WOYP Day # 64 Thai Yellow Curry

Thai Yellow Curry is one of three major types of curries found in Thai cuisine. The other two being Panang curry and Green curry. Like the other Thai curries, this too is a combination of aromatics and spices. The cinnamon, cloves and chilies bring in the heat while the cilantro and peanuts balance the flavors. 

I recently bought a big can of organic, cold-pressed virgin coconut oil. Smells heavenly and reminded me of home back in Mysore, when dad used to get the dry coconut pressed to oil, fresh and pure!! It's not necessary to use coconut oil for this curry you can use any oil you have on hand. This was the first time I used Coconut oil in cooking.

Thai Yellow Curry
You will need:

For the Yellow curry Paste: 

1/2” piece Galangal (or Ginger)
6 cloves Garlic
1/4” piece Cinnamon
3 Cloves
2 green Cardamom
1/4 cup Cilantro with stems
1/2 tsp Turmeric powder
3 dry red chilies (spicy variety, adjust to taste)
2 tbsp roasted peanuts, skinned
1 tbsp Coriander seeds
1/2 tsp Cumin seeds
1/4 cup Onion chopped
1 tsp Lime zest
2 tsp Lime juice 

2 tsp light brown sugar 

For the Curry:
1 (8 oz) can Coconut Milk
1 onion, cubed
2 Carrots, skinned and cut into 1” strips
6 Baby corn, cut into 1” pieces (fresh or canned)
10-12 Green beans, cut into 1” pieces
 1 green bell pepper, cut into 1” thin strips
2 tbsp Coconut oil (or Vegetable oil)
Salt to taste

Make a smooth thick paste of all the ingredients listed under the Yellow curry paste. Add water only as needed. 

Steam the carrots, beans and baby corn.

Heat the coconut oil in a large pan. Add the cubed onions and green bell pepper, sauté until done. Add the ground paste and sauté for 2-3 minutes until fragrant. Now add the coconut milk, steamed veggies, brown sugar and salt to taste. Combine well and bring to a simmering boil. Simmer for 3-5 minutes until thickened. Turn off heat and serve hot with steamed Jasmine rice or any steamed rice. 

Fragrant, flavorful curry made for a hearty wholesome meal!