This recipe was requested by Instagram user microkellz , she wanted me to make some Thai Yellow Curry from scratch, so I did some research and tweaking and this is what I came up with. You can substitute whatever veggies you want to use, use this as a general guide. Watch the video for directions, Click for the recipe and some substitutions, then share with your friends and family!
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Toast and grind the coriander seeds, cumin seeds, black pepper, szechuan peppercorns, and grains of paradise. (see http://thefatveganchef.com/toasting-spices/ to see how to toast and grind the spices) Place the toasted and ground spices in a food processor with the remainder of the curry paste ingredients and puree until a fine paste.
Make sure all the ingredients are prepared and ready to go! Put them close to your stove, this recipe cooks fast.
Heat up your wok on high heat, while it is heating put half the corn starch in the tofu and coat well. Place some of the coconut and toasted sesame seed oil in the wok, when the oils are smoking hot add the tofu and wok until golden brown. Place in covered pan.
Put more oil in the wok and start to cook the vegetables, little by little until they are all cooked, placing each batch of vegetables in the covered pan.
Place some more oil in the wok, when it is hot, add the curry paste and wok and stir for a couple of minutes. Add the coconut milk, soy sauce, and sugar and bring to a boil. When the sauce is boiling put the vegetable stock in the remainder of the corn starch and mix until well blended and no longer blended. Slowly add the slurry mixture into the curry sauce and cook until thickened.
When sauce is nice and thick add the tofu and cooked vegetables back into the liquid to reheat. Add the julienned thai basil and remove from heat. Let sit for a minute. Stir again and either serve next to the rice or beside the rice.
galangal: use ginger instead
kaffir lime leaves/lemongrass: add lime leaves or zest of lemon and lime instead
You can use any chilis fresh or dry for thai chillis
You can make your own vegan fish sauce using seaweed and fermented soy beans soaked in water, let it sit at least overnight and use the liquid.