Some people love curry, some people hate curry. Some love the spices like lemongrass, Some hate the spices. Some love the heat, some hate the heat. And it can be definitely not diet friendly (big bowl of rice and coconut milk? Tastes great, but calorie wise, not good)
Well, with the Wife having abandoned us for the evening, leaving just Daughter #3 and myself at home, it was time for some curry. We like the spice, and Marjorie likes some heat, so it was time for Yellow Curry, Thai Style.
The key for me to make Asian food more diet friendly is not to do away with ingredients like coconut milk and rice, but to fill the dish with other things so you don't use so much. So the key filler ingredients in mine are white potatoes and sweet potatoes - they give you starch, but better starch than rice.
8 oz of Tofu, drained and pressed (or at least blotted) dried
1 can coconut milk
1 cup vegetarian stock
1 tbs fish sauce
1 red, yellow or orange pepper, sliced thin
1 bag frozen peas
8 oz white potato, pealed and diced
8 oz sweet potato, pealed and diced
1 cup fresh pineapple, diced
1-3 tbs Yellow Curry Paste, use to taste (start small, you can add more)
1 tbs Tamarind Paste (ok, you don't have to, but it also lasts forever)
8 oz Chicken thighs, diced, if not veg
1 cup rice
1 Fresh Jalapeno, sliced thin (if you like some more heat)
Add coconut milk, fish sauce and veg stock to pot (le crueset works great here). Bring to low boil
When heated, add Yellow Curry Paste and Tamarind. Stir until mixed. Tamarind may not fully disintegrate.
Add White and Sweet potatoes. Cook until they are done to your taste.
Add Peas and Tofu, cook 4 minutes
Add sliced peppers, cook 1 minute
Serve Cilantro, Lime and Jalapeno on the side for people to add as desired
If you want meat, what I like to do is mix 1 tbs oil and 1 tbs yellow curry paste - mix together and let sit 15 minutes for the oil to pick up the flavors. Then fry the chicken in the oil/curry paste (separately from the curry if you want to keep the main dish veg). Hold and serve with the curry for those who want meat.
I like my curry wet - more like soup. So I cook most of this with the top on the pan to prevent evaporation. If you like it dry, cook with the top off.