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.
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!
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:
- 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.
- In a grinder/blender, add lemongrass, cilantro, onions, ginger & garlic, chili with 1tsp oil. Chop together.
- To the blender add coconut milk, turmeric, curry powder, some salt and blend everything together, set aside.
- 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)
- 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.
- Add fish pieces and peas to the pan and simmer for another 10mins or until fish is thoroughly cooked.
- Season with salt & pepper.
- Serve with some plain rice or coconut rice and lime wedges.
