Turmeric-laced yellow curry paste, the mildest of Thai curry pastes, is frequently paired with seafood, in this case shrimp and scallops for a mellow curry punctuated by sweet notes from the tomatoes.
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Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).
In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.
Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, lime leaves, and remaining coconut milk. Bring to a simmer over medium-high heat.
After 2 minutes, add the shrimp, papaya, and asparagus and continue to simmer, adjusting the heat as necessary.
After 1 minute, add the scallops and continue to simmer. After another minute, add the cherry tomatoes and continue to simmer until everything is tender and cooked through, about 1 more minute.
Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with lime wedges.
Serve over Jasmine Rice (or noodles) for a satisfying meal.
nutrition information (per serving):
Photo: Scott Phillips