Vegan Yellow Curry Paste


I love curry, so I’ve been on a hunt for fat-free curry mixes.  I like to curry a delicious vegetable ragout with yams and potatoes, apples, onions and brussel sprouts.  It’s easy!  Just spice some vegetable broth with your curry and “roast” the combo above in a covered dish until tender.  Finish it with a little cornstarch dissolved in water to thicken the broth and eat!  Mae Ploy brand curries come from Thailand, and the Yellow Curry is my favorite.  It is actually a paste, and will last for a long time in the frig…maybe a year.  An absolutely luscious combination of lemongrass, garlic, galangal (blue ginger) and kaffir lime, with a touch of cardamom, cinnamon, coriander and tumeric, it is by far the best yellow curry I’ve tasted.  I get mine at a local ethnic market (Star Market on Aurora Ave N.), but you can get it at Amazon – Mae Ploy Yellow Curry.   They make several varieties, but the yellow curry is their only vegan type.  Check out my Yellow Curry Noodle Soup with Braised Radish and Eggplant.

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