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.
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