas from scratch without chargrill the ingredients or you chargrill the ingredients and pound them to make the salsa and add cooking oil, salt and pepper depending on the type of salsa you are making.
I have used the molcajete to pound garlic, salt, black pepper and cumin to make a paste and a little bit of water to get all the flavors out and around the molcajete and on a pan while frying my chicken legs, I add the mixture and covering the legs one side at a time and it’s just the most delicious and easy thing mom will made for us as a kids.
De hecho el molcajete si se usa para hacer guacamole, aunque no es obligatorio, yo lo hago en un plato hondo y con un tenedor jaja
@@Frank1e.b0i por eso dije que no regularmente, aquí en el norte lo usamos más para salsas y para el guacamole cortamos con cuchillo todo los ingredientes, mezclas con tenedor, agregas sal y limón y en un plato hondo lo servimos.
Fui a Jalisco hace unos 5 años y visité una tequilera, las salsas en sus molcajete y no vimos ningún guacamole en molcajete. Chef Tsao estaba viendo el molcajete como único instrumento para el guacamole, por eso pregunto si el tenía el concepto mal.
Yo personalmente no he visto mucha gente utilizar el molcajete para machacar el tomate, chile, cebolla para hacer el guacamole.
I actually started avoiding carrot and selerry when making stock, because they make the stock sour if you dont use of freeze it. Just chicken, onion, garlix and ginger and BAM chicken stock.
I'm Thai and for the longest time I also thought the curry paste goes in first 😂I think for curries with coconut milk, the milk goes in first but without coconut milk, curry paste goes first
I was always taught to cook the curry paste first because it gives a better flavor. Then add the meat.
15:41 Southeast asian here and i do have a hand blender but never have i thought of using it for cooking, i use it when i'm baking and nothing more 💀
T_T Hearing how your mom empty's the oven to make you turkey so you don't feel left out at school. Can relate, my parents did the same thing. Thinking back it probably helped a lot. ❤parents.
Would love to see you react to Uncle Roger's review of Mark's video! And I agree that it probably is delicious and it's mostly good with western influences on an eastern dish, but it definitely isn't a respectful "homage" as he put it.
I make a pretty solid Thai green curry, but I'm so excited to see your creation at the end of your study. Looking forward to trying your recipe.
As a thai, I can confirm that no actual peas for green curry. But sometime you may find some 1cm diameter round ball vegetable in authentic green curry but that is not a pea, it is Turkey berry (but there are other names include pea-eggplant) or มะเขือพวง in thai
Mmm now I'm thinking about that pestle and mortar filled with guacamole and a margarita on the side, yum.
"Kidnap a Thai aunty." "I agree with Uncle Roger..." Me: 🤨
The mortar point is actually makes sense, we , thai people, ha been pounding for centuries or even longer, i have pounded for quite some times.The taller version , the one chef Thames showed was used for pounding Som Tum , while mark’s mortar is preferred to use for making paste.the broadness of mortar matters , because I was taught to use another palm of my hand to cover the mortar to block some ingredients that might flying out for freedom😅 and there is NO WAY Joshua’s mortar can be covered completely by a palm of one’s hand😂
Mexican molcajetes are very porous usually more than the one here. Made of volcanic stone.You have to break it in grinding rice or walnut shells or something til you get no grit, They can grind perfectly no need to pound. Just clean with water no soap. grinding is fun too Uncle Roger!
OK. I think I now know where the foriegners misunderstood that peas are belong to Thai curry paste. In Thailand we usually add 'pea eggplant' (it also called turkey berry, I guess). It looks like peas but taste similar to eggplants. In many resteraunt (including in Thailand) they use snow peas instead.
Maybe that's the reason many chefs fucked up in youtube video.
Green curry paste comes in sachets from Thailand :) I had a sachet once with an expiry date of 2157.
Coriander roots are so hard to find in the US unless you’re in LA or grow your own. Although Joshua uses stuff like smoked duck fat for fried rice so… I feel like he should be able to find coriander roots.
Roots give such an amazing flavour and aroma. Yum.
Thai chicken stock the way I was taught growing up was always chicken bones, coriander roots, garlic, white pepper, water, salt and rock sugar. Sometimes winter melon too.
Never put any peas in my green curry before. Usually, a combination of Thai eggplants (tiny green ones and the ball size ones), sometimes winter melon is added too and meats: chicken, cubes of blood or fish balls are the most common, sometimes beef, fish, pork. Nowadays, I see a lot more vegetarian options in restaurants too. Those usually have cauliflower, baby corns, eggplant, mushrooms, tofu.
