Yellow Curry Sauce
I don't know about you guys, but I LOVE yellow curry. It's always hard to decide between that, Pad Thai and Pad See Ew at restaurants. It'd be much easier if I could just make them all, or so I thought until I looked at how much goes into making each recipe at home; not only are the processes difficult, but just obtaining the ingredients needed is a challenge in itself! It no longer seemed as bad to just order everything from people who already had the techniques and seasoning down pat.
That is, until I found this yellow curry recipe from Pinch of Yum. When I saw she figured out substitute ingredients that are easier to find at local grocery shops, I knew I had to give it a whirl! Here we go...
We need to prep and roast the aromatics first. Here's what we'll be working with.
This doesn't have anything to do with the recipe, I just thought this was a funny looking shallot.
Shallots peeled and drizzled in olive oil. Time to peel and cut the ginger.
Ginger peeled and drizzled with olive oil.astL
Lastly, I've separated the garlic cloves and cut the ends off of them. Now for a little more olive oil and we'll be ready to begin roasting!
We're ready for the oven! Ginger comes out first while the shallots and garlic roast for longer. lI
I love the toasted garlic color.
Get ready for the house to smell like garlic for the next few days after this is done. This is probably great for some and maybe less awesome for others. I personally wanted garlic bread the entire time. :P
Time to add some spice to the mix! The amount of chilis you add will affect the spiciness of the sauce. 10 for mild, 20 for super hot. I did 10 to play it safe, but I think I'm going to try 15 next time.
Popped the chilis into some boiling water to rehydrate them.
Here you can see where I realized that my tiny food processor was not going to do the trick for the aromatics AND everything else. I transferred everything into my Nutribullet so it would all fit.
It's a good thing I did- even the larger container is filled to the brim!
Blending time is upon us.
Look at that yellow! It's a little darker than I'm used to, but I feel like it'll brighten up once I add coconut cream? Either way, fingers crossed this works and I can add yellow curry as a doable homemade meal.
Do you have a favorite way to prep curry? Do you use other ingredients? I'd love to hear your tips and tricks!