Cooking Yellow Thai Curry at home.

Aromatic Yellow Thai Curry

Even though I do a lot of cooking, and love Thai food, I've never attempted this at home. The ingredients always seemed to difficult to source (especially in Lake County), freshness is very important, and recipes that I have looked at in the past were very labor intensive. Since Thai food is inexpensive, I have taken the leave it to the professionals approach and steered clear.

I was lucky enough to receive some phong karii samrap neau from a very generous, fellow LTH'er. This yellow curry powder included a couple of ingredients he received from a friend in Thailand, Thai white cardamom pods and long pepper. He suggested using it soon to experience the full vibrancy and power of the fresh product. I tried to use it a couple of days after receiving it, but I could not find any yellow curry paste in Lake County. If anyone has any suggestions to obtain Thai ingredients in the northern suburbs, please post. There is a local quick mart, owned by Indians, which proclaims, in the store window, to have items from Thailand, the Philippines, Viet Nam, China, India, Pakistan, and a few other countries. As for Thai items, one fish sauce, one coconut milk, no curry pastes of any sort. I even tried to purchase some from local Thai restaurants, but no luck.

After obtaining some items at Thai grocery on Broadway, I made a curry dish based on a recipe I received with the homemade phong karii samrap neau. It was FANTASTIC. One of the best curries I've ever had, made by some idiot on his first attempt. It must have been the recipe and the phong karii samrap neau. Deep and rich, with layers of flavors, and beautiful aromatics, it was just amazing. It had great heat for me, but was bordering on crazy for at least one of my guests. I think I may have to adjust the red curry paste when cooking for heat wimps .

The results were so encouraging, I'm going to have to get the David Thompson book and try some other dishes. And because of Chuck Cowdery's post, I think I'll attempt making some Indian dishes, as well.

Thanks, once again, to this board for expanding my culinary horizons.

Best,
Al