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  • Uncle Joshua Weissman

  • One of the best YouTube chef ever

  • He nail his egg fried rice

  • He nail his Tom Yum

  • But he making terrible choice when it come to facial hair haiyaa

  • Uncle Joshua, why you look like guy who gonna talk to me about NFT?

  • Today Uncle Joshua back making Thai green curry

  • Can he maintain his Uncle title?

  • Let's see, let's see

  • This video is sponsored by ExpressVPN

  • Niece and nephew, do you know Netflix so sneaky

  • They hiding so many shows from you, depending on where you live

  • Like if you in U.S.

  • Netflix only have American version of Old Boy

  • That one of the worst movies ever

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  • Using Netflix without ExpressVPN

  • Is like cooking green curry without shrimp paste

  • You end up with white people's version of everything

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  • Buffering is most annoying thing

  • If you watch Uncle Roger like this

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  • Okay so today we're making a Thai green curry

  • But not just a Thai green curry

  • You're gonna make your own curry paste from scratch

  • in a mortar and pestle by hand

  • Good, good, good

  • He making curry paste from scratch

  • That good, because in western country

  • Very hard to get good green curry paste

  • Like when Uncle Roger make my Thai green curry

  • I make my own paste also

  • But if niece and nephew live in Thailand

  • Okay to buy curry paste from shop

  • Because they got secret recipe pass down by generation

  • Or even better

  • Kidnap random Thai auntie, ask her make green curry paste for you

  • Because good green curry worth kidnapping someone for

  • So start by combining two teaspoons or four grams of coriander seeds

  • Coriander seed correct

  • Cumin correct

  • 3 grams of white peppercorns

  • Correct, white peppercorn correct

  • Into an oven that's been preheated to 325

  • Haiya, oven for what

  • Just toss in pan, Uncle Joshua

  • Asian people we just use oven as storage for pot and pan

  • Until lightly toasted, you could also do this in a pan if you want

  • Then let this cool down

  • OK, he addressed that

  • Are you ready for this?

  • Thinly sliced 9 Thai chillis

  • 3 serrano chillis

  • Okay 12 chillis total, good amount

  • Two small shallots

  • Shallot good

  • Garlic good

  • Four cilantro stems no leaves

  • Oh no no first mistake

  • Not cilantro stem

  • Green curry unique cilantro root, cilantro root!

  • Root and stem different

  • Somebody didn't pay attention In biology class

  • One stock of lemongrass

  • Two inch knob of peeled galangal

  • Please! Galangal is key

  • That right, don't replaced galangal with ginger

  • Galangal and ginger not the same thing

  • People who think ginger can replace galangal

  • Are the same people who think Jamie Oliver can cook

  • Very finely chiffonade

  • Three kaffir lime leaves

  • Good chopping

  • To make grinding easier, I align mine up

  • Get a large mortar and pestle

  • Pestle and mortar fuiyoh

  • Correct correct

  • Grind those with your pestle

  • Why grind, don't grind haiya

  • Just like nephew Nick

  • You don't want to grind, Uncle Joshua

  • You want to pound

  • Go watch my green curry video

  • Go see how good Uncle Roger is at pounding

  • That how I gonna win the heart of Auntie Esther

  • Until you get a powder, then get a towel underneath

  • Because you're destroying your countertop

  • Follow that up with your sliced Thai chilies

  • Good pounding should always destroy countertop

  • Grind those into

  • He pounding here, OK, he pounding

  • And really get in there and grind

  • Pounding, wait, that it?

  • He just pound 2 stroke and he finish

  • Feel bad for his girlfriend

  • Just two stroke haiyaa

  • Uncle Roger can pound at least twice as long

  • This will take 2-3 minutes depending on your technique

  • I rough chop my sliced galangal and added that

  • Grind that down until it's pastified, another one to two minutes

  • Then add your your lemongrass, which has also been pretty finely chopped

  • Actually, don't need to chop so fine

  • Because it gonna get pound to shit anyway

  • This is where technique comes in, pal

  • Use human instinct, sensuous

  • What technique?

  • Use your grinder to press it

  • This not even pounding, what technique?

  • Twist your pestle to get it nice

  • You want technique

  • Go watch Mark Wiens mother-in-law

  • That the right technique

  • Not this stirring bullshit

  • Till smooth, followed by coriander stem, also until smooth

  • Coriander root, not stem

  • Your garlic

  • Grind till smooth

  • And last but not least finished it off with a half teaspoon or 4 grams

  • Fuiyoh, correct correct, shrimp paste good, and he use a lot

  • That the right amount, not the white amount

  • Good job, Uncle Joshua

  • Blending all that together, totalling in at around 15 to 20 minutes of grinding

  • Yes it's tedious

  • But the effort turns into reward

  • When everyone is moaning at the dinner table

  • Don't moaning at the dinner table

  • This cooking video, not onlyfans

  • You'll know it's smooth enough if you can form a ball with it

  • What he doing?

  • Ayo it's the green curry paste ball

  • This not play-doh, don't play with your food, Uncle Joshua

  • This green curry look like my ex-wife before makeup

  • Oh my god can I have your autograph?

  • So on to the easiest part- the curry

  • In a medium-sized pot, add 2 tablespoons or 28 milliliters of

  • Okay oil go in

  • Over medium heat until hot hot, bing bong

  • Then add all of your curry paste

  • Wait, what? Curry paste already?

  • No no no Uncle Joshua, no

  • Green curry got two methods

  • First step, you either fry the coconut milk to split the oil out

  • like how Uncle Roger do

  • Or you do more homestyle

  • Where you mix the curry paste in water and boil it

  • Like how Mark Wiens mother-in-law do

  • You don't just stir-fry the curry paste

  • Big mistake here

  • Cook that guy down stirring often until it's relatively dried out

  • And is starting to stick to the bottom about 3 or 4 minutes

  • Then stir in five cloves of very finely chopped garlic

  • Garlic? But you have garlic in your paste already

  • A cup or 177 milliliters of chicken stock

  • Wait, chicken stock?

  • No chicken stock

  • 177 milliliters of chicken stock

  • Chicken stock should not be first liquid in there

  • When the coconut milk gonna come?

  • Uncle Roger waiting here half an hour now

  • Coconut milk still not here

  • Are you growing the coconut tree right now Joshua

  • Why you wait so long for coconut milk?

  • Where to coconut milk?

  • Chicken stock we put near the end

  • Used to thin out the curry

  • Not the first thing that go in haiyaa

  • Then add one tablespoon or 17 grams of palm sugar

  • Palm sugar correct