Fusion Yellow Curry

In case you can't already tell, I'm a huge fan of Thai food. Although it is probably not authentic, I love the rich aroma of spices at a restaurant and how contrasting flavors and textures come together in a perfect dish. While at UCLA, yellow curry became my favorite way to spice things up (sometimes the #1 dorm food gets a little too bland for my taste). It was hard to find good Indian food in West LA, but Thai satisfied my flavor craving.

I have to admit, my yellow curry still needs work in tasting like that at a restaurant, but it makes a great Indian-Thai fusion comfort food. I personally felt like this was an elevated version of my mom's tofu curry, but my family thoroughly enjoyed this dish.

Yellow Curry Paste

Makes 2 batches of curry

• 1/3 onion, chopped

• 1/2 tomato, chopped

• 1 inch ginger, chopped

• 4 cloves garlic, lightly roasted

• 1 t coriander

• 1 t cumin

• 1 t curry powder

• 1/4 t cinnamon

• 1/2 t turmeric

• 2 T soy sauce

• 1 t rice vinegar

• 2 T brown sugar

• 3 T coconut milk (sub water)

Yellow Curry

• 1/2 yellow curry paste from above

• 1 13.5 oz can coconut milk

• 16 oz tofu

• 1 potato

• 1 small red bell pepper, chopped (~1/2 c)

• 1/2 c broccoli, chopped

• 2/3 onion, chopped

• Other vegetables

Directions

1. PASTE: Combine all paste ingredients in a food processor and blend until smooth.

2. Sauté the potato, bell pepper, broccoli, and onions. Add other vegetables if you would like.

3. Cut the tofu into 1 inch cubes. Sauté until lightly golden.

4. Add the coconut milk and 1/2 the yellow curry paste. Add water until desired consistency is reached. Let mixture boil for a few minutes.