I love curries. Maybe you’ve noticed? It’s sometimes a challenge for me not to post a curry every single day. I think I realized this would be a problem shortly after I started blogging. So I decided to space them out, and I’ve been doing a pretty okay job of that, I think. I knew I’d need to cover all the major Thai curries, or at least all the major ones you see on a restaurant menu here in the U.S. Maybe some day I’ll manage to go to Thailand and return with an abundance of new curries to share. But until then, I’m happy to say that in just over four years of blogging I’ve covered the basics: red curry, green curry, massaman curry, panang curry, and now yellow curry. Sort of. I thought about making my own yellow curry paste like I did for a bunch of the curries mentioned above, but I didn’t. Just plain old didn’t feel like it. And if I didn’t feel like it, I figured maybe you guys didn’t either and would give me a pass? I never see yellow curry paste at the supermarket. It’s all red and green there. You can order yellow curry paste online, but in the interest of sharing a recipe that you can make today, I went with red curry paste and added some turmeric. Total cheat! I’ve seen it done before though. And really, the curry paste you buy at the supermarket is kind of like cheating anyway, so I figured we’d go all out, and I’d just make myself feel better by not actually calling the the dish yellow curry. I’m calling it golden curry. It sounds pretty and everyone is all about calling everything with turmeric golden anyway, so why not? This recipe highlights spring veggies, like asparagus, and new potatoes. I usually like to throw in some tofu or tempeh, but this one is all about the veggies. But feel free to add tofu if you’d like, or your favorite veggie protein. For that matter, feel free to switch up the veggies. This could just as easily be a golden winter squash curry six months down the road. :) Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
