Yellow Curry

---

About Yellow Curry

Yellow Curry uses Turmeric as the main ingredient, similar to Indian curry but still with its own unique Thai flavor; mildly sweet and slightly spicy. Thai yellow curry is most typically served with chicken or beef and a starchy vegetable, most often potatoes, but it can be made with duck, tofu, shrimp, fish, or vegetables and is eaten with steamed rice or round rice noodles known as khanom chin.

Ingredients (serves 4)

• 1 cup of coconut cream
• 2 cups of coconut milk
• 6 - 8 cups of water, depending you how creamy you like your curry 
• 2 tbsp. of vegetable oil
• 2 tbsp. of fish sauce
• 1 cup of Japanese eggplants, chopped into bite size (or use any other type of vegetables you prefer)
• 1 cup of cauliflower, chopped into bite size
• 1 cup of yellow or gold potatoes, chopped into bite size
• 1 cup of carrots, chopped into bite size
• ½ cup of shallots, sliced
• ½  yellow onion medium size, sliced
• 5 kaffir leaves
• 1 stalk of lemongrass, cut into 3 inches long and mash the lemongrass with a meat tenderizer or the end of a knife to release the oil and aroma of the lemongrass
• 3 - 4 pieces of turmeric, thinly sliced
• 3 - 4 pieces of ginger, thinly sliced
• ¼ cup of yellow curry paste
• ½ tbsp. of hot curry  powder
• ½ tbsp. of Madras curry powder
• ¼ tsp. of salt
• Thai basil (optional)

Instructions:

1. Heat up a stock pot over medium heat.
2. Add in 2 tbsp. of vegetable oil and stir to coat the skillet evenly.
3. Add the kaffir leaves and let it cook for 30 seconds.
4. Add shallots and saute for 1 minute.
5. Add lemongrass, ginger and turmeric.
6. Add all veggies and saute for 5 minutes.
7. Add salt to veggies.
8. Add hot curry  powder and Madras curry powder and mix well.
9. Add yellow curry paste and stir, allowing the paste to roast 2-3 minutes.
10. Add coconut cream and coconut milk and cook for 5 minutes.
11. Add water and stir.
12. Add fish sauce to the coconut milk and let it cook for 20 minutes.
13. Taste your curry sauce, you may add more water and fish sauce to the pot as the liquid might have reduced.