Thai Yellow Curry
Someone requested my most recent experiment with yellow curry so here it is. The vegetables/meat/tofu whatever don't matter, I just use whatever we have in the fridge at the time. The rest changes too, so I guess I just post every time it turns out well. :)
Ingredients:
2 cans of coconut milk
1/4 C dessicated coconut
1/2 C peanut butter
1/2 C brown sugar (use less if the coconut milk is already sweetened)
1 T lime juice
1 T Thai red curry paste
1 t hoisin sauce
1 t red pepper flakes
1 t curry powder
1 t turmeric
1 t cinnamon
1 pinch ground nutmeg
1 pinch ground cloves
salt to taste
1 red onion
1/2 bulb garlic
coconut or other oil for sauteeing
handful cashew nuts
sesame seeds
fresh basil
your choice o vegetable, meat, and/or tofu/tempeh etc.
Preparation:
If you're adding potatoes to the curry start boiling them first so they will be done by the time you are ready to add them in with the other veggies. Also start the rice if you plan on serving it with the curry.
Wash and cut all other veggies. If you're using meat, cook it.
Chop onions and garlic.
Combine first 13 ingredients in a large bowl and use a hand mixer until thoroughly combined.
Heat oil in a large, wide skillet and sautee onions for a few minutes.
Add garlic, fresh basil leaves, sesame seeds, and cashews.
Add other veggies in order based on how long each takes to cook and sautee for a bit.
Spoon or pour curry mixture into skillet. Mix in well. Bring to a low boil. Cover, reduce heat, and let simmer for however long you want, or until veggies have reached desired texture.
Serve over rice and garnish with sesame seeds, cashews, raw red onion, and fresh basil leaves.
yumyumyumyumyum.
Note: last time I made this I actually mixed up everything for the sauce in a bowl the day before and left it in the fridge until I was ready to use it. Because of the coconut milk it stiffened quite a bit, but I had no problem just spooning it into the skillet where it quickly melted.
I welcome any variations or tips anyone may have!
Ingredients:
2 cans of coconut milk
1/4 C dessicated coconut
1/2 C peanut butter
1/2 C brown sugar (use less if the coconut milk is already sweetened)
1 T lime juice
1 T Thai red curry paste
1 t hoisin sauce
1 t red pepper flakes
1 t curry powder
1 t turmeric
1 t cinnamon
1 pinch ground nutmeg
1 pinch ground cloves
salt to taste
1 red onion
1/2 bulb garlic
coconut or other oil for sauteeing
handful cashew nuts
sesame seeds
fresh basil
your choice o vegetable, meat, and/or tofu/tempeh etc.
Preparation:
If you're adding potatoes to the curry start boiling them first so they will be done by the time you are ready to add them in with the other veggies. Also start the rice if you plan on serving it with the curry.
Wash and cut all other veggies. If you're using meat, cook it.
Chop onions and garlic.
Combine first 13 ingredients in a large bowl and use a hand mixer until thoroughly combined.
Heat oil in a large, wide skillet and sautee onions for a few minutes.
Add garlic, fresh basil leaves, sesame seeds, and cashews.
Add other veggies in order based on how long each takes to cook and sautee for a bit.
Spoon or pour curry mixture into skillet. Mix in well. Bring to a low boil. Cover, reduce heat, and let simmer for however long you want, or until veggies have reached desired texture.
Serve over rice and garnish with sesame seeds, cashews, raw red onion, and fresh basil leaves.
yumyumyumyumyum.
Note: last time I made this I actually mixed up everything for the sauce in a bowl the day before and left it in the fridge until I was ready to use it. Because of the coconut milk it stiffened quite a bit, but I had no problem just spooning it into the skillet where it quickly melted.
I welcome any variations or tips anyone may have!