Traditionally, yellow curry has boiled chicken, onions, and chestnuts in it. Not much else. But since I’m not eating meat these days, I usually ask for tofu to swap out for the chicken. But I got to thinking that yellow curry could probably take a lot of different things in it without dramatically altering the taste.
I am pretty happy with this recipe for the sauce, and then I set about adding in my own “chunks.” In this case, I used tofu, red peppers, tomatoes and rinsed black beans in addition to the onions and chestnuts.
yummy, Jen, I might try this one. I love curry, but generally make it out of a can.