The Art of Thai Green Curry: A Journey Through Flavor and Technique

As we begin our culinary journey through the world of Thai cooking, we find ourselves standing at the threshold of one of its most beloved dishes: the green curry. This complex and nuanced dish is a masterclass in balancing flavors, textures, and aromas, and it's a dish that requires patience, attention to detail, and a willingness to experiment.

To start our culinary adventure, we need to create a foundation for our curry paste. In this recipe, we'll be using homemade curry paste as the base of our sauce. To make this paste, we'll combine ingredients such as lemongrass, galangal, garlic, shallots, and chilies in a blender or food processor. We'll then blend these ingredients together until they form a smooth, consistent paste.

Next, we'll add water to the pan and bring our curry paste to a boil. This will help to awaken the flavors of our ingredients and create a rich, aromatic sauce. While our paste is simmering, we can prepare our protein of choice - in this case, bite-sized chicken pieces that have been chopped and diced.

As our paste reaches its boiling point, we'll add our chopped chicken, along with a few kaffir lime leaves that will add depth and complexity to our dish. We'll also add some coconut cream, which will help to enrich the flavor of our curry and prevent the oil from separating. This is an important step, as coconut milk can curdle when heated too quickly.

With our protein and spices in place, we can now add some color and texture to our curry with the addition of eggplants, red peppers, and a few more red chilies for added heat. We'll also sprinkle some palm sugar into the pan to balance out the flavors and add a touch of sweetness. A squeeze of fish sauce will be added next, providing a salty, umami flavor that's essential to Thai cooking.

As our curry continues to simmer, we can start to think about the finishing touches that will bring this dish together. We'll add some torn-up thai basil leaves, along with another pinch of salt and a few more fresh red peppers for added crunch. Finally, we'll taste our curry and make any necessary adjustments to the seasoning before serving.

To serve, we'll place our green curry over a bed of lightly seasoned rice, which has been cooked with just a little bit of oil to prevent it from becoming dry and flavorless. The aroma of this dish is incredible - the combination of toasted spices, coconut cream, and fresh herbs creates a truly intoxicating scent that's sure to tantalize your taste buds.

The moment we take our first bite, all doubts will be forgotten. The flavors will meld together in perfect harmony, with each component elevating the others to create a truly exceptional dish. The eggplant is cooked to perfection, tender and slightly chewy on the inside, while the chicken is moist and flavorful. The curry paste, made from scratch using fresh ingredients, adds a depth of flavor that's unmatched by any store-bought variety.

But what truly sets this dish apart is its finish - the drizzle of basil oil that coats your mouth as you take each bite is a revelation. This fragrant, bright oil brings everything together, adding a pop of color and freshness to each spoonful. It's a true masterstroke, and one that cements this recipe in our hearts forever.

So there you have it - a truly exceptional Thai green curry recipe that's sure to inspire your culinary adventures. With patience, practice, and a willingness to experiment, you'll be creating dishes like this in no time. And if you're feeling extra adventurous, don't forget to try making your own homemade curry paste from scratch!

