Thai food easily holds the place for my favorite food group, with its sweetness coupled with fresh flavors and spices. In this group, it is no question that yellow curry shines brightly. What I love most about this dish is how versatile and unique it can be. As someone who expresses creativity in the kitchen, it is fun to play with this recipe and discover new creations. I encourage you to do the same, and enjoy the excitement of different flavors each time.
Thai Yellow Curry
Recipe altered from Against All Grain
1 shallot, peeled 3 garlic cloves, peeled 1 inch piece of ginger, peeled and cut in half 2 teaspoons cumin 1/4 teaspoon ground nutmeg ⅛ teaspoon ground cayenne pepper (more or less depending on preferred heat level) 3 tablespoons fish sauce 1 teaspoon lime zest 1 tablespoon raw sugar 1 can coconut milk (light for less calories, full fat for more creaminess) 1 tablespoon tomato paste 2 cups vegetables of your choice
1. Place the shallot, garlic, ginger, coriander, cumin, nutmeg, turmeric, fennel, ground chiles, tomato paste, and fish sauce in a food processor and pulse until finely chopped and a paste has formed. *If using meat, cook in sauce pan before adding paste.* 2. Scrape the paste into a sauce pan. Add lime zest, raw sugar, and coconut milk. Whisk the sauce together and heat over medium-high heat until it has reached a low boil. 3. Reduce heat to medium-low, then add vegetables. Cover and cook for 15-20 minutes until the vegetables are cooked and softened to your desired texture. 4. Remove from heat and let sauce sit to thicken. If it is still too runny, add a little flour or cornstarch to thicken it up. 5. Serve over brown rice, quinoa, spaghetti squash, or whatever you prefer!