It has been a little hectic at work this past week. Not much energy left to cook after coming home, so I took a shortcut route to make this mixed vegetable Thai curry. I used store bought Thai yellow curry sauce, but jazzed up a little bit for a quick weeknight dinner. This goes to talented Priya @ Akshayapaatram who is guest hosting IVAW-Thai.IVAW is the brain child of Vaishali @ Holy Cow.
For all foodies who want to make Yellow curry paste from scratch, I’m giving the recipe from “Buddha’s Table” by Chat Mingkwan at the end of the post.
According to Chat Mingkwan, author of Buddha’s Table, Yellow curry paste (Namprik Gaeng Garee) is a direct descendant of Indian curry, with small modification of added lemongreass and kaffir lime for the Thai palate. The word “garee” is derived from the Indian “curry” powder, whose yellow color obviously carries the name.