Exotic Vegetable Thai Yellow Curry - By Chef Manoj Rathore

Ingredients:

For Thai Yellow Curry Paste -

Shallots - 7-8 nos.

Garlic Pods - 8-10 nos.

Lemon Zest - ½ tsp

Chopped Lemon Grass Stalk - ½ no.

Cumin Seeds - ½ tsp

Coriander Seeds - ½ tsp

Thai Red Bird Eye Chilli - 1 no.

½ inch Ginger - 1 no.

For Thai Vegetables-

Button Mushrooms - 5-6 nos.

Green/Yellow Small Zucchini - 1 no.

Carrot - ½ no.

Potato - ½ no.

French Beans - 4 nos.

Red Pepper - ½ no.

Silken Tofu - ¼ cup

Thin Coconut Milk - 1 cup

Thick Coconut Milk - ½ cup

Turmeric Powder - 1 tsp

Curry Powder - ½ tsp

Soy Sauce - 1 tsp

Oil - 1 tbsp

Few Thai Basil Leaves

Sugar - 1 tsp

Salt - As Needed

Instructions:

1. Grind every ingredient mentioned for the thai paste, adding 1 or 2 tbsp of water as needed. The paste should be smooth and fine.

2. In a heavy bottomed pan, heat oil and add the prepared curry paste. Mix it until the water evaporates and there is no raw smell anymore.

3. Add sugar, salt and turmeric powder and cook again for a minute.

4. Add chopped vegetables and stir-fry them for 4-5 minutes on low flame. The vegetables should be half cooked by now. Add soy sauce.

5. Add thin coconut milk and let the gravy come to a slow boil. When the vegetables are ¾th cooked and the gravy is simmering, add thick coconut milk.

6. Add thai basil leaves and curry powder. Cook on low flame and remove from heat. Serve hot with Jasmine rice or plain rice.