Mixed Vegetables in Thai Yellow Curry Sauce

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.
Mixed Vegetables in Thai Yellow Curry Sauce

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.

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 @ ...

Mixed Vegetables in Thai Yellow Curry Sauce

Summary

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  • Coursemain course
  • Cuisinethai
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

For the Curry:
Extra Firm Tofu - drained and cut into 1/2" pieces
16oz. packages
Carrot - medium, diced
1
Broccoli florets
1 cup
Green beans (I used frozen french cut beans)
1/2 cup
Red Onion - medium, chopped
1
Coconut milk (I used Lite coconut milk)
1 cup
Ginger - grated
1"
Garlic - minced
2 cloves
Yellow Curry sauce
1/3 cup
Soy sauce
2tbsp
Jaggery or Brown sugar
2tbsp
Salt
to taste
Yellow Curry Paste from Scratch:
Dried Red chilies - large (California, New Mexico or guajillo chilies)
6
Whole coriander seeds
2tsps
Whole cumin seeds
1tsp
Lemongrass - chopped (tender midsection only)
3tbsps
Curry powder
2tbsps
Shallots - chopped
2tbsps
Garlic - chopped
2tbsps
Galangal - chopped
1tbsp
Ginger - chopped
1tbsp
Kaffir lime skin or leaves
2tsps
Salt
1tsp

Steps

    To make the Curry:
  1. I microwaved carrots & broccoli for 2 minutes, I then added the frozen beans in the same bowl to thaw and nuked for another 1-11/2 minutes.
  2. Heat 1tbsp peanut oil in a large skillet or wok. Add onions, ginger and garlic and saute till transparent, about 4-5 minutes. Add the other veggies and cook for 2-3 minutes.
  3. Then add tofu, curry sauce, coconut milk, soy sauce, jaggery and sauce. Simmer the sauce until it thickens a little bit, about 10-15 minutes.**
  4. I served the curry with brown rice cooked with chopped lemon grass and freshly ground coriander & cumin seeds. Made for a awesome dinner and a lovely lunch the next day.
  5. **If the sauce is too watery, add some cornstarch slurry (mixed in water) and simmer for couple of minutes for a thicker sauce.
To make the Curry Paste:
  1. Stem and seed dried chilies. Soak them in warm water for 10-15minutes or until soft. Drain and squeeze dry.
  2. Dry roast coriander & cumin seeds over medium heat for 3-5 minutes or until fragrant.
  3. Combine all the ingredients in a food processor or blender and process into smooth paste with little water if required.
Mixed Vegetables in Thai Yellow Curry Sauce
Mixed Vegetables in Thai Yellow Curry Sauce
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