Indo - Thai Yellow Curry
This is my version of Yellow Curry, very similar to the Thai curry but with Indian substitutes I readily had at home. Curry masala is so versatile that I have tried it in many of my dishes and have recommended to my friends. It's none other than Madras Curry Masala.
Thai curry is usually a soupy dish made with coconut milk or water with their unique blend of curry spices, herbs, meat, vegetables and fruits like pineapple. You can achieve their signature taste at home and enjoy this creamy and delicious dish accompanied with plain sticky rice or jasmine rice, fried rice, roti canai or parotta. I have made this palatable and foolproof yellow curry umpteen times and paired with all the above accompaniments.
This is a versatile curry Vegan/ Keto friendly; be it vegetarian or non-vegetarian (with your choice of protein) you will love this simple Yellow curry. I have prepared this dish with shrimp and vegetables.
The Thai yellow curry paste comprises of yellow chilli peppers, lemongrass, galangal, fish sauce, turmeric and spices added in curry masala. I have substituted yellow chillies with green Thai chilies, lemongrass with lemon and galangal with fresh ginger root julienned without compromising with the flavors. I sprinkles sesame seeds just for some calcium intake not for flavoring purpose, hence its totally optional. Vegetarians skip the shrimp and fish sauce.
Let's hop on to the recipe.
An easy tip is to check if your shrimp is cooked right, look for the pink color and cook until it curls to a "C" shape, when it curls up completely as "O" is means its over cooked.