Probably once per week I get a curry dish from a nearby Thai joint. Ordering out is so easy, but who knows what they put in their sauce, what oils they use to fry, and how many unmentionables are used like sugar or MSG. Perhaps I could do better, but isn't making curry from scratch difficult? And then this colorful jar appears: this Red Coconut Curry from Yai's Thai, and all of my questions are answered. First, a quick saute of my favorite veggies and protein, and this sauce goes right over it. With a potent heat that will please most Thai fans, you'll adore the limey tang and the sweet coconut richness. Dinner is served, no tipping required.
Thai curry, redolent with coconut milk, is one of the world's most beloved sauces. It's a particular favorite in the takeout world. Why? Because Thai food is not something folks just happen to make at home. I'm not entirely sure why not: steaming rice isn't that difficult and cooking up some protein is easy. But it's the sauce itself. Full of exotic stuff like galangal and lemongrass that many of us just don't have in our fridges, this recipe takes a little know-how and some shopping. OR, you can just savor this jar from Yai's Thai in your hand, rolling it around before popping the lid and taking in the aromatics wafting out.
Yai's has made three delicious curries, all with amazing ingredients, all with coconut milk for sweet richness against the spices. This jar's reddish orangeish sauce starts with the sweetness of red bell peppers and coconut milk. Next comes nice tartness from limes and galangal. And then you'll feel the glowing heat from thai chilies, perfectly balanced by sweet coriander, cumin, cinnamon, and chia seeds. Yeah, chia seeds! They give this sauce great texture and even some added nutrients. All in all this sauce keeps the traditional Thai flavors intact while ensuring you can stay on your clean eating plan. Awesome.
Why Yai's Thai Red Coconut Curry is so amazing
No longer will I need to keep that just-ok-but-oh-so-convenient Thai restaurant on speed dial. Now I can just get my preferred starch going, whether that's potatoes today or cauliflower rice tomorrow or, heck, how about some real rice once in awhile? With some creative protein choices I can have dinner ready in barely any time at all. Broil some fish, stir-fry a bit of chicken, scramble some eggs.
What makes this curry special is that everything is done for you. No can of coconut milk to open and mix with some paste from a tub. Not only that but each ingredient is sourced well, organic when possible, completely non-GMO and paleo friendly. No sugars, no weird stuff. That's awesome.
Coconut milk is not only delicious, it is pretty darn good for you, too. Healthy fats, a sweetness that cuts the heat of spicy food, and an unmistakeable flavor. Coconut has been used by many cultures worldwide for thousands of years, and is well known for its many amazing properties. It’s full of health-boosting lauric acid and medium-chain triglycerides, has antimicrobial and anti-viral qualities, and has been shown to help with weight loss, Alzheimer’s, cognitive function and athletic performance. It nourishes the thyroid, helps prevent candida overgrowth, boosts the metabolism, and it’s one of the tastiest things a person could eat.
Most folks know that garlic is good for you. But why is that, exactly? Are vampires really that much of a concern in this era? Ok, actually there are anti-inflammatory properties to garlic but it is the recent research that has been pretty amazing. Recent studies have begun to focus more on cancers of the upper digestive system. The sulfur compounds in garlic seem consistently helpful in lowering the risk of squamous cell carcinoma (one type of cancer) throughout our upper aero-digestive tract (UADT). Included in this region is the mouth, pharynx, larynx, and esophagus. Mouth and throat cancer are NOT to be messed with. Garlic is awesome.
If all you ever did with this curry sauce is warm it up, mix with some yummy protein, and then eat with rice, you'd be doing just fine. But there are a lot of fun things that this curry will work with:
From the founders, Leland Copenhagen and Sarah Hughes: "We created Yai's Thai in 2015 with the intention of making every meal an adventure. We draw our inspiration from traditional Thai recipes passed down from Leland's Yai (Thai for grandmother), and adhere to the Thai custom of letting each ingredient's flavors shine, without adding anything artificial or unnecessary.
Our Thai Salsa is the product that got us started, and gave us the whole idea for Yai's Thai. Leland's mom makes a killer dish, Thai Salmon Salad, which is unlike anything we've seen served in Americanized Thai restaurants. While Leland was learning to make the recipe, Sarah had been frequently tossing together fresh pico de gallo, and the similarities between the two sparked the idea. We made the "salmon salad" without the salmon, ate it with a tortilla chip, and knew we were on to something. We envisioned bringing Thai flavors into the home in a completely new way: through salsa.
From there, we came to realize the values that Thai customs can offer beyond just the flavors themselves. In Thai culture, food is a central aspect of everyday life that brings people together for a lively experience. Our products make it easy to bring that vibrant flavor and excitement to every meal, and to experience food as an adventure."
Yes, and more. All Yai's Thai sauces and salsas are Whole30 compliant, as well. Hot dawg!
Actually, yes. Yai's Thai is a part of One Percent For The Planet, an organization founded by Yvon Chouinard of Patagonia to help businesses commit part of their income to causes that support the planet's wellbeing. That's pretty solid. Bravo, Yai's!