Sep 16, 2012

Thai Yellow Curry

As I have told before VJ and myself always agree on Thai when we have to eat out. We used to go to a place called Thai Garden in Plano, TX which is our favorite Thai restaurant since our college days.  Today I am featuring this Yellow Curry dish that I have prepared when i was in Bangalore. I am quite surprised at the availability of all fresh Thai Ingredients in Foodworld and Namdharis stores there in Whitefield. I have always made Thai Dishes with the store-bought sauces or curry mixes. But today the specialty of this dish is it all made from scratch including the coconut milk. Our wonderful Nanny made the coconut milk from the fresh coconut from the tree in backyard in the house we stayed in.  Here is the recipe, Enjoy!

Thai Yellow Curry
Ingredients:
Yellow Curry Powder - 1 Tbsp
Cumin Seed Powder - 1 tsp
Minced Garlic -  4 cloves
Galangal ( or Ginger)  stick - 1 inch
Green Thai Chili - 3
salt - 1 tsp
Fish Sauce - 2 tsp  ( or Oyster Sauce)
Lemon grass - 1 stack
Thai Basil Leaves - 10
Brown Sugar - 1 Tsp

Coconut Milk - 2 Cup

Green Bell Pepper - 1
Red Bell Pepper - 1/2 medium
Fresh Baby Corn - 5
Onion - 1/2 medium
Peas - 1/3 cup
Tofu - 1/2 cup ( cubed)
Spring Onions - 1 bunch
salt - 1tsp
black pepper - 1/4 tsp

Oil - 1 Tbsp




Yellow Curry Sauce:
First grind Yellow Curry Powder, Cumin Powder, with fresh garlic, ginger, Thai Chili, Thai Basil Leaves, Lemon Grass, along with salt and fish sauce. Add Brown Sugar at the end and grind it well.

Mehtod:

  1. Heat the Oil in the non-stick pan
  2. Add Onion slices, followed by bell peppers, Fresh Corn, Peas and add salt and black pepper.
  3. Add slightly sauted Tofu slices and mix well with vegetables. Switch off the stove.
  4. Boil the Coconut Milk and add the Yellow Curry Sauce to it. 
  5. Let it boil for few minutes until the sauces simmers into coconut milk.
  6. Now add the sauted vegetable mixture to the coconut milk and keep the flame in low and simmer with all the vegetables. ( for 10 min)
  7. Top with some spring onions and garnish with Fresh Thai Basil Leaves. 
  8. Switch off the stove and transfer into serving bowl.
  9. Serve it on top of cooked white rice or jasmine rice.



Tips:

  • You can add any vegetables, like carrot, cauliflower, broccoli, green beans etc... But Bell pepper, Corn and Peas would be good color mix and will compensate the spiciness of yellow curry sauce.
  • Fish sauce or Oyster sauce or little smelly. If you don't like fish you may not withstand the smell. You can avoid this sauce. add little bit soy sauce, mixed with vinegar.
  • Add Cooked chicken breast in place of TOFU to make it for non-veg lovers.
  • Or add shrimp to this curry if you have a taste for seafood.


Take a close peek...

Have a Good Night and take care,
-Mythreyi

11 comments:

  1. I love Thai curry anytime... This looks so creamy and yummy

    Great-secret-of-life.blogspot.com

    ReplyDelete
  2. I too used to have this whenever I go for Thai restaurant... Delicious

    ReplyDelete
  3. very inviting clicks and lov thai food purely for there coconut flavor in all dish....

    EzCookbook
    Ongoing Event:Let's Party - Prasadam / Prashad Special

    ReplyDelete
  4. This sounds lovely, the colour is great too.

    ReplyDelete
  5. Thai curries are always welcome at home,inviting.

    ReplyDelete
  6. Very inviting and tempting me as well...
    http://recipe-excavator.blogspot.com

    ReplyDelete

Hi,

Thanks for visiting Yum! Yum! Yum!. I really appreciate your time in dropping a note for me. Your comments are truly motivating and feedback allows me to improve more to bring the best.

Thanks
-Mythreyi

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