Before getting into the recipe let me just talk about the primary colors. We all know Red, Green and Blue are the primary colors. The secondary colors are formed by combining the primary colors and they are Cyan, Magenta and Yellow. Red and Green when combined forms the yellow curry. :-) But if you look into the ingredients, there is a lot of green ingredients except for red chillies. So turmeric plays a major role in the color for this recipe. You can use fresh turmeric or dried turmeric. Traditionally all the Thai curry pastes are prepared with mortar and pestle. So crushing the turmeric is more than enough. I used my regular coffee grinder and I went with turmeric powder instead of dried one.
Coming back to the recipe, it is pretty much same like green and red curry. Just the proportions differ and we add turmeric. But this is comparatively mild with the hint of sweetness. We use red Thai chillies instead of green and I used potatoes, carrots, mushrooms, eggplants and baby corn along with tofu for this gravy. Unlike green curry, this one is thick and creamy curry as we use more coconut milk for this curry. Like red and green curry, I referred this book – Thailand: The Beautiful Cookbook, and the site. Happy Valentine’s Day and Happy Long weekend to all those who have President’s Day off. Having Monday off is a pure bliss. Can’t wait for the longweekend and our weekend trip. :-) Ingredients: For Yellow Curry Paste:
Thai Red Chillies (de-seeded) – 2 Peppercorns – ¼ tsp Cumin Seeds – ½ tsp Garlic Cloves – 1 Shallots – 1 Kaffir Lime Leaf – 1 Lemon Grass – ½ a stalk. Coriander Seeds – 1 tsp Cilantro – 1 tbsp Galangal – ½ inch piece
Other Ingredients:
Mushrooms – 4 to 5 Potato – 1 Carrot – 1 Small Eggplant / Brinjal – 1 Baby Corn Chopped – 3 Tofu Cubes – ¼ cup Thai Basil – few leaves Turmeric – 1 to 1.5 tsps Oil – 1 tbsp Sugar – 2 tsps Thick coconut milk – 1.5 cup Salt – 1 tsp to 1.5 tsps. (Adjust according to your taste) Water – 2 to 3 tbsps + ¼ cup
Steps:
Chop the green chillies and remove the middle stem from the kaffir lime leaves. Grind everything given under yellow curry paste by adding 2 to 3 tbsps of water. This paste will be green in color and to this we will be adding the turmeric powder. (Light greenish yellow curry is also fine)
Add the turmeric powder and mix well. Now heat the kadai or pan and add oil. Once the oil is hot add the veggies and saute for a minute. Now add the ¼ cup of water and add salt and sugar. Let it simmer till the veggies are tender. Add the curry paste and see if it needs more turmeric. If required add more and let it cook till the raw smell goes away.
Add the tofu and the coconut milk and the chopped basil leaves and let it simmer.
That’s it. Thai Yellow curry is ready.
Notes:
Please vary the veggies according to your preference. You can add the turmeric either while grinding the paste or to the paste or the curry directly. Adjust the spices according to your taste. For this curry I have used only ½ inch piece of galangal but you add upto to 1 inch piece.
📖 Recipe
