Your Favorite Yellow Curry Recipe
Category: Main Dishes | Blog URL: http://www.wasabimon.com/archive/your-new-favorite-yellow-curry-recipe/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
I have a curry recipe thing. I’m not particularly fond of spicy food, but curries are in a realm all their own. Something about the way the spices interact with your body results in the most amazing euphoria, one that I’ve heard referred to by zealots as the “curry high.” I tend to drink a little less vino these days, as my body prefers fewer inebriants as I get older, but this euphoria is a clean, pure foodie bliss without the risk of a hangover. Seriously, what more could you ask for?
Considering my curry passion, I was really surprised to see that I hadn’t posted my recipe here. I’ve made this for countless friends, and it is always the first thing people ask for when I invite them to dinner. “Are you making curry?” “Is it perchance a curry night?” Over the year I’ve learned to just keep coconut milk in the cupboard for impromptu curry recipe sessions, and it generally means that there is a steady stream of dinner guests brightening my doorstep.
If you’ve got them around, a handful of peanut sprouts sprinkled over the finished product adds an wonderful crunch and light peanut flavor. Sprouting instructions can be found here. They’re great on their own as a healthy snack too.
Warning: you and your guests may find this recipe addicting. I take no responsibility for the resulting barrage of curry requests once your guests have acquired the curry recipe bug.
Yellow Curry Recipe
Note: If you do not want to use fish sauce, feel free to substitute tamari, being careful to taste your curry as you add it – tamari is much saltier than fish sauce, and equal amounts of these condiments will yield two entirely different levels of saltiness. Kiboshing the fish sauce may cause the sauce to lose a touch of that “authentic” flavor, but will still be amazingly delicious.
Also, I prefer to use whole toasted herbs that are then ground in a coffee grinder, but go ahead and use pre-ground herbs if you’re in a hurry.