By now, all of you in Blogland know how much my better half, Mr.S., loves Thai yellow curry. So as a surprise I decided to try and attempt some at home; however, type in those three words and there are pages upon pages of recipes on Google. Luckily, I was at my friend Susan's one day and she mentioned this great Thai yellow curry with vegetables recipe that she uses by Giada De Laurentiis. Susan was not only kind enough to email me the recipe link but she also sent me home with curry paste, several prik kee noo chiles and some kaffir leaves so I could get started right away. The recipe came out great and Mr. S. was elated; in fact, he admitted that this is now his 2nd favorite Thai yellow curry dish (first place belongs to Thai Chef's House's thai yellow curry).
Note: I did make two small alterations to Giada's recipe, I omitted the red bell pepper and chose to add a bit more chile (Mr. S. likes it SPICY). The original recipe can be found here and is much milder: Giada De Laurentiis' Veggies in Yellow Curry.
* 2 (13.5-ounce) cans coconut milk
* 1/2 cup (4 ounces) yellow curry paste (recommended: Mae Ploy brand)
* 1 small (about 8 ounces) russet potato, peeled and cut into 1/4-inch pieces
* 2 carrots, peeled and sliced into 1/4-inch thick rounds
* 1 small onion, chopped
* 1 (15-ounce) can baby corn, rinsed and drained
* 1.5 Thai chiles, such as prik kee noo
* 5 sprigs Thai basil, with stems, plus 1/4 cup chopped
* 3 kaffir lime leaves
* 1 tablespoon fish sauce
* In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute.
* Add the potato, carrots, onion, baby corn, chiles, basil sprigs, lime leaves, and fish sauce.
* Reduce the heat and simmer, covered, for 30 minutes.
* Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes.
* Discard the lime leaves and the basil sprigs.
* Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice.