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Hot yellow 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.

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