Thai Yellow Curry is a fragrant, lemony and spicy curry made with mix vegetables, button mushrooms, spices, herbs and coconut milk in a homemade Thai Yellow Curry paste. I share both recipes of the yellow curry paste and the curry below.
Add all the ingrdedients for the paste in a small mixer-grinder jar or a small blender.
Blitz to make a smooth paste. I prefer to make a smooth paste so that the galangal and lemon grass bits and pieces don't come in the way while eating.
Keep the yellow curry paste aside.
Making thai yellow curry
In a pot or pan, heat oil. Keep heat to a low. When the oil becomes hot, add all of the yellow curry paste in oil and sauté for 2 to 3 mins.
Next add ½ cup coconut milk and sauté for 2 to 3 mins.
Then add the chopped veggies and mushrooms and stir well.
Add 1.5 to 2 cups water or vegetable stock, sugar and salt. Mix well and cover the pan.
Simmer the veggies till they are almost cooked and tender.
Then add the remaining ½ cup coconut milk.
Stir and add soy sauce. Cover and cook for about 5 to 6 minutes more.
Lastly add the chopped basil leaves and cook for half or one minute more.
You can garnish the curry with some thai basil leaves.
Serve Thai Yellow Curry with steamed jasmine rice or basmati rice.
Notes
Recipe Notes
*Note that 1 teaspoon turmeric powder gives a dark yellow color, whereas you can add ½ teaspoon which will give a light yellow color.
Add your preferred veggies. Some nice options are broccoli, cauliflower, green beans or french beans, carrots, baby corn, bell peppers and zucchini.
Instead of pea eggplants, you can also include 2 to 3 small to medium-sized eggplants or brinjals.
For the mushrooms, cremini, button and oyster mushrooms work well.
For a thicker consistency, add less water while cooking the veggies.
Simmer and cook veggies until they are almost tender and cooked. Do not overcook the veggies and make them mushy.
*Substitutes for the Thai herbs
Galangal: Use ginger instead
Kaffir lime leaves: Add lime leaves or zest of lemon instead
Birds eye chilies: Substitute 1 fresh small red chilli or half of a Thai chilli or add 1 to 2 small to medium-sized dry red chilies. Remove the seeds from dried chillies if using.
Shallots: Use small onions instead
Lemon grass: No substitute. At the most, you could just do away with the zest of lemon