#mae ploy

Veggies in Yellow Curry

Ingredients:     •    2 (13.5-ounce) cans coconut milk     •    1/2 cup (4 ounces) yellow curry paste (recommended: Mae Ploy*)     •    1 small (about 8 ounces) russet potato, peeled and cut into 1/4-inch pieces     •    2 carrots, peeled and sliced into 1/4-inch thick rounds     •    1 small onion, chopped     •    1/2 red bell pepper, cored, seeded and chopped     •    1 (15-ounce) can baby corn, rinsed and drained     •    1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced     •    5 sprigs Thai basil, with stems, plus 1/4 cup chopped     •    3 kaffir lime leaves     •    1 tablespoon fish sauce (Vegetarians can replace this with soy sauce)     •    Serving suggestion: steamed white rice

Directions:

In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute.

Add the potato, carrots, onion, bell pepper, corn, chile, basil sprigs, lime leaves, and fish sauce. Reduce the heat and simmer, covered, for 30 minutes.

Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes.

Discard the lime leaves and the basil sprigs.

The yellow curry burritos really have 2 crucial components.  Yellow Curry Chicken and Thai cucumber salad.  Now I know there are curry purists out there who feel the only authentic curries are made from scratch.  I'm just not one of those people.  I've made curry from scratch and frankly I'm not sure the reward was worth the time invested.  Although I'm willing to try other peoples recipes.  In the meantime I'll stick with Mae Ploy brand curry paste..

As for the cucumber salad its totally home made and the recipe is  pretty straightforward.  

Cucumber Salad Recipe:

1 -  Half and seed a hothouse cucumber

2 - Thinly slice red onion

3 - Mix Marinade

a - 1 Cup simple syrup

b - 1/2 Cup rice wine vinegar

c - 1 Tablespoon Fish Sauce

d - 1 Teaspoon chili flake

4 - Let rest for at least 4 hours

Yellow Curry Recipe:

1 - Whole Chicken

2 - 2 Large Onions

3 - 1 Inch ginger grated

4 - Yellow Curry paste to taste.  I use about 1/3 of a cup.

5 - 3 Cans coconut milk

Coat the bottom of the pan in oil and sear chicken pieces.  Then toss in onions and ginger and cook until fragrant.  Add yellow curry paste and mix until everything is coated.  Pour coconut milk in and leave to simmer until chicken falls off the bone. Remove bones and its ready to serve..

Also served this with brown rice, chopped jalapenos, and fresh tomatoes with cilantro.  All setup family style and allowed people to assemble their own which is why there is no picture of the finished product.