Subtitles section Play video Print subtitles 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.