Hi, just found your channel. I've really been enjoying your videos.
🙏thank you
But you already did mark wein video.... I'm so confused 😂 can't wait to see your take on green curry Brian!
The oven is definitely slower than roasting in a pan, the oven also uses much more energy to heat a huge amount of space compared to a pan.. unless you have a ridiculous amount of spice, the oven is a bit much.
Yeah the pestle and mortar he's using looks more like what I believe is called a molcajete(?) And I know that is used differently (never used one due to lack of need, but I do know it's used differently)
I think the split plate thing is more so reminiscent of like Japanese curry plating and is probably what he was thinking. You see it like that a lot in anime and we all know josh watches a lot of anime.
Some recipes for green curry includes pea eggplant (so for those of you unfamiliar with it it’s an eggplant that has the shape and texture of a pea)… we would never put in snap peas, we’d only see it in stirfry dishes but even then it’s rare. That might be translated incorrectly somewhere along the line but of course they might not be able to get their hands on certain ingredients (especially fresh ones) so I’m fine witth it as long as it tastes good… we gotta get creative sometimes. Normal peas would give the right texture but still not authentic and have completely different flavour, but if you have to and it’s been lying around for ages it’s 5% more authentic than snap peas… but the best thing to do is not put it in.
I don’t mind people changing recipes up a bit to match their local produce or their own taste, I allow it to be called Thai green curry… unlike jamie’s dish. Some people mind a lot, I’m a little more relaxed about it as long as it tastes good and it remains 75-80% the same
Chef Brian is in a real pinch for Thai green curry....
I hope you'll develop such obsession for Biryani one day❤️❤️
Btw, still waiting for your version of Thai green curry.
You also have to remember that the Mortar and Pestle that is being used is EXTREMELY coarse. Still an awesome reaction.
We not put snow peas anywhere except bin in Thai
Does anyone know the reasoning behind pounding instead of grinding in a pestle and mortar?
I would like to know this, too. I heard somewhere (not sure where at this point) that grinding in a circle is preferred for turning seeds into powder. Not sure of the validity of that one.
And if you notice, Joshua is not just continuously grinding in a circle, he's twisting the product against the sides of the mortar. I wonder if that helps to break the fibers apart from one another.
I could be completely wrong, though.
The pestle and mortar looks like mexican molcajete
Common vegetables to use in thai green curry in thailand are thai eggplant, bamboo shoots, coconut shoots, wintermelon and plate brush eggplant not the snowpea please.
LOL Uncle Roger called Josh a 2 Pump Chump....LOL
Waiting for your next cooking video, Chef! 😊
I see these as chef Brian's research to get the uncle title. Looking forward to his thai green curry.
Japanese curry is almost always served and depicted splitting the plate/bowl with rice like that.
The only vegetable should be in the curry are just thai eggplant and maybe bamboo shoot only.
For me I find it personally offensive that he said to use Thai eggplant and then used a regular eggplant because Thai eggplants are so distinct. With that said I’m still not the biggest fan of them but also don’t mislead the audience.
And the oven thing. So accurate. My parents use a toaster oven if they ever need an oven and the oven is used to store the frying oil
You're not Thai are you? It's always white people getting offended by these things lmao
I have seen Thai Green Curry videos made by thai cooks, where the paste goes into the pan first. I also dont like dogmatic cooking. Traditional doesnt always mean better. If we wouldnt evolve recipes and methods, we would still just throw meat into the fire.
I can't roast Josh for adding eggplant or mangetout into Thai green curry... after all, I add mayo into the fried rice!... By the way Chef Brian, congrats for both this video and the podcast!
I’m a Thai. In my family, for green curry, we add either Thai eggplants, Japanese eggplants, bamboo shoots or winter melon. Never peas lol. Green curry doesn’t mean green vegetables.
😂
Chefs should make some effort to do resrarch on the cusines they aren't familiar wuth before they attempt to cook the food
16:20 - “no but where are you REAAAAALLY from? Your parents? Your English is soooo good” 😂😂
I'd love to have a curry paste shop in brooklyn. Would go there everyday
You and I both!
Most people would be making the green curry paste ahead of business hours so time isnt a factor, in fact they would likely make a batch enough for 1-2 days at least and just spoon it out as needed.
I think the reason why joshua added the coconut milk later is cause he uses processed coconut milk, they often have additives that prevent the milk from splitting which in western cooking would be the preferred option but for thai green curry you want it to actually split. But with coconut milk that has additives this won't happen.
