Thai Yellow Curry a guaranteed delight
This yellow Thai curry is full of ultimate taste and it’s fun making it. Required yellow Thai curry paste and you can do it with enjoyment too. If you ever think of something that can relax you from the busy day, this curry gonna be the first thought in your mind after having a taste of it once.
Being full of vegetables, it’s healthy and light. You can put some boiled rice into it to add more flavor. Want to make it yourself? Let’s start it out.
Moreover, it’s a fun making your own curry paste which you gonna learn here. It’s tempting and delicious more than it sounds to be.
Give it a try. Let’s start now.
Who Else Wanna Make Thai Yellow Curry?
Easy Thai Yellow Curry
Cook time below is for the curry only, and not for the time required to make the yellow curry paste.
Cuisine: Thai Serves: 6 servings
- For Curry:
- ½ cup cashews soaked in 1 cup of water for 30 minutes, then blended into a very smooth paste
- 1 medium red onion, finely diced
- 1 cup canned black beans, rinsed
- 2 cups of diced, frozen veggies. I used a mix of red and green peppers and corn.
- 2 spring onions, white and green parts chopped
- 1 tsp dry basil or 2 tbsp chopped fresh basil leaves
- Juice of 1 lemon
- 1 tsp coconut oil
- 2 tbsp Thai yellow curry paste (recipe follows)
- For Thai Yellow Curry Paste
- (Recipe makes enough for 4-5 uses)
- 2 hot red chilies, like Thai bird’s eye chilies
- 2 stalks lemongrass (use juice of 2 limes and their zest as a substitute)
- 1 tbsp turmeric powder
- 2 shallots
- 1-inch piece of galangal (use ginger if you can’t find this)
- 1 small plum tomato
- 6 cloves garlic
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1-inch piece of cinnamon
- 2 tbsp tamari or soy sauce
- 2 tbsp brown sugar
- ½ to 1 cup of coconut milk
- Make the curry paste:
- Place all ingredients and ½ cup of the coconut milk in a blender bowl. Blitz into a smooth paste, adding more coconut milk if needed to keep the blades moving.
- Store in an airtight container in the freezer.
- Make the Thai Yellow Curry:
- Place 2 tbsp of the curry paste in a large saucepan, along with the coconut oil.
- Heat together, stirring often, until the curry paste darkens slightly, about 2-3 minutes.
- Add the onions and a pinch of salt and cook until they are translucent, 3-4 minutes.
- Add basil, beans and vegetables and stir to mix well. Let the vegetables heat through.
- Add the cashew paste along with enough water to thin out the curry to your liking. Let it heat through on a medium-low flame. Add the lemon juice.
- Turn off the heat, garnish with spring onions, and serve hot.
Read more at source: The Holy Cow