ChattyCathy wrote:
> 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.
>

This is the method that I was leaning towards. I might just blanch the
cauliflower and toss it in the end.
Thank you.

Tracy