Tom's Thai Yellow Curry

This recipe takes about an hour for me to prepare, although I'll get faster as I do it more. Personally, I don't mind the therapy time in the kitchen, chopping the veggies and stirring the sauces, especially if there's a good glass of wine or some gluten-free beer at hand to take the edge of the hunger pangs at the start.

About half the time is in the prepping of the veggies, chopping, cleaning, mincing... I like to get most of that out of the way up front so I'm ready to toss things in at just the right time.

If you add in the trip to the store for the goodies to make this treat, add another hour or so (adjusted for the proximity to your market); I've not tried this as an after-work meal yet -- I made the first two rounds on a non-work day.

Makes for great leftovers!

SHOPPING LIST:

  produce, veggies:

    asparagus (1 bunch)

    bell peppers (3 or 4, different colors)

    carrots

      (small bag baby carrots,
       or 1 or 2 regular carrots)

    eggplant (1 small)

    mushrooms (half dozen loose,
       or a small basket)

    red pepper

      (1 [2 or 3 if you love to sweat
       while you eat])

    yellow onion

      (1 medium or small 
       [or use less of a large...])

  produce, herbs:

    basil (1 clamshell, or a bunch)

    cilantro (1 bunch)

    lemon grass herb blend

      (in a 4oz tube;

       you can mess w/ the raw stuff,
        but it's a pain)

    kaffir lime leaves

      (1 clamshell -- hard to find,
        consider optional)

  special stuff:

    13.66oz  can coconut milk

    4.25oz   jar chopped ginger

      (you can mess w/ the raw stuff,
        but it's a pain)

  meats:

    3/4lb boneless/skinless chicken breast

    (optional: boneless/skinless chicken thigh)

    (optional: 1/2 - 3/4lb salmon filet)

    (optional: 1/3lb bay scallops)

    (optional: 1/3 - 1/2lb uncooked
       medium shrimp)

  spices/staples:

    (check your stock before
       heading to the store)

    brown sugar       [2 tbs]

    cinnamon          [1/4+ tsp]

    coriander, ground [1 tsp]

    cumin             [1/2+ tsp]

    fish sauce        [1+ tbs] [don't go cheap]

    garlic            [half an average bulb]

    jasmine rice      [1 cup]

    ketchup           [1 tbs]

    lime juice        [2 - 3 tbs]

    nutmeg            [1/4+ tsp]

    peanut oil        [several tbs]

    soy sauce         [1 tbs]

      [I use tamari: wheat-free, less salty]

    sugar             [1 tsp]

    turmeric          [1+ tsp]

    white vinegar     [1+ tbs]

PREPARATION

NOTE: I cook on a electric range; settings will vary for gas cooktops...

prep veggies:

  chop a cup or two each of:

    carrots 

      (1/8" thick rounds)

    green beans

      (inch long lengths)

      [about 18 - 24 beans]

    asparagus

      (inch-long lengths)

      [I use the top 3 inches & toss the rest]

    eggplant 

      (1/2 inch cubes)

      [i use about a half an eggplant]

    bell pepper

      (1/4 - 1/2 inch chunks)

      [1/4 to 1/2 of each pepper]

    mushrooms

      (1/8 - 1/16-inch slices)

      [about a half doz or half the small tray]

chop:

  1+ cup chopped basil

    (1 bunch or clamshell -- toss the stems)

  1+ cup chopped cilantro

    (1 bunch -- toss the stems)

  4 - 6 chopped kaffir lime leaves
    (remove center stem)

    (harder to find: Raley's had them in produce

     produce aisle w/ fresh spices, in clamshells)

    [can't find? Go heavy on the lime juice;

     maybe add some lime zest]

In a bowl, place:

  1/2+  tsp cumin

  1+    tsp turmeric

  1     tsp ground coriander

  2     tbs brown sugar

  1/4+  tsp nutmeg

  1/4+  tsp cinnamon

  1     tbs lemongrass herb blend

         (found in a tube in the
          produce herb section)

  2     tbs chopped ginger

         (prepared, from jar, typically
          in spice section of store)

Into large saute pan [3 qt, 10.5 inch], put:

  1/4+   large yellow onion, or equivalent

  1      red pepper

          (watch those fingers around your face!!!)

  1 - 2  tbs fresh minced garlic

          (1/2 a garlic)

  1 - 2+ tbs peanut oil

          (coat saute pan bottom)

  saute until tender...

add:

  basil, cilantro, lime leaves

  2     tbs lime juice

  1     tbs (generous) fish sauce

  1     tbs tamari soy

  1     can coconut milk (13oz)

  1     tbs ketchup

Stir in contents of spices bowl

Simmer low for 5 or 10 mins (see note below about vegetarian possibilities)

add 1 1/2 - 2 cups water

(***see note below re: vegetarian possibilities***)

start your rice

  I use small rice cooker

    1 measure rice (I use 1 cup for two of us)

    1.75 measures water

    1 generous tbs white vinegar per cup of rice

    1 tsp sugar per cup of rice

While sauce simmers, prep meats:

  Cut 1/2 - 3/4lb salmon into small cubes

  Cut boned/skinned chicken breast in thin slices

    (3/4lb)

  optionally rinse & drain 1/3lb bay scallops

  optionally clean, rinse & drain 1/3lb med shrimp

    (use smaller amounts of chix & salmon, or

     use scallops/shrimp to augment yield)

add harder veggies and chicken

  (carrots, green beans)

  simmer 5-ish more mins

add medium-hard veggies and fish

  (eggplant, bell pepper)

  simmer 5-ish more mins

add softer veggies

  mushrooms, asparagus, brocolli

   (brocolli optional, a few crowns, small pieces)
  simmer until asparagus is just right, 3-5 mins

Serve over fresh jasmine rice

Sharing with a vegetarian friend? Using separate saute pan(s), coat pan w/ peanut oil, and add meats to those (chicken in one, salmon and scallops in the other), and spoon in a couple of large cooking spoons of the curry sauce (just before the first addition of hard veggies), and saute the meat on med-hi heat until it is cooked on the outside; turn down to low and allow to finish during the remainder of the veggie cooking cycle. Serve in separate bowls; the guests may choose freely to add meats or not.