Thai Yellow Vegetable Curry

This vegetable curry can be made as a side dish, or as the star player. Either way, this Thai yellow curry is super healthy with its homemade combination of fresh herbs and spices (no packaged curry paste used here), plus an array of vegetables such as bok choy, broccoli, snow peas, eggplant - or whatever greens happen to be in season where you live. So head out to the market, pick up some fresh veggies, and cook up this easy Thai yellow curry for a truly healthy and taste-sensational treat!

Prep Time: 25 minutes

Cook Time: 10 minutes

Ingredients:

• YELLOW CURRY SAUCE:
• 1-2 cans good-quality coconut milk (see instructions)
• 1/2 tsp. fenugreek
• 1 tsp. ground coriander
• 1 tsp. black mustard seeds
• 1-2 yellow chilies, OR green or red chilies, de-seeded (or leave seeds in for a spicer curry)
• 1 Tbsp. ground cumin
• 3/4 tsp. turmeric, dried, OR 1 thumb-size piece fresh turmeric, peeled and sliced
• 3 cloves garlic
• 1 thumb-size piece galangal OR ginger, peeled and sliced
• 1 stalk lemongrass, sliced thinly, OR 2 Tbsp. frozen prepared lemongrass (see below for more on lemongrass)
• 1/2 onion
• 3 Tbsp. vegetarian fish sauce (or regular fish sauce) OR 4 Tbsp. soy sauce
• 1/2 cup fresh coriander, including the stems
• 2 Tbsp. brown sugar
• juice of 1/2 lime
• 2-3 kaffir lime leaves, fresh or frozen (find these at Asian food stores), and cut into strips
• VEGETABLES (choose from the following, or add your own combination):
• 1 can fava beans, broad beans, OR chick peas
• approximately 2 cups bok choy, baby bok choy, or Chinese cabbage, chopped
• 4-6 shiitake mushroom, sliced
• 1 yellow bell pepper, sliced
• 1 large carrot, sliced
• 1 cup broccoli
• 1 cup cauliflower
• 1/2 to 1 cup fresh basil to finish the dish, roughly chopped if the leaves are large

Preparation:

For more on how to buy and prepare lemongrass, see: Buying and Preparing Lemongrass.

1. Place 1/2 can of the coconut milk (reserve the rest for later) plus all other sauce ingredients in a food processor. Process well. You now have a homemade yellow curry paste.
2. Place 1-2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add the curry paste and gently stir-fry for 1 minute, or until fragrant.
3. Add the other 1/2 can of coconut milk and stir. Now add those vegetables that require the longest cooking time, such as the carrots, mushrooms and cauliflower. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5-10 minutes.
4. Depending on how much sauce you prefer, plus how many vegetables you are cooking, add 1/2 to 1 can more coconut milk. Then add the rest of the vegetables. Stir well and cover, allowing to cook for another 5 minutes (Note: add the bok choy/Chinese cabbage last, as these only take a minute or two, and you want them still slightly crunchy).
5. Remove from heat and do a taste test. Add more salt or fish sauce/soy sauce if not salty enough. If the sauce is too bitter, add 1-2 Tbsp. more brown sugar. If it's too sweet, add more lime juice.
6. Sprinkle the curry with fresh basil and serve with plenty of Thai jasmine-scented rice (white or brown). This dish also works well served with white or whole-grain couscous, or white/whole-grain basmati rice. ENJOY!

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