"WEBVTTKind: captionsLanguage: eni've already tried not once but twice to impress uncle roger the first time we made what i think was the best ramen i've ever tasted and i've had some very authentic ramen in japan but unfortunately we missed on the aroma oil and our broth was a little bit cloudy disgusting uncle roger was understandably and justifiably a bit disappointed at me or nephew nick as he likes to call me the second time we made fried rice and uncle roger actually said he was impressed but he couldn't give me the uncle title which i guess you only get if your dish is perfect he was upset that i'd use leftover rice instead of making my own and i assume by making my own he means in a rice cooker because that's the only way uncle roger knows how to make rice himself fortunately for you uncle roger today i'll be using this rice cooker today i'll be making an authentic thai green curry or genki wand that was nail i nailed that and i have to say thai cuisine has become one of my favorites a good warm bowl of thai curry over rice is one of the best things out there especially when made fresh the way we're going to do it today the base of any thai curry is the pace and for that we need a lot of traditional ingredients that you can't just get anywhere let's head to an asian market to grab some ingredients so we are on our way to the biggest and baddest asian grocery store in boston this place has it all and you might remember us going there for the ramen video i figured we'd go visit again since this is our third and theoretically final time to try to impress uncle roger in fact before we get to the store i want to show you a quick little video that uncle roger sent me for some advice because he knows how hard i'm trying and he knows how badly i want to impress hello nephew nick you tried to impress uncle roger two times now came so close maybe this third time it will work i hear you want to make thai green curry high yeah it's quite difficult but if you want to make it good make sure you use pestle and mortar and don't be like jamie oliver please use more than 3 chili nephew nick i know you have 30 mine so no spanking this time but if you use pestle and mortar you can do some pounding remember trees strike and you out so this your last chance to impress me good luck uncle roger today will be the day i finally impress you uh not gonna lie i'm always very excited to go into this place because it has it all manny right as we walk in why is there a woman on this bottle what is going on here no no we have searched everywhere for thai eggplants we can't find them but we're gonna use these as a substitute so we got every ingredient we need except for thai eggplants but we just found another thai market that has thai eggplants instead of japanese we've got the proper ones so what uses this japanese eggplant to me anymore so again the final ingredient we need is thai eggplants we found this very small store we got him we got everything let's go make thai green coffee who would have thought that after going to that massive store we'd find the thai eggplants the last ingredient we needed in this tiny tiny almost gas station like market it's awesome did you just hit a sign maybe the sign is still shaking for when you hit it i don't like that sign we're headed back to the kitchen manny did just crash right into his sign trying to walk backwards and film you guys toss the thank you to manny in the comments below he does it all for you i am proud to say that in the city of boston we have just found every single authentic ingredient to make a thai green card let's go back and make the curry of our dreams and also impress the man that's impossible to impress uncle roger himself we are back and we have all the ingredients necessary to make the perfect thai green card and oh how happy i am to have found these thai eggplants like many of the ingredients today they're beautiful and i feel honored and excited to be able to cook with them without further ado let's get started to begin our paste we're gonna first toast off one teaspoon of cumin and one teaspoon of coriander toasting is really gonna start to bring out that flavor and in my opinion it is a necessary step to make the perfect card to me this is one of those actions in cooking that's such a simple added step but really elevates your dish from here all the way up to here and the smell don't even get me started on the smell now the key to our paste is going to be using a mortar and pestle and grinding this by hand first in we go with our cumin and coriander and we'll follow this with a tablespoon of white peppercorns our general rule of thumb is that we're going to start with the harder ingredients in here to get those into a finer paste and then gradually work in those softer ingredients throughout the paste to begin let's grind these up once we've ground it into a fine powder like this we're ready to add that next ingredient lemongrass now into our mortar we go with two stalks of chopped lemongrass immediately i'm gonna grind again because of how fibrous and hard that lemongrass is when we're eating this later we don't wanna have a bunch of fibrous stalks that we're chewing on this paste has to be nice and finely ground now it's time to prep our next few ingredients this here is galangal and at this point we have to chop up this peel off some of that lumpy kaffir lime zest and separate out about seven or eight cloves of garlic as you can probably tell just by looking at it this isn't exactly the easiest ingredient to find but this isn't the ginger and turmeric family and as you cut it open the aroma does remind you a little bit of ginger but it also gives a really strong smell of pine almost just like a christmas tree and some say the fragrance also has hints of menthol into our mortar i'll add three ounces of galangal three ounces of kaffir lime zest and between six and eight cloves of garlic depending on their size and of course whenever we add garlic or onions we can't forget to add a little salt once again we grind i pound you i'm with you this part here really is a difficult process i've been grinding this now for about 10 to 12 minutes