Recipe for Thai yellow curry made with yellow curry paste. Vegan recipe loaded with vegetables. Recipe with step by step pictures and video.
We love Thai style curries at home and I make it at least once a week. I load the curry with vegetables so its healthy. Curry paste from scratch is easy to do and one can make a big batch of it and freeze it for later use. It does freeze well. Once the curry paste is ready, the dish can be made in under 20 minutes. Here is how to make Thai Yellow Curry Recipe – Vegan Recipe.
Here is the video of how to make Thai Yellow Curry Recipe – Vegan Recipe
Here are some of the things you can buy online for making this recipe. Carbon Steel Wok Heavy Duty Mixie Veg Stock Cube Coconut Milk Idhayam Sesame Oil
Here is the step by step pictorial of how to make Thai Yellow Curry Recipe – Vegan Recipe We will make a curry paste from scratch. Take all the ingredients listed under curry paste except oil. Grind to a coarse paste.
Add in the Idhayam Sesame oil and grind again. The oil will emulsify and the mixture will become a thick paste. Do not add any water while grinding. Set aside. At this stage, the paste can be frozen for up to two months and used whenever necessary. Just thaw the paste and proceed with the recipe. Make a big batch of it so you can whip up an excellent curry in under 20 minutes.
I like to add a lot of vegetables to my curry. Eat a rainbow of colors everyday for good health. So try to add a lot of colorful veggies to your curry.
Heat Idhayam Sesame oil in a wok and add in the curry paste. Sauté for a few minutes till fragrant.
Add half a cup of water and the ground tomato puree. Just run the tomatoes in a mixie to a puree and add. Add in the chilli flakes, makroot leaves and the cashews. Cook the paste for a few minutes till the tomatoes are cooked. Add in the vegetables. Add a cup of water. Add the vegetables that take the longest time to cook first. Cook for 5-6 minutes.
Add in the stock cube if using and the rest of the vegetables.
Cover and cook for 2-3 minutes.
Add in the coconut milk and simmer for two minutes more. Finally add in a generous sprinkle of spring onions.
Serve with brown rice.
For the Yellow Curry Paste
7 cloves of garlic 1 inch piece ginger 1 inch piece galangal 2 stalks lemongrass, white part 5 - 6 small onions, Indian shallots 2 green chillies, chopped 2 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon salt 3 tablespoon Idhayam Sesame Oil
Other Ingredients
1 tablespoon Idhayam Sesame Oil 2 tomatoes pureed 1 teaspoon chilli flakes 5 - 6 makroot leaves, kaffir lime leaves 10 cashews 1 stock cube 300 ml coconut milk (canned) 2 tablespoon spring onions 1.5 cups water
Vegetables
2 carrots, sliced 10 beans, chopped 4 babycorn, diced 1/4 cup green peas 1 small egg plant, diced 2 cups broccoli 1/4 cup sweet corn 1/4 cup green bell pepper 1/4 cup red bell pepper 1/4 cup yellow bell pepper
We will make a curry paste from scratch. Take all the ingredients listed under curry paste except oil. Grind to a coarse paste. Add in the Idhayam Sesame oil and grind again. The oil will emulsify and the mixture will become a thick paste. Do not add any water while grinding. Set aside.
Heat Idhayam Sesame oil in a wok and add in the curry paste. Sauté for a few minutes till fragrant. Add half a cup of water and the ground tomato puree. Just run the tomatoes in a mixie to a puree and add. Add in the chilli flakes, makroot leaves and the cashews. Cook the paste for a few minutes till the tomatoes are cooked. Add in the vegetables. Add a cup of water. Add the vegetables that take the longest time to cook first. Cook for 5-6 minutes. Add in the stock cube if using and the rest of the vegetables. Cover and cook for 2-3 minutes. Add in the coconut milk and simmer for two minutes more. Finally add in a generous sprinkle of spring onions.
Serve with brown rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
For the Yellow Curry Paste
7 cloves of garlic 1 inch piece ginger 1 inch piece galangal 2 stalks lemongrass, white part 5 - 6 small onions, Indian shallots 2 green chillies, chopped 2 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon salt 3 tablespoon Idhayam Sesame Oil
Other Ingredients
1 tablespoon Idhayam Sesame Oil 2 tomatoes pureed 1 teaspoon chilli flakes 5 - 6 makroot leaves, kaffir lime leaves 10 cashews 1 stock cube 300 ml coconut milk (canned) 2 tablespoon spring onions 1.5 cups water
Vegetables
2 carrots, sliced 10 beans, chopped 4 babycorn, diced 1/4 cup green peas 1 small egg plant, diced 2 cups broccoli 1/4 cup sweet corn 1/4 cup green bell pepper 1/4 cup red bell pepper 1/4 cup yellow bell pepper
We will make a curry paste from scratch. Take all the ingredients listed under curry paste except oil. Grind to a coarse paste. Add in the Idhayam Sesame oil and grind again. The oil will emulsify and the mixture will become a thick paste. Do not add any water while grinding. Set aside.
Heat Idhayam Sesame oil in a wok and add in the curry paste. Sauté for a few minutes till fragrant. Add half a cup of water and the ground tomato puree. Just run the tomatoes in a mixie to a puree and add. Add in the chilli flakes, makroot leaves and the cashews. Cook the paste for a few minutes till the tomatoes are cooked. Add in the vegetables. Add a cup of water. Add the vegetables that take the longest time to cook first. Cook for 5-6 minutes. Add in the stock cube if using and the rest of the vegetables. Cover and cook for 2-3 minutes. Add in the coconut milk and simmer for two minutes more. Finally add in a generous sprinkle of spring onions.
