To be fair, she probably had some third party guide find a few vendors in an area they are familiar with who said they don’t care if they are on British tv for whatever fee and she likely spent 20 minutes doing the coconut grinding and the rest looking over the shoulder and being pretty lost since an interpreter had to go between her and the locals and locals are generally pretty short-worded when a third party is explaining because otherwise they’ll have to spend a ridiculous amount of time trying to get across really basic info she could just, yknow, get from a Thai chef who also happened to go to culinary school or who is fluent in English and golly I bet there might be one if only one in Europe lol. “Watch me act like a cook in this _____,” the series… can you blame the locals for not wanting to carry out complicated long talks with interpreters? Can’t learn a lot if you aren’t even going with someone who can build rapport for you who already has good rapport with you. She was seen as a cute white tourist who wants to see how they cook there because she likes cooking, too, golly gee exciting… I would bet money on that applying to most street vendors/hustling workers making ends meet (which is most of who they go to for this “authentic” experience are) from growing up around Thai families with as much time with them as my own, I got that “cute pale one” treatment til I proved my proficiency WITHOUT being babied by them/coddled/hands held along the way, just not how time-crunched people manage.
I actually felt insulted when she criticized normal Thai green curry for being too spicy and not flavorful and aromatic enough. Don't eat Thai green curry at all if you can't handle it
@Frineathat's the spirit. these "chefs" are always fundamentally changing what makes thai green curry thai green curry. i'm all for evolving dishes, but you can't just remove everything that changes the nature of these dishes
Actually, eat whatever the heck you want. If you want to use Thai green curry as inspiration to make a less spicy dish, have at it. Don't worry the Food Police won't come knocking down your door.
Hold on. It's not only the British that ruin Asian food. It's the Asians who cook the Asian food in Britain that F it up as well. Particularly Chinese food.
The thing is SHE CAN LEARN FROM THAI CHEF WHO CAN SPEAK ENGLISH INSTEAD OF ASKING RANDOM THAI OFF THE STREET HOW TO COOK CURRY!!. They have enough money to fly to Thailand but not enough to do an interview with an actual trained Thai chef?!?
Yep, there are chefs who can pretty well recreate a dish from tasting it blindfolded, and she saw it, tasted it, was shown how to cook it from scratch, and makes this?! Fail.
@@eggiesammich tbf if I lived somewhere like Thailand and had to deal with Westerners coming and 'learning' from me and mangling the recipe the way so many of them do, I'd stop trying to teach them things properly too.
Or even just try and make a different dish, if she doesn’t like it! It’s like she’s not trying to emulate the traditional method she learned, and instead touting the trip as a shield from criticism, while completely riffing, and then complaining about not liking the dish. If you don’t like the dish, but you want to make some traditional Thai cuisine, learn to make a different one that fits your palate better. It doesn’t feel that difficult, and you don’t sound rude for taking your lessons, and then completely ignoring them while pretending you’re following it to the letter.
Some dishes don't need extra salt. If she'd actually used the shrimp paste and fish sauce she was supposed to, those both would probably supply enough salt that she wouldn't really need to add any more. Of course she failed to do that too. So not adding salt was actually correct, but the bigger problem was that she left out several critical Thai ingredients instead.
@@foogod4237sorry to say this are u a fan of her but he doesn't using shrimp paste in this cooking u need msg, salt, and she not even using palm sugar even if ur using fish sauce u still need salt.. salt and fish sauce taste different, u can easily says that because your not Asian and it's Asian food we're talking about and she's using spinach that disgusting for Thai green curry
@@hendys922this dish don't need msg bro shrimp paste has enough umami flavour and if you did add it it gonna buffer the saltiness and you can get average salty green curry or super salty green curry and nothing in between If you want to edit the tangy flavor in green curry you can't use MSG
@@TillyOrifice The salt usually find in Thai curry paste because it's not only give flavor but it like scrubs that make pounding easier Many Thai food use plain salt we even have the word for food that have only salt and chilli as a flavour thing ( ผัดพริกเกลือ,คั่วพริกเกลือ) we even have dipping from salt and chilli
As a Thai, I was really shocked when she plated the curry without seasoning. That curry is gonna be bland and oily because of the excessive coconut milk! Normally, we mix coconut milk with water, perhaps a 3:1 ratio to reduce curry thickness.
What is most shocking is that she went to Thailand, she MUST have eaten the real dish there and she HAS to know her version tastes nothing like it. Is she intentionally making it super bad and bland for her audience, or is she just super incompetent and cannot taste the difference? At worst she should have said "if you like spicy food here is what you do, if you like bland food here is a bland version..."
As a Thai , I love that she’s been inspired to cook Thai Green Curry. She’s got confidence to make a cooking show out of it. However, there are a lot of mistakes she’s made. I appreciate her passion on Thai cuisine. But I really hope she’s learned from her mistake and make it better next time. Love from Thailand. 🇹🇭
She went there and filmed everything. Problem is she didn't watch it back to figure out what was exactly done, how it was exactly done and perhaps why it's done. She immediately just basically did it from memory or some online while people's recipe for it instead of actually making it the proper way first. She can add less peppers if it's really too spicy, but she practically removed all spicy peppers.
I think one thing you have to remember is that a British morning show isn't trying to teach people how to make proper Thai food; this is the British version, adapted by her to make it more palatable for Westerners, while taking on a few things to make it FEEL more authentic to us dumb Brits.
Same here, or in the very least, I hope she opts for saying that she’s riffing on classic Thai dishes and flavors, cause then it at least shows that she isn’t trying to say she’s copying it verbatim, and instead shows respect in the form of inspiration, while also allowing flexibility to riff, without stepping on any toes. That’s my take, anyway, sorry if I sound rude.
I think the worst part isn't that she's bastardizing another ethnic dish, but that people who seriously watch her show are then going to try and replicate the dish, screw up miserably, and then the moment they try a legitimate version of the dish either call it fake, or realize they were doing it wrong the entire time and feel worse for spreading the bs around.
This is one of the very few sensible and accurate comments on this posting. To all the other ignorant know-it-alls; this lady is from County Cork in Eire or the Republic of Ireland or Southern Ireland or whatever you wish you call it but it's certainly not Britain!!!??? And she trained at world-renowned Ballymore Cookery School created by Darina Allen in 1980s and now supported by her famous daughter-in-law Rachel Allen. But BobNinja is right, most Brits interested in food and cooking would rather learn to make authentic world foods not the garbage they serve up on This Morning which is the equivalent trash TV as you have in the US called Good morning America.
