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Yellow Curry Thai Stylie Recipe

Ingredients

How to make it

  • First, cut the onion, garlic, chiles into very small pieces. Grate the ginger.
  • It works best if you prepare all the vegetables before starting to cook. Cut each as specified above.
  • Next, add olive oil to a wok type pan or a medium-large cooking pot. Put on med-high heat and add onions, garlic, chiles. Allow to get sautéed and mildly mushy. Next, add ginger and all spices and constantly mix together until paste-like. Keep stirring ingredients until consistent through-out.
  • Next, add cans of coconut milk slowly. Add bay leaves now. Also add ingredients that will take the longest to soften, including sweet potato, carrot, and any meat that you are using. Allow coconut milk to begin boiling, the immediately turn it down to med-lo/med heat. Give the vegetable a good while to semi-soften. Check their status every so often, and also give the pot a good mix.
  • This is a good time to taste test the curry flavor. I usually do eyeball method as to how much of each spice I use. That being said, the amounts listed above are GUESSES. So MAKE Sure to taste test and add more spices accordingly. I end up dashing things in throughout the whole process. If it's too spicy, I recommended adding more turmeric to cut down the bite.
  • Then it is time to add the rest of the vegetables, including: zucchini, mushrooms, squash, red bell peppers, green beans, and cabbage. You have the option of adding the tomatoes now (if you like cooked tomatoes; otherwise, wait until right before you take the pot off the stove-top to add the tomatoes). Stir together and allow ingredients to cook. Keeping the lid on the pot is up to you, it tends to cook the ingredients faster.
  • While it's cooking, make a side of rice, couscous, or acini de pepe pasta.
  • Yay! It's done! I recommend pouring a generous amount of curry over the side you choose (stated above) and adding a fresh squeeze of lime juice and parsley/onion/cilantro garnish. If it's too spicy, cut the curry with some yogurt or fat free cream cheese. Both are delicious with the recipe.
Cut ingredients for the paste and the vegetables (don't forget to save scraps for a friend that composts)   Close
Add spices in bowl, Cut rest of vegetables and put aside,Cut garnishes   Close
Saute ingredients for paste, once mushy slowly stir in spices to create paste   Close
Add coconut milk to paste, add vegetables, cover and allow to cook :)   Close

Reviews & Comments 1

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    " It was excellent "
    poohbearlovesheavymetal ate it and said...
    The pictures are a great help and even though there's lots of ingredients there a few steps. I'll definitely have to try this.
    Was this review helpful? Yes Flag

The Cook

mermana Little Rock, AR

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