A mild Thai vegtarian curry that combines coconut milk, yellow thai curry paste and different veggies for a rich, flavorful sauce.
Yellow curry contains traditional Thai spices and herbs such as lemongrass and galangal (Thai ginger) and gets a bit of heat from red chili peppers.
The use of cumin and turmeric distinguishes yellow curry from other Thai curries.
Thai yellow curry paste is so versatile, you'll want to try it with a
variety of meat, seafood, noodle and soup recipes.
This fragrant yellow curry paste makes Thai food easy to cook, and quick as well, especially if you make the paste ahead of time and keep it on hand in the refrigerator.
Ingredients :
1 recipe quantity yellow curry paste (click here for recipe)
4 tbsp oil
1 inch ginger peeled & sliced thinly
2 tbsp roasted peanuts crushed roughly
2 vegetable soup cubes - crushed to powder
2 1/2 cup ready made coconut milk
1/2 - 1 cup water (optional)
5-6 lemon leaves (nimbu ke patte)
1 tbsp finely chopped lemon grass ( use only stem)
15 whole basil leaves or chopped cilantro
1 tsp sugar
 |
| yellow curry paste |
 |
| coconut milk |
Vegetables
8 medium florets of brocolli
5-6 baby corn cut lengthwise
1/2 red yellow green capsicum cut into cubes
1/4 cup mushrooms
Method :
1. heat 4 tbsp oil in wok .add yellow curry paste . Fry for 3-4 minutes on low heat .
2. Add ginger ,peanuts ,soup cubes & vegetables .Mix well for 2 minutes.
3.Add coconut milk ,lemon leaves,chopped lemon grass,basil leaves & sugar.Add water to adjust consistency .Give 2-3 boils.
4. Serve hot with steamed rice or noodles .
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