THAI YELLOW CURRY RECIPE (ZUCCHINI AND SUMMER SQUASH) MAKING HOMEMADE CURRY PASTE.

curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade paste can be healthier and fresher.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces fat content.

chicken

🥗Healthier: tofu

💰Cheaper: vegetables

Tofu is a plant-based protein alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative.

Make homemade curry paste by mashing 12 dried chili peppers with lemongrass, galangal, turmeric, and kaffir lime leaves.

Add shallots, onion, 10 garlic cloves, coriander seeds, freshly ground white pepper, and a pinch of salt to the mixture.

Use a mortar and pestle to mash the ingredients together, then add shrimp paste to complete the curry paste.

Cut zucchini and yellow squash into 1/2 inch pieces, and cut the Thai green round eggplant.

In a medium-high heat, add coconut milk to a pot and bring to a boil, whisking regularly to prevent burning.

Once boiling, add the homemade curry paste and bite-size pieces of chicken thigh with a pinch of salt.

Let it simmer until the chicken is cooked through.

Add fish sauce, eggplant, summer squash, zucchini, and 1/2 cup of chicken broth to the pot.

Bring to a boil, then reduce to a simmer and add enoki mushrooms and kaffir lime leaves.

Finally, add Thai basil and allow to simmer for five minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens