This post is old, so what you see here may not reflect my current opinion and mindset, certain information may be outdated, and links may be broken.
I’ve been addicted to Thai red curry lately, but it’s expensive to buy regularly here! So I decided to try and make it at home, but the red curry paste in the foreign food marts here all have shrimp paste — meaning I can’t serve that to my father who’s allergic to shrimp. I finally settled on getting this Thai yellow curry paste because it has no shrimp paste, and I decided to modify this recipe.
Thai Yellow Curry
2-3 tablespoon olive oil
1-2 cloves garlic smashed
1 cup kabocha or butternut squash cubed
1 cup eggplant cubed
1 cup zucchini cubed
1-2 tablespoon Thai yellow curry paste
1 can (14oz) coconut milk + 1 can of water
1 can (8 oz) sliced bamboo shoots
1 block of tofu cubed
1-2 tablespoon of sugar (optional)
1. Heat oil and stir-fry garlic for about a minute.
2. Add in the squash and stir-fry for about 5 minutes.
3. When the squash looks half-way cooked, add the eggplant and the zucchini and fry those, too.
4. Add the curry paste and mix until the veggies are well-coated.
5. Mix in the coconut milk and water, and then add the bamboo shoots, tofu, and sugar.
6. Bring to a simmer and cook for about 15 minutes, stirring occasionally.
7. Serve with rice or by itself.
Yield: 4-6 servings
The veggies are all optional. If you don’t like squash or any of what I listed, you can replace them with onions, carrots, and other veggie of your choice. Same thing with the paste, water, and sugar — add as much as you want until the flavour is to your liking.
I like how this turned out. This may not be authentic, but it still tastes good! However, I still prefer red curry. If only I can get my hands on Thai red curry paste that is vegan, then my life will be complete!