Ingredients: cups Mixed vegetables - (I used potato, ml Coconut milk, ml Chilled water, basil leaves - few s (optional), Stalks Lemongrass - chopped, Galangal - (Indonesian ginger) or ginger, Onion, Dry Red Chilli - soaked in water for 15 minutes, Kaffir lime leaves - Lemon Leaves, cloves Garlic, tablespoon Coriander (Dhania) Leaves, teaspoon Cumin seeds (Jeera), teaspoon Turmeric powder (Haldi), teaspoon Thai Red Curry Paste, - to taste, Vegetarian diet
Instructions: To prepare Thai Yellow Curry recipe, begin with preparing the yellow curry paste first. Get prep with all the ingredients required and dry roast coriander & cumin seeds.Mix all the ingredients - lemongrass, galangal, small onion, dry red chilli, Kafir lime/lemon leaves, garlic, coriander, cumin, turmeric powder, curry powder/chilli powder, salt and blend it in Mixer with the water used for soaking dry chilli. This can be stored in freezer for upto a week.For The CurryIn a Shallow fry pan, saute potato & ladies finger with a spoon of oil. Do not cook completely; just al dente. Keep aside.In the same pan, add a little oil. Once the oil is hot, add yellow curry paste and fry till raw smell disappears and aromatic.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. On medium flame, add water to the mixture as required and close the lid for 5-8 minutes so that it cooks well. The potato will still not be cooked at this stage.Add coconut milk and cook for 10 minutes or until the potato or the hardest vegetable you have used is cooked completely.Garnish with Thai basil leaves.Thai yellow curry recipe can now be served with Thai Jasmine rice and Zucchini Salad Recipe with Thai Hot Chili Dressing for a complete meal.