How to make Yellow Thai Curry
Seasonal veggies, baby corn, coconut milk, pea eggplants, beans and green peas are coated with freshly made paste and cooked together to create a scrumptious Thai curry.
Ingredients of Yellow Thai Curry
- 1 Tbsp of vegetable oil
- 2 green plantains, sliced
- 4-5 new baby potatoes, cut in half
- 1 medium sweet potato, peeled & sliced
- 3-4 baby corns, sliced
- 2 tsp rice wine vinegar
- 1 tsp brown sugar
- 20 gm pea eggplants
- 1 cup french beans, cut in half
- 1/2 cup frozen green peas
- 1 1/2 cup of water
- 1/2 tsp red chilli powder
- 200 ml coconut milk
- A few lime leaves for garnish
- Salt to taste
- Ingredients for the Paste:
- Juice of 1/2 a lime
- 2 cloves of garlic
- 2 tsp of vegetable oil
- 3 leaves of kaffir lime
- 1/2 a stalk of lemongrass
- 1 tsp of turmeric powder
- 1 tsp of coriander powder
- 1 tsp of roasted cumin powder
- 1 medium onion, cut into half
- 2 small pieces of galangal (Thai ginger)
- A handful of fresh coriander, roughly chopped
How to Make Yellow Thai Curry
- 1.Grind all the ingredients for the paste together.
- 2.Soak the sweet potatoes, small new potatoes and plantains in salted water for 10 mins, to prevent oxidization
- 3.Then drain the water and season them with a pinch of salt and red chilli powder.
- 4.Heat 1 tbsp of vegetable oil in a pan and saute the seasoned veggies for about a minute.
- 5.Add the freshly made paste and mix well till it coats the vegetables completely.
- 6.Add 1/2 cup of water, give it a nice stir, cover and let it simmer for 2 minutes.
- 7.Then add the sliced baby corn, coconut milk, rice wine vinegar and brown sugar. Mix well
- 8.Now add the pea eggplants, beans and frozen green peas.
- 9.Stir well, add more water and let it cook till the gravy thickens.
- 10.Garnish the curry with fine strips of Kaffir lime leaves.
- 11.Serve with steamed rice.
Key Ingredients: 1 Tbsp of vegetable oil, 2 green plantains, sliced, 4-5 new baby potatoes, cut in half, 1 medium sweet potato, peeled & sliced, 3-4 baby corns, sliced, 2 tsp rice wine vinegar, 1 tsp brown sugar, 20 gm pea eggplants, 1 cup french beans, cut in half, 1/2 cup frozen green peas, 1 1/2 cup of water, 1/2 tsp red chilli powder, A few lime leaves for garnish, Salt to taste, Ingredients for the Paste:, Juice of 1/2 a lime, 2 cloves of garlic, 2 tsp of vegetable oil, 3 leaves of kaffir lime, 1/2 a stalk of lemongrass, 1 tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of roasted cumin powder, 1 medium onion, cut into half, 2 small pieces of galangal (Thai ginger), A handful of fresh coriander, roughly chopped
