sooo last week we tried making green thai curry and it was just okaaay. i was determined to try again, with some modifications, and make it taste right. even though i didn’t have thai basil and kaffir lime leaves (where can you get those?) i improvised and the final product still tasted AMAZING! oh, i also used yellow curry this time, instead of green. yellow is kevin’s favorite!
the key was the Trader Joe’s coconut cream! it is even thicker and richer than coconut milk. soooo good (and filling! i had a small serving and i got full real fast)! the only yellow curry paste available at 99 Ranch was the Maesri yellow sour curry paste (displayed above). i have no idea what makes sour curry paste different from karee yellow curry paste and masaman yellow curry paste. in any case, it tasted great!
- 2 cans of Trader Joe’s coconut cream
- 1, 4oz can of yellow curry paste
- 3 chicken breasts, sliced thinly
- sliced bamboo shoots
- red bell pepper, sliced thinly
- zuchinni, cut into chunks
- juice of lemon and lime
- 2 tsp fish sauce (or to taste)
- 2 tsp sugar (or to taste)
Directions (as adapted from The Kitchn):
- Heat a drizzle of vegetable oil in a large pot and add the curry paste when the oil is hot. (I also added a generous spoon of garlic paste that we bought from a Mediterranean grocery store last week. It’s just garlic and vegetable oil so I figured it would taste good in the curry). Cook the paste for 2 min.
- Scoop a large spoonful of the top of the coconut cream into the pot. Cook for 2 min until the oil starts to separate out, forming beads on top of the curry paste. Add the chicken and sauté for about 1 minute.
- Add the rest of the coconut milk and then the bamboo shoots. Reduce the heat to medium low and simmer until the chicken is cooked through — about 10 minutes.
- When the chicken is done, add the bell peppers, zucchini, and mint, and simmer just until they’re tender. Adjust seasonings with lemon and lime juice, fish sauce, and sugar.
- Add more mint. Serve over jasmine rice and enjoy!