Yellow Thai Curry with Vegetables

May 13, 2019mayurisjikoni
Blog post

EVENT: FOODIEMONDAY/BLOGHOP
THEME: #195 THIRD LETTER MAGIC

My first taste of an absolutely tasty red Thai curry was in Bali when I visited it for the first time in 2017. The curry was served in a coconut shell.  As I had complained that I was not able to taste a veggie version of the Thai cuisine, my hubby’s best friend and his wife who live in Bangkok  made sure that I would not leave Thailand without tasting some good Thai curries. Just the night before we were to leave Bangkok, they treated us to a vegan restaurant called Veganerie at the Silom Complex.

While they didn’t want to eat Thai food, hubby and I ordered Thai curries. I ordered green Thai curry with aubergine and he ordered massaman curry with jackfruit. Both were served with black berry rice. I loved both the curries and was glad that I was not leaving Thailand without tasting the curries.

What is Black Berry Rice?

Not to be mistaken with Black Rice or Forbidden Rice, its  known as rice berry, black jasmine or riceberry. It is a cross pollination between non glutinous black rice called Jai Hom Nin and the fragrant jasmine rice called Thai Hom Mali.

Thai Cuisine is all about food being served with rice or noodles with meat or seafood cooked in various sauces or pastes with a variety of vegetables, spices and herbs. It is believed that Thai food preparation demands attention to detail, texture, color, and taste.

During my travel to some parts of Thailand, I noticed that most of their food had either or both fish sauce and shrimp paste. Luckily I was able to enjoy a   Som Tum Salad. If you want to know how to use raw papaya in your salad then check out Shobha’s Spicy Thai Green Papaya Salad

Whenever we went to the night food markets, it was not difficult to find small crispy rice pancakes filled with coconut but you may want to check out Mireille’s more fluffy type of  Thai pancake recipe called Peranakan Pancakes with Banana Sauce.

The other thing I noticed was many stalls had an extra chili relish called Nam Prik with was served with various dishes. However, if you really can’t take all that chilli hotness then why not make a simpler Thai Cucumber Relish like Priya had made. I didn’t come across many veggie Thai soups, as most had fish, all sorts of seafood, pig legs, and what not. However, Nayna has a wonderful Thai Tomato Soup recipe on her blog which I would love to try.

Thai curries as the westerners call them are different from the Indian curries. Thais called them kaeng (gaeng) and can range from watery broths to thick stews.

Red, Green and Yellow Thai Curries are well known world over. The name is derived from the ingredient used to make the pastes.

While the backbone for these curries are lemongrass, galangal, kaffir lime leaves, chillis, shallots and garlic its a difference of one or two ingredients that makes the curries not only taste different from each other but also lends the characteristic colour to it.

Red bird’s eyes chillis dried or fresh are used to make the red curry paste and its the hottest. For green curry paste  green chillis and Thai basil are used. For the yellow curry which is not too hot, turmeric is the star ingredient.

When Amrita who blogs at The Food Samaritan suggested Third Letter Magic as our #195th theme for FoodieMonday/Bloghop group, the group got a bit excited. What’s that all about? Well, you have to take the third letter of your name and make a dish beginning with that letter. Mine is Y and initially I thought I wouldn’t be able to make something appropriate with a dish beginning with Y.  Yorkshire pudding, Yorkshire teacakes, yogurt parfaits, yogurt smoothies came to my mind. My son whom we’re spending some time with suggested yellow curry. So Yellow Thai Curry it is. I’m in the right place to try this exotic curry and with my son’s help to source the ingredients and helping me with all the chopping we made a flavorful vegetarian yellow Thai curry.

Most of the pastes contain fish sauce and shrimps. We just omitted both. I added salt while cooking the curry. If you want to store any of the curry pastes in the fridge for a couple of days then its best to add salt and more oil.

Once the paste is ready and the vegetables are all chopped, making the curry is very easy. I served it with some rice. You can add vegetables of your choice, add tofu, replace some of the vegetables with chicken or fish. This curry is so versatile.

YELLOW THAI CURRY WITH VEGETABLES

Serves 4

Vegetables;

2 cups mushrooms, cut into quarters

1 cup green brinjals, cut into quarters and soak in some water

1 big carrot, cut into slices

1 cup broccoli florets

½ cup snow peas cut into halves

3 spring onions, chopped

1 celery stalk and leaves, chopped

1 cup semi ripe mango cubes

1 long red chili, sliced

2-3 kaffir lime leaves, remove the stem and chop finely

1 cup yellow Thai curry paste

1½ – 2 cups water

1 cup coconut milk

2 tbsp oil/coconut oil

1 tsp salt

For the Yellow Paste:

3 tbsp oil/coconut oil

3-4 green chillis, chopped

5 – 6 inch lemongrass stalk, finely chopped

1 inch galangal, peeled and finely chopped

3 inch fresh turmeric, washed and chopped

6 cloves of garlic, peeled and chopped

4 small shallots, peeled and chopped

3-4 coriander roots and stalks, washed and chopped

5 kaffir lime leaves, remove the middle stalk and chop or tear

1 tsp cumin powder, freshly ground

1 tsp coriander powder, freshly ground

Preparation of the Yellow Curry Paste:

  1. Put all the ingredients for the paste into a blender or food processor.
  2. Blend or process it into a smooth paste.
  3. Remove it from the food processor or blender jug and store in a jar.

