52Weeks · Asian · Gluten Free · Vegan

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.

[amd-zlrecipe-recipe:189]

[amd-zlrecipe-recipe:190]

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.

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