I don’t know about ya’ll but I am a HUGE fan of yellow curry! If you’ve never tried it yourself I really can’t recommend it highly enough! It’s spicy and sweet and tangy and delicious and now you can learn to make it yourself thanks to chef Gavin Portsmouth at Take a Bao. If you’re an Angeleno and you’ve never been to Take a Bao, I highly recommend that too! I love it’s open air kitchen, it’s amazing selection of asian cuisine, and most of all, even though it has a sleek and modern atmosphere they’re totally kid friendly! If you’re not an Angeleno, don’t fret, see below to get a little taste of the Bao in your own home!
Here’s What You’ll Need
16 Pieces of Tiger Shrimp – cleaned and deveined
1 Pack of Chinese Tofu – cut into large dice
1 lb Pack of Egg Noodles
1/2 a White Onion – fine dice
1 1/2 Tbls of Ginger, Chopped
1 1/2 Tbls of Garlic, Chopped
3 Oz of Yellow Curry Paste
1 Tbls of Ground Turmeric
5 1/2 Cups of Coconut Milk
2 1/2 Cups of Water
3/4 Cup of Light Brown Sugar
1/4 Cup of Fresh Thai Basil – just the leaves
1/4 Cup of Fresh Mint – just the leaves
1/4 Cup of Cilantro Leaves
Salt & Pepper
1 1/2 Oz of Lime Juice
First start by sweating the onions, ginger, and garlic for a few minutes in a large stock pot over medium/high heat.
Next add in your turmeric, and the curry paste along with a tbls or two of oil (this will keep your mixture from drying out). Lower heat and cook for 10 minutes. Next add coconut milk, water, and sugar, lime juice and salt and pepper to taste. Simmer on low heat for 30 minutes allowing it to thicken.
Once your curry has thickened you’ll need to cook your proteins… in this case we used shrimp and tofu but the choice is yours. Get a ladle or two full of the curry and put it into a sauté pan on medium heat. Add your shrimp first.
Cook shrimp in curry for a few minutes on each side until pink. While shrimp is cooking bring a pot of water to boil and add your noodles. Cook them until your desired texture is reach and then remove from water. Next add your tofu to the curry and warm. Now you can add in your fresh herbs… they add such a bright lovely flavor to the dish!
Now add your noodles to your bowl or plate and top with your curry and protein.
Chef Gavin tops his with a salad of julienne english cucumber, more of the herbs, and fried silken tofu topped with lemon juice and olive oil… he also adds some chili oil, which I assure you, is hotter than fire!
The end result is so gorgeous and so delicious you’ll want more than one bowl! So be sure and stop by the restaurant or make it at home and let me know how it turns out!!