Yellow Curry – Thai

thai yellow curryIngredients:

Process the following vegetables and cut in 3/4 – 1 inch pieces

  • 2 medium-size potatoes
  • 1 carrot
  • 1 red bell pepper
  • 1 Zucchini
  • Several cabbage leaves
  • Broccoli florets

Other ingredients:

  •  200 g extra firm tofu, cut into 1 inch cubes
  •  1/2 can pineapple, drained
  •  1/2 cup roasted peanuts
  •  1 can thick coconut milk (400 ml)
  •  1 tbsp vegetable oil
  • 1 medium onion, peeled and diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tsp cumin-coriander powder
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp sugar
  • 2 tsp salt or to taste

Method:

  1. Steam / boil potatoes and carrot till cooked
  2. Individually stir fry tofu and the other vegetables and keep aside
  3. Heat the oil in a large pan
  4. Saute onions till light brown in color
  5. Add ginger and garlic paste and saute for 30 seconds
  6. Add cumin-coriander powder, chili powder and turmeric powder and saute for 30 seconds
  7. Add coconut milk, 1 cup water, salt, sugar and bring to boil and then let it simmer on medium heat
  8. Add all the vegetables, pineapple and roasted peanuts and cook for 3-4 minutes on low heat
  9. Serve hot with jasmine rice or flaky Malaysian prata (similar to India bread, paratha)

Servers: 4

Remarks:

You can substitute salt with 2 cubes of Knorr’s vegetable stock cubes (10 g each) for extra flavor

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