Yellow Thai Curry - Anagha Kulkarni
Thai Curry recipe-
For yellow paste- 1 chopped onion, 1/2 inch galangal (ginger), 3/4 garlic cloves crushed, 2 Kaffir lime leaves (or lemon zest), 1 spoon each coriander- cumin powder, 1 spoon white pepper powder, 1/2 cup thick coconut milk.Make a smooth paste with these things.
In a pan heat oil, add the above paste, sauté for a while, add the chopped veggies of your choice, I have used Tofu, carrot, courgette, mushrooms, broccoli, yellow bell pepper, and stir well. Add 2 cups veg. stock or water. Add a bunch of lemon grass (tie 2/3 stalks together, and remove them while serving), 1 spoon sugar, salt, soy sauce & thai basil leaves, for yellow colour add turmeric powder. Add coconut milk if required. Cook the veggies & serve.
Thai Curry recipe-
For yellow paste- 1 chopped onion, 1/2 inch galangal (ginger), 3/4 garlic cloves crushed, 2 Kaffir lime leaves (or lemon zest), 1 spoon each coriander- cumin powder, 1 spoon white pepper powder, 1/2 cup thick coconut milk.Make a smooth paste with these things.
In a pan heat oil, add the above paste, sauté for a while, add the chopped veggies of your choice, I have used Tofu, carrot, courgette, mushrooms, broccoli, yellow bell pepper, and stir well. Add 2 cups veg. stock or water. Add a bunch of lemon grass (tie 2/3 stalks together, and remove them while serving), 1 spoon sugar, salt, soy sauce & thai basil leaves, for yellow colour add turmeric powder. Add coconut milk if required. Cook the veggies & serve.
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