lsanderson | Yellow Curry Beans

I made yellow curried beans last night. Sauteed onions, shallots (left over from the night before), garlic, thyme, yellow curry paste (shrimp free), and two cans o' coconut cream. Threw in a bunch of lightly cooked green beans and a bunch o' chopped parsley. It was pretty damned good. The Mae Ploy curry paste lists: Lemon Grass, Garlic, Shallot, Salt, Galangal, Dried Red Chilli, Coriander Seed, Kaffir Lime Peel, Cumin, Cinnamon, Mace, Turmeric, and Cardamom. It's quite nice with no initial burn, but a nice after burn. No stunning yellow from too much turmeric like a powder curry mix.

I also made my fastest ever Chicken Liver Pate. Cooked, cooled, and blended the batch in less than an hour. It mellowed enough by the time we started eating it to taste just fine.