Thai Yellow Curry with Vegetables

Ingredients:

• YELLOW CURRY SAUCE:
• 2 cups good-quality coconut milk
• 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
• 3 cloves garlic
• 1 thumb-size piece ginger, peeled and sliced
• 1 stalk lemongrass, sliced thinly
• 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
• VEGETABLES (choose from the following, or add your own combination):
• mushroom, sweet potato, egg plant, yellow bell pepper, pineapple, carrot, broccoli
• 1/2 to 1 cup fresh basil to finish the dish, roughly chopped if the leaves are large

Preparation:

1. Place 1 cup 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 cup of coconut milk and stir. Now add those vegetables that require the longest cooking time, such as the carrots, mushrooms etc. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5-10 minutes.
4. Add the rest of the vegetables. Stir well and cover, allowing to cook for another 5 minutes
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 steamed rice. ENJOY!