Thai yellow curry is a fabulously easy dish to make – you can find my recipe here. All said, you can put together a top notch curry in barely 30 minutes. How you then plate and serve is up to you, there are a lot of creative ways.
I love to serve yellow curry with Lebanese cous cous. The creamy cous cous works excellently with the creamy mellow curry sauce. Here I’ve also plated with ground cashews and MorningStar Farms Popcorn Chikn.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!