Yellow Curry: Mushrooms and Carrots and Also White Potatoes
This Yellow Curry recipe is super easy. All I did was first cut up my vegetables. I actually cut them up while the wok water was heating up. This saves time.
After cutting the white potatoes, carrots and mushrooms I tossed them in the wok. Also, some black pepper and salt was added to the mix.
Around the same time, I started to heat up another pot of water for the rice. The rice is very easy to do. First, boil the rice till you start to see that bubble stuff appear. The biggest mistake is using too much water, overcooking the rice and then discarding water. Never discard water. You loose nutrients that way.
The trick is to use only a little bit of water for the rice. And after the rice begins to make those filmy bubbles…turn off the rice heat and then cover the rice while it is still on the stove. The residual heat will create a toroidal temporary convection which will recycle the heat in the pot. Since it’s covered, all the water will be absorbed into the rice. This makes the rice taste great and you don’t have to multi-task it at all.
Once the vegetables in the wok are boiling and the water seems to be bubbling away, add the curry powder, more pepper and a little salt. Once the vegetable curry becomes slightly saucy instead of watery…you’re done!
I actually added a little, “Beef Bullion” to the curry to add some meat flavor. But that is completely optional. If you want a vegetarian and/or vegan meal skip that step. But since I’m an omnivore I added it for a little pizazz!!
Here’s a video which shows you the end product and a little about the process:
-Tyler