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  • Last time, Jamie Oliver mess up Thai Green so bad

  • He make all our ancestor cry haiya

  • Now he back with new TV show

  • And he making Thai green curry again

  • How he gonna do?

  • Niece and nephew, This is Uncle Roger's new studio

  • Work in progress

  • I got all my favourite thing here

  • Rice cooker, pestle and mortar and lucky cat

  • But here is still empty

  • Uncle Roger thinking of putting neon sign here

  • What should neon sign say?

  • Should it say MSG?

  • Or should it be a picture of rice cooker?

  • Leave comment, let Uncle Roger know

  • What you want the neon sign here to say

  • We're back on the pier!

  • Our lovely old cafe is open for business

  • Why is he always cooking in weird place?

  • He make ramen outside truck

  • Last time he make green curry in antique kitchen

  • This Jamie never cook anywhere normal

  • Jamie you got problem at home, is it?

  • Trying to escape your wife?

  • I think Jamie Oliver always telling his wife

  • Honey dinner ready in 5 minute

  • Let me just quickly pop to ocean

  • I love Thai food

  • This Greg Davies, famous comedian in UK

  • The green curries, I could just exist on green curry

  • And it's the little tiny places sometimes as well the big restaurants

  • Uncle Roger don't know who the other guy is

  • Nobody give a shit

  • What I love is that you'll love this so much, even though I got bitten by mozzies

  • Bitten by mozzie?

  • And you brought a lot of mozzies into

  • I've got 30000 mozzies and a Thai Green to teach you

  • What is mozzie?

  • Mozzie is British slang for mosquito

  • That is so weird

  • Just say mosquito

  • Why you give mosquito cute nickname like mozzie

  • Brought a lot of mozzies into

  • I've got 30000 mozzies and a Thai Green to teach you

  • What

  • and a Thai Green curry to teach you

  • Jamie Oliver gonna be your teacher? For Thai green curry?

  • Oh no, you know how bad he fucked it up last time?

  • That like getting BBC food to teach you how to make egg fired rice haiya

  • I'm excited

  • We decided to go and find the best chef in Thailand

  • This friend is chef McDang

  • Oh he using a Thai Chef recipe!

  • Ok ok, maybe this will be good

  • The base of any good curry is the paste

  • Give me your hand lovely dear chap

  • Not to shake but as a vehicle

  • Two teaspoons of cumin

  • Cumin

  • Of Coriander seed

  • Good good cumin coriander, good

  • Put those in the wok over there

  • What, what he say?

  • What he say?

  • You gonna put those in the wok over there

  • Jamie have wok?

  • Oh my god

  • This my first time seeing Jamie with wok, fuiyoh!

  • Jamie, you finally can afford wok now

  • Welcome to the club

  • To bring them back to life

  • Toast, correct

  • Pestle and mortar!

  • Oh, correct again

  • Jamie 2 out of 2 so far

  • Are you good at banging?

  • You know I used to be

  • Bit sluggish these days

  • Same as Uncle Roger

  • I getting old now, bang halfway need to take break

  • Catch my breath

  • Next, we gonna pound two to four deseeded green chilis

  • And 12 small whole chillies

  • I actually haven't got the energy to take the seeds out

  • He actually not this deseeding them this time

  • You only have to do this like once or twice a year

  • You can make a batch and freeze it

  • And when you come back from a gig

  • Few prawns

  • You think I'm gonna do this when I go home?

  • I hope so

  • They're not

  • These two people multi-millionaire

  • They not gonna pound themselves

  • They gonna hire some Thai children to pound for them

  • Oh like remember that Thai football team that got stuck in that cave?

  • Now they stuck in Jamie Oliver basement

  • 4 lemongrass

  • And for that

  • Woo

  • It like he never see lemongrass before

  • To break down the fibers

  • -Okay -So

  • Stop spanking

  • You gonna pound it later in pestle and mortar anyways, spank for what?

  • This Jaime becoming like Nephew Nick-spanking everything

  • Add the zest of two kaffir limes

  • Correct

  • Chopped galangal

  • Galangal

  • Eight cloves of garlic and pop in ten peeled Thai shallots

  • shallots, very nice

  • Smash them

  • Fuiyoh, Jamie getting all the ingredients right this time

  • Uncle Roger feel so happy

  • No mushroom and mangetout this time, good

  • He learning

  • I think Jamie watch Uncle Roger video and learn the proper way

  • It not McDang

  • Yeah, a lot of love goes into it

  • Now something you might not like

  • Shrimp paste

  • Oh I don't like it!

  • Oh I don't like it!

  • That is disgusting

  • You know what that reminds me of?

  • Cleaning my guinea pigs out when I was a kid

  • What?

  • Well it looks quite similar

  • Looking forward to the curry

  • That is the whitest conversation about shrimp paste Uncle Roger ever hear

  • Shrimp paste is one of the most delicious food

  • You compared it to guinea pig?

  • Why are white people like these all weird pet?

  • Don't keep guinea pig as pet, use it for experiment only haiya

  • Last but not least- white pepper

  • Nice, correct

  • We gonna give it just a little bit of love

  • I'm just nervous about getting that shrimp paste

  • Should I get a penny for you?

  • Let's have a penny

  • A what?

  • Penny ???about

  • Oh, penny mean apron

  • Why so weird these British people

  • First you call mosquito mozzie

  • Then you call apron penny, what

  • You invent English language but you also fuck it up

  • So now we're going back in with the spices

  • Cumin and coriander

  • I think you done a great job, that is

  • Wait

  • A beautiful paste

  • As you can smell

  • No it not paste?

  • You haven't finish pounding

  • Paste not supposed look like fiber

  • Don't pour out!

  • Put it back in pestle and mortar, you haven't finished pounding haiya

  • Look at Mark Wiens video

  • Look at how the green curry paste supposed to look when you're finished pounding

  • It not supposed to look like a bowl of hay

  • Pounding green curry paste take longer than this

  • I feel bad for both of their wives

  • They finish too early

  • I'm not sorry I'm dirty, children

  • Quite pungent

  • And a little goes a long

  • I am gonna leave you now

  • No don't leave him

  • Don't leave him, he not actual chef

  • But I guess neither is Jamie Oliver

  • So this is the good bit

  • You've done the pounding now it's the making

  • Let's cook

  • We have a wok, it's on medium high heat

  • Wok, good

  • We gonna put some vegetable oil

  • Vegetable oil? No no no

  • Green curry you start by cooking the coconut milk

  • Heat it up until the fat separate from it

  • I'm gonna go in with three heaped tablespoon of your beautiful paste

  • Congratulations, you did a great job

  • So one

  • Not beautiful

  • 2 and 3

  • Now you're just stir-frying the paste?

  • Put just a tablespoon or two

  • Now you put the coconut cream in there

  • Just clags it up a bit and you can kind of push it around

  • and you can kind of push it around the pan a little bit more,

  • and it makes it easier to sort of toast up

  • The rest of the coconut cream goes in

  • Ok wait what

  • Oh my god, why don't you just put all the coconut cream in beginning?

  • That what you suppose to do

  • Why you put two spoons first

  • And then put the whole pot

  • Why

  • Once it's simmering, we'll add 600g of free-range chicken thighs

  • Thighs have got much better flavour

  • Correct

  • More sort of tender and delicious

  • So, we'll mix that up

  • And then we go in with three tins of coconut milk

  • How much coconut you want to put in there?

  • You just put two can of coconut cream

  • Now you're adding another can of coconut milk

  • That too much

  • Uncle Roger predict your curry not going to look green

  • This is enough for, you know, eight portions, OK?

  • -Is it? -Yeah

  • Add four or five kaffir lime leaves

  • See how white that curry is? haiya

  • It whiter than both of them combine

  • This green curry so white, it about to teach yoga class

  • And it will give the most incredible flavour

  • So, rice - how are you at cooking it?

  • Oh, mine's always a stodgy mess

  • Jamie cooking rice

  • Uncle Roger don't have good feeling about this

  • So for perfect rice

  • So, for perfect rice - one cup of rice to two cups of water

  • Pinch of salt, Boil it hard

  • And by the time 12 minutes is up

  • Don't start with boiling water

  • Bingo Bango, every single time

  • What is Bingo Bango? Is it Latin for shit at cooking rice

  • Are you OK to repeat exactly what we've done?

  • I am categorically not OK to do it, but I'll give it a go

  • Good luck, my friend.

  • Thank you I need it

  • Jamie leaving again? Like how my wife Auntie Helen did

  • And Greg's about to get his hands on his Thai green chicken curry

  • It too white

  • We're nearly ready to serve

  • I mean, it's a miracle I haven't eaten it already

  • Have a little taste

  • Oh, my life

  • I mean, it's got, it's got so much going on there, hasn't it?

  • I mean, It mainly coconut milk going

  • I mean, I'm amazed it needs anything else. It's delicious

  • McDang says three tablespoons to four of fish sauce

  • Oh, Squid!

  • Squid brand fish sauce fuiyoh!

  • ok ok Uncle Roger get some respect for Jamie Oliver now

  • That's so full of flavour already

  • Let's do two and a half

  • Let's have another little taste

  • Oh, It's getting better

  • Of course it getting better

  • Fish sauce, just like MSG

  • It make everything better

  • If MSG king of flavour, then fish sauce is Queen of flavour

  • Just squirt it everywhere

  • Just squirt

  • Add two teaspoons of organic palm sugar

  • Nice

  • Five gorgeous Thai aubergines, quartered

  • Thai eggplant, not bad

  • Jamie Oliver getting it right again

  • And pop them in towards the end of cooking to keep their crunch

  • Correct

  • Along with a couple of sprigs of Thai basil.