Thai Vegetable Yellow Curry
Thai Vegetable Yellow Curry
Mild, Fragrant and Flavorful Thai Yellow Curry!
Thai Vegetable Yellow Curry
Thai Vegetable Yellow Curry
Mild, Fragrant and Flavorful Thai Yellow Curry!
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Ingredients
For Thai Yellow Curry Paste –
  • 7-8 Shallots
  • 8-10 Garlic Pods
  • 1/2tsp Lemon zest
  • 1/2 Lemon Grass Stalk(chopped up)
  • 1/2tsp Cumin Seeds
  • 1/2tsp Coriander Seeds
  • 1 Green Chilli/ Thai Red Bird Eye Chilli
  • 1/2inch Ginger
For Thai Yellow Curry –
  • 5-6 Button Mushrooms
  • 1 Small Zucchini(Green/Red)
  • 1 Carrot
  • 3-4 French Beans
  • 1/4cup Paneer Cubes
  • 1cup Thin Coconut Milk
  • 1/2cup Thick Coconut Milk
  • 1tsp Turmeric Powder
  • 1/2tsp Curry Powder
  • 1tsp Soy Sauce
  • 1tbsp Oil
  • Few Thai Basil Leaves
  • 1tsp Sugar
  • Salt as needed
Instructions
  1. Grind everything under “For Thai Yellow Curry Paste” adding 1 or 2 tbsp of water as needed.
  2. The paste should be smooth/fine.
  3. In a heavy bottom pan, heat oil and add the prepared curry paste.
  4. Saute it until the water evaporates and there is no raw smell anymore.
  5. Add sugar and salt as needed and cook it for a minute.
  6. Next add the turmeric powder and cook again for a minute or two.
  7. Now add chopped vegetables and stir-fry them for 4-5 mins on low flame.
  8. The vegetables should be half cooked by now. Add soy sauce.
  9. Add thin coconut milk and let the gravy come to a slow boil.
  10. As the vegetables are 3/4th cooked and the gravy is simmering, add thick coconut milk.
  11. Add Thai basil leaves and curry powder. Cook only for a minute or two on low flame and remove from heat.
  12. Serve hot with any flavored or plain rice.