I have found Thai cuisine to be very similar to our Kerala cuisine. It could be the usage of coconut milk and spicy green chillies that establishes the connection for me. Having said that, there are lot of differences too. For instance, the kind of rice used is so different that the taste changes drastically even if you have it with the same curry.
This yellow curry is very easy and is very close to the authentic Thai yellow curry. However there could be variation in the taste. What I liked the best in this curry is that fresh taste out of a shrimp curry. We rarely use celery, asparagus or basil leaves in our preparation. The flavors that these vegetables add is so distinct, that you would really enjoy the ‘NEW’ curry that you experimented.
Shrimp – 10 nos
Capsicum/Bell pepper – 1/2
Onion – 1/2
Celery(sliced) – 1/4 cup
Asparagus – 2 stems
Basil leaves – 2 strands
Coriander leaves(optional if using basil leaves) – 2 strands
Ginger Garlic paste – 1/2 tsp
Green chilli – 2 nos
Tomato – 1/2 of a medium sized one
Coconut milk – 1/3 cup
Red chilli powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Curry powder – 3/4 tsp OR use the following optional ingredients
Salt – to taste (apprx. over 1/2 tsp)
Optional Ingredients(If not using curry powder):
Coriander powder – 1/2 tsp
Cumin powder – 1/4 tsp
Garam masala – 1/4 tsp
1. Clean and wash the shrimp and keep aside.
2. Heat oil in a pan and add sliced onion and ginger garlic paste. Once the rawness of ginger garlic paste goes off, add sliced green chilli, turmeric powder, red chilli powder, curry powder(or the spices under ‘Optional Ingredients’ section).
3. Saute it for a min or two. Then add sliced tomato. Cook till tomato is done well.
4. Chop asparagus into 3 inch long pieces and add it to the pan. Let it cook for 4-5 mins.
5. Add sliced bell pepper/capsicum, celery and basil leaves. Saute and cook in medium heat for few mins. The vegetables shouldn’t get fully cooked. It should have a crunch.
6. Add the shrimp and salt and saute till it turns light pink.
7. Now add water(about 2 cups) and let it boil. Once it boils, add coconut milk and stir well.
8. Once it boils, remove from heat and garnish with chopped coriander leaves.
Serve with rice and hot sauce.
NOTE: Usually I put the salt along with onions. But here if you notice, I have put the salt along with shrimp. The reason is simple. Salt will take out the moisture from onion and the vegetables quickly and leave it soft whereas for this recipe, you want the vegetables to have a crunch and not get fully cooked and soft.