First thing you learn in a Thai cooking class here in Thailand is probably pad Thai or green curry. How someone can mess that up that badly is actually impressive.
Isn't that the same lady who made Pho with a seared steak and cooked the noodles in the pho broth? I've eaten at one pho restaurant in my whole life and even I know not to do either of those, so, IDK. I guess she must have been sleep walking.
Pretty sure overpopulation isn’t what he was referring to. 😂 Bless you, though, for thinking of more pragmatic, innuendo-free meanings to the statement! ❤
Never ever heard of using spinach to make Thai green curry paste 🤣 As a Thai who cook the green curry from time to time when being abroad, green cayenne peppers (or green chilli peppers) can be good substitutes for green bird eye chillis. For galangal, if you can't find it in the market near you, I recommend not to add it instead of using horse radishes as an alternative. For kaffir lime zest (or peel), you can use kiffir lime leaves as a substitute by finely chopping them and added into the curry paste. But if kaffir lime, both leaves and fruits, is difficult to find all together, lemon zest can be a suffcient substitute and some people like it better as well since it's not giving off bitter taste as much as the kaffir limes.
@@thomasmckenney3518 Let me explain a little bit. In the traditional dish, we use kaffir lime zest because of its thick peel/skin and when we made it into zest, it won't give a bitter taste to the dish (the white part of the skin didn't get scraped). On the other hand, key lime peel/skin (we also have key lime in Thailand) is very thin, so the zest will leave a bitter taste to the dish. To answer your question, key lime wouldn't be a good substitute. If there is any type of lime with thick skin like lemon in your area, you can use that.
And that’s what they could’ve done, but it doesn’t even feel like they just didn’t have the ingredients, it just feels like they didn’t try, cause it doesn’t take a genius to not mistake common green curry ingredients for spinach or eggplant. Then again, that’s just me, I could be wrong, but I just don’t have faith in British chefs on TV trying to make dishes from places like Thailand, especially when they’re touting “oh yeah, I learned from a local”, then instead of focusing on the chef they learned from, it’s focused primarily on themselves.
I love that it’s the same woman. She never fails to fail. And having watched both again, I honestly can’t decide whether the curry or the pho is worse, the pho I think.
I really wonder if she knows the proper way & deliberately changes it to make it more accessible to the average viewers of the show who may have limited skills/ingredients/palate.
Funny, I took a Thai cooking class from a very short British woman. She used to be the personal chef for the Thai prime minister, though, and also claimed that she must have been Thai in a previous life. I also believed her since I asked her about where to find ingredients, and she listed every Asian market she preferred in the city (including which ones have kaffir leaves during the season).
This is a good way to tell if someone actually makes asian cooking. If they know where the local asian market is. If their answer to where to get ingredients is from ordering online, you know they're making a ton of substitutions to account for time gaps between packages arriving.
@@blueberry1vom1tit also shows they’ve worked hard to make the dish as close to as it’s traditionally done as possible, and that they’ve done their research to do so, and bringing that knowledge across the pond.
She has been in Thailand, trained with a Thai auntie and still has the audacity to make this on national television. They clearly haven't learned their lesson when she made pho.
@@Bassalicious It's wild someone wouldn't understand the very basics in 20 years. That means the food that she does cook well is purely through formula memorization. She's a dumb A student. It's good she's pretty and has a cute Scottish accent.
Well, I've actually seen thai chefs mention that you can add some green leaved vegetables to get the curry a bit greener. It gets most of the color from the green chilis, but if you don't want it to spicy, the curry will be very pale. So that's when they suggest to add something green. Spinach gives of a lot of color and is pretty neutral tasting.
Green curry in my understanding แกงเขียวหวาน(pastel green curry) 1. Put coconut milk in low heat. - Originally we use concentrate coconut milk called in Thai "head coconut milk".In this process, we heat it until it "break". Breaking means oil and cream in coconut milk are separated so you can see coconut oil in your pan. Note: "just low heat" you don't want burned coconut milk. - For pasturized coconut milk you need more time to heat it. You can put your coconut milk in a tall container for an hour and use the top of it because the oil tend to float on the top. - In this step you can prep the chilli paste, it's not wrong because it need long time for coconut milk to break especially pasturized*.But try to stir coconut milk regulary to prevent burning. 2. Chilli paste: Lemongrass, big green chilli papper(This is not so spicy, giving you flavor, color and paste matter), green bird eyes chilly(f*king spicy with great flavor, use in limited amount), Thai garlic(it's actually might be SEA garlic, small garlic with stronger flavor), challot, galangal, kaffir lime peel, toasted cumin powder, toasted corander seeds powder, white pepper, shrimp paste. Slice everything in small pieces. You can mix Thai basil or chilli leave a little bit for greener color. I think any grren leave which doesn't give wrong flavor to the curry are all OK. Actually using motar or food prcessor are not different in flavor (someone had researched it with gas chormatographer) but in texture. - Using motar, you should start with things harder to grind. - Using food processor, put every thing in the processor and coconut milk with half amount of ingredients, then start the processor. - Or buy it. 3. Put your chilli paste in the breaked coconut milk. Put some palm or coconut sugar to reduce hurb's bitterness. Heat it untill the coconut oil turn green whic mean your paste is cooked. You can put some kaffir lime leave now. 4. Put the meet in, cook it. 5. Put the light coconut milk called "tail coconut milk" or pasturized coconut milk mixed with water 1:1. For sticky meets like beef, we cook it with tail coconut + salt for hour(s) before put it in the chilly paste. 6. Season by limited amount of fish sauce when the curry is boiling only so it won't be fishy. If not salty enough, use salt because you want to limit fish sauce flavor. 7. Put your vegetables in, we usually use eggplants. 8. When everything are cooked ,stop heating and finish with sliced big red or yellow chilli papper and Thai basil. Credit ruclips.net/video/q3QzhtcECaY/видео.htmlsi=qfAG-JNO4LCwdx6q
Thank you! I've just watched the Thai video you linked, it has very good English subtitles and sister Pom it's the kind of chef I really admire in the kitchen! You can see how the full potential of the ingredients is being respected, and the final dish looks delicious. Now I'll have to try it here in Brazil!
