Thai yellow curry with vegetables

“Thai food” was last week’s lunchtime discussion at school. All of us in the lab love to talk about food and wine and in fact, I learnt most of the basics about American and Greek cuisines from my labmates. It was during one such discussion that I realized I had never tried cooking Thai food at home. So I decided to try it out this weekend for my blog. Thai food is very light and it combines all the five major flavors (hot, sweet, salt, sour, and bitter). The yellow curry is one of my favorites and its very comforting because of the rich coconut based sauce.It tastes great and is also easy to make. It requires 3 major ingredients: vegetables of your choice or meat, curry paste and coconut milk. The curry paste involves grinding a lot of spices together but once you have that ready all you have to do is cook the vegetables/meat in coconut milk with the curry paste. It is that simple!

Here is an easy way to make the yellow curry paste at home. You can also buy yellow curry paste/sauce at the store.

Serving size: 2-3

Yellow curry paste:

Ingredients:

Shallots – 2-3

Green chillies – 5-6 (depending on you rspice level)

Ginger – one inch square

Coriander powder – 1tsp

Cumin powder – 1tsp

Turmeric powder – ¾ tsp

Nutmeg-1/4 tsp

Soy sauce – 2 tsp

Lime juice – 1tbsp

Tomato ketchup- 1tsp

lemongrass paste – 1tsp

Grind all these ingredients into a nice thick paste. (add a little water while grinding)

Other Ingredients:

Potato – 2 large

Carrot – 2

Broccoli – 250 grams

Tofu – 250 grams

Onion – 1 large

Garlic – 2-3 pods

Coconut milk- 1 cup

Basil – garnish

Cooking oil – 2 tsp

Salt to taste

1. Peel potato and carrot and cut into medium sized pieces. Also make similar cubes of tofu. Boil the vegetables (not the tofu) just so that it gets cooked. Make sure it does not get mushy. (Boiling for 7-10 minutes in medium high works for me.)

2. In a sauté pan, heat cooking oil (medium high heat). Add onion and garlic and sauté till it becomes soft (4-5 minutes).


3. Now add the curry paste and cook for 2 minutes.


4. Add 1 cup of coconut milk and 2 cups of water and give it a quick stir. Now go ahead and add all the vegetables and tofu. Since the vegetables are cooked already, leave it uncovered and cook it in low heat till the curry becomes a little thick and the vegetables get soaked in the curry sauce.


Garnish it with basil or cilantro.

Yellow curry goes very well with thai jasmine rice.


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9 Comments Add yours

  1. Sudhaa says:

    Hi Surabi…

    that’s a nice looking dish….just a quick tip that I use..thought might help you save some time…I fry the paste with the vegetables and cook them directly in coconut milk that save a whole lot of time and less dishes to clean.

    Keep the recipes coming!
    Sudhaa

    1. Thanks Sudha.thats a good suggestion.will do that next time!

  2. The photographs are so vibrant and well taken, it only adds to the delicacy of the dish and your easy recipe!

  3. swetha sankaranarayanan says:

    does fennel/fennel seeds go only in the white curry? I make a similar curry without turmeric and add fennel.

  4. Hey Swetha, I use fennel only when I make Indian style kurma.I have not come across any thai recipe that uses fennel and hence didn’t use it in this dish.

  5. vijee says:

    Is that one spoon of ketchup necessary 🙂

  6. meanderite says:

    nice article! I have linked your recipe to my blog post on Krabi!

    http://meanderite.com/archives/827

    1. Thank you! Gad you like the recipe!

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