Saucepan@saucepan · Shared this recipeFollowThai · dinnerThai Yellow CurryA creamy, spicy, vegan Thai yellow curry made with mixed vegetables and mushrooms, featuring a homemade yellow curry paste.total45 minprep20 mincook25 minservings4Original recipe on vegrecipesofindia.comKeep this recipeAdd a copy of Thai Yellow Curry to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 carrot, - small to medium, chopped8 baby corn, - chopped5 button mushrooms, - chopped1 red bell pepper, - small to medium chopped (capsicum, add any colored capsicum or bell pepper)10 pea eggplants ), (small thai eggplants1 cup Coconut Milk, Thick0.5 tsp raw sugar, or palm sugar1 tbsp thai basil, - chopped1 or 2 teaspoon soy sauce, - naturally brewed1.5 cup water, or vegetable stock, add as required2 tbsp coconut oil, or vegetable oil1 tbsp thai basil, - for garnishsalt, as required1 onion, - small sized, or 1 to 2 shallots - chopped2 tsp coriander seeds2 tsp cumin seeds, or ground cumin0.25 tsp black peppercorns1 tsp turmeric powder, (ground turmeric, *check point 1 in notes below)2 bird eyes chillies, - chopped1 inch galangal, - peeled and chopped, substitute ginger if you don't have galangal2 garlic cloves, - medium-sized, peeled and roughly chopped2 tbsp Coconut Milk2 kaffir lime leaves ), - medium-sized, roughly chopped (substitute ½ teaspoon of lemon zest1 stalk of lemon grass ), - chopped (skip if not available0.5 tsp lemon zest, - optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Combine all the paste ingredients in a small mixer-grinder jar or blender.2Step 2: Blend into a smooth paste so no pieces of galangal or lemongrass remain.3Step 3: Set the paste aside.4Step 4: Heat oil in a pot or pan on low heat. Once hot, add the yellow curry paste and sauté for 2 to 3 minutes.5Step 5: Add ½ cup coconut milk and sauté for 2 to 3 minutes.6Step 6: Add the chopped vegetables and mushrooms, and stir well.7Step 7: Add 1.5 to 2 cups water or vegetable stock, sugar, and salt. Mix well and cover the pan.8Step 8: Simmer until the vegetables are almost tender.9Step 9: Add the remaining ½ cup coconut milk.10Step 10: Stir in the soy sauce. Cover and cook for 5 to 6 minutes more.11Step 11: Add the chopped basil leaves and cook for ½ to 1 minute more.12Step 12: Garnish with the extra Thai basil leaves.13Step 13: Serve hot with steamed jasmine rice or basmati rice.getsaucepan.com/r/be4b76c2-d8d6-460f-aa2d-ffa9e82815e1 · Original: https://www.vegrecipesofindia.com/thai-yellow-veg-curry-recipe/