For pasteurized cocomilk, you can add a bit of vinegar while boiling - to accelerate the oil layer separation - as boxed cocomilk has stabilizer added, which made oil and water mixed well, hence ready to be pour out, despite it being on the shelf for quite some time (prevent the solids to harden and stick on the bottom of the packaging) The vinegar acid, unlike citrus fruit's, will denature and neutralize in the boiling heat, so it won't effect the taste of your food.
As a dutch person i want to apologize for the culinary crimes the british, the germans and us have comitted. We got all the damn spices but instead of using them to make actual edible food for once we sold most of it for money and used the rest to haunt the cultures we got the spices from
Was having such a horrible day but thank you Uncle Roger for cheering me up and making my day a lot brighter. I love your videos and love you so much! 😊❤
@@teckloong6812 this is a really common trick on cooking shows- it's the exact same ingredients in that other pan, the one she cooks during the show is just to show viewers at home all of the steps. usually, though, they say "here's one i made earlier" so that people know it takes longer to finish than they made it seem.
At this point, Uncle Roger cannot put his leg back on chair, declared war on the United Kingdom, has PTSD from Thai Green Curry, has nightmares about Jamie Olive Oil and British TV/BBC making egg fried rice. Someone needs to pay for his therapy because if therapy can't fix Uncle Rogers pain, nothing can.
@@plektosgamingHe also needs help from Auntie Esther, Uncle Guga and Uncle Joshua. Some much better Thai and Vietnamese cooking in America, since the BBC can’t do “bollocks”
*Sigh, I think that is why he has millions of nieces and nephews. Somehow, he has strength to endure these hardships because of all of us.😂 Otherwise, you are right about how traumatized Uncle Roger is.
@@DeathnoteBB No it's not. She's actually from Cork in Ireland and we Irish know how to pronounce Thailand especially as we often struggle with the th sound pronouncing it as t.
@@moorenicola6264 I assume that’s why she’s overpronouncing the th. She’s overcompensating for the accent but Thailand isn’t pronounced like Three. My point is it’s a genuine mistake due to her accent.
Lol! I am Indonesian. One time I was talking to a friend of mine who is Hungarian and asked me whether I cook my own Indonesian food at home. I said, "Off course I cook Indonesian food. I bet you whenever you ask every Indonesian abroad they will tell you we always cook our own food because of the SPICES that we never get right in Western food!" My friend then say, "Oh off course! I also put salt on my food! " I was like, what? 😐
A moment of appreciation for Uncle Roger for enduring these cringe ass "celebrity chefs" shitting on traditional foods with their "rendition" on the recipes so often, his mental fortitude is beyond our minds to comprehend
Watch Mark Weins and his mother-in-law make Thai green curry in Thailand. 100% authentic. Takes a real long time with all fresh ingredients. Mortar and pedestal process takes like 90 min alone. Daamn.
Thai Basil is also an acceptable green if you need to boost the green but don't want to add to the heat according to Hot Thai Kitchen. Really I get the Mae Ploy green curry paste than then doctor it up with fresh lemon grass, Keffer lime leaves and Thai basil added to the sauce while the thai frog eggplant and chicken thighs cook. This is a dish I only have in the summer because I grow my own eggplant and thai basil. The lemon grass, keffer lime leaves and galangal I keep fresh frozen in my freezer to use at any time.
7:21 bro, you should see the shit us West Africans pull out to grind stuff. Smallest stuff is what you have. Largest stuff should be classified as a lethal weapon and is big as hell
You wouldn’t believe that I first saw green curry being made on the BBC. Ready, Steady Cook. I later polished up the recipe, using the internet, a website by the Thai promoting Thai cuisine. Today I have a Thai Basil plant on my balcony….and coriander root in my deep freezer. Authenticity is everything!
Yes...and...you can't put things in a pestle and mortar (which she says about three times). You can only put thing in the mortar. The pestle is the hand--held tool. It's a common mistake, but it's really annoying when chefs make that error.
I love how these ladies were saying authentic thai curry is basically not good because it's too spicy. I've never eaten thai food and not tasted the flavors because of spicy and i can take the spice!!
If they can't appreciate spicyness as a defining factor in flavor then they're crazy! It's like saying you can't taste the depth of caramel because it'a too sweet, like it isn't made of sugar the same way thai curry isn't made with chilies!
It's weird because of all the cuisines that I have tried, Thai food is probably the most tolerable when it comes to spiciness because of how balanced it is. The spiciness is really complemented by sweetness and acidity.
0:43 my grandma used to make her own coconut milk for cooking by grating coconut flesh using the same tool as shown on the weejo. The difference was that she didn't spread her legs wide open when grating it like this lady demonstrated. My grandma would sit on that approx. 1m. long wooden tool equipped with a serrated metal tip on her dominant side which is left. To see this position the lady sat on that tool is very unusual and hilarious.
Thai basil is an acceptable addition to green curry paste if you don't use many chilies, which is probably what the Thai auntie used-definitely not spinach.
We use chili leaves for extra beautiful green color in Thai Green Curry. But yeah in case you can’t find chili leaves, you can use Thai basil to substitute.
As a Brit. I simply cannot fathom why so many of us fail to understand proper Thai cooking. It's not difficult if you know where to shop and actually do some research! I've been to Thailand and had the proper stuff, loved it and try to replicate it.
I can see it before me how the Thai auntie used a South-East-Asian leaf vegetable to make a less spicy version with colour for the western visitor and then was asked how to supplement it because a lot of those leaf veggies are difficult to obtain elsewhere, hence the tip with "anything that leaves a green mark when you grind it down". Thai auntie didn't anticipate what kind of leafy greens would be used.
The way she opens her legs and scratches the coconut is what Thai people normally do to get the coconut milk back in my grandma's day (Actually, some have been doing this nowadays.)
