Thai Yellow Curry

Thai Yellow curry paste


Ingredients

1  Onion mediun diced
Soak 3 Dry Red Chillis in war water for 20 mins
4 Cloves Garlic
1 inch Ginger
Handfull fresh Coriander leaves with stem
1tsp Turmeric
1tsp Brown sugar
1tbsp Lime juice
1tbsp Curry powder (I used kitchen king masala)
1tbsn Lemongrass/ 3 stalks of lemongrass
Half tsp salt

Roast and ground to powder

Ingredients

1tbsp Coriander seeds
1tsp Cumin seeds
5-6 White/Black peppercorns

Blend in all the ingredients together into a fine paste.


Vegetable Thai Curry

Ingredients

2-3 Cups Mixed vegetable
(carrots, french beans cut into 1inch pieces, babycorn, red/ green peppers, button mushrooms, spring onions)
1 can Coconut milk
1 cup vegetable stock
2 -3 tbsp Thai curry paste
1tsp brown sugar
1tbsp  Soy sauce
coriander leaves and spring onions finely chopped
(for garnishing)
salt to taste

Method

1.  Heat a heavy bottomed pan and add 1/4 of the coconut milk and stir it until the sweet fragrance is released and starts to thicken.

2. Add the ground thai paste into the coconut milk and mix it well. Cook it further for 3 minutes until the rawness smell disappears.

3. Add the mixed vegetables and mix them well.Cook further for -3 minutes.

4. Add vegetable stock, soy sauce, brown sugar and left over 3/4 of coconut milk.

5. Cover the lid and cook it for 5 minutes

6. Open the lid check the seasoning and cook it further for 5 minutes.

Garnish it with coriander leaves and spring onions.

Serve it hot with Jasmine Rice or Brown Rice.