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Ingredients

• YELLOW CURRY SAUCE:
• 1-2 cans good-quality coconut milk (see instructions)
• 1/2 tsp. fenugreek
• 1 tsp. ground coriander
• 1 tsp. black mustard seeds
• 1-2 yellow chilies, OR green or red chilies, de-seeded (or leave seeds in for a spicer curry)
• 1 Tbsp. ground cumin
• 3/4 tsp. turmeric, dried, OR 1 thumb-size piece fresh turmeric, peeled and sliced
• 3 cloves garlic
• 1 thumb-size piece galangal OR ginger, peeled and sliced
• 1 stalk lemongrass, sliced thinly, OR 2 Tbsp. frozen prepared lemongrass (see below for more on lemongrass)
• 1/2 onion
• 3 Tbsp. vegetarian fish sauce (or regular fish sauce) OR 4 Tbsp. soy sauce
• 1/2 cup fresh coriander, including the stems
• 2 Tbsp. brown sugar
• juice of 1/2 lime
• 2-3 kaffir lime leaves, fresh or frozen (find these at Asian food stores), and cut into strips
• VEGETABLES (choose from the following, or add your own combination):
• 1 can fava beans, broad beans, OR chick peas
• approximately 2 cups bok choy, baby bok choy, or Chinese cabbage, chopped
• 4-6 shiitake mushroom, sliced
• 1 yellow bell pepper, sliced
• 1 large carrot, sliced
• 1 cup broccoli
• 1 cup cauliflower
• 1/2 to 1 cup fresh basil to finish the dish, roughly chopped if the leaves are large

Description

This Vegetable Curry Can Be Made As A Side Dish, Or As The Star Player. Either Way, This Thai Yellow Curry Is Super Healthy With Its Homemade Combination Of Fresh Herbs And Spices (no Packaged Curry Paste Used Here), Plus An Array Of Vegetables Such As B

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