Curries are an important part of Thai cuisine. The color of the chilies and other ingredients gives each curry its distinct hue. Turmeric is the vital ingredient that gives yellow thai curry its color. Green ingredients like basil and lemon leaves are added in the paste to enhance the color of the green paste.
Ingredients
Oil- 1 tsp
Garlic cloves, minced- 3
Fresh ginger, peeled, minced- thumb-sized piece
Yellow or green curry paste- 3 tbsp
Vegetable stock cubes- 2
Boiling water- 2.5 cups
Red bell pepper, thinly sliced- 1
Mushrooms, broccoli
Coconut milk- 400 ml
Sodium-reduced soy sauce- 2 tbsp
Roasted peanuts- 2 tbsp
Small heads bok choy, ends tripped, washed (or any other Asian greens of choice)- optional
Feel free to use some nice fresh spinach- a palmful
OPTIONAL TOPPINGS
Sliced spring onions
Fresh basil leaves, or fresh coriander
Toasted crushed peanuts
Sliced red chili
Lime wedges
Bean sprouts
Directions:
- Heat one spoon of oil in a wok, add yellow or green curry paste, fry for 4 minutes
- Add ginger, peanuts, soup cubes and vegetables and give a mix for 2 minutes
- Add coconut milk, lemon leaves, chopped lemongrass and basil leaves, and small spoon sugar. Give 2-3 boils, and let it cook for 5 minutes,
- Serve hot with steam rice or noodles
Tips:
- Add any other veggies for variation, like diced mushrooms, sliced carrots, or broccoli!
- Use tofu or chicken.
- Top with crushed roasted cashews or peanuts.