.This is a riff on the basic yellow curry I put together all year around. You can find the core of the recipe here. It takes about 20-25 minutes to make a respectable Thai curry when using any off the shelf paste like those from Mae Ploy (my favorite). That means Thai curries are perfect for mid week quick meals – packing in way more flavor than effort.
Here I’m using a combo of air fried Gardein Seven Grain Tenders and Royal Asia Spring Rolls. As such this one is almost vegan. I love to top my yellow curries with crushed cashews for extra creaminess too!
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!