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Creamy Curry For Dinner

October 22, 2010

Almost three years ago, Jonathan and I studied abroad in Thailand.  It’s dubbed the “Land of Smiles,” which could be attributed to the culinary treats.  Most dishes are infused with such a variety of spices that one’s taste buds cannot bare to do anything but dance with delight.  Well, that is unless the dish contains too many chilies for a foreign tongue.

Last September we found a recipe that brought us right back to “home.”  A creamy blend of coconut curry and fresh vegetables, something our taste buds adore.  Unfortunately, we can’t handle the Thai peppery heat anymore, so we make the dish with yellow curry, cauliflower and most any other vegetables we can find in the house.

Vegetables in Thai Yellow Curry
Serves 4
Recipe Adapted from Vegetarian Times, Sept 2009; Vegetables in Thai Red Curry

Ingredients:
1 small head cauliflower, cut into florets (3 cups)
1 tbsp canola oil
1 c. cremini or white mushrooms, ends trimmed (left whole if small, quartered if large)
1 14 oz can coconut milk
1-2 tbsp yellow curry paste
2 tbsp brown sugar
2 tbsp tamari or low-sodium soy sauce
1/2 c. water
1 small red bell pepper, cored, seeded and cut into sllivers (1 cup)
20-30 fresh basil leaves (I used frozen leaves)

To Do:
1: In a pot of boiling water, blanch cauliflower for 4 minutes.  Drain from hot water and rinse under cold water until the cauliflower has cooled.
2: Heat oil in skillet over medium heat. Add mushrooms and cook 5-7 minutes, or until they have browned and released some of their juices. Set aside.
3: In a wide saucepan over medium heat, add coconut milk, curry paste, sugar, soy sauce and water.  Be sure to start out with a small amount of curry and adjust as needed. Add cauliflower, mushrooms, bell pepper and basil. Simmer 10-15 minutes.

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4 Comments leave one →
  1. Denise Evans permalink
    October 22, 2010 4:42 pm

    Lauren, your photographys are simply stunning. Everything is so beautiful that the reader thinks she MUST make that recipe. Now. I’m gathering the ingredients to shock Craig and Connor and bake the gingersnaps this very moment (did I ever tell you that I find the repetitiveness of baking cookies so tedious that I usually bake such only at Christmas?). I just canned 2 pints and 12 half-pints of pickled hot peppers this afternoon, inspired by Mariella, who’s put up a lot of them this fall.

    • October 22, 2010 6:35 pm

      Denise, if you would like cookies anytime throughout the year, just let me know. We always have more than we can eat! Thank you so much for the compliment. I appreciate it so much, because I absolutely love your blog! It inspires me to keep this going!

  2. October 23, 2010 4:26 pm

    Hey, curry paste isn’t available here. Would powder work? And how much would you recommend as a substitute?

    • October 31, 2010 3:56 pm

      You can use curry powder and the paste interchangeably. My only advice is to add a little at a time to your dish, so that you can control the heat.

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