Veg Thai Yellow Curry

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Prep Time: 10 mins
Cooking Time: 15 mins
Serves: 4-6
Recipe Source: Real Vegetarian Thai by Nancie McDermott

5-6 cups of Mixed Vegetables of your choice cut into bite size pieces (I have used half each of Red/Yellow/Orange Peppers, 1 medium Potato, 1 medium Carrot, 5 Baby Corns, Few French Beans, 5 Button Mushrooms, and Green Peas)
1 medium Onion or 4 Spring Onions, thinly sliced
1 can Coconut Milk or 2-3 cups of Coconut Milk
2-3 cups of Vegetable Stock or Water
2-3 tbsp Yellow Curry Paste
2 Kaffir Lime Leaves, thinly cut
1-2 tsp Brown Sugar
1 tbsp Soya Sauce
Coriander leaves of Spring Onion Greens for garnishing
Salt to taste
Heat a heavy bottomed pan and empty 1/3rd of Coconut milk in a pan. Stir this coconut milk on medium heat till its sweet fragrance is released and starts to thicken, about 4-5 minutes, in a medium flame.
Now add 2-3 tbsp of Yellow Curry Paste and stir well. Keep stirring for 2-3 minutes till the curry paste blends well with the coconut milk and its raw smell disappears. Add the vegetables and spring onions to it and mix them well so that each piece is coated with coconut and curry paste mixture.
Mix in vegetable stock or water, remaining coconut milk, Soya sauce, kaffir lime leaves if using, brown sugar and salt to taste. Cover and cook for 5 minutes.
Open the lid and adjust the seasonings. Simmer the heat and let it cook uncovered for another 5 minutes till the vegetables are cooked to tender. Make sure that the vegetables are not overcooked and retain their crunch.
Garnish with finely chopped coriander leaves and greens of spring onion and serve with aromatic bowl of Jasmine Rice and enjoy.

Other Thai recipes blogged so far,Labels: Coriander, Coriander leaves, Cumin, Curry Paste, Currys, Galangal, Ginger, Lemongrass, Red Dry Chilli, Thai Food, Turmeric