Too Cold

Thai Coconut Curry

Thai Yellow Curry

As part of my New Year’s pledge I’m trying to participate in all of the challenges on /52weeksofcooking – which means I have to actually finish the ones from 2013.  Luckily I’m only two behind, and I’ve already figured out two of the ones for 2014 so I’m not horribly behind…or something like that!  First up is from week 51: Thai!  I’m a HUGE fan of Thai food and rarely get to enjoy it because of Joe’s peanut allergy (tho I’m rather certain he’s worth it).  I debated making drunken noodles, but wasn’t able to find the right type of rice noodles so I decided to go with a simple yellow curry.   I found a great recipe for a homemade yellow curry powder, tweaked it as needed to get the right spice level, and went to work.

Yellow Curry Powder


1 tbsp ground turmeric

3 bay leaves

3 tbsp ground coriander

2 tbsp ground cumin

2 tsp fresh ginger, minced

1 tsp ground white pepper

2 tsp cayenne powder

1/4 tsp ground cloves


  1. Heat a small saute pan over medium heat and add the spices. Stir continuously for three minutes then remove everything to a small bowl. Allow to cool to room temperature then use!

Too Cold

Serves 4-5


1 tbsp vegetable oil

2 tbsp yellow curry powder

3 garlic cloves

3 shallots, diced

2 Japanese Eggplant, roll-cut

1/2 lb sugar peas

1 1/2 cups broccoli, roughly cut

1 14.5 oz can light coconut milk


  1. Heat vegetable oil in wok then add the shallots and garlic, cooking for five minutes before adding the curry powder. Stir well for 2 minutes, until shallots start to turn golden.
  2. Add the eggplant and cook for 7-10 minutes, eggplant will start to turn light purple/brown and become soft. Add the sugar peas along with the broccoli and cook for an additional 5 minutes, stirring to prevent sticking.
  3. Pour in the coconut milk, then bring mixture to a low simmer. Cover and continue simmering for 15 minutes. Adjust seasonings as needed then serve over rice or rice noodles and Enjoy!

This dish came together incredibly fast, and making the curry powder from scratch added a new level.  I’ve always used store brand curry powder, and occasionally curry paste when I can find some that is fish sauce/shrimp paste free.  Was also pleasantly surprised that making it myself wasn’t as bad as I thought.