Indo - Thai Yellow Curry

This is my version of Yellow Curry, very similar to the Thai curry but with Indian substitutes I readily had at home.  Curry masala is so versatile that I have tried it in many of my dishes and have recommended to my friends. It's none other than Madras Curry Masala.

Thai curry is usually a soupy dish made with coconut milk or water with their unique blend of curry spices, herbs, meat, vegetables and fruits like pineapple.  You can achieve their signature taste at home and enjoy this creamy and delicious dish accompanied with plain sticky rice or jasmine rice, fried rice, roti canai or parotta. I have made this palatable and foolproof yellow curry umpteen times and paired with all the above accompaniments.

This is a versatile curry Vegan/ Keto friendly; be it vegetarian or non-vegetarian (with your choice of protein) you will love this simple Yellow curry. I have prepared this dish with shrimp and vegetables.

The Thai yellow curry paste comprises of yellow chilli peppers, lemongrass, galangal, fish sauce, turmeric and spices added in curry masala. I have substituted yellow chillies with green Thai chilies, lemongrass with lemon and galangal with fresh ginger root julienned without compromising with the flavors. I sprinkles sesame seeds just for some calcium intake not for flavoring purpose, hence its totally optional. Vegetarians skip the shrimp and fish sauce.

Let's hop on to the recipe.

PREP TIME

 5 mins

COOK TIME

15 mins

TOTAL TIME

20 mins

Category: Fusion

Cuisine: Indo-Thai Yellow Curry
Level: Easy

Serves: Serves 6

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 158
% Daily Value *
Total Fat 13 g	19 %
Saturated Fat 10 g	52 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 217 mg	9 %
Potassium 312 mg	9 %
Total Carbohydrate 9 g	3 %
Dietary Fiber 2 g	6 %
Sugars 4 g
Protein 2 g	5 %
Vitamin A	44 %
Vitamin C	111 %
Calcium	11 %
Iron	3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

1. Onions (white) - 1 large (cubed)
2. Garlic - 1 whole head (peeled and minced)
3. Ginger - 1 - about 4 inch (peeled and julienned)
4. Thai chilli - 6 nos (slit lengthwise)
5. Madras Curry Powder - 1 tablespoon
6. Lime zest - 1 teaspoon
7. Lime juice - 1/2 teaspoon
8. Salt to taste
9. Fish sauce - 1/2 teaspoon (optional)
10. Coconut milk - 1 can (organic) 
11. Cilantro leaves with stem - 8-10 sprigs
12. Basil leaves (fresh) - few or dried basil 1 dash
13. Sesame seeds - 1 teaspoon (optional) 
14. Crushed red pepper flakes - 1 tsp (optional)
15. Oil - 1 tablespoon

Vegetables and meat:

1. Shrimp (raw, deveined) - 1/2 lbs
2. Bell peppers (mini) - red, orange, yellow - 2 each
3. Broccoli - 6-8 florets
4. Cauliflower - 6-8 florets
5. Asparagus - 6-8 nos
6. Carrot - 1 medium sized (sliced in an angle about 1 inch each)
7. Zucchini - 1 - sliced
8. Tofu (extra firm) - 1/4 of a pack (cubed)

DIRECTIONS

1. In a pan on medium heat stir fry the tofu until golden brown and set aside to be added towards the end to retain the crispness.
2. In the same oil stir fry the onions, ginger, garlic and chillies for couple of minutes. 
3. Now add all the vegetables and meat of your choice (except the tofu) and sprinkle the  Madras curry masala, drizzle the fish sauce and salt to taste. Stir in for 2-3 mins only to retain the crispness of the fresh vegetables and shrimp to cook just right*.
4. Pour in 1 can of coconut milk and allow it to come to a boil. Sprinkle basil leaves, lime zest and juice. Give it a good stir and remove from heat.
5. Sprinkle the red chilli flakes for added heat.

NOTES AND TIPS

An easy tip is to check if your shrimp is cooked right, look for the pink color and cook until it curls to a "C" shape, when it curls up completely as "O" is means its over cooked.