Preparation of the Yellow Thai Curry:

  1. Remove the brinjals from the water.
  2. Heat oil in a wide pan or a wok over medium heat.
  3. Add the yellow curry paste and stir fry for 1-2 minutes stirring all the time till you get a pleasant aroma.
  4. Add all the vegetables, red chili, kaffir lime leaves, except the spring onions  and mix it well with the paste.
  5. Add salt and mix well.
  6. Add water and let the curry simmer over low to medium heat till the vegetables are cooked. Don’t overcook the vegetables.
  7. Add the coconut milk and let it simmer for 2-3 minutes.
  8. Add the chopped spring onion and mix well.
  9. Serve hot yellow Thai curry with some cooked rice.

Tips:

  • Use vegetables of your choice like bell peppers, zucchini, beans.
  • As we added the raw mango to the curry, we did not need to add lime juice. If you omit the mango then add some lime juice for a slight tangy taste.
  • Use turmeric powder (about ½ tsp if you don’t get fresh turmeric).
  • Add tofu if you like.

Pin for Later:

    

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

You may want to check out the following curry recipes:

Kerala Kadala Curry

Tondak/ Tonak Curry

Blog post

Tangy Creamy Potato Curry

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21 Comments

  • Vasusvegkitchen

    May 13, 2019 at 12:16 pm

    Yellow Thai curry looking very colorful and tasty. I never got a chance to taste such a yummy curry, also loved the yellow Thai paste. Though few ingredients are not available in my place, loved to prepare it..

     
    1. mayurisjikoni

      May 14, 2019 at 10:53 am

      Thanks Aruna, all these ingredients are also not available where I live but got the opportunity so grabbed it.

       
      1. Batter Up With Sujata

        May 14, 2019 at 3:15 pm

        Yellow Thai curry looks so tempting Mayuri. Loved the colourful look. I am sure it tastes awesome. Lovely share.

         
      2. mayurisjikoni

        May 16, 2019 at 1:56 pm

        Thanks Sujata, it does taste awesome and the colour is entirely from the fresh turmeric.

         
  • Renu Agrawal Dongre

    May 13, 2019 at 1:07 pm

    Thank you for a very detailed post on different types of Curry’s used and the difference for people like me who have yet to cook Thai Cuisine. You know I have fresh turmeric from Thailand 😊 . The curry looks tempting and I will be trying this for sure.

     
    1. mayurisjikoni

      May 14, 2019 at 10:52 am

      Most welcome Renu, once you make the different curry pastes, I’m sure you’ll get hooked to Thai Curries.

       
    2. poonampagar

      May 18, 2019 at 7:36 pm

      Yellow thai curry made from fresh curry paste must be a flavorful treat for sure ! Love how you make use of your globe trotting by trying to learn and share about different cuisines di.

       
  • The Girl Next Door

    May 13, 2019 at 9:59 pm

    I adore Thai Yellow Curry, and often make it at home. Your version looks super flavourful and just perfect.

    Love the picture of the veggies you have used to make the yellow curry paste. So eye-catching!

    Black Berry rice is something entirely new to me. I shall have to look it up.

     
    1. mayurisjikoni

      May 14, 2019 at 10:50 am

      Thanks Priya, when we had black rice berry, we thought it was the same as black rice but hubby’s Thai friend explained the difference.

       
  • chefmireille

    May 14, 2019 at 3:35 pm

    I love that you made the curry paste fresh. I usually just use the ready made curry pastes.

     
    1. mayurisjikoni

      May 16, 2019 at 1:55 pm

      Thanks Mireille with all the fresh ingredients had to make it.

       
  • Melanie varey

    May 16, 2019 at 8:27 am

    A vibrant and colourful dish. I love the variety of vegetables.

     
    1. mayurisjikoni

      May 16, 2019 at 1:48 pm

      Thanks Melanie.

       
  • simplysensationalfood

    May 16, 2019 at 10:08 am

    This Thai curry sounds heavenly and I would love that with some steamed rice. Beautiful photo so mouthwatering.

     
    1. mayurisjikoni

      May 16, 2019 at 1:48 pm

      Thank you so much Shobha.

       
  • Shobha Keshwani

    May 17, 2019 at 12:58 am

    I just love the look of this curry .. amazing colour and freshness .. can’t imagine how flavourful it must have been. I can see all the fresh ingredients for the curry paste freshly ground at home.. The ready curry paste can never give such lovely colour and taste.

     
    1. mayurisjikoni

      May 19, 2019 at 1:04 pm

      Thanks Shobha, I had seen a ready made paste bottle in a supermarket and the colour was nowhere to the one I made at home. I think using fresh turmeric made all the difference.

       
  • poonampagar

    May 18, 2019 at 7:38 pm

    Yellow thai curry made from fresh curry paste must be a flavorful treat for sure ! Love how you make use of your globe trotting by trying to learn and share about different cuisines di.

     
    1. mayurisjikoni

      May 19, 2019 at 12:58 pm

      Yes, Poonam, this opportunity may not come again so I try to make best use of it.

       
  • preethi76

    May 19, 2019 at 5:36 am

    This yellow thai curry looks so inviting and gorgeous. Hats off to you as you manage to post amazing recipes even when you are travelling and having so many constraints. Beautifully presented. I love thai cuisine and once in a while treat myself with thai cuisine here.

     
    1. mayurisjikoni

      May 19, 2019 at 12:53 pm

      Thank you so much Preethi, I didn’t like what was sold on the streets, but the restaurants had good Thai cuisine.

       

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