Over the weekend, I used Pok Pok chef/owner Andy Ricker?s recipe for Thai beef and potato yellow curry in the October issue of Saveur magazine. I?d spent quite some time making his Thai yellow curry paste so I wanted to use the curry and see what else I could glean from his recipes. First off, I?d somehow assumed that yellow curry was only for chicken (Viet folks make similar kinds of yellow curry with chicken and potato) but Ricker prescribed beef and a long simmering in unseasoned coconut milk. I was curious about the pairing of beef in a Southeast Asian curry. Perhaps it would lend depth to the mellow yellow curry paste? Cooking the beef in coconut milk reminded me of how Italian bolognese...
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