10:55 Stirring would encourage evaporation of the water in the curry, making the flavor more concentrated and flavorful, so she’s just wrong about that
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Get Uncle Roger Boba and Plushie at youtooz.com/collections/uncle-roger 🧡
give me money for it🗿
@@LESBIANSINSsame
Omg, mrbeast comment on my recent video
WILL DO
Already ordered the boba figurine
the fact that she had even visited thailand, met thai woman and still managed to did so many things wrong is impressive
To be fair, she probably had some third party guide find a few vendors in an area they are familiar with who said they don’t care if they are on British tv for whatever fee and she likely spent 20 minutes doing the coconut grinding and the rest looking over the shoulder and being pretty lost since an interpreter had to go between her and the locals and locals are generally pretty short-worded when a third party is explaining because otherwise they’ll have to spend a ridiculous amount of time trying to get across really basic info she could just, yknow, get from a Thai chef who also happened to go to culinary school or who is fluent in English and golly I bet there might be one if only one in Europe lol. “Watch me act like a cook in this _____,” the series… can you blame the locals for not wanting to carry out complicated long talks with interpreters? Can’t learn a lot if you aren’t even going with someone who can build rapport for you who already has good rapport with you. She was seen as a cute white tourist who wants to see how they cook there because she likes cooking, too, golly gee exciting… I would bet money on that applying to most street vendors/hustling workers making ends meet (which is most of who they go to for this “authentic” experience are) from growing up around Thai families with as much time with them as my own, I got that “cute pale one” treatment til I proved my proficiency WITHOUT being babied by them/coddled/hands held along the way, just not how time-crunched people manage.
The
Thailand
do
.
Few words and corrections for you to weave in.
😂
😂😂😂😂😂😂
UK has the worst food in the world but they're fun to watch online.
no salt, no msg, no palm sugar. This woman is a hospital chef
@kunalarora9116there's no fcking part 2
Yup just reported the part 2 comment 😂
My wife just came from surgery and relates to this comment
Her food is not even fit for patients hooked on feeding tubes.
😂😂😂😂😂
As a Thai, I want people to know that there are more than one way to cook Thai green curry, I can guarantee that this is not one of them.
😂😂😂😂
xD
คู๊ดดึ้นอะกรีมอร์
Thank you
5555555
Thai auntie: "We trained her wrong for our amusement."
Lololllll
I award you the Honorary Squeaky Shoes.
A very reasonable explanation, unless she’s just dumb 😂
That's totally something I'd do 😂
>sinister_asian_ladies_snickering.wav
I actually felt insulted when she criticized normal Thai green curry for being too spicy and not flavorful and aromatic enough. Don't eat Thai green curry at all if you can't handle it
Exactly! You took the words out of my mouth!
@Frineathat's the spirit. these "chefs" are always fundamentally changing what makes thai green curry thai green curry. i'm all for evolving dishes, but you can't just remove everything that changes the nature of these dishes
I am actually crying why is she saying its spicy, like it’s suppose to be spicy 😭😭☠️
Why so weak?!
Actually, eat whatever the heck you want. If you want to use Thai green curry as inspiration to make a less spicy dish, have at it. Don't worry the Food Police won't come knocking down your door.
If she’s a chef for 24 years her learning curve is a straight line
Kinda like Salmonella Jack
And in the wrong direction too.
@@loki219 august the duck enjoyer?
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\
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😂😂😂
No one can ruin Asian food better than the British.
I kid you not, in the UK the rice packs have "how to cook it" info, and they say boil it in a lot of water then drain it with a colander.
Specially if that british person is Jamie Olive Oil
Hold on. It's not only the British that ruin Asian food. It's the Asians who cook the Asian food in Britain that F it up as well.
Particularly Chinese food.
and countries populated with brown people.
@@buskergirl Are you serious? There is nothing easier than boiling rice.
"I've been a chef for 21 years, and I never knew how to do it." Honey, you still don't.
The most impressive part of this is how little she learned about authentic thai cooking from visiting a thai auntie IN THAILAND.
Am working on a theory that the Thai auntie deliberately teaches a 'tourist' way of making it.
If this is what she was taught, she was scammed hard.
The thing is SHE CAN LEARN FROM THAI CHEF WHO CAN SPEAK ENGLISH INSTEAD OF ASKING RANDOM THAI OFF THE STREET HOW TO COOK CURRY!!. They have enough money to fly to Thailand but not enough to do an interview with an actual trained Thai chef?!?
Yep, there are chefs who can pretty well recreate a dish from tasting it blindfolded, and she saw it, tasted it, was shown how to cook it from scratch, and makes this?! Fail.
@@eggiesammich tbf if I lived somewhere like Thailand and had to deal with Westerners coming and 'learning' from me and mangling the recipe the way so many of them do, I'd stop trying to teach them things properly too.
Uncle Roger roasting British "cooks" never gets old
She's Irish not British 😂😂😂
She's from Cork, that's not in Britain.
@@lonalxaia British Irish same shit
@@Nyziness if you went back in time far enough then technically yeah
@@janli3649 true
I’m Thai and I can confirm that uncle roger is 100000000% correct on ‘Don’t go to Thailand and open your leg! Enough people do that already!’ LMAO 😂
True!🤣🤣
Why
But I'd love Thai women open their legs.
I don't get it why?
The red districts in Thailand?
The fact she has visited Thailand, learnt from a local lady and still doesn’t get the tastiness of Thai food is very impressive.
Or even just try and make a different dish, if she doesn’t like it! It’s like she’s not trying to emulate the traditional method she learned, and instead touting the trip as a shield from criticism, while completely riffing, and then complaining about not liking the dish. If you don’t like the dish, but you want to make some traditional Thai cuisine, learn to make a different one that fits your palate better. It doesn’t feel that difficult, and you don’t sound rude for taking your lessons, and then completely ignoring them while pretending you’re following it to the letter.
British TV Thai Green Curry.
With just those words alone you knew this one was going to bring a lot of PAIN to poor Uncle Roger.
Here have a non ai comment
@@Anon-9978 as a non ai, i thank you for your non ai comment
She’s Irish!
@@JackieBrown93okay? It was still British TV
Add the words 'British TV' in front of any asian food names, and you'll strike fear into the hearts of the ancestors who made them.
Being a chef for 24 years and she cooks without using salt
Some dishes don't need extra salt. If she'd actually used the shrimp paste and fish sauce she was supposed to, those both would probably supply enough salt that she wouldn't really need to add any more. Of course she failed to do that too.
So not adding salt was actually correct, but the bigger problem was that she left out several critical Thai ingredients instead.
@@foogod4237sorry to say this are u a fan of her but he doesn't using shrimp paste in this cooking u need msg, salt, and she not even using palm sugar even if ur using fish sauce u still need salt.. salt and fish sauce taste different, u can easily says that because your not Asian and it's Asian food we're talking about and she's using spinach that disgusting for Thai green curry
@@hendys922 I don't find that Thais use very much plain salt. To be honest, I think foogod's got it right.
