Friday, March 21, 2014

Thai Yellow Curry

We love Thai food! Our favorite Thai meal starts with a hot bubbling tom yum soup coupled with fresh vegetarian rice-paper rolls and progresses on to some green or yellow curry fish with coconut rice. Oh, and I forget the best part - coconut ice-cream afterwards to satisfy the sweet tooth :)

This Thai yellow curry is so tasty and quick to make - 30mins start to finish! And no, it is not made from store bought yellow curry paste. Infact, I am hoping this recipe will help make the point that you don't need to settle down for a canned taste to enjoy a good Thai curry at home without slogging for hours.

The recipe has 3 steps: coarsely chop, blend and simmer, that's it! The trick is a good stocked pantry or a well purposed trip to grocery store. Many of the ingredients it calls for are not likely to be pantry staples (atleast aren't at our home)
This recipe is my put-together version and not what you would call authentic by any means; but it tastes just as good as any to me and quite close to the yellow curry at our favorite Thai place. I used South Indian curry powder instead of the Thai version but the end effect is very good.

I made this with fish but you can as well use tofu or some thai eggplant for a vegetarian version. I used a light coconut milk as we are trying to be tummy conscious recently, though I can only imaging the curry would taste even better with a regular version coconut milk with cream on top - yum!

So, let's dig in!

Recipe:
Serves 3
Ingredients:
3 tilapia fillets (can substitute with tofu or eggplant for a vegetarian version)
1 15oz can coconut milk (light or regular)
handful of fresh or frozen peas
1/2tsp turmeric powder
2tsp mild curry powder (south Indian version preferred - a Madras curry powder available at Indian grocery stores)
1 dried red chilli - soaked for 15mins and then de-seeded
1/2 stalk of a lemongrass - chopped into pieces
handful of cilantro (optional)
3 green onions 
1/2inch piece of grated ginger or galangal
3 cloves of garlic
3Tbsp vegetable oil
juice of 1 lime
salt

Recipe:
  1. Marinate the fish - Cut into each fillet into 2-3 pieces. Add 1/4tsp turmeric, juice of half lime and salt to the fish and rub well. Set the fish pieces aside to marinate for 15-20mins.
  2. In a grinder/blender, add lemongrass, cilantro, onions, ginger & garlic, chili with 1tsp oil. Chop together.
  3. To the blender add coconut milk, turmeric, curry powder, some salt and blend everything together, set aside.
  4. Sear fish: Heat remaining oil in a non-stick pan and sear the fish 2-3mins on each side (optional step, you can also choose to boil the fish with curry until it cooks through)
  5. Pour the blended mixture in a large pot and turn heat on to medium. Let simmer for 15mins until all the raw smell is gone.
  6. Add fish pieces and peas to the pan and simmer for another 10mins or until fish is thoroughly cooked.
  7. Season with salt & pepper.
  8. Serve with some plain rice or coconut rice and lime wedges.
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This page and all of its contents is copyright of Prajakta Gudadhe. All rights reserved.

This is a web catalog of the recipes that I have tried and tasted in my kitchen. While these recipes and instructions have worked well for me, please use all the information and the recipes from Ginger and Garlic at your own risk.