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Quick Thai Yellow curry

Posted by vivnidhi on January 9, 2008

My last entry for food during pregnancy hosted by simpeindianfood. I think the readers would just get tired. But if there are any pregnant women reading this………please keep an eye on this blog cause most of the stuff I write here is going to be food for pregnant women. I am in my last trimester and soon there will be common and not so common recipes eaten postpartum:).

I love Thai food and the curries come out as delicious as the restaurant even at home. The secret ingredient is the readymade curry pastes I get from my Chinese or Oriental stores. Readymade pastes are extremely convenient as one does have to worry about having galangal and kaafir lime leaves etc. at home all the time and one one can churn out delicious curries when one desires. It is also a delicious way of incorporating tofu in the diet. Since I am a vegetarian I am always looking ways to eat tofu and eggs these days.

Yellow curry is the least favorite of mine but a big fav with hubby dear(its closest in taste to Indian curries, according to him) . And since, yellow curry paste was the only one I had on hand yesterday night……..we had yellow curry and rice for dinner.

The Recipe:

  • Oil 1 tsp.
  • Yellow curry paste 1 Tbsp.
  • Soya sauce 1 Tbsp.
  • Coconut milk 1/2 cup if using full fat or 3/4 cup if using lite
  • Potato 1 chopped
  • Shallots 2 (Red onion can be substituted) chopped coarse and big
  • Tofu Extra firm 2 slabs cut in blocks
  • Fresh basil 1 Tbsp.

Heat the oil in a wok and fry the curry paste lightly. Add soya sauce and coconut milk. Add the potato, shallots and tofu and cover the wok. Reduce the heat to medium low and let it simmer. The curry is done when the potatoes have softened (in about 10 -15 min’s). One can add vegetables of choice in this curry though we like it plain with potato and onions. Check the salt in the curry, if desired, add more soya sauce at this stage. Add fresh basil if you have them on hand. Sometimes, I even like a tsp. of lime juice in the curry but that’s completely on the kind of taste a person has. Quick spicy yellow curry is ready! Goes best with jasmine rice although nothing beats steaming basmati rice in my house:).


Yellow Curry, Rice and Sambal Oelek………spicy dinner in minutes:)

7 Responses to “Quick Thai Yellow curry”

  1. You rock girl…thanks for the lovely post

  2. vivnidhi said

    Thanks EC

  3. Pelicano said

    Hey nice kaeng(curry)! The vegetarians in Thailand even use soya sauce instead of fish sauce for salting this, so you are right on. 😉 Potatoes and shallots would be lovely, I’ve also used potato/ pumpkin/ green bean/pea pods combo as well…and a pinch of sugar is sometimes added too.

  4. vivnidhi said

    Hey pelicano,
    This a very quick version of the yellow curry. I am sure the veges you have mentioned would taste great too. I find the yellow curry to be quite sweet to begin with and so I don’t like to add sugar in this one.

  5. musy said

    Lovely curry, dear!

  6. vivnidhi said

    Thanks Musical! Your idea of your sweet potato stew is wonderful too!

  7. Once you have the basic ingredients, the remaining ingredients are based on personal preference. Many people enjoy vegetables such as carrots, Japanese cucumbers, avocados, daikon radishes, fuki, or pickled vegetables. Some people prefer a simple sushi roll, like a vegetable roll, with a light taste and few ingredients while others enjoy a spicy sushi roll with exotic flavors of sushi ingredients.

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