I don't know if this is true for everyone, but for me, the colors of Thai curry specifically go with a certain type of protein.
Yes, it may say "Your choice of protein" on the menu, but with me, I always get green curry with chicken, red curry with beef, and of course, yellow curry with fish or seafood.
Yellow curry is a bit different than the other two colors. It has more in common with an Indian curry than its colorful Thai siblings. This is because it has a spice mixture similar to the Indian Garam Masala mixed into the curry paste.
The ingredient list of a dish like this may look intimidating, but if you have a stocked spice cabinet, you are good to go! The rest is just blending everything down to a paste and simmering some fish on the stovetop.
Here's the process below.
Toasting the spices for the curry paste
In the paste you need to use cilantro stems and roots. If you go to an international store, you should be able to find cilantro with the roots attached.
Add some turmeric to the spice blend.
Mixing the curry paste.
Now it's a nice smooth paste and ready to be cooked.
Frying the paste in oil. After this step you ad coconut milk.
In goes the fish to stew in the sauce.
Some green peppers in there too.
This is a really delicious meal. It hits the spot! Perfect now that the weather is cooling down.
Dan Whalen is a blogger at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!