Yellow Curry Vegetables

Growing up, my mom would cook this curry very often on weekends. She typically used fishballs, yong tau foo (assorted tofu and vegetables like bitter gourd and egg plant stuffed with fish paste) and a bunch of vegetables.

Ingredients for simple curry paste:

(Scroll to the bottom for my mom’s homemade curry paste recipe)

2 heaping tbsp of Mae Ploy yellow curry paste or homemade curry paste

5 wedges of garlic chopped

2 big shallots chopped

2 inch knob of ginger peeled and chopped

2 tbsp of garam masala

2 tbsp of peanut oil


Add oil to frying pan, stir all ingredients for curry paste together with a pair of bamboo chopsticks. Stir fry until garlic and shallots turn slightly golden brown. Put everything in a food processor and grind until paste-like.

Ingredients for curry:


1 bunch of green beans, cut of ends and cut into 2 inch pieces

2 big carrots, peeled and sliced diagonally about 1/4 inch thick

2 russet potatoes, peeled cut length wise into half then cut each half into 4 pieces

1/4 of a big napa cabbage, cut of stem by 1 inch and cut the remaining into 1 inch width pieces

1 can quails eggs or hard boiled quails eggs

1 packet Shirachiku vegetable fish cakes, cut each piece into thirds or half

3 small pieces of firm tofu or 1 big piece, cut into 1 inch by 3/4 inch pieces or small equal pieces

1 small packet of pre-fried brown tofu skin (Tao Ki)

1 packet of tofu puffs (Tao Pok), about 9 pieces

1 big can of coconut milk


In a large pot, add potatoes, carrots, green beans and napa cabbage, add just enough water to cover vegetables and bring to a boil, them simmer until you can poke through the potatoes with a fork.

Add the other ingredients and stir in curry paste and coconut milk, bring to boil, then turn off heat.

My mom’s homemade curry paste recipe:

(Grind each ingredient separately, need rubber gloves and goggles/ sunglasses)

1) 2 lbs Red Chilies (Wear rubber gloves, cut open chilies after washing, remove seeds and rinse them off, strain excess water in colander)

2) 1 handful Thai Red Chillies

3) 1 handful dried chilies

4) 20 shallots – peeled, cut ends off and sliced thin

5) 5 Garlic

6) 7 Buay Keras/ Candle Nuts (Cannot be eaten raw)

7) 3 stalks of Lemon Grass

8) 1/2 inch knob of Fresh Tumeric

9) 1 inch knob Galangal

10) 3 inches Ginger


Add 4 tbsp of palm oil or peanut oil to a deep non-stick frying pan. Heat up the oil. Add shallots and garlic. Stir with bamboo chopstick until fragrant. Add the three different chilies, stir for 3 minutes, add  the  lemon grass, tumeric, galangal and ginger, stir for another 3 minutes then add the candle nuts. Stir until the paste starts bubbling a little. Turn off heat, let it cool down completely. Store in plastic containers and freeze for later use. Add curry powder when cooking.

Copyright 2012 From the Kitchen of Eloise


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