Thai Yellow Curry

This is a simple recipe which tries to emulate Thai yellow curry flavors by easily available local ingredients.

Veggies: Pumpkin, mushroom, red/yellow capsicum, broccoli, carrot, beetroot, babycorn

Curry paste:

coconut milk

jeera, pepper, coriander

onion, ginger, green chilli

lemongrass

kaffir lime leaf (with stem removed)

turmeric

Steps:

In a wok, add oil and curry paste and cook. Add all veggies and saute' a bit. Add water and let cook for 10-12 minutes until a fork passes through the vegetable chunks.

Add coconut milk and jaggery powder/brown sugar and cook for 1 more minute. Also, add a kaffir lime leaf and let soak for a while before serving!