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CreativityTranscript
00:00 Right, we're gonna do something simple.
00:04 Cool.
00:05 Something that won't stress you out, and something that can be done quicker than ordinary takeaway.
00:09 A very straightforward, easy Malaysian curry.
00:12 We're gonna make a curry paste.
00:14 Right, okay.
00:15 The most exciting thing about this paste is that you can make it at the start of the week,
00:18 use a bit of it, and just keep it in the fridge.
00:20 It's there, ready, like butter.
00:22 Okay, Dave, I want you to peel the ginger.
00:25 Gordon, I want you to cut the chillies in half.
00:27 Garlic, lemongrass, and shallots.
00:30 What we're gonna do with these ingredients, we're not gonna chop them all,
00:33 we're just gonna blend them into a paste.
00:36 Bung everything in a blender, add turmeric and blitz.
00:40 Then add a drizzle of ground oil and blitz again.
00:44 Give it a little shake.
00:46 And that's your paste.
00:47 Okay, I smell that in there.
00:49 Oh, wow.
00:50 Get that all nice and hot.
00:51 Yeah.
00:52 And watch.
00:53 Little bit in there, and start cooking that out.
00:55 Okay.
00:56 Now, once we start cooking off this paste,
00:58 then we're gonna slice the onions, put the onions in.
01:00 Okay.
01:01 Look at the color of that now.
01:03 That's the little magic ingredient in there.
01:06 Now, this is what it should be like at the weekend, you guys cooking.
01:08 You know that?
01:09 Yeah.
01:10 How's it feel to be cooking?
01:11 I'm actually really enjoying it, really superb.
01:14 How are they doing, those onions?
01:15 Sweating down nicely?
01:16 Sweating down nicely, yeah.
01:17 See the way it's all starting to break down?
01:19 That's ready now for the chicken.
01:22 So, don't worry about burning your little fingers.
01:25 All right.
01:26 On there like that, look.
01:27 Down, okay, and start sweating the chicken down.
01:32 So, you just have to keep them on the bone-bone rather than...
01:35 Yep.
01:36 The reason why I'm gonna keep them on the bone, okay,
01:37 is as it's cooking, I don't want the chicken drying out.
01:39 Coconut milk in, please.
01:40 Okay.
01:41 Take your time.
01:42 Then add a tin of coconut milk, followed by some stock, spices,
01:46 and soy sauce.
01:48 Now, one thing I haven't seen in here
01:50 is anything sort of slightly healthy.
01:52 So, the curry's gonna be finished with some green beans.
01:54 All right, okay.
01:55 We're gonna finish it with green beans,
01:56 but, hey, you can finish it with spinach,
01:58 you can put broccoli in there, you can put cauliflower in there.
02:00 You can put potatoes in there at the end,
02:02 but you've got to start eating a little bit fucking healthier.
02:04 Yeah.
02:05 Ah.
02:06 How could you compare that in your fridge,
02:10 standing next to that fucking roll of furry, sticky, stinky fucking ham?
02:15 I'm embarrassed about that.
02:18 I'd be fucking embarrassed.
02:19 I was embarrassed at the beginning about that.
02:22 This has made me even more embarrassed.
02:25 Justin, can I have some of this?
02:33 How's it going?
02:34 Here we go. Look at that.
02:35 Oh, awesome.
02:36 That smells amazing.
02:37 It's not a number 59.
02:39 I can tell I'm living with it.
02:41 We'll go for a beer.
02:42 Is it good?
02:44 Mm.
02:45 That's the healthiest food you've eaten in what, quite a few decades.
02:48 For me, the most important message is for you guys to keep it up.
02:51 Because you can slip back into your own ways.
02:53 No, not at all.
02:54 And you're going to have a fucking pot belly bigger than my fucking dick.
02:58 It's so nice to see you round the table.
03:00 Guys, do me a favour and stay round the table.
03:03 And stay off the fucking telephone, all this shit.
03:06 Yeah.
03:07 Guys, cheers.
03:08 Cheers, guys.
03:09 Seriously, guys, let's do this more often.
03:11 - I love this.