I made Thai Yellow Curry last night. There’s a lot of different recipes out there and the important thing is you don’t use the curry paste from a jar. They’re made for mass appeal and ease but they don’t measure up to the quality you can reach with a simple blender.
Basic Curry ingredients:
Ginger
Lime Zest and Juice (Replaces Kaffir Lime leaves, a rarity in the States)
Thai peppers (Birds Eyes. I’ve replaced this with jalapenos and serranos before to the same effect)
Fish sauce
Coconut milk (I like the regular whole, nonskim kinds. This is essential to curry so buy 1 or 2 cans so you have enough)
Various amounts of Cumin and oregeno to taste
Turmeric is required if you want to make yellow curry otherwise the color is going to be mainly determined by the peppers you use.
So blend all of those up together (you can add chicken stock to make it thinner if that’s your thing) and simmer them for a while until it reduces and the flavors combine. Depending on what you want out of your protein you can add it now to cook it with the curry. Otherwise just stirfry it and add it towards the end. Add your desired veggies. I always like bell peppers and mushrooms in mine and potatoes/sweet potatoes go very well in yellow curry but really the possibilities are endless. Just add them in and cook until they’re soft.
So lets review. Blend curry paste together, simmer and add meat, add veggies, and serve over rice. Easy and it only contributes 2 dirty dishes to your sink.
First Snow
The first snow of the year in Marquette.
Big Gigantic
—Phaedo
RIP
Warriors at the Upfront.
Dead River Coffee is probably my favorite place to get beans and a cup. A red eye from here tastes great and makes me wired enough to ignore 8 am. However, the cup itself is a convenience because I usually make my own expresso in the morning. I’ll sit down soon and make that a post.
