A Balance of Flavors in Every Bite!

Yellow Thai Curry with Cooling Cucumber Sauce

In Season 3, Episode 3 of ‘The Great American Recipe,’ I had the pleasure of presenting my Yellow Thai Curry, and it was an experience I won’t soon forget. The theme for this episode was ‘A Spoonful of Love,’ and I knew just the dish that would fit perfectly – my husband Bruce’s favorite, Yellow Thai Curry.

 

 Bruce has always had a deep love for Asian cuisine, with Thai food holding a special place in his heart. His enthusiasm and passion for these flavors inspired me to learn and perfect this dish. It has become a staple in our household, a comforting meal that brings warmth and joy with every bite.

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When it came time to present my dish to the judges, I was both nervous and excited. The curry itself was rich and aromatic, with a perfect balance of flavors. But what truly set it apart was the side sauce – a sweet, tangy delight that added a refreshing pick-me-up to the main dish. I was thrilled to see the judges’ reactions as they tasted it. They praised the harmony of the flavors and the thoughtful addition of the side sauce, which elevated the entire experience.

 

To see this episode of ‘The Great American Recipe’, check out:
‘The Great American Recipe’

 

Creating this dish for the ‘A Spoonful of Love’ episode was a heartfelt endeavor. It was more than just a recipe; it was a tribute to Bruce and his love for Thai cuisine. Sharing it on the show was a way to express that love and to connect with others through the universal language of food. The judges’ positive feedback was the icing on the cake, reaffirming that when you cook from the heart, it truly makes a difference.

Ingredients
  • 6 chicken thighs – boneless, skinless
  • 1 ½ cans coconut milk
  • ¾ can thin bamboo strips
  • 1 can baby corn
  • 2 tbsp avocado oil
  • ½ – 1 cup chicken broth
  • 8-10 red baby potatoes – approx 1”-2” size
  • 3 ½ – 4 tbsp Yellow Curry Paste – May Ploy
  • 2-3 tbps Fish Sauce
  • 4-6 tbsp brown sugar
  • 4 limes
  • 1 bunch of cilantro
  • 4 tbsp fresh mint
  • ½ cup peanuts
  • 1 cucumber
  • 1 ½ cup sweet chili sauce – Mae Ploy
  • 6 cups jasmine rice, cooked

Instructions
  1. Start rice.
  2. Cut chicken into bite size pieces, remove excess fat
  3. Brown chicken on med/high heat in avocado oil in Dutch oven pot until slightly browned.
  4. While chicken is cooking, cut potatoes in to ½” pieces.
  5. Add Curry paste, fish sauce, chicken broth, brown sugar, coconut milk and lime juice to chicken
  6. Make sure it stays at a low simmer.
  7. Taste for sweetness, saltiness and citrus – add according to taste.
  8. Add bamboo and corn and potatoes, cover and let simmer on low, stirring occasionally.
  9. While curry simmers, dice cucumbers and chop mint and add them to Sweet Chili Sauce.
  10. Prepare cilantro for garnish, by tearing by hand.
  11. Use mortar and pestle to slightly crush peanuts for topping.  
  12. Check potatoes after 15 minutes.
  13. When potatoes are done, plate.
  14. Place rice round in middle of large bowl and pour curry around – garnish with peanuts, cilantro and squeeze of lime at end. Place small bowl of cucumber cooling sauce on side.
4 Comments
  • frauvirtin
    Posted at 03:07h, 04 August Reply

    Looks delicious! Thanks for sharing 😍🥰👍

    • kimmerbill
      Posted at 12:09h, 04 August Reply

      Absolutely! I hope you enjoy it if you try it!!!

  • Sharon Bond
    Posted at 22:00h, 15 August Reply

    I’m watching this episode right now, and was immediately compelled to see if I could find your recipe online!

    • kimmerbill
      Posted at 07:23h, 16 August Reply

      That is so sweet! I hope you try it and love it!

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