Yellow Thai Curry

Last weekend, I went to this cosy Thai restaurant near our place. The warm ambiance and rich, spicy aromas were perfect for a comforting dinner. Among the many dishes on the menu, it was the Yellow Thai Curry that stole the show for me. It was creamy, mildly spiced, and bursting with the earthy warmth of turmeric, and every bite gave the warmth of home food. As I was eating, I knew I had to try recreating it at home.

Of course, I didn’t have all the exotic ingredients or readymade sauces they might have used, but that’s the fun of home cooking, isn’t it? With a few staples, fresh veggies, and a touch of creativity, I created my own version of this delightful curry. It’s not exactly the same as the one from the restaurant, but that’s the beauty of making it your own. Here’s how you can give it a try with what you’ve got in your kitchen!

Ingredients:

1 teaspoon turmeric powder
1 teaspoon ground cumin & coriander powder
3 garlic cloves (minced)
1-inch piece of ginger (grated)
1 small onion (chopped)
1 tablespoon lemon zest (or lemongrass if you have it)
2 red chilies (optional)
Vegetables of your choice – potatoes/carrots/bell peppers/broccoli/beans
1 cup coconut milk
1 cup water or stock
1 tablespoon oil
Salt, sugar, and lime juice to taste
Fresh cilantro or basil for garnish

Recipe:

· Prepare the curry paste: Blend all the paste ingredients into a smooth mixture. Add a splash of water if needed to help it blend.

· Cook the paste: Heat coconut oil in a pan over medium heat. Sauté the paste for 2–3 minutes until it fills your kitchen with its heavenly aroma.

· Build the curry: Stir in the coconut milk and vegetable stock. Let it come to a gentle boil.

· Add the vegetables: Start with potatoes, beans and carrots, cooking for 5–7 minutes. Then add the bell peppers, zucchini, or broccoli and simmer until tender.

· Season: Add sugar, salt, and a squeeze of lime juice for brightness. Adjust to taste.

· Serve: Garnish with fresh herbs and serve it piping hot with rice or noodles.