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It has been a little hectic at work this past week. Not much energy left to cook after coming home, so I took a shortcut route to make this mixed vegetable Thai curry. I used store bought Thai yellow curry sauce, but jazzed up a little bit for a quick weeknight dinner. This goes to talented Priya @ Akshayapaatram who is guest hosting IVAW-Thai.IVAW is the brain child of Vaishali @ Holy Cow. For all foodies who want to make Yellow curry paste from scratch, I'm giving the recipe from "Buddha's Table" by Chat Mingkwan at the end of the...


4 serving

Total time

40 minutes






  • 16 oz . packages firm Tofu (Extra - drained and cut into 1/2" pieces)
  • 1 carrot (- medium, diced)
  • 1 cup Broccoli (florets)
  • ½ cup green beans ((I used frozen french cut beans))
  • 1 red onion (- medium, chopped)
  • 1 cup coconut milk ((I used Lite coconut milk))
  • 1 ginger (" - grated)
  • 2 cloves garlic (- minced)
  • ⅓ cup sauce (Yellow Curry)
  • 2 tbsp soy sauce
  • 2 tbsp Jaggery Brown Sugar (or)
  • to taste Salt
  • 6 chilies (Dried Red - large (California, New Mexico or guajillo ))
  • 2 tsps Coriander seeds (Whole)
  • 1 tsp Cumin seeds (Whole)
  • 3 tbsps Lemongrass (- chopped (tender midsection only))
  • 2 tbsps curry powder
  • 2 tbsps shallots (- chopped)
  • 2 tbsps garlic (- chopped)
  • 1 tbsp Galangal (- chopped)
  • 1 tbsp ginger (- chopped)
  • 2 tsps Kaffir Lime (skin or leaves)
  • 1 tsp salt


  1. I microwaved carrots & broccoli for 2 minutes, I then added the frozen beans in the same bowl to thaw and nuked for another 1-11/2 minutes.
  2. Heat 1tbsp peanut oil in a large skillet or wok. Add onions, ginger and garlic and saute till transparent, about 4-5 minutes. Add the other veggies and cook for 2-3 minutes.
  3. Then add tofu, curry sauce, coconut milk, soy sauce, jaggery and sauce. Simmer the sauce until it thickens a little bit, about 10-15 minutes.**
  4. I served the curry with brown rice cooked with chopped lemon grass and freshly ground coriander & cumin seeds. Made for a awesome dinner and a lovely lunch the next day.
  5. **If the sauce is too watery, add some cornstarch slurry (mixed in water) and simmer for couple of minutes for a thicker sauce.
  6. Stem and seed dried chilies. Soak them in warm water for 10-15minutes or until soft. Drain and squeeze dry.
  7. Dry roast coriander & cumin seeds over medium heat for 3-5 minutes or until fragrant.
  8. Combine all the ingredients in a food processor or blender and process into smooth paste with little water if required.
  9. View the recipe instructions at Cook's Hideout

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