Thai Yellow or Massuman Curry
This basic recipe is from Sea Thai Bistro in Santa Rosa. I purchase curry pastes at Asian markets and use the Mae Ploy brand. Although you could also use this recipe to make their red and green curries as well, they are not vegan (they contain shrimp paste). This recipe is served over rice. Serves 4.
Ingredients
Sauce:
2 cups coconut milk
2 cups vegetable broth (I often use Better Than Bullion vegetable flavor)
2 Tbsp canola or vegetable oil
2 Tbsp yellow or Massuman curry paste (Mae Ploy brand)
1 Tbsp turmeric powder
½ Tbsp kosher salt
¼ cup soy sauce
½ cup light brown sugar
Handful of Thai basil, leaves picked and left whole (optional)
Veggies:
4 cups of mixed veggies. I have used carrots (sliced thin), fresh green beans, broccoli, peeled and sliced Kabocha squash, yellow squash, sugar snap peas, or whatever.
Instructions
In a large saucepan, pour canola oil and add curry paste, turmeric, and salt. Mix together and stir until fragrant (about 5 minutes).
Add coconut milk, veggie broth, salt, soy sauce, and sugar. Simmer for 10 minutes.
Right before serving, add the veggies and let them cook 3-5 minutes.