Here is a great yellow curry recipe

Prep Time: 25 minutes


Cook Time: 10 minutes

Ingredients:

YELLOW CURRY SAUCE:

1-2 cans good-quality coconut milk (see instructions)

1/2 tsp. fenugreek

1 tsp. ground coriander

1 tsp. black mustard seeds

1-2 yellow chilies, OR green or red chilies, de-seeded (or leave seeds in for a spicer curry)

1 Tbsp. ground cumin

3/4 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 2 Tbsp. frozen prepared lemongrass (see below for more on lemongrass)

1/2 onion

3 Tbsp. vegetarian fish sauce (or regular fish sauce) OR 4 Tbsp. soy sauce

1/2 cup fresh coriander, including the stems

2 Tbsp. brown sugar

juice of 1/2 lime

2-3 kaffir lime leaves, fresh or frozen (find these at Asian food stores), and cut into strips

VEGETABLES (choose from the following, or add your own combination):

1 can fava beans, broad beans, OR chick peas

approximately 2 cups bok choy, baby bok choy, or Chinese cabbage, chopped

4-6 shiitake mushroom, sliced

1 yellow bell pepper, sliced

1 large carrot, sliced

1 cup broccoli

1 cup cauliflower

1/2 to 1 cup fresh basil to finish the dish, roughly chopped if the leaves are large

Preparation:

For more on how to buy and prepare lemongrass, see: Buying and Preparing Lemongrass.



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.

Place 1-2 Tbsp. 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.

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 and cauliflower. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5-10 minutes.

Depending on how much sauce you prefer, plus how many vegetables you are cooking, add 1/2 to 1 can more coconut milk. Then add the rest of the vegetables. Stir well and cover, allowing to cook for another 5 minutes (Note: add the bok choy/Chinese cabbage last, as these only take a minute or two, and you want them still slightly crunchy).

Remove from heat and do a taste test. Add more salt or fish sauce/soy sauce if not salty enough. If the sauce is too bitter, add 1-2 Tbsp. more brown sugar. If it's too sweet, add more lime juice.

Sprinkle the curry 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,