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Add all the ingrdedients for the paste in a chutney grinder or a small blender.
Blitz to make a smooth paste. I prefer to make a smooth paste so that the galangal and lemon grass bits and pieces don't come in the way while eating :-)
Keep the curry paste aside.
In a pot or pan, heat oil. add all of the yellow curry paste in oil and saute for 2 to 3 mins.
Then add 1/2 cup coconut milk and saute for 2 to 3 mins.
Then add the chopped veggies and stir well.
Add 1.5 to 2 cups water or veg stock, sugar and salt. stir well and cover the pan.
Simmer the veggies till they are almost cooked and tender.
Then add the remaining 1/2 cup coconut milk.
Stir and add soy sauce. cover and cook for about 5 to 6 minutes more.
Lastly add the chopped basil leaves and cook for half or one minute more.
You can garnish the curry with some thai basil leaves.
Serve thai yellow curry with steamed jasmine rice or basmati rice.