I know what you are thinking: this is the most soul-soothing, eye pleasing recipe you’ve seen today, right? Of course it is and do you know why?
REASON #1: It’s Thai yellow Curry – do I need to say more?!
REASON #2: It is served in a coconut. Yes, a coconut. Not a plate. Not a Bowl. Not a Half bowl, half plate contraption and certainly not a Banana Leaf shaped like bowl, plate or bowl/plate contraption.
No. It is served in a coconut.
Because making your own, from-scratch Thai food in the comfort of your home is now longer good enough.
You want to serve it in a bowl? What is this, 2015?
No, no, no my good foodie friends this is not good enough for today’s internet surfing, like-clicking, instagraming, viral sharing, pinning, poking crowds. We have to think outside of the box (or the bowl as it were!). We have to start the new trend, the new viral sensation and bring the “WOW!” to the dinner table.
Ladies and gentlemen: Thai Yellow Curry SERVED IN A COCONUT!
Let me just walk you through this recipe from the base up, give you the feels for this culinary spectacle:
The Spice Paste
When it comes to the curry paste you have three options:
Use the paste from a store-bought jar. I’m putting this option in merely as a formality because, in all seriousness, using store-bought Thai curry paste is an insult to the greatness that is Thai food.
Scurry around your local supermarket, grocer and Asian grocer (and a few other stores in between) to gather all the ingredients needed to make a truly authentic Yellow Thai Curry Paste from scratch. An excellent option and good for you putting in the time and dedication to recreate authentic greatness.
Or, if that seems like a little like to much hard work I present the best option of them all…
You can Make Thyme to Mango’s Easy, Thai Style Yellow Curry Paste.
This curry paste can be put together in about 5 minutes (with another 20 minutes of passive cooking time) and is devoid of any ingredient you couldn’t simply pick up at your local supermarket.
It is the perfect curry paste solution for those “I want Thai yellow curry and I want it now” situations, providing a more than satisfactory, cheaters version of the authentic restaurant curry without skimping on quality and taste.
Once you’ve thrown together the curry paste it’s quickly onto….
The tastebud satisfying complexity of the Thai curry is all held in the paste so, when we get to making the curry itself, everything is easy as pie. The spice paste is cooked in a pan (or wok) for a minute or so, allowing the spices to mingle together, before the silky, creamy coconut milk is added to make, simply, a yellow curry soup.
Look at that deep yellow colour; smell the fragrance of those spices filling your kitchen. This is kitchen magic at its simplest best.☺️
The list of meat and veggies I’ve placed in the recipe are there for nothing more than guidelines. Don’t feel you have to have a chicken curry; it could be lamb, beef, pork, shrimp, duck…
Mmmmmm, did someone say Duck Curry? (My absolute favourite)
And finally on to…
I’ve got a lovely bunch of coconuts…
When travelling to Thailand, South East Asia (or anywhere that produces coconuts for that matter) there is nothing better than drinking the water, and scooping out the flesh, from a fresh coconut.
There, in one of the food stalls, a friendly local will hack away at the coconut with his machete, throw in a straw and allow you to sip away for less spare change than you find in-between the cushions of your couch.
Just like making my own, from-scratch Thai curry, preparing my own coconut felt like I would be recreating the authentic Thai experience in the comfort of my own kitchen.
There was just one problem: I did’t, and still don’t, own a machete.
In fact, besides my kitchen knives, I do not own any form of long, sharp utility tool/ offensive weapon like blade.
However I do have a screwdriver, a saw and a particularly low regard towards the safety and wholeness of my fingers. So, unless you happen to have a machete at hand – and the required amount of experience/ skill to operate it – I would follow these simple steps to preparing your coconuts:
- Pierce the soft “eyes” at the base of the coconut with a screwdriver. Drain all the coconut water out from the coconut – save to drink, place into cocktails or use in other recipes
- Paying extra special care to your safety, use a saw to cut off a small portion of the coconut (making sure you cut of the end with those soft “eyes”). The coconut is now ready to use.
And there you have it, your (cheaters) spice paste, curry and coconut are ready to come together in a visual and taste tingling sensation ready to put the “wow” in your next foodie gathering.
Thai Yellow Curry Served in Coconut Bowls
Prep Time: 15 mins || Cook Time: 20 mins || Serves: 4
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- 3 Tbsp Yellow Thai Curry Paste
- 1 small onion, chopped
- 100g Red Bell Pepper
- 80g Green Beans, ends trimmed and cut into small bite-sized pieces
- Med sized potato (200g), peeled and chopped into small cubes
- 500g Chicken thighs, cut into small chunks
- 400ml Coconut milk
- 8 – 12 cherry tomatoes
- 150 g pineapple, cut into small cubes
- Thai Basil for garnish (optional)
- 4 whole, brown coconuts (optional)
- Set a large pan or wok over medium/ high heat. Add the curry paste a cook for a minute or two, stirring occasionally, until the paste begins to sizzle and becomes fragrant.
- Add the onions and cook for another minute. Stir in the coconut milk until well combined.
- Add the bell pepper, green beans, potato, green beans and chicken. Bring to the boil.
- Cover, reduce to a simmer and cook for 15 minutes or until the chicken is cooked. Stir through the pineapple and tomatoes. If serving in coconut bowls, follow the directions given in the post above for preparing the coconuts 🙂