Thai Yellow Curry

21 Feb

One of the happy side effects of the sudden closure of the local Thai joint was discovering how simple my favorite curries were to replicate at home, with the help of prepared curry pastes from the Asian market.

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Red, Green, Massamun, Panang….I have made them all to mouthwatering result, each with its own level of spicy heat.  A dollop of paste mixed with a can of coconut milk, then simmered with your favorite vegetables and/or meat…it’s so easy I feel like it’s not really cooking.  The pastes, which include a long list of exotic ingredients, would be great to make from scratch one day, but are so tasty, economical and additive free, there’s just no point.  Start with a ratio of 2 oz. paste to 2 cups coconut milk and adjust according to heat preference.  I usually cut mine further with broth because I like it thin and spicy. More coconut milk counteracts the heat.

I usually make this dish vegetarian or with shrimp, but for this recipe I used good old fashioned beef, potatoes and carrots.

In Chef’s pan, Heat:

2 Tablespoons Oil (I likes peanut)

Saute to Brown, then set aside:

3/4 Cup meat/shrimp/tofu (if using frozen shrimp, just add at the end and just heat through)

Add to pan and saute for 1-2 minutes:

4 oz yellow curry paste

1 small onion- chopped

Stir in to mix completely:

about 3 cups (1-1/2  14 oz cans) coconut milk

1 Cup beef or chicken broth, accordingly (optional)

Bring to slow boil and add:

3/4 Cup each Potatoes and Carrots – 1/4 inch sliced

Return to Boil and let simmer 10 minutes or until veggies are tender, not mushy.  Stir in remaining:

1/2 Can Coconut Milk

Return to boil. Return meat to pan and heat through.  Garnish with:

Chopped Cilantro

Chopped Peanuts

Serve with White Sticky Rice

Drool!

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