Yellow Curry Finding a restaurant to please veg and non-veg diners alike is always a bit of a battle, and our family is no exception. There aren’t a lot of options that please two vegans, one lacto-ovo vegetarian and an omnivore. However, there is one restaurant we’re all fairly obsessed with: Thai Osha in Pleasant Hill, CA. http://www.yelp.com/biz/thai-osha-pleasant-hill After eating at dozens of Thai restaurants all over the Bay Area, we agree this place is the best. Their food is inventive, there’s a huge veg and non-veg menu, the staff is friendly, and it’s pretty inexpensive. One of our favorite dishes is their pumpkin yellow curry (actually made with Kabocha squash). A few years ago I got the hankering to make my own, and after some googling and modifying, this is what I’ve come up with: You’ll Need: 1 white or yellow onion 2T Thai yellow curry paste (In the Asian foods isle at the Berkeley Bowl, or at an Asian market if you’re not in the East Bay. I like Mae Ploy brand.) 1t Sweet yellow curry powder (I like Spicely Organic) 1 can coconut milk 4 cups veggie broth (I use the vegetable Better Than Bouillon) 3 limes (some for juice, some for garnish) 2T brown or palm sugar 1T tamari or soy sauce Thai Basil, for garnish Vegetables of choice- potatoes, pumpkin or kabocha squash, broccoli, green beans are all delicious but anything works Veggie protein of your choice (I use Hodo Soy medium tofu or Mock Chicken) Rice or rice noodles, cooked Large iron skillet (the deeper the better, I have a shallow one and my curry always overflows)  To Make: Sauté onion in skillet on medium low heat until translucent. Add curry paste and powder, stir to coat onions. After about 1 minute, when curry becomes fragrant, add coconut milk and vegetable broth. Bring to a simmer. Add vegetables, starting with slow cooking ones (potatoes, squash). When these begin to soften, add quick cooking items (broccoli). When sauce thickens and all vegetables are soft, turn off heat. Mix in sugar and tamari. Add lime juice to taste (I usually start with about 1T). Serve over rice or rice noodles. Garnish with slices of lime and Thai basil. -e View high resolution

Yellow Curry

Finding a restaurant to please veg and non-veg diners alike is always a bit of a battle, and our family is no exception. There aren’t a lot of options that please two vegans, one lacto-ovo vegetarian and an omnivore. However, there is one restaurant we’re all fairly obsessed with: Thai Osha in Pleasant Hill, CA. http://www.yelp.com/biz/thai-osha-pleasant-hill After eating at dozens of Thai restaurants all over the Bay Area, we agree this place is the best. Their food is inventive, there’s a huge veg and non-veg menu, the staff is friendly, and it’s pretty inexpensive. One of our favorite dishes is their pumpkin yellow curry (actually made with Kabocha squash). A few years ago I got the hankering to make my own, and after some googling and modifying, this is what I’ve come up with:

You’ll Need:

  • 1 white or yellow onion
  • 2T Thai yellow curry paste (In the Asian foods isle at the Berkeley Bowl, or at an Asian market if you’re not in the East Bay. I like Mae Ploy brand.)
  • 1t Sweet yellow curry powder (I like Spicely Organic)
  • 1 can coconut milk
  • 4 cups veggie broth (I use the vegetable Better Than Bouillon)
  • 3 limes (some for juice, some for garnish)
  • 2T brown or palm sugar
  • 1T tamari or soy sauce
  • Thai Basil, for garnish
  • Vegetables of choice- potatoes, pumpkin or kabocha squash, broccoli, green beans are all delicious but anything works
  • Veggie protein of your choice (I use Hodo Soy medium tofu or Mock Chicken)
  • Rice or rice noodles, cooked
  • Large iron skillet (the deeper the better, I have a shallow one and my curry always overflows) 

To Make:

  1. Sauté onion in skillet on medium low heat until translucent.
  2. Add curry paste and powder, stir to coat onions.
  3. After about 1 minute, when curry becomes fragrant, add coconut milk and vegetable broth. Bring to a simmer.
  4. Add vegetables, starting with slow cooking ones (potatoes, squash). When these begin to soften, add quick cooking items (broccoli).
  5. When sauce thickens and all vegetables are soft, turn off heat.
  6. Mix in sugar and tamari.
  7. Add lime juice to taste (I usually start with about 1T).
  8. Serve over rice or rice noodles. Garnish with slices of lime and Thai basil.

-e

Notes