Though I am not a big fan of South Asian food, as much as I enjoy some other cuisines like the Mediterranean, Italian or Lebanese. However, I still love quite a few Asian dishes for their subtle and fresh flavors. Thai cuisine is one such example, I love their simple flavorsome Thai curries and salads. And these are some dishes you will see me make several times.
Though the Thai curry pastes are easily available in the International Food section of most supermarkets; if they are not available, you can always use some substitutes with some compromise to the flavor. Here are some of the substitutes :
- Regular Basil leaves instead of Thai Basil
- Ginger instead of Galangal
- Lemon zest instead of Kafir Lime leaves
- Red Chillies instead of Thai chilies
I love adding carrots, broccoli, mushrooms, baby corn, tofu, and bell peppers to my Thai curry. You can add any of these veggies that are available to you.
PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
DIFFICULTY SCALE: Low
For the Thai Yellow Curry Paste –
- Fresh Turmeric roots – one 5-6 inch piece
- Onion – 1, small
- Galangal/Ginger – 4-5 inch piece
- Garlic- 2-3 pods
- Lemon juice – 2 tablespoons
- Lemon zest – 1 teaspoon
- Kafir lime leaves – 3-4
- Lemongrass stalks – 2
- Corriander Leaves – few sprigs
- Corriander seeds – 2 tablespoons
For the Thai curry –
11. Coconut Milk – 2 cups
12. Broccoli florets – about 10
13. Mushroom – 1/2 cup
14. Capsicum (all colors) – 1/2 cup
15. Carrot – 1
16. Tofu – a few pieces
17. Vegetable oil – 1 tablespoon
18. Salt – to taste
For the Thai Yellow Curry paste –
1. Peel the turmeric roots, garlic, galangal, and onion and add them to a grinder jar. Also add kafir lime leaves, lemongrass stalks, Thai chili, and coriander leaves and grind them into a smooth paste.
2. Then add the rest of the ingredients, lemon juice and zest, and coriander seeds and make a nice and fragrant yellow curry paste.
For the Thai Yellow Curry –
3. Add a little oil to a non-stick Kadhai and allow it to heat up.
4. Dice all the vegetables into bite-size pieces and add them to the wok. I used carrots, mushrooms, broccoli, and bell peppers.
5. Add some salt and sweat the veggies until they are cooked more than halfway.
6. Now mix the yellow curry paste (2-3 tablespoons) and cook it for a few minutes.
7. Mix the coconut milk and tofu slices and allow the curry to come to a boil.
8. Adjust the salt and acidity if needed. (I added a little more lemon juice since I like it slightly tangy)
9. Serve the Thai yellow curry hot with Jasmine rice. Sprinkle some toasted sesame seeds if you like.