and it looks like this going by hand with a mortar and pestle this is about as fine as you're going to get it really you want to start releasing those aromas those liquids those oils and when you start to see that moisture and it turns more from a fibrous mess to a paste that means you're on the right track now it's time to crank up the heat a little bit it's time to go in with however many thai green chilies you want and as you can see i left the seeds in there i'm getting a lot better with spice lately if you'd like you can also add a few of these red chilies as well i'm just going to add one or two because i want to keep this a very nice and green colored curry and now before we grind that up we want to go with about a half cup of cilantro stems don't waste your cilantro stems this stuff right here is gold now once we've ground this all up what you're looking at right here is thai basil oh yeah this is no ordinary basil this stuff right here is the best of the best basil the smell is so much more powerful everything about thai basil is amazing and if you haven't had it before i urge you to try to find it somewhere this stuff will elevate any dish in the kitchen whether it's chicken or a caprese salad sub in some thai basil and it'll go like this i'll go in with one cup of my beautiful thai basil trying to keep out those stems if i can then one half cup of these dried kaffir lime leaves which have an extraordinarily potent smell and happen to be the single ingredient that reminds me most of thai cuisine and finally to finish up this paste i'll go in with about five chopped thai shallots and optionally just a tiny touch of this shrimp paste easily the least appetizing ingredient we're using today but just like fish sauce which we'll add later it adds depth to the overall flavor of this dish and one last time we pound we're gonna take you to pound time once our paste is done you can see that we've released that moisture and then it's become nice and smooth i've been pounding for about an hour and i'm just going to be completely honest with you if you want to make this recipe at home and you want to do it by hand it's going to take a long time and you're going to have to pound as hard as you possibly can for probably close to an hour all jokes aside at this point it's time to set aside our curry paste this right here is the foundation of our recipe and it is a beautiful smooth curry paste that we've worked hard to achieve now it's time to let our rice cooker get to work we do want to rinse off our rice first and here i have thai jasmine rice i'm just gonna go in and move this around a couple times until the water runs clear if you're cooking rice make sure you always wash it off just like toasting off that cumin and coriander rinsing off your rice is a simple and easy step that a lot of people skip yet it makes all the difference once we've rinsed off that rice into our rice cooker it goes to know how much water to add we'll use the classic finger method i'm going to place this finger sitting right atop our rice and once that water hits the first notch on my finger we know it's ready to cook now it's time to cook our rice we do not mess around in this kitchen and that's why it's time to break down this whole chicken right here i'll make this short simple and sweet but this will allow us to get the nicest cuts of chicken for our thai green card to begin i like to slice in on the skin between each of the legs and once that's complete we can simply crack up on both legs and separate the bone right out of the socket listen to the pop on the other side now we can separate off both of those legs and what you're looking at right here is both thigh and drum we'll be using those thighs today for some very tender meat to separate out our thigh we feel for that joint between the thigh and the drum and we chop straight through as you can see one perfect drum one perfect thigh now for the wings we can cut off these wing tips and set them aside for whatever you like now once again i'll break that joint then cleanly trim off those wings you can tell we've done a good job butchering at this point by the fact that the skin is covering up the boobies to finish things off we just need to remove both of the breasts set that carcass aside for later use and that right there is a perfectly butchered chicken two breasts two drums two wings and two thighs for our purposes today we'll be using both the breasts and the thighs i can't forget the breasts after that long hour wait here's our beautiful white rice and it even comes with a free facial now just before we start assembling our curry i've also decided to make a nice basil oil by simply blanching and then cold shocking some basil that will ultimately be able to drizzle over our final dish in addition to some color that'll add a nice flavorful thai basil pop it's time to bring everything together and it doesn't take long for a pan you can use a wok but i'm going to use this beautiful wide pan here such that you can see everything that's going on much easier to start i'll go with just a bit of water immediately followed by our beautiful homemade curry paste once we brought that to a boil we'll add up our chopped diced bite-sized chicken chopped and diced i don't know why i said both of those at the same time followed by just a few more kaffir lime leaves but make sure they're the nice large and intact ones because you want to be able to dig these out later you're not going to want to chop down on one of these next oftentimes people will use coconut milk for this but you actually want to use coconut cream so that the oil doesn't separate i mean just look at this thick beautiful coconut cream right here all of that goes into our curry i mean tell me that doesn't look good at this point we're really adding one thing after the next and now it's time to toss in these eggplants i've quartered all of them and i'll toss these in along with some chopped red peppers for some color and if you're not worried about things being too spicy a few more red chilies now to sweeten things up a little bit i want to add a touch of my palm sugar a very traditional sweetener that