Thai Yellow Curry Recipe ,what is not to like about this one, wow!

 

 My honey loves to cook and it becomes a big production. But the key here is, this makes a big batch and we invite wonderful friends who will always help out by  chopping measuring and in general making this a more “quick” dish. Buying frozen already chopped vegetables   make this lots faster . Indian markets and  regular stores now carry  ginger and  garlic  minced in a jar for convenience to keep stored in your refrigerator. This particular evening there were  4 our of us who ate healthy sized portions of this dish . So cook once and eat twice or more is always my motto.  If you have a rice cooker this is the time to use it  to free up your stove for your largest pan or wok. We used three cups of white basmati rice with a little salt and kaffir lime leaves (honey has them  but certainly optional for the dish)  If you do not have a rice cooker, start the rice after your sauce is made ,some chopping is done and about 10 minutes before the cooking process in the wok begins . This certainly is made better with a glass of your favorite wine and some beautiful music in the back round for the dining out effect. Even if you are not someone who likes cooking when combined with friends ,wine,music  and conversation it really becomes a fun date night. Save your dollars by eating at home and enjoy!    

Thai Yellow Curry
in this dish the vegetables get stir fried, but only enough to start the wilting process. The vegetables will get more time to finish cooking later in the sauce.
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Ingredients
  1. Sauce
  2. :2 cans light coconut milk
  3. 1/8 cup each of fish sauce and soy sauce
  4. 1 tablespoon sambar oleck
  5. 1 tablespoon tamarind concentrate
  6. 1 tablespoon brown sugar
  7. 1 tablespoon rice cooking wine
  8. 1 teaspoons Penzy's bangcok blend or sweet curry powder
  9. 1/4 teaspoon tumeric
stir fry
  1. 1-2 tablespoons of dried mushrooms
  2. 1 teaspoon of toasted sesame oil
  3. vegetable broth or water
  4. 1 small can of yellow curry paste
  5. 1 tablespoon each of minced ginger and garlic
  6. 1 large onion halved and thinly sliced
  7. 2 tablespoons or about 1 inch thumb of peeled ginger , and 5 cloves of garlic mnced
  8. 2 cups cauliflower cut into bite sized pieces
  9. 1 cups small thin green beans cut into 1 inch pieces
  10. 1 cup match stick carrots
  11. 2 cups of white mushrooms thickly sliced (we bought them already sliced,so that size works)
  12. 1 cup of shitake mushrooms
  13. 1 package tofu
  14. 1/2 bunch of thinly sliced scallions divided into two dishes ,one for garnish later
  15. 1 cup bean sprouts (optional)
  16. Garnishes: Dry pan roasted 1/4 cup of raw cashews,the other half of the chopped scallions ,juice of a lime and freshly chopped cilantro
Sauce
  1. whisk all of the sauce ingredients and set aside
Dried Mushrooms
  1. soak the dried mushrooms in 1 cup of boiling water for 20 minutes to soften, then chop the dried mushrooms into small pieces and put into a bowl with all the other mushrooms . Don't discard the water, add the water to your sauce and give a stir.
Tofu
  1. cut tofu into small cubes. After cubing them sprinkle with a few drops of sirache or hot sauce and soy sauce and bake in the oven to bake at 350 degrees while you stir fry . This dries the tofu even more for a chewy meat like texture. Stir occasionally for best results
Stir Fry Directions
  1. Put your wok pan over high heat, once it is hot add oil . Starting with the onion ,curry paste and garlic ginger mix .
  2. Coat the mixture with the oil and stir fry for 1-2 minutes.
  3. Add a couple of table spoons of vegetable broth at a time, as needed to de-glaze your pan. When the onions become barely soft, add all the mushrooms and stir fry till the mushrooms start to release their juices. 1-2 minutes
  4. Add the cauliflower,beans ,carrots and stir to coat all the vegetables cook 1-2 minutes. Next add the bean sprouts, and half of the scallions. Pour all of sauce over the vegetables and stir. Cover your wok and turn your heat to simmer for about 10 minutes or until your desired tenderness of the vegetables is reached.
Garnish
  1. cashews,cilantro,lime juice and,scallions
  2. i
Notes
  1. The fish sauce and the tamarind concentrate we found at the Indian Grocer is vegetarian ,we also use Braggs liquid aminos to replace the soy sauce as these are gluten free which is a must in our home.
  2. If you cannot find shitake mushrooms or expense is a factor just use another cup of regular mushrooms
  3. Mincing the ginger in a food processor ,microplane or blender is best otherwise this dish will have some stringy tough ginger threads.
Adapted from From eating at a Thai Restraurant
Adapted from From eating at a Thai Restraurant
Caren's Notebook http://www.carensnotebook.com/

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