Tag Archives: Thai

Thai Yellow Curry

Thai Yellow Curry

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For some people, comfort food is mac and cheese or chicken noodle soup…for me, it’s this curry. It’s finally getting cold here in the DC area and dishes like this ease the transition and warm you up from the inside out. Yellow curry is the Thai interpretation of Indian curry but the curry flavor is not as pronounced because it’s balanced out by turmeric, coriander and lemongrass. We found the yellow curry to be less spicy than red curry…it has the perfect level of spice to be pronounced but not overpowering. We topped our curry off with flaky seared catfish which was the perfect accompaniment for the milder curry. Best of all…this is easy enough to be a weeknight meal and comes together in about 30 minutes. Try this Thai comfort food on one of the cold winter nights ahead!

thai-yellow-curry-014 Katryn’s Wine Pairing: Aimé Roquesante Cotes de Provence Rosé 2015
Rating: 8 out of 10

Meh, in this case Nathan’s beer pairing beat my wine pairing. The wine wasn’t bad…it just didn’t seem to have the body to stand up to the rich and spicy curry. It would be better as an aperitif or with any type of summery meal…salad, poultry or fish. It’s crisp and dry with notes of cherry, strawberry, plum and citrus.

thai-yellow-curry-015 Nathan’s Beer Pairing: Line St. Pilsner, Weyerbacher Brewing Company
Rating: 8.0 out of 10.0

Thai’s know where it’s at with their beer. They make them light and/or malty to go with their often spicy and rich cuisine. Our local beer store doesn’t have any thai beers that we haven’t already paired so I just went with a pilsner to emulate the nice light lagers that Thais drink. While this pilsner was getting dangerously close to a pale ale with the amount of hops that were in the beer it was still a great beer to wash down the curry.

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Thai Yellow Curry with Catfish

Serves 4

Ingredients

1 large lime
1 tablespoon vegetable oil
1 cup chopped shallots
½ large red bell pepper, cut into 1/2-to 3/4-inch dice
½ large yellow bell pepper, cut into 1/2-to 3/4-inch dice
1 small zucchini or ½ large zucchini, cut into half rounds
1 ½ tablespoons minced peeled fresh ginger
1 ½ tablespoons Thai yellow curry paste (We used this one…it’s amazing!)
1 13 1/2- to 14-ounce can unsweetened coconut milk
1 tablespoon fish sauce (such as nam pla or nuoc nam)
4 catfish fillets, 4-5 ounces each
⅓ cup chopped fresh cilantro
⅓ cup chopped fresh basil

Directions

  1. Zest one lime to get 1 ½ teaspoons of zest. Squeeze enough juice from the lime to measure 2 tablespoons.
  2. Heat oil in large saucepan over medium-high heat. Add chopped shallots, diced bell peppers, zucchini and minced ginger; sautè until shallots are tender and peppers and zucchini soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 ½ teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Gently stir in cilantro and basil.
  3. Meanwhile, season catfish fillets with salt and pepper. Heat nonstick skillet over medium to medium high heat and cook fillets for 3-4 minutes per side until browned and cooked through. Transfer fillets to the curry sauce and coat with the sauce. Plate and serve with a garnish of basil and cilantro.

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Drunken Noodles

Drunken Noodles

Before making this Thai restaurant staple I thought that Drunken Noodles earned their name because of having alcohol in the recipe. No, no…there’s actually no alcohol used. They’re called drunken noodles because the dish is so spicy that you’ll get drunk trying to cool down the raging spice fire in your mouth. (There are aContinue Reading

Thai Beef Basil

Thai Beef Basil

This post was born from yet another underwhelming trip to a local Thai restaurant. I know I sound snobby saying that but it’s just that we compare every Thai restaurant that we go to with a hole in the wall gem that we used to frequent when we lived in Arlington. Going to yet anotherContinue Reading

Pad Thai

Pad Thai

When Nathan and I lived in Arlington, VA we had several restaurants that we frequented on a regular basis (most of them within walking distance from our apartment.) One of these restaurants was a neighborhood Thai place that had surprisingly delicious and authentic fare. Nathan would always get a beef basil dish and I wouldContinue Reading

Butternut Squash Thai Soup

Butternut Squash Thai Soup

What do you pair with pumpkin beer? Many times the beer is served by itself as an appetizer or it ends up being paired with something that doesn’t entirely complement the subtle sweetness and spice. We pondered on this pairing dilemma since finishing our home brewed pumpkin beer and finally came up with this ThaiContinue Reading