Made this for the first time on Kumy’s birthday last year, with Sriracha-Glazed Salmon. It was quick and very good. Yellow curry paste is available in Asian Markets. I use Mae Ploy Yellow Curry Paste – which is also available online. You can use coconut milk or coconut cream – both are good, though the coconut cream is of course slightly heavier. (Avoid using cream of coconut – which is sweetened and used in cocktails. Ali and Caitlin made that fateful mistake on what was otherwise a very promising curry!)
2 cups rice
3 7/8 cup water
1 tsp salt
1 Tbsp olive oil
1 package mushrooms, sliced (Add more if you like mushrooms.)
1 or 2 red bell peppers, cut into bit-sized pieces
1 1/2 Tbsp Yellow Curry Paste
1 cup coconut milk/cream
Make rice with salt and water. See recipe here.
In a large skillet, heat olive oil over medium heat. Saute peppers for a few minutes, then add mushrooms and saute a few minutes more. Add curry paste, and stir in well. Add coconut milk or cream and remove from heat. Gently blend in cooked rice. Season with a little salt if needed.