The recipe called for two teaspoons of fish sauce. Behold, the only size bottle of fish sauce available at the Asian grocery store:
I was hesitant to make yellow curry at home. I've only ever eaten it on dates with DJ or on girls-night-out with my sisters-in-law, sans children. I've said before that yellow curry "tastes like freedom" because I've never once been interrupted from eating it by someone who wants me to cut their food, change their diaper, or wipe food off of their face. It's like, every time I take my first bite of yellow curry I hear faint ukulele music, feel the trade winds blowing, and I'm sitting on a beach somewhere TOTALLY ALONE. Just me and my curry. And someone mysteriously scratching my back, even though I'm TOTALLY ALONE.
It's that good.
You can see why I finally gave in and made it. Here's Macey checking out my big double batch:
Here's the recipe, for those who are interested in complete and utter happiness:
1/4 cup yellow curry paste
2-14 oz. cans coconut milk
2 large chicken breasts, chopped
4 potatoes, sliced
1 large onion, chopped
2 cups frozen stir fry vegetables (this is absolutely not an authentic Thai ingredient; I went with Great Value brand)
2 teaspoons fish sauce
1-2 teaspoons sugar
In a big pot, saute curry paste in a little vegetable oil until your kitchen smells exactly like the Asian grocery store. Stir in chicken and cook until done. Add remaining ingredients, cover, and simmer until the potatoes are tender. Serve over steamed jasmine rice.
(That's how you say "good luck" in Thai phonetically. Thanks, Google. And in case you find yourself in a bind: "Where is the toilet?"--"hxngna pi thaang hin?" For real.)
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