by michaelswarm » Thu Mar 10, 2022 7:14 pm
Made this recipe today. Without any coconut. Tasted pretty good. Can probably make even better with practice. I used spice labeled “curry powder”, that is sold in US grocery stores. Uses typical Indian curry spices. Used a not chicken bullion powder from Swich (online plant based cooking course). I blended the sautéed onion, garlic, ginger, chili, then added corn starch slurry. Served with brown rice and roasted potatoes. (Don’t have any tofu at the moment.) Squeeze of lime juice and chopped green onion. Might be different-better with Thai yellow curry powder, and maybe dry coconut or coconut essence as mentioned previously.
Thanks for the recipe link. Looks like a Thai curry to me.
Been experimenting with yellow curries lately using mix of onion garlic-ginger paste and store bought curry spice. (Previously made my own garam masala.)