This yellow curry is the perfect combination of delicious fresh ingredients and a creamy curry that was bursting with flavor. This dish would go well served with basmati or brown rice. Enjoy!
3/4 cup eggplant, peeled and cubed in ½ inch cubes
3/4 cup zucchini, cubed in ½ inch cubes
1 (13.5- to 14-oz.) can coconut milk (alternatively you could experiment by using Hodo unsweetened soy milk)
1/4 cup yellow curry paste
1 cup homemade vegetable broth
2 Tbs. light brown sugar
1 tsp. fish sauce
3/4 cup green bean pieces
3/4 cup sliced onions
3 stalks fresh lemongrass cut into 3- to 4-inch pieces
6 whole fresh lime leaves
2 12-oz Hodo firm tofu cut into bite-size pieces
3/4 cup oyster mushrooms, pulled apart into bite-size pieces
3/4 cup loosely packed Thai basil leaves
4 Lime wedges, for garnish
Place eggplant and zucchini on baking sheet and drizzle with a little olive oil. Bake at 400 until eggplant is soft and golden brown. Set aside.
Over medium heat in a large wok or saucepan, bring ½ cup of the coconut milk to simmering. Stir the milk occasionally until it is thickened and reduced by about half. This will take about 4 or 5 minutes.
Add the curry paste to the coconut milk, whisk in the curry paste for 1 minute. Then whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer.
Add the green beans, onions, lemongrass, and lime leaves and continue to simmer.
After a couple of minutes, add in the Hodo tofu, mushrooms, zucchini, and eggplant and continue to simmer until everything is cooked to your liking; it should take around 3 minutes.
Remove the curry from the heat. Taste the curry and if preferred add more sugar or fish sauce, and then add the basil leaves. Remove the lemongrass and lime leaves. And finally, toss on the lime wedges for garnish.