Thai Yellow Curry

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 - 1/2 can

Mushrooms - 10-15

Basil - 1/2 bunch

Soya sauce - 1/2 teaspoon

Cornflour - 1 tablespoon

Salt - to taste

Oil - 1 tablespoon

Turmeric powder - 1/2 teaspoon

Yellow food color - 1/8 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 - 1/2 teaspoon

Pepper - 1/2 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.