Here's a story for you: A couple of years ago, we went to a little hole in the wall Thai restaurant for Jared's birthday. We tried their yellow coconut curry and let's just say we became addicted. And not in the "Oh hey, that was good. We should go back sometime." sort of way. It was full on "When do we get to go back? I need more curry." In fact, when we went to New Zealand a couple of months after finding this place, we couldn't wait to get back to Seattle and get some curry. It was kind of messed up.
So, Jared took it upon himself to learn how to make this crazy delicious combo of spicy and sweet. None of the recipes we found online were anything close to what we got at the restaurant, so it was really months of trial and error. And then...he nailed it! We haven't paid for yellow curry since. We also have only given the recipe to one person outside of the family, so it's kind of a big deal that he's going to share it with the world. If anyone opens up a Thai restaurant and makes a bunch of money off of how awesome this recipe is, you should throw some of it back our way. Just sayin'...
I would be lying if I didn't tell you that this is seriously one of the best things that you will ever eat. Yeah, that's how good it is. Also, it only takes 30 or so minutes to make. Not bad for potentially literally (yes, I did mean to put those two words right next to each other) the most delicious meal on the planet. Okay, I'm done with the accurate but grandiose statements about how amazing this curry is.
Also, I haven't posted for awhile. Why? Well, several reasons, but the coolest of which is a new little camera setup that gives me the ability to shoot video in my kitchen! Let me know what you think (but only if it's nice...)!
- 2 cans coconut milk
- 80 grams (4 tablespoons) yellow curry paste
- 1 yellow potato, cubed
- 1 carrot, sliced
- 20-25 grams (1 1/2 teaspoons) palm sugar
- 8 grams* (1 teaspoon) fish sauce or soy sauce
- 2-3 grams (1/2-1 teaspoon) red pepper flakes
- 1 white onion, cubed
- 1/2 can of pineapple chunks, drained
- 1-2 grams lime juice (optional)
*This is for thin fish sauce. If using thick fish sauce, use roughly 4 grams.
- Heat up a pan on high and add 1 can of coconut milk. Stir and then add in curry paste. Mash the curry paste into the coconut milk to incorporate. A thin sheen of oil will appear on the top of the curry as it cooks.
- After a few minutes of boiling, reduce heat to medium-high. Add in the potato and let cook for 5 minutes, stirring occasionally.
- Add in the carrot and palm sugar. Let cook for 3-5 minutes.
- Stir in the second can of coconut milk, fish sauce or soy sauce, red pepper flake, onion, and optional lime juice. Let return to a boil and cook for 3-5 minutes.
- When the potatoes and carrots are firm, but edible, add in the pineapple. Cook for 2 minutes.
- Remove from heat and serve over white rice.
You can make this vegetarian, like we do, or you can add cubed chicken breast during step 4. Or, if you have a tomato sitting around, cube it up and throw it in during step 5. A few sprigs of Thai basil is also a nice addition, but doesn't make or break the recipe.
Now, eat up and pass along the recipe. It's too good to keep to yourself!