20 November 2010
Mae Ploy Thai yellow curry paste gets the thumbs up
Easy Yellow Curry (Thai style)
1 teaspoon peanut or canola oil
½ yellow onion, chopped
1 carrot, sliced thinly
1 cup (about half of a head) cauliflower, broken into bite-size pieces
½ cup peas
2/3 cup meat or tofu, cut into bite-size pieces
2 tablespoons yellow curry paste
1 can (14.5 oz.) coconut milk
Salt and black pepper to taste
Lime wedges and chopped cilantro for garnish
In a small bowl, whisk together curry paste and coconut milk and set aside.
Heat the oil in a large skillet or sauté pan on medium heat; when oil shimmers, add onion, carrot, and cauliflower. Cook , stirring constantly, until onions are soft and cauliflower is starting to brown slightly, about 5 minutes. If your tofu or meat are raw, cook these at the same time as the vegetables. Be sure meat is cooked through before going on to the next step.
Add the frozen peas, cooked meat if you are using it (I tossed in the leftover grilled beef from our Teriyaki adventure because the sauce was so mild it was almost undetectable), and the curry sauce. Stir to incorporate, cover, and lower heat to medium-low. Allow to simmer 10 minutes or until cauliflower is tender. Season with salt and black pepper. Serve over jasmine rice and topped with fresh cilantro and lime wedges on the side.