would be used in thai cooking a few splashes of this fish sauce but not too much because we can always add more later a few torn up thai basil leaves and another little pinch of salt once we brought this to a boil we're nearly there i'm gonna add in just a bit more thai basil as well as some freshly cut red pepper that's gonna be nice and crisp for that texture and once i've tasted that green curry and made sure that all of those seasonings are perfect we are ready to serve this over rice to plate our thai green curry i'll start with just some of my rice which has been very lightly seasoned with just salt as well as just a little bit of oil i don't want the rice taking away from the flavor of the green carpet next i'll come in with my nice hot green curry and put it right over the top of that rice to everybody watching i cannot even begin to describe to you the smells that are coming off of this pan right now the amount of effort that goes into a dish like this is more than worth it we'll finish this entire dish off with some of our beautiful light green basil oil which i must say i'm equally proud of and this here is an authentic thai green card now it's time for the tasting and i'm gonna be completely honest manny took so long to set up the front camera that i've already been eating this thing and it is fantastic as you all know i'm a huge fan of the term i've coined the well-rounded bite so i'll get one of everything on this spoonful right here and dive in this is just the kind of food that makes me happy it's the simple easy definition of great food it's not fancy there's no gold on this plate there's no over-the-top presentation in fact one could argue it's quite ugly but who cares this little dish right here that looks so incredibly simple pick us just about the entire day and you know what i do it again a hundred times over we've got the perfect amount of heat from our chilies each grain of rice is cooked to perfection all those toasted spices have given us the perfect foundation words cannot even describe how well this thai eggplant complements the whole dish let alone what one of these things tastes like it's the perfect bite of eggplant every time soft tender a little bit chewier on the skin in a really nice crisp way and that amazing paste that we spent so long working on today is what brings the whole thing together topped off of course with the basil oil that may look to be a good amount of extra effort but might just be my favorite part about eating this dish that bright and vibrant basil oil coats your whole mouth as you take each bite i've tried many times now to impress uncle roger i failed once and i did better the second time but here's the thing i am so incredibly happy and grateful with how delicious this thai green curry tastes but i've almost completely forgotten the fact that i'm trying to earn that uncle title from uncle roger once again don't forget to toss a like on the video and subscribe for the many crazy things to come and in the meantime i hope you'll make some thai green curry at home just as long as you don't use this pastei've already tried not once but twice to impress uncle roger the first time we made what i think was the best ramen i've ever tasted and i've had some very authentic ramen in japan but unfortunately we missed on the aroma oil and our broth was a little bit cloudy disgusting uncle roger was understandably and justifiably a bit disappointed at me or nephew nick as he likes to call me the second time we made fried rice and uncle roger actually said he was impressed but he couldn't give me the uncle title which i guess you only get if your dish is perfect he was upset that i'd use leftover rice instead of making my own and i assume by making my own he means in a rice cooker because that's the only way uncle roger knows how to make rice himself fortunately for you uncle roger today i'll be using this rice cooker today i'll be making an authentic thai green curry or genki wand that was nail i nailed that and i have to say thai cuisine has become one of my favorites a good warm bowl of thai curry over rice is one of the best things out there especially when made fresh the way we're going to do it today the base of any thai curry is the pace and for that we need a lot of traditional ingredients that you can't just get anywhere let's head to an asian market to grab some ingredients so we are on our way to the biggest and baddest asian grocery store in boston this place has it all and you might remember us going there for the ramen video i figured we'd go visit again since this is our third and theoretically final time to try to impress uncle roger in fact before we get to the store i want to show you a quick little video that uncle roger sent me for some advice because he knows how hard i'm trying and he knows how badly i want to impress hello nephew nick you tried to impress uncle roger two times now came so close maybe this third time it will work i hear you want to make thai green curry high yeah it's quite difficult but if you want to make it good make sure you use pestle and mortar and don't be like jamie oliver please use more than 3 chili nephew nick i know you have 30 mine so no spanking this time but if you use pestle and mortar you can do some pounding remember trees strike and you out so this your last chance to impress me good luck uncle roger today will be the day i finally impress you uh not gonna lie i'm always very excited to go into this place because it has it all manny right as we walk in why is there a woman on this bottle what is going on here no no we have searched everywhere for thai eggplants we can't find them but we're gonna use these as a substitute so we got every ingredient we need except for thai eggplants but we just found another thai market that has thai eggplants instead of japanese we've got the proper ones so what uses this japanese eggplant to me anymore so again the final ingredient we need is thai eggplants we found this very small store we got him we got everything let's go make thai green coffee who would have thought that after going to that massive store we'd find the thai eggplants the last