I’ve had a few goes at making this Thai Yellow Curry from Veg Recipes of India, and each time I tried to make some modifications (adding tofu, different variety of veggies etc) but I think the best was when I stuck to the original recipe.
I love a bit of spice so have made it including the chilli before, but when I wanted to the kids to eat it, I left it out all together and it was still yum, just not spicy.
PREP: 20 MINUTES | COOK: 40 MINUTES | SERVES: 4
- 1 carrot, chopped
- 1 tin baby corn, chopped into thirds
- 5 to 6 button mushrooms, diced
- 1 red capsicum, chopped
- 1 large eggplant
- 1 cup thick coconut milk
- ½ teaspoon organic raw sugar
- 1 tablespoon chopped thai basil
- 2 teaspoon soy sauce
- 1.5 cups vegetable stock
- 2 tablespoon preferred oil
- a few thai basil leaves for garnish
- salt as required
for the yellow curry paste
- 2 shallots, roughly chopped
- 2 tsp coriander seeds
- 2 tsp ground cumin
- ¼ tsp black pepper
- 1 tsp grated fresh turmeric or turmeric powder
- 2 fresh thai red chillies or bird eyes chilies, chopped
- ½ inch galangal, roughly chopped
- 2 to 3 medium garlic cloves, roughly chopped
- 2 tbsp coconut milk
- 2 medium kaffir lime leaves, roughly chopped
- 1 stalk of lemon grass, roughly chopped
- ½ teaspoon lemon zest
preparing the thai yellow curry paste
- Add all the ingrdedients for the paste in a small blender or food processor.
- Blitz until it is a smooth paste consistency.
- Set the curry paste aside.
making the thai yellow curry
- Preheat oven to 180°c. Line a baking tray.
- Roughly peel the eggplant, leaving some skin strips on. Dice to 1cm cube and salt thoroughly. Leave for 30 minutes and blot with paper towel. Bake in oven for 25 minutes until browning slightly.
- Meanwhile, in a pot or pan, heat oil. Add all of the yellow curry paste and saute for 2 to 3 mins.
- Add 1/2 cup coconut milk and saute for 2 to 3 mins.
- Add the chopped veggies and stir well.
- Add veg stock, sugar and salt. Stir well and cover the pan.
- Simmer the veggies till they are almost cooked and tender.
- Add the remaining 1/2 cup coconut milk. Stir in 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.
- Garnish the curry with some thai basil leaves.
- Serve thai yellow curry with steamed jasmine rice or basmati rice.