Thai Yellow Vegetable Curry
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Ingredients;
Yellow Curry Sauce;* 2 cans good-quality coconut milk
* 1/2 tsp. fenugreek
* 1 tsp. coriander seeds
* 1 tsp. black mustard seeds
* 1-2 green or red chillies, de-seeded (or leave seeds in for a spicer curry)
* 1 Tbsp. ground cumin
* 1/2 tsp. turmeric, dried, OR 1 thumb-size piece fresh turmeric, peeled and sliced
* 3 cloves garlic
* 1 thumb-size piece galangal or ginger, peeled and sliced
* 1 stalk lemongrass, sliced thinly (or purchase already prepared in the frozen section of your local Asian grocery store)
* 1/2 onion
* 3 Tbsp. fish sauce, vegetarian fish sauce, or soy sauce/tamari
* 1 tsp. shrimp paste (if vegetarian, substitute 1 tsp. dark soy sauce)
* approximately 1 cup fresh coriander, including the stems
* 2 Tbsp. brown sugar (or substitute honey or xylitol)
* juice of 1/2 lime
* 2-3 kaffir lime leaves, frozen or dried (find these at your local Asian grocery store)
Vegetables;(choose from any of the following, or add your own ingredients)
* 1 can fava beans or chick peas
* approximately 2 cups bok choy, baby bok choy, or Chinese cabbage, chopped
* 4-6 shiitake mushroom, sliced
* red, green, or yellow bell pepper, sliced
* 1/2 japanese eggplant, sliced (leave skin on)
* 1 large carrot, sliced
* 1 cup tofu
* 1 cup broccoli
* 1 cup cauliflower
* 1 cup fresh basil, roughly chopped if the leaves are large (for garnish)
* Other Ingredient:
* canola or other vegetable oil for stir-frying
Preparation;
1. Place 1/2 can of the coconut milk (reserve the rest for later) plus all other sauce ingredients in a food processor. Process well. You now have a homemade yellow curry paste.2. Place 2 Tbsp. canola or other oil in a wok or large frying pan over medium to high heat. Add the curry paste and gently stir-fry for 1 minute, or until fragrant.
3. Add the other 1/2 can of coconut milk and stir. Now add those vegetables that require the longest cooking time, such as the carrots, mushrooms, tofu and cauliflower. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5 minutes.
4. Add the second can of coconut milk plus the bell pepper(s), japanese eggplant, and beans. Stir well and cover, allowing to cook for another 5 minutes.
5. Lastly, add the broccoli and bok choy/Chinese cabbage. Stir well and cook for another 2 minutes, or until broccoli is bright green and cabbage has softened.
6. Remove from heat. Do a taste test. If the sauce is too bitter, add 1-2 Tbsp. more brown sugar, and/or 1 Tbsp more fish sauce/soy sauce (use the fish/soy in place of salt).
7. Sprinkle with fresh basil and serve with plenty of Thai jasmine-scented rice (white or brown). This dish also works well served with white or whole-grain couscous, or white/whole-grain basmati rice.
Enjoy your cooking for Thai Yellow Vegetable Curry.
[Source from; thaifood.about.com]
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1 Comments:
Add some tofu to this and you have a wonderful meal
Teddy
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