Here’s my take on a Thai style yellow curry. How is it different from other Thai curries? – It is a milder and creamier dish with less chillies compared to the red and green curries. This recipe is vegetarian, but you can add your meat of choice to it as long as it’s cooked thoroughly before eaten.
|Left to right: young corn, mangetout, sweet potato wedges and sliced onion|
2 cm piece galangal
1-2 slices ginger
1-2 cloves garlic
½ onion, slice half of it, and keep the rest for the curry paste
1 cm turmeric root
2 dried chillies
1 stalk lemongrass
100 g young corn
100 g mangetout
1 medium sweet potato, cut into wedges
150 ml coconut milk
1 cup of water
First, blend the galangal, ginger, garlic, onions, turmeric root, dried chillies and lemongrass into a paste. Fry the paste in a tablespoon of oil over medium heat for about five minutes. Add the sweet potato, salt and white pepper. Cook further for five minutes before pouring in water and letting it boil until the potatoes are soft.
Pour in the rest of the vegetables (mangetout and young corn need to retain a little crunch, so don’t cook them for too long) and coconut milk. Let it simmer and serve with fragrant white rice.