Thai Yellow Vegetable Curry
This vegetable curry can be made as a side dish, or as the star player. Either way, this Thai yellow curry is super healthy with its homemade combination of fresh herbs and spices (no packaged curry paste used here), plus an array of vegetables such as bok choy, broccoli, snow peas, eggplant - or whatever greens happen to be in season where you live. So head out to the market, pick up some fresh veggies, and cook up this easy Thai yellow curry for a truly healthy and taste-sensational treat!
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.