Tracy wrote:

> I want to make a yellow curry tonight. I have thai yellow curry paste
> (Mae Ploy brand), some cauliflower, potato, boneless chicken, and
> coconut milk. I might add some pineapple too.
>
> I just can't get my head around the procedure. Do I saute the paste,
> add the coconut milk and then the meat and veggies and simmer till
> it's all cooked through. Do I cook boil the potatoes separately? Do I
> cook the chicken separately?
>
> My brain is not functioning this morning.

FWIW, I usually saute the curry paste for 30 seconds or so in some hot
oil. Then I add the potatoes to brown and absorb the curry flavor -
then once the potatoes are browned nicely, I remove them from the
skillet and put them aside. After that I add the chicken to brown that
too, then remove the chicken from the skillet and put it aside... Only
then do I put add the coconut milk to the skillet, turn the heat down
low, let it simmer to reduce a bit - say 10-15 mins maybe - and then
put the potatoes and chicken back to simmer in the coconut milk to
finish cooking (until the chicken is done and the potatoes are tender).
As for the cauliflower, not so sure - haven't tried that particular
combo myself, but I would also brown it slightly, put it aside and only
add shortly before the rest is ready, otherwise it may turn
into 'mush'? Not sure. Just a suggestion.

--
Cheers
Chatty Cathy

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