Yellow Thai Vegetable Curry

Name: Yellow Thai Vegetable Curry Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Paste:; Shallots 5 tbsp chopped (remove); 8 dried red chillis cooked for 40mins chopped; Pepper black 1 tsp (remove); *Coriander seed 2 tsp (remove); *Cumin seed 2 tsp (remove); Ginger Root 1 tsp (remove); Galangal 1.5 tbsp or if you cant get it just add more ginger; Turmeric ground 1 tsp (remove); Garlic 5 clove (remove); Lemon grass (citronella) fresh 2 stalks; *Shrimp Paste 1tsp; *Lime zest per tsp 1 tsp (remove); Olive Oil 2 tbsp (remove); Green Beans 150g; Baby Corn 150 gram(s) (remove); Eggplant fresh 1 small eggplant peeled and chopped; Cauliflower raw 100 grams (remove); Zucchini baby 2 medium (remove); Peppers sweet red fresh 1 medium thinly sliced; *Fish Sauce 1.5 tbsp (remove); *Palm Sugar 1 tsp (remove); Cilantro raw 4 tbsp (remove); 150ml veg stock; Coconut Milk 400ml or to taste. Can also use coconut cream instead for thicker consistency

(1)

Minutes to Prepare: 30
Minutes to Cook: 20

Number of Servings: 4

Ingredients

Paste:Shallots, 5 tbsp chopped (remove)8 dried red chillis, cooked for 40mins, choppedPepper, black, 1 tsp (remove)*Coriander seed, 2 tsp (remove)*Cumin seed, 2 tsp (remove)Ginger Root, 1 tsp (remove)Galangal 1.5 tbsp or if you cant get it just add more gingerTurmeric, ground, 1 tsp (remove)Garlic, 5 clove (remove)Lemon grass (citronella), fresh, 2 stalks*Shrimp Paste, 1tsp*Lime zest per tsp, 1 tsp (remove)Olive Oil, 2 tbsp (remove)Green Beans 150gBaby Corn, 150 gram(s) (remove)Eggplant, fresh, 1 small eggplant, peeled and choppedCauliflower, raw, 100 grams (remove)Zucchini, baby, 2 medium (remove)Peppers, sweet, red, fresh, 1 medium, thinly sliced*Fish Sauce, 1.5 tbsp (remove)*Palm Sugar, 1 tsp (remove)Cilantro, raw, 4 tbsp (remove)150ml veg stockCoconut Milk, 400ml or to taste. Can also use coconut cream instead for thicker consistency

Directions

1. Place all paste ingredients into mixer adding bit of oil if it gets stuck or water.
2. Heat oil in wok. Add 2tbsp paste to the pan. Fry until it starts to separate.
3. Add coconut milk/cream and stock.
4. Add veg - make sure all choppped up similar size. Cook until required consistency - about 10 minutes.
5. Add palm sugar and fish sauce.
6. Serve with rice and place chopped cilantro on top and chopped chilli for extra heat.

Number of Servings: 4

Recipe submitted by SparkPeople user GLOBETREKKER78.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 376.0
Total Fat: 29.3 g
Cholesterol: 0.0 mg
Sodium: 963.3 mg
Total Carbs: 23.4 g
Dietary Fiber: 5.8 g
Protein: 7.8 g

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Member Reviews

TBRITTELL
labeled as vegan but has shrimp paste and fish paste ? ew
I want to try without the meat pastes I guess. - 4/13/12
KASHMIR
Yum! Will make this one again. - 2/16/11

Reply from GLOBETREKKER78 (4/19/11)
Thanks! Smells fantastic too. I made it for a dinner party once and everyone preferred it to the duck dish!