Tuesday, March 10, 2009

Tuesday, March 10th - Korean Shrimp Yellow Curry and Rigoletto

Night before flight...empty fridges!

Made a yellow curry. Very similar to the Japanese variety but has vegetables. Traditionally, potatoes, carrots, onions, garlic, ginger, chickpeas (mom) and a protein. The sauce is a yellow curry stock cube. Dead simple to use and available in all Asian Stores. Golden is the brand I grew up on. I've been using Glico and it's okay. None are spicy enough and I add chilis. You have to dilute the cube in hot water before to soften it up.

After frying all the veg in a large skillet or wok, add enough water to cover completely with the cube. Make sure the cubes are broken down. For a family sized curry, you're looking at using 3 of the cube demarcation. For 2, 1-2 cubes is fine depending on how thick you want it. If you don't use potato, you're going to have to add some starch to thicken. Actually, I think most of these cubes come with a thickening agent already. So be sure that it comes to a boil for it to be activated. I had a sweet potato, edamame and jumbo shrimp with the aromatics. We are about to go on holiday so I used what I had left.

It turned out GREAT!

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