I find a certain thrill in combining Thai curry pastes. Yellow with red, green & red, sometimes all of three together. Yes, it's a rather unusual move and it’s mostly because I find real pleasure in tipping my toes into the unknown edge. Traditionally speaking, you pick one paste; red, yellow, or green and make the curry accordingly. There is a lovely article on The Spruce’s website sharing the ingredients of each curry paste and how they differ. Here I have developed a delicious curry using both yellow and green curry paste as the base. It is the perfect melody of turmeric, cilantro, lime leaves and basil that only these two pastes can bring together. Take a look!
1 tbl of virgin coconut oil
1 large yellow onion sliced
¼ tsp of pink Himalayan sea salt (or regular sea salt)
1/4 cup yellow curry paste
½ cup green curry paste
1.5 cans of coconut milk (Chaokoh brand is the best if you can find it)
½- ⅔ cups water or shrimp/fish stock
1 lb wild shrimp peeled & deveined
1 large jumbo carrot or 2 medium carrots sliced diagonally
1 cup cleaned and peeled snow peas
2 bunches of sliced bok choy
1 red bell pepper sliced
1 tsp agave
1 tsp lime juice
½ tsp of fish sauce
¼ tsp of rice vinegar
Thai basil leaves handful roughly chopped (If you can’t find regular basil is okay)
cilantro for garnish
How To Make It
Chop up all the vegetables and get all the ingredients sorted and ready.
Add coconut oil, let the pot heat up. Then saute the sliced onions and season with salt on medium high hea.
Add in shrimp- let the flesh turn slightly pink but not fully cooked before moving to #4. You are letting the shrimp flavor infuse into the onions as you saute it.
Add each curry paste separately and saute into onions and shrimp.
Turn down the heat to low and add coconut milk (coconut milk curdles on high to medium heat when left in the pot too long).
Add water slowly to your taste, based on how rich you want the broth to be. More water = less concentrated.
Add in the carrots and let it simmer, give it some time to become al dente. Add snow peas, let it become al dente.
Add bok choy, let it simmer and become al dente. Add red bell peppers, let it cook lightly. Do not let any of the vegetables become mushy, there should be a bite to each.
Add agave, lime juice, fish sauce, rice vinegar. Mix gently & thoroughly, then taste. If you desire more umami add a touch more fish sauce. If you want more tang, add lime juice. More sweet, add extra agave. Use small amounts of each if you are adding additional so you don’t over do it.
Add more salt if needed. Throw in chopped Thai basil and give it a few more stirs. Turn off the heat. Serve with rice or vermicelli noodles or eat plain as a stew. Garnish with cilantro.