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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.

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Mixed Vegetables in Thai Yellow Curry Sauce Yum
Mixed Vegetables in Thai Yellow Curry Sauce
Course main course
Cuisine thai
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Curry:
  • 16 oz . packages Firm Tofu Extra - drained and cut into 1/2" pieces
  • 1 Carrot - medium, diced
  • 1 cup Broccoli florets
  • 1/2 cup Green beans (I used frozen french cut beans)
  • 1 Red Onion - medium, chopped
  • 1 cup Coconut milk (I used Lite coconut milk)
  • 1 Ginger " - grated
  • 2 cloves Garlic - minced
  • 1/3 cup sauce Yellow Curry
  • 2 tbsp Soy sauce
  • 2 tbsp Jaggery Brown sugar or
  • to taste Salt
Yellow Curry Paste from Scratch:
  • 6 chilies Dried Red - large (California, New Mexico or guajillo )
  • 2 tsps coriander seeds Whole
  • 1 tsp cumin seeds Whole
  • 3 tbsps Lemongrass - chopped (tender midsection only)
  • 2 tbsps Curry powder
  • 2 tbsps Shallots - chopped
  • 2 tbsps Garlic - chopped
  • 1 tbsp Galangal - chopped
  • 1 tbsp Ginger - chopped
  • 2 tsps Kaffir lime skin or leaves
  • 1 tsp Salt
Course main course
Cuisine thai
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Curry:
  • 16 oz . packages Firm Tofu Extra - drained and cut into 1/2" pieces
  • 1 Carrot - medium, diced
  • 1 cup Broccoli florets
  • 1/2 cup Green beans (I used frozen french cut beans)
  • 1 Red Onion - medium, chopped
  • 1 cup Coconut milk (I used Lite coconut milk)
  • 1 Ginger " - grated
  • 2 cloves Garlic - minced
  • 1/3 cup sauce Yellow Curry
  • 2 tbsp Soy sauce
  • 2 tbsp Jaggery Brown sugar or
  • to taste Salt
Yellow Curry Paste from Scratch:
  • 6 chilies Dried Red - large (California, New Mexico or guajillo )
  • 2 tsps coriander seeds Whole
  • 1 tsp cumin seeds Whole
  • 3 tbsps Lemongrass - chopped (tender midsection only)
  • 2 tbsps Curry powder
  • 2 tbsps Shallots - chopped
  • 2 tbsps Garlic - chopped
  • 1 tbsp Galangal - chopped
  • 1 tbsp Ginger - chopped
  • 2 tsps Kaffir lime skin or leaves
  • 1 tsp Salt
Mixed Vegetables in Thai Yellow Curry Sauce
Instructions
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.
Recipe Notes

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5 thoughts on “Mixed Vegetables in Thai Yellow Curry Sauce”

  1. Slurrp Slurrp!!! I am craving for Thai cuisine these days… Looks great and you have made it sounds simple… Tempting pics…

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