Why is curry yellow

The flavour is mild, earthy and slightly bitter eaten by itself. Its primary use in cooking is for healthfulness and for colour. Prepare it like ginger — peel the skin scrape using teaspoon or cut off with a small knife , then grate. Turmeric stains fiercely once grated! Use gloves when handling it, and grate it onto a ceramic or metal plate or bowl. And yes, the observant among you will notice that yet again, I failed on the gloves front until I started grating it! Substitute: 1. While many traditional recipes use ordinary shrimp belacan, in blocks, looks like this which is made with just fermented shrimp, Shrimp Paste sold in jars where other flavouring have been added mainly oil, a bit of garlic, and soy sauce powder goes a long way to making a truly restaurant quality curry paste.

This is especially so when using a blender instead of mortar and pestle as when dried chillies are ground by hand the traditional, the natural oils are extracted. So using a shrimp paste in oil makes up for this.

Belacan dried shrimp paste which is even sold at Woolworths and Coles in Australia these days. We tried some other shrimp paste brands sold at Woolworths made in Vietnam and Cambodia and while still tasty, they brought a different flavour to the dish. Garlic — Yes, 8 cloves! It sounds like a lot but the paste will be fried off and the curry simmered for a good 15 — 20 minutes. The garlic will not at all be obvious in the final dish but mellows to become just another instrument playing in this flavour orchestra.

Spices — Coriander, curmin, cardamom, fenugreek powder and white pepper. Our spice selection for this yellow curry which reflects the Indian influence on Yellow Curry. Massaman Curry is another such example of a Thai Curry with Subcontinental influences.

We go a little heavier on the spices for yellow curry compared to red or green curries , which are driven more by their heavy chilli content than spices. Of these spices, fenugreek might be the hardest to find. If you do not have it, leave it out. TIP: Use a stick blender. Much more effective than blenders, Nutribullets and mini food processors which you need to scrape down repeatedly to blitz thoroughly.

Not to mention easier to clean! The purpose of this step is to dry out the wet paste, toasting the herbs and spices to intensify the flavour. For this curry, I chose prawns shrimp because seafood is a popular choice in yellow curries.

Chicken and fish are also other favourites for yellow curry which you can use instead. Use fresh if you can, and keep the tail on. Otherwise frozen thawed is perfectly fine. The cutting size is specified in the recipe. Any kind of potato is OK waxy or starchy for this recipe, but waxy will tend to hold its shape better. Coconut cream — We use cream to give the curry sauce its thickness as well as richness.

You can use milk or lite versions, but the curry will be a little thinner in consistency and less full in richness. Look for brands that have a high percentage of coconut extract. Ayam brand is my choice. Tamarind puree — Tamarind is a sour fruit pod whose pulp is used in South East Asian food to add acidity to food like this curry.

You can buy it is a jarred puree in large Australian supermarkets Coles, Woolworths or Asian grocers. Bamboo shoots — Sold in cans at large grocery stores Woolies, Coles, Harris , they have a crisp juicy texture and have a unique taste. Substitute with green beans for similar shape or more carrots. Simmer chicken stock — Simmer on medium heat for a minute to bring the flavours together.

Add remaining curry sauce ingredients: Reduce heat to medium low. Add tamarind, fish sauce and sugar. Stir until tamarind is dissolved.

Simmer 20 minutes — Add carrot and potato, then simmer the sauce for 15 minutes or until the potato is nearly cooked pierce with a knife to check , it might take up to 20 minutes. Potato takes a surprisingly long time to cook in a thick coconut curry sauce!

If your heat is too strong and the sauce reduces and thickens too quickly, lower heat and add a splash of water. Prawns and bamboo shoots: Add prawns and bamboo shoots. Stir, then cook for 3 minutes until prawns are just cooked. Plate up! Once the prawns are cooked, remove the curry out of the hot skillet into a serving bowl to prevent the prawns from overcooking. Overcooked, rubbery prawns in a homemade yellow curry from scratch is a depressing thought! Thai Basil Leaves — Tastes like regular basil plus a bit of aniseed flavour.

Highly recommended to finish this dish off. Crispy fried shallot pieces optional — Salty little fried bits of shallots brings a great finishing touch to the dish both for the flavour and texture.

Find it in the Asian section of supermarket but cheaper at Asian stores. Fresh chilli slices — Purely option, for a splash of colour and extra spice, if desired. Use large chillies if you want the colour without the spiciness. And with that, I am done — you are now armed with everything you need to know to make this Thai Yellow Curry! The following foods can all have turmeric added to them so they achieve their signature shade of yellow: mustard, mayonnaise , yogurt, salad dressings, margarine, chicken broth and bouillon cubes , spice mixes and more.

It isn't that it's a bad thing that turmeric is added to many foods, in fact, turmeric is quite healthy; it is simply the fact that one must be aware of what they are paying for and consuming. Commercial Dye : In addition to dyeing foods, turmeric is used to color fabrics and yarns.

Medicinal and Cosmetic Uses: Throughout Asia, and in many traditional Eastern medicines, turmeric is prized for its many health benefits. The golden "miracle" spice, as it is sometimes referred to, is used to for its antibacterial and antiseptic properties, as an antioxidant, to help fight inflammation, to treat arthritis, to detoxify, to balance blood sugar, to improve brain function, heart disease and so on.

Turmeric is also used in skin care regimens, as it helps to treat a wide range of skin problems and is a cleanser and anti-aging treatment. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights.

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