Yellow curry is my absolute favorite Thai dish.  I was in the middle of making some the other night when I discovered that I was out of turmeric.  Of all the things to be out of…  So, without the turmeric to make my curry yellow, my dish turned into a red curry instead.

This time, I used some super firm tofu, sweet potato, carrots, broccoli, onion and frozen peas.  The basic curry recipe is here, but only use 1 cup of stock, 1 cup of coconut milk and don’t add the turmeric to keep it red.  It was really quite good and came together really fast.  You could even precook your jasmine rice and pre-chop all of your veggies to make it even easier on yourself after a day at work.  I really, really liked the addition of the sweet potato– it gave it a really interesting flavor.