Ingredients:
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
Method:
- 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.
Serve Thai yellow curry hot with steamed jasmine or basmati rice.
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