Ingredients
For the Yellow Curry Paste
7 cloves of garlic
1 inch piece ginger
1 inch piece galangal
2 stalks lemongrass, white part
5-6 small onions, Indian shallots
2 green chillies, chopped
2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon salt
3 tablespoon Idhayam Sesame Oil
Other Ingredients
1 tablespoon Idhayam Sesame Oil
2 tomatoes pureed
1 teaspoon chilli flakes
5-6 makroot leaves, kaffir lime leaves
10 cashews
1 stock cube
300 ml coconut milk (canned)
2 tablespoon spring onions
1.5 cups water
Vegetables
2 carrots, sliced
10 beans, chopped
4 babycorn, diced
1/4 cup green peas
1 small egg plant, diced
2 cups broccoli
1/4 cup sweet corn
1/4 cup green bell pepper
1/4 cup red bell pepper
1/4 cup yellow bell pepper
Instructions
We will make a curry paste from scratch. Take all the ingredients listed under curry paste except oil. Grind to a coarse paste. Add in the Idhayam Sesame oil and grind again. The oil will emulsify and the mixture will become a thick paste. Do not add any water while grinding. Set aside.
Heat Idhayam Sesame oil in a wok and add in the curry paste. Sauté for a few minutes till fragrant. Add half a cup of water and the ground tomato puree. Just run the tomatoes in a mixie to a puree and add. Add in the chilli flakes, makroot leaves and the cashews. Cook the paste for a few minutes till the tomatoes are cooked. Add in the vegetables. Add a cup of water. Add the vegetables that take the longest time to cook first. Cook for 5-6 minutes. Add in the stock cube if using and the rest of the vegetables. Cover and cook for 2-3 minutes. Add in the coconut milk and simmer for two minutes more. Finally add in a generous sprinkle of spring onions.
Serve with brown rice.
- Prep Time: 10m
- Cook Time: 20m