Veg Yellow Thai Curry... Thai Kitchen se

Veg Yellow Thai Curry with LemonGrass Saffron Rice

I made my fresh curry paste and veg curry with the help of this wonderful link-
Omitting few ingredients to make it vegetarian.

Vegetables I used for the Curry-

Sprouted Beans, BokChoy, Green Peppers, Beans, Carrots, Mushrooms, Broccoli, Baby Corns.
All fresh and cut in to big chunks.
Coconut Milk 1 Cup
3 Tbsp Curry Paste

Heat 2 tbsp of oil in a pan. Add Curry paste and saute until becomes fragrant. If it thicker in consistency add 1/2 cup of coconut milk and fry atleast 1 minute. Now add the rest of coconut milk, keep stirring and add all the vegetables except Bokchoy and Brocolli and salt.
Put it on a medium flame and cook it for 10 minutes or until vegetables are done.
Add water or Coconut milk if it becomes thick and cook it till u can smell the aroma.

(I kept a very light hand on Coconut Milk. You can add more coconut milk if u want but I added water when needed.)

When ready to serve stir-fry Brocolli and Bokchoy with some salt and add it to Curry.
Serve hot with Thai Jasmine Rice or LemonGrass saffron Rice.

Recipe for LemonGrass Saffron rice is Next.

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