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!

WOYP Day #42 Thai Green Curry

Thai food is something we all enjoy in our family since its one of the cuisines  which has both rice and spice, very akin to our South Indian food :) When we are on the road we either look for a Mexican restaurant or a Thai place, we get our fill of rice in either place and continue on our journey. 

Thai curries are coconut milk based and a blend of various ingredients and aromatics, combined with a good load of vegetables - that’s about as hearty as it can get. Pair it with steamed rice and its one amazing meal. 

If you don’t have the patience to make the green curry paste, you can always use store bought which does the job for a quick dinner but the real deal is making the paste at home. You control what goes into it and the best part is it tastes much better than the store bought paste. I also use Thai Green chilies to pack in the heat, adjust the quantity to your taste. You can also use Serrano chilies or Jalapenos.

Thai Green Curry:
You will need:

1 (8oz) can Coconut Milk
1 cup Carrot, cut at an angle
1 cup Green beans, cut into 1” pieces (tips removed)
1/2 cup Cauliflower florets (bite-sized)
1 Green Bell pepper, cubed
1 Onion, cubed
Salt to taste
2 tbsp Oil
2 tsp Brown Sugar
A small handful Thai Basil leaves

Curry Paste:
2 tbsp Coriander Seeds
1 tbsp Cumin seeds
6-8 Thai Green chillies (adjust to taste)
1/2 cup chopped Scallions
1” piece Galangal (substitute with Ginger)
4 pods Garlic
2 tbsp chopped Onion
1/2 Cilantro with stalks
1 tbsp Lime juice

Steam the sliced carrots, beans and cauliflower for 5 minutes. They will be cooked again in the curry so don’t over steam them.

In a blender, make a paste of all the Curry paste ingredients. Use little water as needed to make it smooth. Set aside.

Heat oil in a pan. Add the cubed onions and bell pepper. Sauté for a few minutes until 3/4th done. Add the prepared paste and cook for 2-3 minutes until fragrant. Now add the steamed vegetables, salt and brown sugar. The brown sugar adds a very mild sweet undertone which is typical of Thai curries and it also helps cut some of the heat. Stir in the can of coconut milk. Bring to a simmering boil. Add water only if the curry seems too thick. Remember the curry thickens more once it cools so adjust consistency as needed. Lastly stir in the Basil leaves and turn off heat. 

Serve hot with steamed rice of your choice. 

More Thai cuisine to tickle your taste buds -

Thai Red Curry 

Panang Curry 

Spicy Basil Fried Rice