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Thai yellow veg curry recipe
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
thai yellow vegetable curry - aromatic, lemony and spicy thai vegetable curry.
Ingredients
- main ingredients:
- 1 small to medium carrots, chopped
- 8 to 10 babycorn, chopped
- 5 to 6 button mushrooms, chopped
- 1 small to medium red bell pepper, chopped
- 10 to 12 thai brinjals
- 1 cup thick coconut milk
- ½ tsp organic sugar
- 1 tbsp chopped thai basil
- 1 or 2 tsp soy sauce
- 1.5 to 2 cups water or veg stock
- 2 tbsp coconut oil or vegetable oil
- a few thai basil leaves for garnish
- salt as required
- for the yellow curry paste:
- 1 small onion or 1 to 2 shallots, chopped
- 2 tsp coriander seeds
- 2 tsp cumin seeds or ground cumin
- ¼ tsp black pepper
- 1 tsp ground turmeric aka turmeric powder ( 1 tsp gives a dark yellow color, whereas you can go for ½ tsp which will give a light yellow color)
- 2 fresh thai red chillies or bird eyes chilies, chopped
- ½ inch galangal (substitute ginger if you don't have galangal), chopped
- 2 to 3 medium garlic cloves, roughly chopped
- 2 tbsp coconut milk
- 2 medium kaffir lime leaves, roughly chopped (substitute ½ tsp of lemon zest)
- 1 stalk of lemon grass, chopped (skip if not available)
- ½ tsp lemon zest (optional)
Instructions
- preparing the yellow curry paste:
- add all the ingrdedients for the paste in a chutney grinder or a small blender.
- blitz to make a smooth paste. i prefer to make a smooth paste so that the galangal and lemon grass bits and pieces don't come in the way while eating 🙂
- keep the curry paste aside.
- preparing the thai yellow curry:
- in a pot or pan, heat oil.
- add all of the yellow curry paste in oil and saute for 2 to 3 mins.
- then add ½ cup coconut milk and saute for 2 to 3 mins.
- then add the chopped veggies and stir well.
- add 1.5 to 2 cups water or veg stock, sugar and salt.
- stir well and cover the pan.
- simmer the veggies till they are almost cooked and tender.
- then add the remaining ½ cup coconut milk.
- stir and add soy sauce.
- cover and cook for about 5 to 6 minutes more.
- lastly add the chopped basil leaves and cook for half or one minute more.
- you can garnish the curry with some thai basil leaves.
- serve thai yellow veg curry with steamed jasmine rice or basmati rice.
Notes
*substitutes for the thai herbs:
- galangal: use ginger instead
- kaffir lime leaves: add lime leaves or zest of lemon instead
- thai chilies: substitute fresh red chilies or dry red chilies
- shallots: use small onions instead
- lemon grass: no substitute. at the most, you could just do away with the zest of lemon.
- galangal: use ginger instead
- kaffir lime leaves: add lime leaves or zest of lemon instead
- thai chilies: substitute fresh red chilies or dry red chilies
- shallots: use small onions instead
- lemon grass: no substitute. at the most, you could just do away with the zest of lemon.
