Thai Yellow Curry

During this 2020 Quarantine eating out has been curtailed. So I’ve been craving my favourite Thai Sa-On restaurant yellow curry. The canned yellow curry paste you can purchase in the market is too hot for this ‘no heat gal’. So to scratch for me! This recipe has large chunks of potatoes and other vegetables. I’m excited that it is pretty close to Thai Sa-On! Next time I will make a double batch of the paste to have it on hand. It should keep in the fridge for a few weeks.
Enjoy!

Ahead bake or boil at least 2 potatoes.

Ingredients for yellow curry paste 
In a small blender or coffee grinder pulse until smooth:
1 small onion
2 t coriander seeds
2 t cumin seeds or ground cumin
1/4 black pepper
1 t ground turmeric
2 fresh red Thai chilli (leave out if you don’t want heat)
1/2 inch fresh ginger, chopped
2-3 fresh garlic cloves
2 T coconut milk
2 kaffir lime leaves (can sub 1/2 t lemon or lime zest)
1 stalk lemon grass finely chopped (skip if not available)

ingredients for Thai Yellow Curry

2 T coconut oil
2 potatoes, baked, chunked
One small carrot, chopped
5-6 button mushrooms, chopped
1 medium bell pepper, chopped
Add whatever green veg you like, snow peas are a favourite for me.
1 cup thick coconut milk
1/2 t raw sugar
1 T Thai basil, chopped
1-2 t soy sauce
1.5-2 cups water or vegetable broth
Salt to taste

Instructions:
Heat oil, add curry paste, sauté 1-2 minutes.
Add 1/2 cup of the coconut milk, sauté another minute.
Add vegetables and mix well.
Add water or broth, sugar and salt, stir well and cover.
Simmer vegetables until starting to tender.
Add remaining coconut milk
Add soy sauce and simmer until desired doneness.
Add basil.
Serve over brown or white rice.
Reheats well.