INGREDIENTS:
1. Yellow Thai Curry Paste----------------100gms
2. Basil Leaves---------------------------2 no
3. Lemon----------------------------------1 no
4. Jaggery---------------------------------as required
5. Coconut Milk--------------------------1 litre
6. Thai Aubergine-----------------------3-5 nos
7. Onion
8.Assorted Vegetables/ Chicken/ shrimps
METHOD:
1. In a pan heat Oil, add Thai aubergine & sliced onion and sauté for 2-3 minutes.
2. Temper Yellow Thai Curry paste in the same pan, add water and let it cook.
3. Now add coconut milk & jaggery to this paste, mix well.
4. Let it simmer for sometime. Finish by adding basil leaves and lemon juice.
5. For Thai curry veg, add cubes of vegetables(Mushrooms, Zucchini, Baby corn, Pokchoy, Broccoli, Cauliflower, Carrots, etc) simmer, check seasoning and serve hot with steamed rice
For Thai curry chicken/shrimps,sauté chicken/shrimps with the paste....check if cooked, serve hot with steamed rice