My favorite food in the whole world is Thai Yellow Curry Tofu -- like you would get in a thai restaurant. It has pineapple, green peppers, onions, and tomatoes in it for all i can tell, and is based in coconut milk. I CAN'T FIND THE RECIPE FOR THIS ANYWHERE! can anyone help me? thanks!

[Katherine]

You can buy canned Thai curry paste in a variety of colors in many Asian stores. It comes in a small can with a picture on it of an older woman we call 'grandma', and has a recipe on the can. The recipe makes a lot of a rather soupy spicy sauce, so I cut back on the liquid and use half a can for the quantities of meat and vegetables called for.

[mudbug]

Can't find the recipe you are looking for but you could always request for Bon Appé*** to try and get the recipe for you through the epicurious web site. They have a section where they will try to find restaurant recipes for readers.
http://www.epicurious.com/b_ba/b03_r...strecipes.html

[Nick.Shu]

iam trying to find a recipe, but you might want to experiment with:

Lemongrass,
Cilantro
Garlic
Fresh Chillis or Sambal Oelek
Lime or lemon Juice
Coconut cream or milk

I think as a general, use these as a basic, then you will go on to bigger things, thai style.

Jessnaz try this....

Simmer 1 can of Coconut Milk with:
2 tsp Green Curry Paste
1 stalk of Lemongrass (remove the 2 most outter layers, beat it lightly with the back of the knife and then slice it very thinly)

Stir-fry the pineapple, onion and scallion adding the tomato (I'd use plum tomato) lastly.

Stir-fry the tofu as you like it.

Combine all together and add a bit of Garlic-Chili paste if you like a bit of heat.You can also use either red or yellow Thai chili sauce in place of the Garlic-Chili paste...but the former is easier to come by in the market.

Lemme know how ya like it.

Cheers,
TopChef

[Live_to_cook]

The quality of canned/jarred Thai curry paste varies widely according to manufacurer. Some are little better than Kool-Aid, no kidding, you read the label and it's all chemicals and citric acid. The best I've used are imported from Thailand.

Don't forget the fish sauce (nam pla) that adds a note of salty richness to the curry. It should be mentioned in the recipe on the curry jar, appx. 1 teaspoon to cup of finished curry sauce (more or less, to taste).

If you're trying a fresh equivalent, the suggestions above are a good place to start, but most curry paste recipes I've seen have also included ground/chopped galangal (a Thai style of ginger-root). Here in the US, I've gotten decent results using common ginger.

[Nick.Shu]

a relatively decent brand of thai curry paste is the "Mae Ploy" brand. I couldnt tell you were to get it or if it is actually available in the US. I use it and generally embelish it with some lemongrass, sambal oelek, garlic and chopped ginger (also some corriander(cilantro to you guys)) and finish it with coconut cream or coconut milk.

[egeefay]

Mae Ploy is one of the most popular premade curry brands in Thailand
You can buy it at almost any Asian Store
If you google a Thai grocery website like "Temple of Thai", go to their "foodstore" link, then look for the "curry paste' link, you should find the curry paste you are looking for

[OahuAmateurChef]

Thanks for the info on Mae Ploy!

Wow the orignal poster wrote that one 6 years ago. Not sure if they'll be back anytime soon to check the response though.