Give me curry - The Yellow One
Updated: Jul 24
Today we are talking about curries. They are often prepared in the Asian region, and there are numerous variations and style mixes. Also, in sharpness, they often differ significantly. For the private household, many different "curry pastes" are now offered. Of course, you can also make these pastes yourself, but here you have to plan significantly more time in the purchase and preparation time. We from food for flexitarians show you today a Thai yellow curry with vegetables.
Ingredients
100g basmati rice
250ml coconut milk
100ml vegetable broth
50ml soy sauce
100g mixed frozen vegetables
3 fresh mushroom
1 small red onion
1 clove garlic
1 bunch fresh coriander
2 tsp yellow curry paste
1 tsp turmeric
some canola oil
salt and pepper
lime juice and zest of one lime
Instructions
First, defrost the frozen vegetables.
In the second step, we put a pot of water for the rice. Salt the water generously and bring it to a boil.
Now we start with the curry. This involves heating the curry paste and turmeric in a pan (ideally a wok - this will better release the curry paste's flavours). Now pour in vegetable broth, stir well and reduce by half. Now add the coconut milk and simmer gently for about ten minutes. Finally, season the curry with fresh lime zest and lime juice.
In the meantime, cook the rice (follow the package instructions).
While the rice is cooking and the curry is simmering lightly, we take care of the ingredient.
Peel and chop the onion and garlic. Also, clean the mushrooms with a damp cloth and slice them as well. Sauté the onion and garlic in a pan with canola oil and then add the mushrooms. Add the defrosted frozen vegetables and sauté briefly. Deglaze the whole thing with soy sauce. The vegetables are now refined with some fresh coriander.
Resumé
Yellow curry is ideal for those who do not want it too spicy. It is somewhat milder, but the flavours of the curry and fresh cilantro and lime go together perfectly. If you still want it a little spicier, you can help with chilli flakes or fresh ones.
The tools for this recipe
For this dish to turn out as intended, the right tools matter:
Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.
Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.
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FAQ
Can I use a different curry paste?
Yes, red or green curry paste works too, just note the flavor and heat level will change slightly since yellow paste is milder and more turmeric-forward.
Can I make it spicier?
Yes, adding a bit more curry paste or a fresh chili while frying the onions boosts the heat without overwhelming the coconut base.
Can I prep the vegetables and rice ahead of time?
Yes, you can cook the rice and chop the vegetables up to a day ahead and store them separately in the fridge, then just combine everything in the sauce when ready to eat.
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