Thursday, February 4, 2016

Yellow Thai Curry

My favorite Thai food restaurant has a noodle dish on their menu: Golden Noodles.  It's like drunken noodles, but instead of a soy-sauce base sauce, the veggies, egg, and meat (or tofu) are stirfried in a yellow curry sauce and then mixed with noodles.  The entire creation -- noodles, chicken, veggies, sauce -- is crave-worthy comfort food.  It's delicious hot, but it's best when it's had a chance to sit for 15 minutes.  The flavors deepen, the spices kick in, and the sauce gets a chance to really saturate the noodles.

I have tried on many occasions to recreate this deliciousness at home, but until tonight, have not managed to find a really good curry base.  I've used simmering sauces.  I've made curry soups (in the Crockpot and on the stove).  I've used store-bought curry paste (Thai and Indian).  I've just about thrown in the towel on creating Thai takeout at home.  That is, until now.

This all started a couple days ago, when I ran across Pinch of Yum and her list of Magical Ways to Use a Food Processor.  Yellow curry paste was on the list, and it looked delicious.  Three pages later (one about the paste, one about how she used the paste, and a YouTube video of her using the paste), I was excited to give this homemade curry one more chance.  

The paste takes a little time to make, but it makes 2 cups, which should last me a while.  And any recipe that starts with roasting ginger, shallots, and garlic is good by me.


Homemade Yellow Thai Curry Paste | importancesampling.com

Plus, anytime I get to use my fancy kitchen gadgets makes for a fun time cooking.

Homemade Yellow Thai Curry Paste | importancesampling.com
This recipe made two cups of paste, which freezes well.  I put the whole thing in a mason jar.  

Once the paste was made, I threw together a curry.  And I didn't follow a recipe!  This turned out SO. GOOD.  I just mixed together some veggies and garlic, sauteed everything in coconut oil and curry paste, then mixed in coconut milk and slow-cooked shredded chicken.  A drizzle of rice wine vinegar and soy sauce pulled it together.  



 Homemade Yellow Thai Curry

2T coconut oil
1 medium yellow onion
1 red bell pepper
1 green bell pepper
1 zucchini
1 yellow squash
3-4 garlic cloves, minced 
1/3c yellow curry paste
1 can coconut milk (full fat)
1-2 chicken breasts, cooked (I used shredded slow-cooked chicken)
1-2 T rice vingar, to taste
1-2 T soy sauce, to taste

1. Make curry paste.  This took me about an hour, between prepping the ingredients, roasting, and then mixing all together in the food processor. 

2. Melt coconut oil in pan (or Dutch oven).  Dice onion and cook in oil until it start to soften.  Mince garlic and saute with onion until fragrant (1 minute).  Chop peppers into large pieces, slice zucchini and yellow squash, and throw into pot with onions.  Cook until they start to soften.

3. Add curry paste and stir to coat all the veggies.  Cook for 1-2 minutes to let the flavor deepen. Pour in coconut milk and stir to combine.  Add chicken.  Cook until simmering.  

4. Drizzle with rice vinegar and soy sauce, to taste. 

Serve over rice, mixed with rice noodles, or just by itself.  Since I'm no longer eating carbs (another story for another post), I ate it just by itself.  Spicy and satisfying.  And I made yellow curry at home!

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