Thai Yellow Vegetable Curry

Adapted from: http://thaifood.about.com/od/thaisnacks/r/greensinyellow.htm

Ingredients:
YELLOW CURRY SAUCE:- 1 can good-quality coconut milk
- 1/2 tsp. fenugreek
- 1 tsp. ground coriander
- 1 tsp. black mustard seeds
- 1-2 red chilies

- 1 Tbsp. ground cumin
- 3/4 tsp. turmeric powder
- 5 cloves garlic (Indian size)
- 1 thumb-size piece galangal OR ginger, peeled and sliced
- 1 stalk lemongrass, sliced thinly
- 1/2 onion
- 3 Tbsp. fish sauce (or soya sauce if you are vegetarian)
- 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 (I didnt use this)
 VEGETABLES (that I used) -
- 1 cup mushrooms sliced
- 1 yellow bell pepper, sliced
- 1 large carrot, sliced
- 1 cup cauliflower
- 1 cup potatoes or sweet potatoes chopped (optional)
- 1/2 cup pineapple pieces (optional)
- handful of fresh basil for garnish

Preparation:
- 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.
- Place 1-2 Tbsp. oil in a large frying pan over medium to high heat. Add the curry paste and gently stir-fry for 1 minute, or until fragrant.
- Add some more of the coconut milk and stir. Now add those vegetables that require the longest cooking time, such as the carrots, cauliflower and potatoes (if using). Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5-10 minutes.
- Add the rest of the coconut milk and the remaining vegetables. Stir well and cover, allowing to cook for another 5 minutes. Vegetables must be crunchy in this curry.

- 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.
- Sprinkle the curry with fresh basil and serve with steamed rice