You don’t have to love fiery food to enjoy curry. Many curries, like Thai yellow curry, are quite mild and tangy. Even my husband with the Scandinavian palate can enjoy this one! I tried to re-create from scratch the flavors of Thai yellow curry since I couldn’t find any yellow curry paste and it was a good day to sprinkle, stir, taste, and repeat until I found just the right seasoning and heat for my taste. I can’t vouch for the authenticity of this dish, but for me it hits all those good sweet-sour-bitter-salty notes in the mild and creamy sauce and lets the flavor of the vegetables shine through. Serve over steamed rice with lots of fresh cilantro and basil and extra lime wedges for a final spritzing.
Thai-Style Yellow Curry with Cauliflower, Eggplant & Green Beans
- 1 Tbs. vegetable oil
- 2 yellow onions, minced
- 1 garlic clove, minced
- 2-inch piece of ginger, peeled and grated with a microplane (reserve a couple pinches to add near the end of cooking)
- Spices (alter to taste): 2 Tbs. ground turmeric, 2 Tbs. ground cumin, 1 1/2 Tbs. ground coriander, 1 Tbs. curry powder, 1/2 teaspoon hot red pepper (I used cayenne), 1 tsp. white pepper, a pinch of salt
- 1 bay leaf
- 1 teaspoon tomato paste
- 3/4 cup chicken stock
- 1 can coconut milk
- 1 head cauliflower, chopped into large bite-sized pieces (it will cook down some)
- 1 small eggplant, chopped into 1″ cubes
- a handful of green beans, ends cut and chopped into two
- a handful of cherry tomatoes, cut into quarters
- 1 Tbs. brown sugar
- 1 Tbs. fish sauce
- 1-2 limes, cut into wedges
- a handful of fresh basil, stems removed and chopped coarsely
- a handful of fresh cilantro, stems removed
Directions:
In a dutch oven or large pot, heat the oil and add the onions and cook until slightly translucent, 2-3 minutes over low heat. Add the garlic and grated ginger and cook until fragrant, about 1 minute. Add the bay leaf and spices and let them mingle and become even more fragrant, about 2 minutes, while stirring. Make a well in the center and add the tomato paste, cook briefly. Add the chicken stock and coconut milk and bring to a simmer. Add cauliflower and eggplant, turn the heat down to just maintain a simmer and put the lid on; cook for 30 minutes. Add the green beans, cherry tomatoes, brown sugar, and fish sauce and continue to simmer with the lid on, about 15 minutes. Take the lid off and taste; if it needs more salt, add a bit here (or more fish sauce). Add another heaping of grated ginger and juice of at least one lime (more for a tangier flavor). Add some fresh chopped basil and give it a final taste; adjust seasonings if necessary. Serve with lots of fresh cilantro and steamed rice with a lime wedge on the side for a final spritz of flavor. Serves 3-4. Enjoy!
The Seasoned Traveler 