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!