Wednesday, November 11, 2009

Thai Yellow Curry


Thai food is my favorite. It is very fresh, flavorful and easy to make. I have tried different Thai curries and yellow curry came out really good. I’m sharing my version of the yellow Thai curry with you. You can add any vegetables you like to the curry.

For Thai Yellow Curry (4 servings)

White fresh Mushrooms  [sliced]– 3
Baby corns [cut in halves] – ½ can
Green bell pepper – 1/2 thinly sliced
Red bell pepper – 1/2 thinly sliced
Water chestnuts [sliced] – 1 can
Firm Tofu or Paneer [cubes]–1cup
Sweet onion [sliced]– ½
Fresh ginger-garlic paste- 1 tbsp
Cashews [halved] – ½ cup
Coconut milk – 1 can
Sugar – ½ tbsp
Vegetarian tom yum paste – 1 tbsp [contains galangal + kaffir lime leaves, essential for the Thai flavor] Note: [can be bought at any Asian supermarket]Lemon grass stalk – 1 inch piece mincedRed or green fresh Thai chilies – 2 thinly sliced
Fresh turmeric- 1 /2 tbsp grated or Turmeric powder-1 tsp
Cooking oil – 1 tbsp
Salt as per taste

  • Thoroughly clean the mushrooms by wiping them with a damp kitchen towel. [Please do not wash mushrooms as water makes them soggy.] Slice them.
  • Prepare bell peppers, onions, water chestnuts, and baby corns as suggested.
  • In a pan, heat 1 tbsp cooking oil. Add tofu or paneer and sauté for 2-3 minutes. Drain them out on a kitchen towel. Keep aside.
  • In the same pan add sliced onions and sauté them for a minute on high heat. Add ginger-garlic to it. Also add all the vegetables [red and green bell peppers, water chestnuts, baby corns, mushrooms and Thai chilies. Sauté for 3-4 minutes.
  • Add cashew halves, tofu or paneer, lemon grass, tom yum paste and turmeric. Sauté gently all together.
  • Now add coconut milk to the pan. Add salt and sugar as per taste.
  • Simmer the curry for 2-3 more minutes. Always taste the curry before serving and alter the taste as desired.
Serving Suggestions:
Serve Thai yellow curry hot with steamed jasmine or basmati rice.

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