@@hendys922this dish don't need msg bro shrimp paste has enough umami flavour and if you did add it it gonna buffer the saltiness and you can get average salty green curry or super salty green curry and nothing in between
If you want to edit the tangy flavor in green curry you can't use MSG
@@TillyOrifice The salt usually find in Thai curry paste because it's not only give flavor
but it like scrubs that make pounding easier
Many Thai food use plain salt we even have the word for food that have only salt and chilli as a flavour thing ( ผัดพริกเกลือ,คั่วพริกเกลือ) we even have dipping from salt and chilli
As a Thai, I was really shocked when she plated the curry without seasoning. That curry is gonna be bland and oily because of the excessive coconut milk!
Normally, we mix coconut milk with water, perhaps a 3:1 ratio to reduce curry thickness.
ใช่ครับ ใส่กะทิเยอะไป จะกลายเป็นขนมอยู่แล้ว
@@darthdome2 เล่นเอาแต่หัวกะทิหนืดๆ เลยครับ ผมว่ากินคำสองคำก็กินต่อไม่ไหวละ
What is most shocking is that she went to Thailand, she MUST have eaten the real dish there and she HAS to know her version tastes nothing like it. Is she intentionally making it super bad and bland for her audience, or is she just super incompetent and cannot taste the difference? At worst she should have said "if you like spicy food here is what you do, if you like bland food here is a bland version..."
@@tribalypredisposed exactly
นางบอก อาหารไทยเผ็ดจนไม่อร่อย ของนางอร่อยกว่า 55555555
As a Thai , I love that she’s been inspired to cook Thai Green Curry. She’s got confidence to make a cooking show out of it. However, there are a lot of mistakes she’s made. I appreciate her passion on Thai cuisine. But I really hope she’s learned from her mistake and make it better next time. Love from Thailand. 🇹🇭
She went there and filmed everything. Problem is she didn't watch it back to figure out what was exactly done, how it was exactly done and perhaps why it's done. She immediately just basically did it from memory or some online while people's recipe for it instead of actually making it the proper way first. She can add less peppers if it's really too spicy, but she practically removed all spicy peppers.
She didn’t learn to make food correctly. Last time she made the worst “phở” I’ve ever seen.
I think one thing you have to remember is that a British morning show isn't trying to teach people how to make proper Thai food; this is the British version, adapted by her to make it more palatable for Westerners, while taking on a few things to make it FEEL more authentic to us dumb Brits.
She might have gone to Thailand, but then she probably ignored everything she was told.
Unless that woman makes it for gullible western tourists.
Same here, or in the very least, I hope she opts for saying that she’s riffing on classic Thai dishes and flavors, cause then it at least shows that she isn’t trying to say she’s copying it verbatim, and instead shows respect in the form of inspiration, while also allowing flexibility to riff, without stepping on any toes. That’s my take, anyway, sorry if I sound rude.
I think the worst part isn't that she's bastardizing another ethnic dish, but that people who seriously watch her show are then going to try and replicate the dish, screw up miserably, and then the moment they try a legitimate version of the dish either call it fake, or realize they were doing it wrong the entire time and feel worse for spreading the bs around.
they will film a vlog call it fake and say they got scammed
Be thankful that not everyone can follow this recipe not everyone can afford each and every single one ingredient of this video.
thats exactly what is happening to Chinese and Japanese food, well, at least in Australia..sad
@@kylezheng9612 Haiyaa! By the way, what is the Japanese version of that word?
This is one of the very few sensible and accurate comments on this posting. To all the other ignorant know-it-alls; this lady is from County Cork in Eire or the Republic of Ireland or Southern Ireland or whatever you wish you call it but it's certainly not Britain!!!??? And she trained at world-renowned Ballymore Cookery School created by Darina Allen in 1980s and now supported by her famous daughter-in-law Rachel Allen. But BobNinja is right, most Brits interested in food and cooking would rather learn to make authentic world foods not the garbage they serve up on This Morning which is the equivalent trash TV as you have in the US called Good morning America.
First thing you learn in a Thai cooking class here in Thailand is probably pad Thai or green curry. How someone can mess that up that badly is actually impressive.
www.google.com
Isn't that the same lady who made Pho with a seared steak and cooked the noodles in the pho broth? I've eaten at one pho restaurant in my whole life and even I know not to do either of those, so, IDK. I guess she must have been sleep walking.
It’s always great to see our favourite uncle insulting British 😂
To be fair they always bring it upon themselves.
It’s spelled bri’ish
its true though. british food taste like "sad"....
@@pwehDuraSaFace tbh some of it does
In Clodagh's defence, she's Irish not British.
Pop in random green leaves , fresh grass , green paint , weed and wasabi if u need more green color
don’t forget baby poop
"Don't go to Thailand and open your legs. Enough people do that already". As an Asian from an overpopulated country that felt like a thousand bricks
Pretty sure overpopulation isn’t what he was referring to. 😂 Bless you, though, for thinking of more pragmatic, innuendo-free meanings to the statement! ❤
@@cutelittlemooseI do get it 😅
@@cutelittlemooseIf he's thinking about overpopulation it definitely ain't innuendo-free m8 😂
@@mihirx27 The ones already doing it are excellent about using birth control … that is what I was thinking about lol.
i'm pretty sure that's not what he meant...
Never ever heard of using spinach to make Thai green curry paste 🤣 As a Thai who cook the green curry from time to time when being abroad, green cayenne peppers (or green chilli peppers) can be good substitutes for green bird eye chillis. For galangal, if you can't find it in the market near you, I recommend not to add it instead of using horse radishes as an alternative. For kaffir lime zest (or peel), you can use kiffir lime leaves as a substitute by finely chopping them and added into the curry paste. But if kaffir lime, both leaves and fruits, is difficult to find all together, lemon zest can be a suffcient substitute and some people like it better as well since it's not giving off bitter taste as much as the kaffir limes.
Thank you.
Dude, I'm polish, and I heard my Babcą audibly crying from the other side when she pulled out the horse radishes
Have you been to the states? Would Key lime work as a substitute for kafir lime?
@@thomasmckenney3518 Let me explain a little bit. In the traditional dish, we use kaffir lime zest because of its thick peel/skin and when we made it into zest, it won't give a bitter taste to the dish (the white part of the skin didn't get scraped). On the other hand, key lime peel/skin (we also have key lime in Thailand) is very thin, so the zest will leave a bitter taste to the dish.
