Tag Archives: Curry

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.

Yellow Curry Noodle Soup with Braised Radish and Eggplant

Thai Globe Eggplants

Thai eggplants

After my long spring bike ride today, I found myself craving noodles.  Delicious, spicy warm Asian rice noodles with fragrant basil and lemon zest.  I stopped at Star Market, a local ethnic food store with an amazing selection of Asian vegetables, curries and noodles.   I wandered the aisles pondering the piles of fresh cucumbers, lettuces and root vegetables, passing up ethnic pastries and grocery sacks of baguettes for 1.79 (the entire bag, that is).  A nice choice of eggplant included the common purples, large and small, but also shiny green Thai eggplants with glowing golden stars on their faces.  PERFECT!  I have that nice bag of fresh radishes to roast at home, so I’m set!

Yellow Curry Noodle Soup with Braised Radish and Eggplant

Simmer on medium for 15 minutes:

2 quarts strong vegetable  broth (or 2 quarts water with 2 heaping tbsp vegetable Better than Bullion)
3 slices medium onion
6 Thai eggplants, trimmed and quartered
½ tbsp yellow curry paste (no oil)

Meanwhile, prepare braised radishes:

10 radishes, trimmed and quartered

Pour a ½ cup of broth into your non-stick pan and simmer the radishes for 10 minutes (covered).  Remove lid and let liquid boil off and allow radishes to brown just a bit.

Back to the soup pot!  To the broth, add:

¼ pkg rice stick noodles (4 oz.)  I use Bun Gao brand Rice Sticks, but any thin asian noodle will do nicely!

Simmer for 6-8 minutes.   Correct seasoning.  Fill your bowl with noodles and some broth.  Arrange the eggplant and radishes on top.

Garnish with:

Thinly sliced green onions
Lemon zest of 1 lemon
Chopped fresh basil