So if anyone of you want to cook authentic thai green curry get either "fresh" coconut milk or look for an organic brand that has no additives, that way your milk will be able to actually split.
i think they sub string bean with snap peas, just like how they sub galangal with ginger.
One thing I'd always recommend when buying curry paste instead of making it from scratch is looking at the ingredients list. Sometimes they'll try to sell you paste that's diluted with 50% palm fat
I recommend buying the pre made paste then “brightening it up” with a few fresh ingredients. Even just fresh lemongrass and galangal will make a huge difference. The curries I get when doing this always taste great and you can barely even notice it’s canned paste
Pies is for like some Indian curries. If you don't have a layer of oil circles over your curry, it might be ok, but it's not blow your mind curry. Wife is Thailand born, and worked Thai high end restaurants in major American cities. Rich Asians want real Thai food, and high class.
One of these days it's going to be "Pro Chef Reacts to... Auntie Helen Reacts to... Uncle Roger Reacts to... Joshua Weissman Reacts to... Uncle Roger Reacts to..." and down the rabbit hole we go. :D
What about the section at the end of Joshua’s video where he makes that whole side plate of “toppings?” That’s what he lost his “Uncle” title over, pretty titular part of the video to edit out for time! I personally mainly clicked on this video to get your take on the coriander oil he used at the end. Uncle Roger says that’s not good enough. I tend to agree. However, his curry probably has more of a silky body and texture because he didn’t break his coconut milk, and all that fat is still suspended in the final curry liquid. But he didn’t make his coriander oil with coconut oil, which is what would be floating to the top if he had broken his milk, so the flavor of the oil would not be a 1:1 substitute for the naturally separated coconut oil from breaking the milk first. I might update that approach to taking a tablespoon of that awesome green curry paste and frying that off in some coconut oil, and now the oil would truly capture the essence of the whole dish, and be a much closer approximation if the oil he is trying to replace. Maybe even throw in and then strain out a bit of shredded coconut as well to really up the intense coconut aroma the oil would bring along… maybe even fry your shallot topping in that oil so the shallots taste a bit like coconut and curry (likely would get a hint of green as well), and the oil has that extra oniony goodness too. And then you can top the whole thing with crispy shallots AND coconut (if you have to do fried toppings)… and like MSG, I defy you to name a single food item that wouldn’t be made better with crispy fried shredded coconut on top-even if it’s non-traditional AF! It’s still doing a better job of preserving the original intention behind the dish. That’s what my flare on the dish in my resteraunt would be, deep rich curried coconut oil as a finishing oil. Thoughts?
So those pestle and mortars aren't made for guac. You can actually slice you avocado into small cubes. Think of a chop onion and with just a fork. Due to the fattiness of the avocado it will break up. Leave some parts chunky and other parts smooth which is perfect for guac. The pestle and mortar is more for making sauces. Like enchilada sauce. Salsa (roasted tomato garlic onion and cilantro with a kiss of lime and salt and pepper). Or in this case a Verde sauce. Or a Tai green chili sauce.
Our oven was only really used at holidays too 🤣 Was the dishwasher more of a dish rack?
So long as the premise is correct mostly ingredient wise he doesn't live in south east Asia so his adaptation of how the dish is perceived is just that
2:40 I need to double take there what you agreed with uncle roger. 🤣🤣🤣
It's not that matter with the color, because if it taste good the color will be green enough
In regards to snow peas, I like the pods but hate the actual peas.
That was so sad Joshua lost the Uncle title. But I understand Uncle Roger, he was expecting something and didn't get it. Please review Nephew Nick Thai Green Curry with Uncle Roger's comments. You already know by Uncle Roger mentioning it, that Nick doesn't know how to pound. But this was the least of the problems. Not that he has created a bad product, by watched it again and it wasn't authentic. BTW do you know why Gordon Ramsay lost the Uncle title? He butchered Ramen it was absolutely horrific. Recommended to watch that one too. It was an attempt to make Ramen in 10 minutes, but as we all know by now- Ramen and 10 minutes doesn't go together in the same sentence.
17:24 I laughed at the exact same time as you, Chef. The exact same laugh, too. 😂😂😂
😂😂😂
I'm Thai and I love snow peas but it just doesn't go with something like curry or something based on coconut milk. If it's a stir fry then that's okay but if it's a soup or a curry, that's a no. Maybe it's because i haven't taste western style but still I'm gonna insist it can never go with coconut milk/cream or whatever on that kind.
