This recipe is courtesy of Chef Matt from Plonk. Mike loves to serve it at baby reunions.
Yellow Curry
Start with 5 cans of regular coconut milk - don’t shake, let the cream come to the top. Scrape off the cream and use below:
12 oz coconut cream
10 oz heavy cream
reduce over high heat.
add:
4 oz Mae Ploy Curry paste, yellow (add a bit of cream to thin)
2 cinnamon sticks
2 star anise pods
2 tbsp. cardamon powder
then add rest of coconut milk, 5 cans. Boil 10 minutes, then turn down to a simmer.
add:
3 oz brown sugar
soy sauce to taste (for a more authentic Thai flavor use fish sauce)
lime juice to taste
add:
6 medium potatoes
1 large onion
Cook until vegetables are tender. Serve over rice with cilantro and peanuts.
If you like you can cook some chicken and add to the curry too. This curry always tastes better the next day after the flavors meld.