I recently made seafood yellow curry with enoki mushrooms, but there's not many photos because once I got in the zone of cooking, I forgot to take photos. My bad!
Making curry is super simple and you don't need a lot of ingredients to make it good. For the curry base, I used Mae Ploy Thai Yellow Curry paste which you can find in any Chinese supermarket.
I first sliced and diced up my staple ingredients: garlic, shallots, onions, and I added ginger (not a staple ingredient). I sauteed them in the pan until they became tender to release their oils and added the curry paste and melded them all together. Then I added half a can of full fat coconut milk, let that simmer for 15 minutes, and added ground black pepper, garlic powder, and a tablespoon of sambal (chili paste). Since seafood and enoki mushrooms can overcook easily, I dropped them in at the last minute when I turned off the stove.
I love this mix. I can eat it raw!
Scallop, shrimp, and calamari seafood! The calamari was whole and I had to clean them, that was pretty fun. I did have an accident when one of the eyes popped and ink? splattered all over.
Yellow seafood curry with enoki mushrooms on a bed of quinoa and brown rice garnished with green onions.
I like using all different types of Mae Ploy's curry pastes because it's super aromatic and spicy! It makes making curry way easier at home and better than most restaurants.
I forgot to slice the calamari, but they were super tender whole. Yum!
Curry udon!
I had leftover curry but no more quinoa mix, so I decided to make curry udon and added some yellow corn kernals. All I did was boil 2 packages of udon, heated up the curry with the udon and added corn. It was sooo good. The curry had much more flavor and heat. The udon was a great vehicle for it.
I added black sesame seeds with some spicy Japanese seasoning my friend got me!
Until Next Time!
CheFelicia