Gordon Ramsay made 'Vegan Ramen' in his 10 minutes recipe. That's how he lost his Uncle title.
The main takeaway I got from this is the separation of the rice in the bowl. The most ironic part is that I've eaten my food mixed together my whole life and only in the last 5 or so years have I started separating it when eating any asian food because of cooking channels and anime. Maybe for anime's excuse they do it because it's easier to draw but I would have never known until watching this video.
The reason it's separated is because it looks better that's all, when you get the dish just mix everything together. Just like with ramen
Awww dang I wanted to see your reaction on when Joshua lost his Uncle title.
The only reason I think uncle Roger’s cider had such a big mortal and pestle was cause he was in a Thai kitchen and they need to make more product where as Mark weinn mother just home cook
In the USA, I have never seen a Thai restaurant use Thai eggplant. Even in areas where they sell it at stores. This frustrates me to no end.
2:44 Uncle Roger "good thai green curry worth kidnapping someone for"
Chef Brian "I agree with Uncle Roger"
Great video as always. Thank you!
Did you see jet tilas green thai curry? All I could do was think about your channel while watching it. I'd love to see you react.
Ok chef, here is the method I believe is the most accurate method.
I saw a cooking video about Thai green curry , and as I recall, they said that the method of royal chef who cooks for Thai monarch is to fried coconut til it breaks first.I personally think the recipe for royal family should be the most accurate one since the one eating it is considered the highest person in Thailand.
Uncle Roger explicitly says that Mark's version was a home style of making green curry.
Bruh uncle roger has gone from shots fired to all out nukes.
I'd definitely watch a reaction to Uncle Roger reacting to Mark Wiens.
As a Thai person, I have to say this. Hell no, why the hell we would have snow peas in our food at all? Our country never snow.
To be fair it looks similar to turkey berries.
"good green curry worth kidnapping someone for"
"i agree with uncle roger"
i'm blaming you when they find someone locked in my basement
Instead of watching a reaction of a reaction, I would like to see your reaction directly (without the Uncle Roger commentary) to another controversial Joshua Weissman video _Chinese Dumplings Vs. Japanese Dumplings_
Joshua Weissman usually does his research well into different cultural dishes, but this video seems to be missing the mark because he tried to compare shumai (often categorized as a dimsum rather than dumpling) with gyoza (often considered a "Chinese dumpling" or even part of "Chinese cuisine" in Japan).
The comment section of that video is as brutal as the comment section of Hersha's BBC Egg Fried Rice video.
A bit late to comment now but another Thai person here :) Mangetout is not local veggie so, normally, you won't see it in any Thai curry. But, to be fair, I personally think you can add anything you like in terms of veggies or protein. It's just your personal preference and mangetout will taste good in the curry too, I think. I'd be more serious about the curry paste though. lol And you need to cook the coconut milk long enough that the oil separates and that's how you enjoy it in Thailand. oh, and definitely no lime, no zest, no lemon juice. The taste profile is like savory, spicy, and sweet, but NOT sour.
Thanks for sharing! You rock!
I'm a PR and we always had pans stored in the oven. 😂
It's funny how Asian cooks hate Jamie Oliver but Italian cooks love him
Italians hate him too.
Always funny videos, chef. Uh! Kay’s Cooking did a new special fried rice!!!!! Just today she uploaded the chicken special fried rice. I think she improved a little especially for the garlic chopping. Hope you would react to it 🥰
Hopefully she doesn't transform it into coal this time.
my ghetto ass mom did the SAME with the oven... it was used for only 2 things... storing pots and "warming the house"
the way I see, western like their food more to sour taste than eastern where we like spice taste
love your laugh it so contagious. fun fact you can use bamboo shoot (you already know that) pig blood, chicken feet or egg plant but snow peas???? WTF.
I’ve had Thai eggplants in green curry and it was amazing but you are right those aren’t Thai eggplants.
Chef in my opinion Mark Viens green curry was darker than Josh.
Have you seen a different spaghetti bolognese by kay cooking
Don't listen to Roger. ALWAYS play with your food. Molecular gastronomy wouldn't exist otherwise.
I disagree that in general asian food is more home style. Just like in european cuisine you got the extremely fussy plating in high end restaurant food. High end chinese cuisine in particular can reach levels beyond european fine dining.
I like how asian culture, and Mexican culture are similar, I can relate to most of these... Stereotypes??, But it's kinda funny