To answer your question, key lime wouldn't be a good substitute. If there is any type of lime with thick skin like lemon in your area, you can use that.
And that’s what they could’ve done, but it doesn’t even feel like they just didn’t have the ingredients, it just feels like they didn’t try, cause it doesn’t take a genius to not mistake common green curry ingredients for spinach or eggplant. Then again, that’s just me, I could be wrong, but I just don’t have faith in British chefs on TV trying to make dishes from places like Thailand, especially when they’re touting “oh yeah, I learned from a local”, then instead of focusing on the chef they learned from, it’s focused primarily on themselves.
I love that it’s the same woman. She never fails to fail. And having watched both again, I honestly can’t decide whether the curry or the pho is worse, the pho I think.
she failed successfully
What the pho😂
that the whitest ppl ever , wtf'd u expect, only thing this ppl can do is talk politely , and who the fuck need that??
I really wonder if she knows the proper way & deliberately changes it to make it more accessible to the average viewers of the show who may have limited skills/ingredients/palate.
@@ressana.8622 I would have believed that the first time around but the fact that she did this repeatedly makes me doubt that
Even that co-anchor lady's shirt is "greener" than this Thai Green Curry
As a Thai this is UNACCEPTABLE 😡😡😡 now I truly understands how the Italian feels with the spaghetti 😭😭😭
ดีคับ
Just so you know, the lady in the video is not British. She's Irish.
@@billps34 oh ok thanks
@@partisancrown2674 หวัดดีครับ 👋
I break the pasta every time and my spaghetti tasts better than anyone else's I've tasted.
Funny, I took a Thai cooking class from a very short British woman. She used to be the personal chef for the Thai prime minister, though, and also claimed that she must have been Thai in a previous life. I also believed her since I asked her about where to find ingredients, and she listed every Asian market she preferred in the city (including which ones have kaffir leaves during the season).
This is a good way to tell if someone actually makes asian cooking. If they know where the local asian market is. If their answer to where to get ingredients is from ordering online, you know they're making a ton of substitutions to account for time gaps between packages arriving.
@@blueberry1vom1tit also shows they’ve worked hard to make the dish as close to as it’s traditionally done as possible, and that they’ve done their research to do so, and bringing that knowledge across the pond.
She has been in Thailand, trained with a Thai auntie and still has the audacity to make this on national television.
They clearly haven't learned their lesson when she made pho.
This woman somehow made Jamie Oliver's Green Curry look more enticing.
Woah woah woah, let's not enter fantasy land here. Niece Clodagh green curry almost look green.
@@binkwillans5138 it's the only point she got
Except the few ingredients she got right
Just proof that going to a country doesn’t mean you know how to cook their dishes
I mean...yeah...that's obvious
That’s why I had to go and marry someone from a different country, now I have a cheat code.
Thats why I rely on recipes instead of just faking it.
You can even make an authentic or at least faithful dish from one's country without ever go to there
By the looks of it she was *literally taught* how to make this dish and not only did she forget 90% of what she learned, *she made shit up!*
There's no way she's been a chef for 20 years.
Time spent doesn't proportionally correlate with skill.
@@Bassalicious It's wild someone wouldn't understand the very basics in 20 years. That means the food that she does cook well is purely through formula memorization. She's a dumb A student. It's good she's pretty and has a cute Scottish accent.
@@Bassalicious9k9o n
😮😮o
Maybe she had never cooked Asian foods before...
She went to Thailand to show them how wrong they were on how to make Thai green curry. She's special.
"The more she talks, the more crimes she's committing" 😂😂😂
that cannot be classified as Thai green curry. its Coconut Creamed Spinach
Coconut creamed spinach actually sounds awesome but yeah. Let's not call it Thai green curry 😢
"and then you want something geen *WHICH IS SPINACH*"
*Jamie dense spinach ball of sad on ramen* flashback
Well, I've actually seen thai chefs mention that you can add some green leaved vegetables to get the curry a bit greener. It gets most of the color from the green chilis, but if you don't want it to spicy, the curry will be very pale. So that's when they suggest to add something green. Spinach gives of a lot of color and is pretty neutral tasting.
I can feel the pain in uncle's eyes 😭
Uncle roger made me spread my cheeks ❤❤❤❤😩😩😩😩🥵🥵🥵
I kinda feel so bad for him becuase the British is like Jamie Oliver , Jamie used chili jam that doesn’t belong to fry rice
Yea this one was hard to watch, the pain was intense! It should almost be considered assault...
6:02 Uncle Roger saying "What else you gonna putPut grasshopper, dirty diaper, a frog" got me laughing 😂😂
00:58 "Don't go to Thailand and open your leg, enough people do that already" 💀💀💀💀
Sorry children! 😂
Green curry in my understanding
แกงเขียวหวาน(pastel green curry)
1. Put coconut milk in low heat.
- Originally we use concentrate coconut milk called in Thai "head coconut milk".In this process, we heat it until it "break". Breaking means oil and cream in coconut milk are separated so you can see coconut oil in your pan. Note: "just low heat" you don't want burned coconut milk.
- For pasturized coconut milk you need more time to heat it. You can put your coconut milk in a tall container for an hour and use the top of it because the oil tend to float on the top.
- In this step you can prep the chilli paste, it's not wrong because it need long time for coconut milk to break especially pasturized*.But try to stir coconut milk regulary to prevent burning.
2. Chilli paste: Lemongrass, big green chilli papper(This is not so spicy, giving you flavor, color and paste matter), green bird eyes chilly(f*king spicy with great flavor, use in limited amount), Thai garlic(it's actually might be SEA garlic, small garlic with stronger flavor), challot, galangal, kaffir lime peel, toasted cumin powder, toasted corander seeds powder, white pepper, shrimp paste. Slice everything in small pieces. You can mix Thai basil or chilli leave a little bit for greener color. I think any grren leave which doesn't give wrong flavor to the curry are all OK.
Actually using motar or food prcessor are not different in flavor (someone had researched it with gas chormatographer) but in texture.
- Using motar, you should start with things harder to grind.
- Using food processor, put every thing in the processor and coconut milk with half amount of ingredients, then start the processor.
- Or buy it.
