The reason I call this curry a yellow curry is because, when I make it, it is a shade of yellow and then I add a bit of turmeric to make it proper yellow 🙂 I do combine ingredients from different thai curries and so what I made might not be exactly a yellow curry.. well lets call it grelllow curry (a combination of green, red, and yellow 🙂 ) But whatever it is, I really like it and so presenting the way I make it. I generally make it with coconut rice (forgot to take a picture of the rice and now its all gone 🙂 )
This is recipe 20 of 30 🙂
Recipe:
Coconut milk – 2 cups
Baby corn – ½ can
Mushrooms – 10-15
Basil – ½ bunch
Soya sauce – ½ teaspoon
Cornflour – 1 tablespoon
Salt – to taste
Oil – 1 tablespoon
Turmeric powder – ½ teaspoon
Yellow food color – â…› teaspoon (optional)
For the curry paste:
Dry red chillies – 4 (adjust quantity to desired taste)
Lemon grass – 2 stalks
Onion – 1
Garlic – 2 cloves
Ginger – 1 teaspoon
Cumin seeds – 1 teaspoon
Coriander seeds – 1 teaspoon
Salt – ½ teaspoon
Pepper – ½ teaspoon
- Make the curry paste by grinding all the ingredients listed under curry paste.
- Heat oil, add the curry paste, saute for 3-4 minutes.
- Add coconut milk, soya sauce, baby corn, mushrooms, and turmeric powder. A bit of food color can be added to make it yellower. Let it simmer for about 8 minutes.
- Add finely chopped basil leaves and salt. Let it simmer for few more minutes.
- Serve hot.
Bhavna
Wow! This is so good!
Your recipes are very well written, thanks for sharing!