Name: Thai Yellow Curry with Vegetables, Tofu and Cashewnuts recipe by Muthulakshmi Madhavakrishnan at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 3
Ingredients: 1 medium carrot - cut into 1 inch sticks; 4 green beans - cut into 2 pieces; 4 baby corn - cut into halves; 1 small red capsicum - seeds and stem removed and cut into small bite size pieces; 3 to 5 button mushrooms - chopped; 100 gm tofu; 10 whole cashewnuts; 1 cup (200ml) Thick coconut milk; 1 tsp sugar; 2 tsp soya sauce; 1 tsp pepper powder; 1 lemon juice; 1 tbsp chopped basil leaves; 2 tbsp coconut oil; Salt as required; For the yellow curry paste:; 3 small onions; 4 garlic cloves; 1 tsp Roasted Cumin Powder; 1 tsp Coriander seeds; 1/4 tsp Cardamom Powder; 6 pepper corns; 2 tsp lemon grass powder or 1 stalk of fresh lemon grass; 1 tsp lemon zest; 1 tsp Grated Ginger; 1 tsp turmeric powder; 2 fresh red chillies or 1 bird eyes chilly; Add all the ingredients in a small chutney jar and make a smooth paste.

ABOUT Thai Yellow Curry with Vegetables, Tofu and Cashewnuts RECIPE

Making your own homemade Thai curry is surprisingly simple and extremely satisfying. Traditionally Thai curry is sweeter and thicker than other types of curry and is served with steamed jasmine rice. With it's rich spices, chunky vegetables and creamy coconut milk this is a delicious comfort food.

Ingredients Serving: 3

1 medium carrot - cut into 1 inch sticks
4 green beans - cut into 2 pieces
4 baby corn - cut into halves
1 small red capsicum - seeds and stem removed and cut into small bite size pieces
3 to 5 button mushrooms - chopped
100 gm tofu
10 whole cashewnuts
1 cup (200ml) Thick coconut milk
1 tsp sugar
2 tsp soya sauce
1 tsp pepper powder
1 lemon juice
1 tbsp chopped basil leaves
2 tbsp coconut oil
Salt as required
For the yellow curry paste:
3 small onions
4 garlic cloves
1 tsp Roasted Cumin Powder
1 tsp Coriander seeds
1/4 tsp Cardamom Powder
6 pepper corns
2 tsp lemon grass powder or 1 stalk of fresh lemon grass
1 tsp lemon zest
1 tsp Grated Ginger
1 tsp turmeric powder
2 fresh red chillies or 1 bird eyes chilly
Add all the ingredients in a small chutney jar and make a smooth paste.

Instructions

Take 2 cups of water in a broad vessel. Cover and bring it to boil over a high heat. Add in the beans, carrots, baby corn and keep it covered for 4 minutes. Then drain the water completely and keep it aside.
Press the tofu firmly for 10 minutes. Then cut into cubes and fry until brown and crisp on all sides. Also fry the whole cashew nuts with a drop of coconut oil till they are golden brown.
Heat oil in a pan over medium heat and add in the yellow curry paste. Stir it continuously for 2 minutes.
Then add in the chopped mushrooms, capsicum and blanched vegetables. Stir it to combine well with the curry paste.
Add 1/4 cup of coconut milk and 1 cup of water. Cover the pan and cook until the veggies are cooked well.
Now add the required salt, sugar, soy sauce and the remaining coconut milk. Keep the curry in a low flame and cook for 5 more minutes.
At this stage, taste and adjust the flavour of the curry as needed. I added some pepper powder and lemon juice.
Once the curry is well cooked and the veggies are softened, add in the roasted cashewnuts, chopped basil leaves and fried tofu and serve it over the steamed jasmine rice or basmati rice.

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