3. Put your chilli paste in the breaked coconut milk. Put some palm or coconut sugar to reduce hurb's bitterness. Heat it untill the coconut oil turn green whic mean your paste is cooked. You can put some kaffir lime leave now.
4. Put the meet in, cook it.
5. Put the light coconut milk called "tail coconut milk" or pasturized coconut milk mixed with water 1:1. For sticky meets like beef, we cook it with tail coconut + salt for hour(s) before put it in the chilly paste.
6. Season by limited amount of fish sauce when the curry is boiling only so it won't be fishy. If not salty enough, use salt because you want to limit fish sauce flavor.
7. Put your vegetables in, we usually use eggplants.
8. When everything are cooked ,stop heating and finish with sliced big red or yellow chilli papper and Thai basil.
Credit
ruclips.net/video/q3QzhtcECaY/видео.htmlsi=qfAG-JNO4LCwdx6q
Thank you! I've just watched the Thai video you linked, it has very good English subtitles and sister Pom it's the kind of chef I really admire in the kitchen! You can see how the full potential of the ingredients is being respected, and the final dish looks delicious. Now I'll have to try it here in Brazil!
This goes hard. I screenshotted it. Thx.
@@LMS2019 I'm glad you like that. She's a very celever teacher which turn hard things to easy things. You'll learn a lot from her.
@@JonGooseman Recommend you to watch the video. I'm actually not so good in practice. I just like watching good cooking video.😅
For pasteurized cocomilk, you can add a bit of vinegar while boiling - to accelerate the oil layer separation - as boxed cocomilk has stabilizer added, which made oil and water mixed well, hence ready to be pour out, despite it being on the shelf for quite some time (prevent the solids to harden and stick on the bottom of the packaging)
The vinegar acid, unlike citrus fruit's, will denature and neutralize in the boiling heat, so it won't effect the taste of your food.
As a dutch person i want to apologize for the culinary crimes the british, the germans and us have comitted. We got all the damn spices but instead of using them to make actual edible food for once we sold most of it for money and used the rest to haunt the cultures we got the spices from
We've had pick me girls, then pick me boys and now pick me white people? Haiyaa, work on your cooking instead of begging for likes.
Pathetic white guilt
Belgium didn't get a lot of spices from their former empire - just hands
Their cooking can be excused
Stop apoligising for us. Make more Krokett, please.
God Bless You! You find a way to be funny and still cover European Flavor History at the same time 😂🙌🏾
I'm starting to believe Uncle Roger is no longer a character, and that these cooking videos really make Nigel lose his mind
8:54 the frustration is real😭🙌🏻❤️
She didn't only put the cream in her wok before she made the green curry paste, but she proceeded to explain everything before making the paste.
Her using the paste she prepared beforehand saved her, and her fire seemed pretty low as well.
What's ironic is that the pack she shown which has all the ingredients needed for Thai Green Curry has corriander, yet she replaced it with Spinach.
And this people work on tv.. let that sink in
"Proper pounding supposed to make you full of hate and violence" is definitely a killer punchline from this weejio!!!🤣🤣🤣🤣🤣😈😈😈
Was having such a horrible day but thank you Uncle Roger for cheering me up and making my day a lot brighter. I love your videos and love you so much! 😊❤
LOVE the "bloopers." Generally a whole "Sorry, Children" collection, but with Uncle Roger laughing at his own comments.
New studio looks fantastic...and glad to have graced us in the States with your presence again!!!
“Is this pan even turned on.. or is it frigid like my ex-wife?”
😂😂😂 superb
"dont go to thailand and open your legs .. enough people do it already"😭😭😭
bro went through the five stages of grief as he went into the video.....
it's like his messy marriage all over again
She did a sneaky wok swap at the end, the curry she served was from the wok next to the mess bubbling away.
@@teckloong6812 this is a really common trick on cooking shows- it's the exact same ingredients in that other pan, the one she cooks during the show is just to show viewers at home all of the steps. usually, though, they say "here's one i made earlier" so that people know it takes longer to finish than they made it seem.
11:09 **plays at 0.25x speed** Half of the kaffir lime leaf falling off her hands is just like our hearts right now watching this: falling to pieces
10:00 "he's out of line but he's right"
I love your videos the best when the chef is so proud of themselves and you're just destroying them 😂😂
8:43 "I've been a chef for 24 years, and I never knew how to do it."
Don't fool yourself. You still don't. Trust us.
8:25 damn this time it was "you don't hear sizzling, i hear my ancestors crying"
At this point, Uncle Roger cannot put his leg back on chair, declared war on the United Kingdom, has PTSD from Thai Green Curry, has nightmares about Jamie Olive Oil and British TV/BBC making egg fried rice. Someone needs to pay for his therapy because if therapy can't fix Uncle Rogers pain, nothing can.
Thankfully there are many good Asian places to eat in Los Angeles. They do a good job of restoring your faith in food.
@@plektosgamingHe also needs help from Auntie Esther, Uncle Guga and Uncle Joshua. Some much better Thai and Vietnamese cooking in America, since the BBC can’t do “bollocks”
*Sigh, I think that is why he has millions of nieces and nephews. Somehow, he has strength to endure these hardships because of all of us.😂 Otherwise, you are right about how traumatized Uncle Roger is.
As someone who’s Thai, the fact she keeps saying THIGH-land is hurting my soul.
It’s just her accent
Your soul is hurt by her pronunciation, your ancestors are crying over how much she butchered your national dish.😭😭😭😭😭😭😭
@@DeathnoteBB No it's not. She's actually from Cork in Ireland and we Irish know how to pronounce Thailand especially as we often struggle with the th sound pronouncing it as t.
That's because of her accent. She's Irish.
@@moorenicola6264 I assume that’s why she’s overpronouncing the th. She’s overcompensating for the accent but Thailand isn’t pronounced like Three. My point is it’s a genuine mistake due to her accent.
Thai auntie should sue her.
"Thats not the only murder happening in this weejo" got me 😂😂😂
Lol! I am Indonesian. One time I was talking to a friend of mine who is Hungarian and asked me whether I cook my own Indonesian food at home. I said, "Off course I cook Indonesian food. I bet you whenever you ask every Indonesian abroad they will tell you we always cook our own food because of the SPICES that we never get right in Western food!"
My friend then say, "Oh off course! I also put salt on my food! "
I was like, what? 😐
Really??? But Hungary is so well-known for their spices 😮 Maybe this person didn't know how to cook.
