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Thai Vegetable Yellow Curry
Ramya
Mild, Fragrant and Flavorful Thai Yellow Curry!
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course
Curries & Gravies
Cuisine
Thai
Servings
4
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
For Thai Yellow Curry Paste –
▢
7-8
Shallots
▢
8-10
Garlic Pods
▢
½
teaspoon
Lemon Zest
▢
½
Lemon Grass Stalk
(chopped up)
▢
½
teaspoon
Cumin Seeds
▢
½
teaspoon
Coriander Seeds
▢
1
Green Chilli/ Thai Red Bird Eye Chilli
▢
½
inch
Ginger
For Thai Yellow Curry –
▢
5-6
Button Mushrooms
▢
1
Small Zucchini
(Green/Red)
▢
1
Carrot
▢
3-4
French Beans
▢
¼
cup
Paneer Cubes
▢
1
cup
Thin Coconut Milk
▢
½
cup
Thick Coconut Milk
▢
1
teaspoon
Turmeric Powder
▢
½
teaspoon
Curry Powder
▢
1
teaspoon
Soy Sauce
▢
1
tablespoon
Oil
▢
Few Thai Basil Leaves
▢
1
teaspoon
Sugar
▢
Salt as needed
COOK MODE
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Instructions
Grind everything under “For Thai Yellow Curry Paste” adding 1 or 2 tablespoon of water as needed.
The paste should be smooth/fine.
In a heavy bottom pan, heat oil and add the prepared curry paste.
Saute it until the water evaporates and there is no raw smell anymore.
Add sugar and salt as needed and cook it for a minute.
Next add the turmeric powder and cook again for a minute or two.
Now add chopped vegetables and stir-fry them for 4-5 mins on low flame.
The vegetables should be half cooked by now. Add soy sauce.
Add thin coconut milk and let the gravy come to a slow boil.
As the vegetables are ¾th cooked and the gravy is simmering, add thick coconut milk.
Add Thai basil leaves and curry powder. Cook only for a minute or two on low flame and remove from heat.
Serve hot with any flavored or plain rice.
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