Sunday, April 7, 2013

Thai Yellow Curry

I love yellow curry. It's my go to anytime I go out for Thai food. So I decided it was time to try making it. After several times, I've perfected it. Enjoy!

Thai Yellow Curry

1 13.5 oz can unsweetened coconut milk (I prefer light) 
1 Tbs chopped fresh ginger
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
3 tsp curry powder 
1 onion, slivered (red onion if you like more 'oniony', yellow if you like more sweet)
4 large carrots, unpeeled & sliced
2 large potatoes, unpeeled & chopped 
1 red pepper, cut into chunks
Any other veggies you want - keep in mind dry veggies (potatoes, carrots, etc) will absorb liquid, while wet veggies (leafy greens especially) will release liquid. 

In a blender, blend the coconut milk, chicken stock, ginger, garlic, red pepper flakes, and curry powder.

Pour into a large sauce pot. Add the other ingredients and bring to a boil, stirring frequently. Reduce to a simmer and let cook until vegetables are soft. Stir regularly. 

Serve over brown rice. 

Couple notes:
* If you want creamier Thai Yellow Curry, don't use light coconut milk. You could also reduce the amount of chicken stock, and increase the amount of carrots and potatoes as they will absorb the liquid. 
* You're going to have to season this to may want more curry powder, or less. If you don't like spicy things, you can leave out the crushed red pepper all together. If you like really spicy things, add another 1/2 tsp or more of the crushed red pepper.  You may also want to try 1/2 tsp of salt if you feel the recipe is too bland.
* If you want, feel free to add, well anything! Chicken, shrimp, pineapple, mushrooms, etc all make great additions. Just keep in mind how your various additions will affect your level of soupiness. 

What if it's not as thick as I like it?
Mix 2 tsps of cornstarch with 1/4 c liquid (water, coconut milk, chicken stock), then whisk the entire concoction into your curry - it should thicken up within a few moments. 

What if it's too thick? 
Add some more chicken stock or coconut milk. 

What if I'm a vegan?
Use veggie stock. But you already knew that, didn't you? 

I recommend serving this over brown rice, and with side dishes of chopped banana, raisins, and coconut (sweetened or unsweetened). 

One last thing - this will freeze beautifully, and if, when you pull it out of the freezer, it's not quite enough for serving the guests that spontaneously stopped by - just chop up some more veggies or potatoes, dice some garlic and ginger, pull out that jar of frozen chicken stock, and add it all the original curry. An extra teaspoon of curry powder will finish it off beautifully, and everyone will think you labored for hours!


ps - Trader Joes veggie spring rolls aren't half bad, and a quick combo of white wine vinegar, ketchup, and brown sugar boiled in a saucepan (along with a little cornstarch concoction like I listed above) will make a pretty legit tasting "cheap chinese restaurant" sweet n sour sauce. Makes a nice side or appetizer to the curry.

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