Recipe: Mango Yellow Curry
I spent some time waiting tables at a Thai restaurant when I was an undergrad, and while I absolutely despise waiting tables, I did get some positive things out of the experience. Primarily among those things was an unmitigated and abiding love of Thai food. I’m on a quest to find good Thai food here in New Orleans (episodes recounted here and here), and have yet to find a place that satisfies, so I’ve taken to cooking a lot more of it than I used to (here, for example).
All Thai-style curries rock balls, but yellow curry is by far the yummiest. It’s sweeter than green and red due to inclusion of cinnamon and cardamom, which I think provides a perfect balance with the spice. Of course, one varies ingredients depending on the curry, and here’s a list of stuff that’s awesome in yellow curry:
Yellow bell pepper
Last night, I made a big batch to take to work for my lunches this week, and I included potatoes, carrots, onion, and mango.
I make a lot of yellow curry, not just because it is my favorite, but because New Orleans is the first place I’ve ever been able to find yellow curry paste in a grocery store and I am so excited about it. They carry it at Hong Kong market on the Westbank, which, if you haven’t been, IS THE BEST PLACE EVER. This is the shit you want to get:
Mae Ploy makes a great curry paste–if you aren’t making it from scratch, go with that brand. They do most kinds: yellow, green, red, massamun, panang, etc.
Although the traditional Thai accompaniment is jasmine rice, last night I used brown rice instead and was very pleased with my decision. I will probably be doing that from now on.
Ok, ok, on to the recipe.
2 c. brown rice
1/4 c. yellow curry paste
1 19oz. can of coconut milk (DO NOT USE “LIGHT” COCONUT MILK. IT IS DISGUSTING. GET FAT. IT’S WORTH IT.)
2-3 tbsp. fish sauce
1/3 c. sugar (Usually you’d use brown sugar, but I was out. You probably need less if you’re using brown sugar.)
1/2 c. water
Veggies, meat, fruit, cut into chunks or slices. For example, I used:
1/2 a large potato
1 medium sweet onion
2 medium carrots
Red pepper flakes or Sriracha if you want more spice
1. Cook rice according to instructions on bag. Brown rice takes longer to cook than jasmine rice, to plan accordingly. It usually works that you can start your rice cooking and by the time it’s ready, the curry will be also.
2. Combine curry paste and coconut milk in a wok or giant skillet on medium-high, and stir until the paste is blended in. Bring to a simmer, stir in sugar, fish sauce, and red pepper if you’re adding it. This would also be the time you add a protein if you’re using one, like chicken, and cook that.
3. Add ingredients based on time they take to cook. So in go the potatoes, carrots, and onions first. Simmer, stirring often, until they soften (15 minutes or so).
4. Toss in the mango and any other quick-cooking stuff and simmer for 5 more minutes. Serve over rice!
Also, go to Hong Kong Market!
925 Behrman Highway
Gretna, LA 70056-4569