ingredient we needed in this tiny tiny almost gas station like market it's awesome did you just hit a sign maybe the sign is still shaking for when you hit it i don't like that sign we're headed back to the kitchen manny did just crash right into his sign trying to walk backwards and film you guys toss the thank you to manny in the comments below he does it all for you i am proud to say that in the city of boston we have just found every single authentic ingredient to make a thai green card let's go back and make the curry of our dreams and also impress the man that's impossible to impress uncle roger himself we are back and we have all the ingredients necessary to make the perfect thai green card and oh how happy i am to have found these thai eggplants like many of the ingredients today they're beautiful and i feel honored and excited to be able to cook with them without further ado let's get started to begin our paste we're gonna first toast off one teaspoon of cumin and one teaspoon of coriander toasting is really gonna start to bring out that flavor and in my opinion it is a necessary step to make the perfect card to me this is one of those actions in cooking that's such a simple added step but really elevates your dish from here all the way up to here and the smell don't even get me started on the smell now the key to our paste is going to be using a mortar and pestle and grinding this by hand first in we go with our cumin and coriander and we'll follow this with a tablespoon of white peppercorns our general rule of thumb is that we're going to start with the harder ingredients in here to get those into a finer paste and then gradually work in those softer ingredients throughout the paste to begin let's grind these up once we've ground it into a fine powder like this we're ready to add that next ingredient lemongrass now into our mortar we go with two stalks of chopped lemongrass immediately i'm gonna grind again because of how fibrous and hard that lemongrass is when we're eating this later we don't wanna have a bunch of fibrous stalks that we're chewing on this paste has to be nice and finely ground now it's time to prep our next few ingredients this here is galangal and at this point we have to chop up this peel off some of that lumpy kaffir lime zest and separate out about seven or eight cloves of garlic as you can probably tell just by looking at it this isn't exactly the easiest ingredient to find but this isn't the ginger and turmeric family and as you cut it open the aroma does remind you a little bit of ginger but it also gives a really strong smell of pine almost just like a christmas tree and some say the fragrance also has hints of menthol into our mortar i'll add three ounces of galangal three ounces of kaffir lime zest and between six and eight cloves of garlic depending on their size and of course whenever we add garlic or onions we can't forget to add a little salt once again we grind i pound you i'm with you this part here really is a difficult process i've been grinding this now for about 10 to 12 minutes and it looks like this going by hand with a mortar and pestle this is about as fine as you're going to get it really you want to start releasing those aromas those liquids those oils and when you start to see that moisture and it turns more from a fibrous mess to a paste that means you're on the right track now it's time to crank up the heat a little bit it's time to go in with however many thai green chilies you want and as you can see i left the seeds in there i'm getting a lot better with spice lately if you'd like you can also add a few of these red chilies as well i'm just going to add one or two because i want to keep this a very nice and green colored curry and now before we grind that up we want to go with about a half cup of cilantro stems don't waste your cilantro stems this stuff right here is gold now once we've ground this all up what you're looking at right here is thai basil oh yeah this is no ordinary basil this stuff right here is the best of the best basil the smell is so much more powerful everything about thai basil is amazing and if you haven't had it before i urge you to try to find it somewhere this stuff will elevate any dish in the kitchen whether it's chicken or a caprese salad sub in some thai basil and it'll go like this i'll go in with one cup of my beautiful thai basil trying to keep out those stems if i can then one half cup of these dried kaffir lime leaves which have an extraordinarily potent smell and happen to be the single ingredient that reminds me most of thai cuisine and finally to finish up this paste i'll go in with about five chopped thai shallots and optionally just a tiny touch of this shrimp paste easily the least appetizing ingredient we're using today but just like fish sauce which we'll add later it adds depth to the overall flavor of this dish and one last time we pound we're gonna take you to pound time once our paste is done you can see that we've released that moisture and then it's become nice and smooth i've been pounding for about an hour and i'm just going to be completely honest with you if you want to make this recipe at home and you want to do it by hand it's going to take a long time and you're going to have to pound as hard as you possibly can for probably close to an hour all jokes aside at this point it's time to set aside our curry paste this right here is the foundation of our recipe and it is a beautiful smooth curry paste that we've worked hard to achieve now it's time to let our rice cooker get to work we do want to rinse off our rice first and here i have thai jasmine rice i'm just gonna go in and move this around a couple times until the water runs clear if you're cooking rice make sure you always wash it off just like toasting off that cumin and coriander rinsing off your rice is a simple and easy step that a lot of people skip yet it makes all the difference once we've rinsed off that rice into our rice cooker it goes to know how much water to add we'll use the classic finger method i'm going to place this finger sitting right atop our rice and once that water hits the first notch on my finger