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Thai Yellow Curry


Thai curries are our all-time favorites. I generally make the curry paste and store them in freezer and use it for 2 or three times. Storing the curry paste in freezer makes the cooking of this dish much faster during working days. Lemongrass is an aromatic healer and has a lot of health benefits. I generally make it when anyone of has cold or cough at home in the form of soup and also include them in dishes. One such dish which is very easy to make is the thai yellow curry.

Thai Yellow Curry


Recipe Cuisine: Thai|  Recipe Category: Main Course

Prep Time : 15 mins | Cooking Time: 20 - 25 mins  | Gas: Low
Yields : 1 Cup





Ingredients
Yellow curry
Lemongrass – 2 sticks
Galangal or Ginger – 3 spoons chopped
Small onion – 4
Dry Redchilli – 10
Kafir lime/Lemon Leaves – 8
Garlic – 2 big cloves
Coriander – 1 tblsp
Cumin – 1 tsp
Turmeric powder – 1/3 tsp
Curry Powder/Chilli powder – ½ tsp
Salt – to taste


To cook
Vegetables(Potato,ladies finger,cauliflower) – 3 cups
Oil – 3 spoons or less
Cocunut Milk – 200ml
Water – 200ml
Thai basil – few leaves -optional

Measurements
1 tsp = 5ml
1 tblsp – 15 ml
1 small cup – 25 ml
1 cup = 250 ml






Preparation

For the yellow curry paste
1.       Soak Dry red chilli in hot water for 15 mins. You may just cover with water.

2.       Chop the lemongrass.

3.    Dry roast coriander & cumin seeds.

4.       Mix all the ingredients under the table “Yellow curry” and blend it with the water used for dry chilli.






For the curry
5.       Saute Potato & ladies finger with a spoon of oil. Do not cook completely just par boil is fine.

6.       Take a pan add oil and the yellow curry paste and fry for 3 mins.


7.       Add the vegetables and mix well with the paste. We have already added salt in the paste, you may adjust additional salt if needed at this stage. Add water and close it for 5-8 mins so that it can cook well. The potato will still not be cooked at this stage.






8.       Add coconut milk and cook for 10mins or until the potato or the hardest vegetable is cooked completely.

9.       Garnish with thai basil leaves.







Thai yellow curry is ready to be served with hot thai rice.





Notes
  • You may wish to add any vegetables.
  • The cooking time varies based on the vegetable cooking time, the first half of the cooking should be with water and the second half with the coconut milk. Potato is one of the hardest hence I had used it.
  • You need to fry before cooking the following vegetables : Potato, ladies finger, capsicum & tofu to name a few.