Many years ago, while attending college, I spent my birthday away from family and birthday traditions. I was worried my birthday would be a big let-down without the usual festivities, so instead, I decided to do go totally wild and do what I wanted. That meant getting takeout from my favorite Thai restaurant, and eating it on the couch while I watched a movie (I am obviously a total wild child...). It was a memorable birthday, because it was exactly what I needed to celebrate that birthday.
The Thai dish that I got that day (and always get, actually) was a yellow curry with potatoes, onions, chicken and carrots, and it was divine. Then I moved far away from that Thai place, and had to recreate it on my own. I tried a number of recipes, went through many packets of yellow curry paste, and even made my own curry paste a few times. None of them was quite right.
This one isn't a total copy either (maybe one day I will figure out how they make theirs' so sublime), but this recipe is marvelous! I love that it is vegetarian (or not, if you like meat), and that you don't have to have a yellow curry paste packet to make it. Feel free to increase the amounts of any of the spices that you wish, because that is part of the fun of curry. It is surprisingly playful and typically pretty forgiving.
I also took this curry up one more notch by serving it with RiceSelect Texmati Brown Rice. It is a very good brown rice. I typically think brown rice leaves something to be desired, but this was really a lovely, hearty rice. As I have become more and more environmentally conscious, buying 'Grown in the USA' products has become much more important to me. I love that Texmati rice is actually produced in Texas, is all-natural and non-GMO, so I feel great about eating it. It also holds its shape really well, and doesn't go all mushy after sitting for 10 minutes like many types of rice. Hooray for non-soggy rice!
I am giving away 2 canisters of RiceSelect Texmati Brown Rice and a super genius tote bag that will be perfect for your adventures to the pool this summer (at least that is what I will be doing with mine, because it is so sturdy, huge and zips closed!). Just leave me a comment telling us what you will be making with the RiceSelect Brown Rice if you win, and your instagram handle or email, so I can contact the winner!
The giveaway will end on Tuesday, April 24th at 11:59PM. I will pick a winner on Wednesday, April 25th, and notify you, so I can get your information for shipping. (Updated 4/25 I forgot to mention US readers only. Mambo Sprouts will be shipping product to the winner!)
Vegetarian Yellow Curry
2 Tbs unrefined coconut oil
1/2 onion cut into quarters
2 carrots, cut into wheels then quartered
1 large russet potato, diced
3 cloves of garlic, finely diced
1/4 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground tumeric
1 tsp curry powder
1 tsp white sugar
1 can coconut milk (or you can use 1/2 cup coconut cream and 1 cup of water)
2 tsp white vinegar
4 tsp soy sauce
1/4 peanut butter
2-4 Tbs of water (depending on desired thickness)
salt and pepper to taste
3-4 cups cooked RiceSelect Texmati Brown Rice
Heat the oil in a large frying pan. Add the onions, and cook over medium heat for 3-4 minutes until they have begun to soften a little. Add the garlic, coriander, cumin, turmeric, curry powder and sugar and stir until it has coated the onions. Add the potatoes and carrots and continuously stir in the pan for 1-2 minutes.
Now add the coconut milk, the vinegar, soy sauce and peanut butter. Stir for a minute or two until it is smooth. Add the water if needed, and let the mixture simmer for 15-20 minutes, adding more water if the mixture gets too thick, or doesn't cover the vegetables well enough. Keep tasting to see if you need to add more spices/peanut butter, because adding water will water down the flavor.
Once the potatoes and carrots are soft, remove from heat, and serve over RiceSelect Texmati Brown Rice. This will keep for 3-4 days, and is usually even better a day or two in as the flavors have time to meld. Enjoy!