we know it's ready to cook now it's time to cook our rice we do not mess around in this kitchen and that's why it's time to break down this whole chicken right here i'll make this short simple and sweet but this will allow us to get the nicest cuts of chicken for our thai green card to begin i like to slice in on the skin between each of the legs and once that's complete we can simply crack up on both legs and separate the bone right out of the socket listen to the pop on the other side now we can separate off both of those legs and what you're looking at right here is both thigh and drum we'll be using those thighs today for some very tender meat to separate out our thigh we feel for that joint between the thigh and the drum and we chop straight through as you can see one perfect drum one perfect thigh now for the wings we can cut off these wing tips and set them aside for whatever you like now once again i'll break that joint then cleanly trim off those wings you can tell we've done a good job butchering at this point by the fact that the skin is covering up the boobies to finish things off we just need to remove both of the breasts set that carcass aside for later use and that right there is a perfectly butchered chicken two breasts two drums two wings and two thighs for our purposes today we'll be using both the breasts and the thighs i can't forget the breasts after that long hour wait here's our beautiful white rice and it even comes with a free facial now just before we start assembling our curry i've also decided to make a nice basil oil by simply blanching and then cold shocking some basil that will ultimately be able to drizzle over our final dish in addition to some color that'll add a nice flavorful thai basil pop it's time to bring everything together and it doesn't take long for a pan you can use a wok but i'm going to use this beautiful wide pan here such that you can see everything that's going on much easier to start i'll go with just a bit of water immediately followed by our beautiful homemade curry paste once we brought that to a boil we'll add up our chopped diced bite-sized chicken chopped and diced i don't know why i said both of those at the same time followed by just a few more kaffir lime leaves but make sure they're the nice large and intact ones because you want to be able to dig these out later you're not going to want to chop down on one of these next oftentimes people will use coconut milk for this but you actually want to use coconut cream so that the oil doesn't separate i mean just look at this thick beautiful coconut cream right here all of that goes into our curry i mean tell me that doesn't look good at this point we're really adding one thing after the next and now it's time to toss in these eggplants i've quartered all of them and i'll toss these in along with some chopped red peppers for some color and if you're not worried about things being too spicy a few more red chilies now to sweeten things up a little bit i want to add a touch of my palm sugar a very traditional sweetener that would be used in thai cooking a few splashes of this fish sauce but not too much because we can always add more later a few torn up thai basil leaves and another little pinch of salt once we brought this to a boil we're nearly there i'm gonna add in just a bit more thai basil as well as some freshly cut red pepper that's gonna be nice and crisp for that texture and once i've tasted that green curry and made sure that all of those seasonings are perfect we are ready to serve this over rice to plate our thai green curry i'll start with just some of my rice which has been very lightly seasoned with just salt as well as just a little bit of oil i don't want the rice taking away from the flavor of the green carpet next i'll come in with my nice hot green curry and put it right over the top of that rice to everybody watching i cannot even begin to describe to you the smells that are coming off of this pan right now the amount of effort that goes into a dish like this is more than worth it we'll finish this entire dish off with some of our beautiful light green basil oil which i must say i'm equally proud of and this here is an authentic thai green card now it's time for the tasting and i'm gonna be completely honest manny took so long to set up the front camera that i've already been eating this thing and it is fantastic as you all know i'm a huge fan of the term i've coined the well-rounded bite so i'll get one of everything on this spoonful right here and dive in this is just the kind of food that makes me happy it's the simple easy definition of great food it's not fancy there's no gold on this plate there's no over-the-top presentation in fact one could argue it's quite ugly but who cares this little dish right here that looks so incredibly simple pick us just about the entire day and you know what i do it again a hundred times over we've got the perfect amount of heat from our chilies each grain of rice is cooked to perfection all those toasted spices have given us the perfect foundation words cannot even describe how well this thai eggplant complements the whole dish let alone what one of these things tastes like it's the perfect bite of eggplant every time soft tender a little bit chewier on the skin in a really nice crisp way and that amazing paste that we spent so long working on today is what brings the whole thing together topped off of course with the basil oil that may look to be a good amount of extra effort but might just be my favorite part about eating this dish that bright and vibrant basil oil coats your whole mouth as you take each bite i've tried many times now to impress uncle roger i failed once and i did better the second time but here's the thing i am so incredibly happy and grateful with how delicious this thai green curry tastes but i've almost completely forgotten the fact that i'm trying to earn that uncle title from uncle roger once again don't forget to toss a like on the video and subscribe for the many crazy things to come and in the meantime i hope you'll make some thai green curry at home just as long as you don't use this paste\n"