Spring Yellow Curry

When I think of “classic” Greens dishes, I think of Thai-style curry. A Thai influence took over the menu in the early 2000s and continued to have a strong presence for years to come. There were Thai-style curries of all colors, from red to green to orange, but not yellow! I had the pleasure of developing this recipe back when I was a sous chef, completing the Greens’ curry rainbow. While this curry could be paired with any vegetable you wish for any time of year, I enjoy it in the spring.