A moment of appreciation for Uncle Roger for enduring these cringe ass "celebrity chefs" shitting on traditional foods with their "rendition" on the recipes so often, his mental fortitude is beyond our minds to comprehend
RIP Thai green curry 2023-2024
Watch Mark Weins and his mother-in-law make Thai green curry in Thailand. 100% authentic. Takes a real long time with all fresh ingredients. Mortar and pedestal process takes like 90 min alone. Daamn.
Am I missing a joke here, or did he not make a video about Mark Weins' Green Curry? Pretty sure he made one already.
Pedestal???😂
Go watch his previous videos. You'll see that he already made one
Thai Basil is also an acceptable green if you need to boost the green but don't want to add to the heat according to Hot Thai Kitchen. Really I get the Mae Ploy green curry paste than then doctor it up with fresh lemon grass, Keffer lime leaves and Thai basil added to the sauce while the thai frog eggplant and chicken thighs cook. This is a dish I only have in the summer because I grow my own eggplant and thai basil. The lemon grass, keffer lime leaves and galangal I keep fresh frozen in my freezer to use at any time.
You can just use less-hot green chiles. The taste of chiles, even those without heat, is nothing like the taste of too much Thai basil.
The leg stayed up on the chair for longer than I was expecting.
7:21 bro, you should see the shit us West Africans pull out to grind stuff. Smallest stuff is what you have. Largest stuff should be classified as a lethal weapon and is big as hell
"Been a chef for 24 years" and beans and toast is still probably the best dish.
Watch some more of her stuff, its not all bad
6:30 bro knows what hes saying💀
You wouldn’t believe that I first saw green curry being made on the BBC. Ready, Steady Cook. I later polished up the recipe, using the internet, a website by the Thai promoting Thai cuisine. Today I have a Thai Basil plant on my balcony….and coriander root in my deep freezer. Authenticity is everything!
This is so sad to the Thai woman who taught her. Such a disgrace. Bad student. 😢
Yes...and...you can't put things in a pestle and mortar (which she says about three times). You can only put thing in the mortar. The pestle is the hand--held tool. It's a common mistake, but it's really annoying when chefs make that error.
6:56 Uncle Roger almost called her a B***h
7:54 dude what???
XD
Got me snorting 😂
All those little ogres started life in green curry? Fuiyoh, now I understand!
7:10 "It's paratheutic."
i love how their go to compliment is “aromatic”, as if their food doesn’t normally smell like anything
Considering British food what I've seen is mostly salt and meat,
That checks out
lol if you think Holly saying “Aubergine” was saucy, you haven’t seen much of her iconic moments on TV
Her nonce apology video was hilarious
She is so damn hot and knows it.
I think Uncle Roger talking about Shrek was worse lol
She can def get the Aubergine all night long .. or at least for a good 5minutes 😂
I love how these ladies were saying authentic thai curry is basically not good because it's too spicy. I've never eaten thai food and not tasted the flavors because of spicy and i can take the spice!!
If they can't appreciate spicyness as a defining factor in flavor then they're crazy! It's like saying you can't taste the depth of caramel because it'a too sweet, like it isn't made of sugar the same way thai curry isn't made with chilies!
if you think thai food is too spicy, youre not ready for szechuan cuisine, thai food is really delicious even with the spice
It's weird because of all the cuisines that I have tried, Thai food is probably the most tolerable when it comes to spiciness because of how balanced it is. The spiciness is really complemented by sweetness and acidity.
It’s almost like you have a different pallet depending on where you live.
Westerners and their low spice tolerance.
It will never cease to amaze me how Britain made a history for themselves out of trading and selling spices only for them to never use any
0:43 my grandma used to make her own coconut milk for cooking by grating coconut flesh using the same tool as shown on the weejo. The difference was that she didn't spread her legs wide open when grating it like this lady demonstrated. My grandma would sit on that approx. 1m. long wooden tool equipped with a serrated metal tip on her dominant side which is left. To see this position the lady sat on that tool is very unusual and hilarious.
9:17 the camera look and head shake 😂😂😂😂
"don't go to thailand and open your legs like that, enough people do that already" 😂😂😂
Someone pointed out how much effort the British put in to the spice trade and yet they are reluctant to use them.
Not him convincing us tht his " shrek juice joke" is family friendly 🤣🤣
Thai basil is an acceptable addition to green curry paste if you don't use many chilies, which is probably what the Thai auntie used-definitely not spinach.
We use chili leaves for extra beautiful green color in Thai Green Curry. But yeah in case you can’t find chili leaves, you can use Thai basil to substitute.
I felt morally offended when she said it's too spicy to taste anything...dude, we aren't accustomed to bland n only boiled food
and like. everyone has different preferences and tolerances, maybe she really can't taste anything... but in that case just eat something else?
“This the only pounding where you can go from hard to soft. It’s the opposite of regular pounding”😂😂😂
11:39 I mean, she did tell an Italian chef once about how she adds ham in Carbonara.
5:17 Uncle Roger can't hold his laugh 🤣
As a Brit. I simply cannot fathom why so many of us fail to understand proper Thai cooking. It's not difficult if you know where to shop and actually do some research! I've been to Thailand and had the proper stuff, loved it and try to replicate it.
I can see it before me how the Thai auntie used a South-East-Asian leaf vegetable to make a less spicy version with colour for the western visitor and then was asked how to supplement it because a lot of those leaf veggies are difficult to obtain elsewhere, hence the tip with "anything that leaves a green mark when you grind it down". Thai auntie didn't anticipate what kind of leafy greens would be used.
“Uhhhh, that don’t look like green curry paste. That SALSA!” 😂
7:07 is what I heard last night
She don't seasoning at all, no sugar, no salt and small amount of pepper, no msg. I odd this plate a full of coconut taste and spinach.
The way she opens her legs and scratches the coconut is what Thai people normally do to get the coconut milk back in my grandma's day (Actually, some have been doing this nowadays.)
if not for that little towel, that vid would have been on PH by now
The thing is called "กระต่ายขูดมะพร้าว", which means "scrapping rabbit".
I'm tempted to try and make the recipe as instructed and eat it with my friends as a Fear Factor -type of challenge.
10:55 Stirring would encourage evaporation of the water in the curry, making the flavor more concentrated and flavorful, so she’s just wrong about that
THE SPICINESS IS THE FLAVOR!!!!!!!!!!!!!!!!!