New Found Obsession: Yellow Curry!

Fads, phases, minor obsessions, whatever it is that you want to call them, we all have them. Whether they have the staying power will only be known by passing the test of time. For me, my previous fads have included: Pogs, Beanie Babies, and Cadbury Mini Eggs. My new found obsession is:  Thai yellow curry.

 

These cute and utterly addictive stuffed toys had we hook, lined and sinkered for many years. I still have them in Rubber Maid bins in my parents' basement.
These cute and utterly addictive stuffed toys had we hook, lined and sinkered for many years. I still have them in Rubber Maid bins in my parents’ basement.

What sparked this kick you ask? Well even if you didn’t ask, I am going to tell you! I was in San Francisco with a good friend. It was our last night in the wonderful city. Tired and cranky, we just wanted to eat. I had a craving for Japanese style curry, however my friend did not want to trek far for it. So we Urban Spooned the closest but good rated restaurant and it took us to a random Thai restaurant. For the life of me, I do not remember the name. All I know is that it was at the cross streets of 23rd and O’Geary. The establishment didn’t look like anything special, but once we got inside, it was decorated to resemble an authentic Thai restaurant. We had to take our shoes off, and we were seated at a very low table and had our feet dangle below.

 

I look like a giant in this Thai restaurant in San Fran. Also note the Canadian tuxedo action happening!
I look like a giant in this Thai restaurant in San Fran. Also note the Canadian tuxedo action happening!

Me, not being a very adventurous eater, was a little stumped at what to order.  However once I did see curries on their menu, I became a little more comfortable. My girl friend told me that the yellow curry would be the most lax on my sensitive stomach and heart burn issues.  So I  went ahead and ordered it. To my surprise it has become my new favourite dish of the moment. It has just the right amount of spiciness but is sweet at the same time and when it is mixed with Asian style rice, it has a great consistency.

Now that I am back home, I had to find a substitute restaurant that would help satisfy my yellow curry cravings. There is a wonderful places called Siam Bistro (http://www.siambistro.com/) near the office that I work at, and it has been filling the void. I have actually ordered it multiple times a week for the past couple of weeks. It is so delicious.

The new prized gem - yellow curry!
The new prized gem – yellow curry!

How long will this fad last? Who knows. Awhile I predict. I have gone through phases whereby I fall in love with a new cereal, eat it until I cannot eat it any more and then kick it to the curb for awhile. I am going to try and not let happen with Thai yellow curry!

At this point, I really ought to start investigating into making my own.   I stumbled upon this recipe from the blog A Beautiful Mess (http://www.abeautifulmess.com/2014/02/simple-yellow-curry-1.html).  I have copied the instructions from the site below:

2 potatoes
1/2 yellow onion
1 bell pepper
1 lime
1 can coconut milk
2 tablespoons yellow curry paste (I like Mae Ploy)
2 teaspoons curry powder
1 1/2 cups water
1 teaspoon fish sauce
1/2 teaspoon brown sugar
1/4 teaspoon red pepper flakes (more, if you like it spicy)
2 tablespoons chopped cilantro
rice to serve with

First, peel and chop the potatoes into small cubes. Cook these in boiling, salted water for 5-8 minutes until well softened, but not mushy.

Now’s a good time to start cooking the rice. If I’m serving this for four, I’d cook 2 cups dry rice. I like to use a rice cooker so I don’t have to pay attention. 🙂

Thinly slice up the onion and bell pepper. Set aside.
In a large sauce pan, toast the curry powder until fragrant, about 1 minute. Add in the curry paste and the coconut cream. To do this, simply open the coconut milk; the cream should all be on top. It’s that solid white paste; it usually separates from the thick water. Whisk the curry powder, paste, and coconut cream together over medium heat for a couple of minutes.

Now stir in the remaining coconut milk (the clear half) and 1 1/2 cups water. Stir in the fish sauce, brown sugar, and red pepper flakes. Taste, and add a little more fish sauce or salt if needed.

Add in the pepper and onion. Cook over medium heat for a couple of minutes. Now add in the cooked potatoes. Once everything is hot and your rice is ready, plate it up!

 

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