Serve with brown rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/vegan-thai-yellow-curry/
Recipe for traditional sambar sadam made with brown rice in an Instant pot. Recipe with step by step pictures and video.
Here is some links to buy products online Instant Pot Heavy duty Indian Mixie
Here is the video of Sambar Sadam made with Brown Rice – Instant Pot Recipe
Here is how to make Sambar Sadam made with Brown Rice – Instant Pot Recipe
Wash and soak the brown rice and toor dal in water for 30 minutes. I have used the quick cooking variety of brown rice available in India. Brands like Daawat, Kohinoor, India gate all have quick cooking brown rice and it works really well. You can use any brand and it just works fine.
Now lets make a sambar masala paste Heat oil in a pan and add in the chana dal. Roast the chana dal on a low flame until lightly golden.
Add in the spices and curry leaves. Sauté for a few seconds until they turn aromatic.
Add in the desiccated coconut and sauté for a few more seconds. Do not roast coconut for a long time. It will burn in no time. If you do not have desiccated coconut, fresh coconut can also be used.
Let the mixture cool a bit. Add in half a cup of water and grind to a paste. Set aside.
Soak the tamarind in hot water for 15-20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
Now lets cook the sambar rice in the Instant pot. Switch on the Instant pot and set the Instant pot on saute mode. Add in oil to the Instant pot. Add in the cumin seeds, asafoetida and the curry leaves. Let the cumin seeds crackle. Add in the shallots and saute for a few minutes.
Add in the tomatoes and the salt. Cook till the tomatoes are mushy. Add in the turmeric and jaggery.
Add in the tamarind pulp, ground paste and a cup of water. Mix well to combine.
Add in the veggies and three cups of water. The vegetables I have used today are carrots, beans, pumpkin, capsicum, potato, egg plant / brinjal and drumsticks. Use a variety of vegetables. Add in the drained rice and lentil.
The idea behind adding a lot of veggies is to “eat a rainbow everyday”. Try to add a variety of fruits and veggies to your diet.
Cover the instant pot with the lid. Set the valve in sealing mode. Cancel the saute mode. Set the Instant pot in pressure cooker mode for 20 minutes.
After the 20 minutes, let the pressure settle. Open the instant pot and mix well to combine. Now lets do a tempering for the sambar sadam. Heat ghee in a small pan and add in the fenugreek seeds, mustard seeds, curry leaves and red chillies. Let the mustard seeds crackle. Switch off the flame and add in the red chilli powder. Immediately add the tempering to the sambar sadam.
Serve hot.
Soak the Rice and Lentil
3/4 cup Brown Rice 3/4 cup toor dal
Sambar Masala Paste
1 teaspoon Indian sesame oil 2 tablespoon chana dal 1 teaspoon coriander seeds 1/8 teaspoon fenugreek seeds 1/4 teaspoon black pepper 4 gundu red chillies 1 sprig curry leaves 2 tablespoon desiccated coconut 1/2 cup water
Tamarind Pulp
1/2 inch ball of tamarind 3/4 cup hot water
Other Ingredients
1 teaspoon Indian sesame oil 1/2 teaspoon cumin seeds 1/8 teaspoon asafoetida compound or powder 1 sprig curry leaves 1/4 cup shallots, Indian small onions 2 tomatoes chopped 1.5 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon jaggery 4 cups water 3 cups mixed vegetables
Tempering
2 teaspoon ghee 1/8 teaspoon fenugreek seeds 1/2 teaspoon mustard seeds 1 sprig curry leaves 3 gundu red chillies 1/2 teaspoon red chilli powder
Wash and soak the brown rice and toor dal in water for 30 minutes.
Now lets make a sambar masala paste Heat oil in a pan and add in the chana dal. Roast the chana dal on a low flame until lightly golden. Add in the spices and curry leaves. Sauté for a few seconds until they turn aromatic. Add in the desiccated coconut and sauté for a few more seconds. Do not roast coconut for a long time. It will burn in no time. If you do not have desiccated coconut, fresh coconut can also be used. Let the mixture cool a bit. Add in half a cup of water and grind to a paste. Set aside.
Soak the tamarind in hot water for 15-20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
Now lets cook the sambar rice in the Instant pot. Switch on the Instant pot and set the Instant pot on sauté mode. Add in oil to the Instant pot. Add in the cumin seeds, asafoetida and the curry leaves. Let the cumin seeds crackle. Add in the shallots and sauté for a few minutes. Add in the tomatoes and the salt. Cook till the tomatoes are mushy. Add in the turmeric and jaggery.
Add in the tamarind pulp, ground paste and a cup of water. Mix well to combine. Add in the veggies and three cups of water. The vegetables I have used today are carrots, beans, pumpkin, capsicum, potato, egg plant / brinjal and drumsticks. Use a variety of vegetables. Add in the drained rice and lentil. Cover the instant pot with the lid. Set the valve in sealing mode. Cancel the sauté mode. Set the Instant pot in pressure cooker mode for 20 minutes. After the 20 minutes, let the pressure settle. Open the instant pot and mix well to combine.
Now lets do a tempering for the sambar sadam. Heat ghee in a small pan and add in the fenugreek seeds, mustard seeds, curry leaves and red chillies. Let the mustard seeds crackle. Switch off the flame and add in the red chilli powder. Immediately add the tempering to the sambar sadam.
Serve hot.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
