Thai yellow curry

Sent by Rama. Haven't tried it yet..

Ingredients:

YELLOW CURRY SAUCE:
* 1 cans good-quality coconut milk
* 1/2 tsp. fenugreek
* 1 tsp. ground coriander
* 1 tsp. black mustard seeds
* 1-2 yellow chilies, OR green or red chilies, de-seeded (or leave seeds in for a spicer curry)
* 1 Tbsp. ground cumin
* 3/4 tsp. turmeric
* 3 cloves garlic
* 1 thumb-size piece ginger, peeled and sliced
* 1 stalk lemongrass, sliced thinly
* 1/2 onion
* 4 Tbsp. soy sauce
* 1/2 cup fresh coriander, including the stems
* 2 Tbsp. brown sugar
* juice of 1/2 lime
* 2-3 kaffir lime leaves, fresh or frozen (find these at Asian food stores), and cut into strips

VEGETABLES (choose from the following, or add your own combination):
* 1 can fava beans, broad beans, OR chick peas
* approximately 2 cups bok choy, baby bok choy, or Chinese cabbage, chopped
* 4-6 shiitake mushroom, sliced
* 1 yellow bell pepper, sliced
* 1 large carrot, sliced
* 1 cup broccoli
* 1 cup cauliflower
* 1/2 to 1 cup fresh basil to finish the dish, roughly chopped if the leaves are large

Preparation:
1. Place 1/2 can of the coconut milk plus all other sauce ingredients in a food processor. Process well. You now have a homemade yellow curry paste.
2. Place 1-2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add the curry paste and gently stir-fry for 1 minute, or until fragrant.
3. Add the other 1/2 can of coconut milk and stir. Now add those vegetables that require the longest cooking time, such as the carrots, mushrooms and cauliflower. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5-10 minutes.
4. Add the rest of the vegetables. Stir well and cover, allowing to cook for another 5 minutes (Note: add the bok choy/Chinese cabbage last, as these only take a minute or two, and you want them still slightly crunchy).
5. Remove from heat and do a taste test. Add more salt or soy sauce if not salty enough. If the sauce is too bitter, add 1-2 Tbsp. more brown sugar. If it's too sweet, add more lime juice.
6. Sprinkle the curry with fresh basil and serve with plenty of rice or flat noodles.

Recipe links

To record different sites with recipes I've tried/want to try (for my own ease of lookup!)..

Mango cheesecake: http://www.epicurious.com/recipes/food/views/Mango-Cheesecake-105565?id=105565 (tried! will write review in here soon..)

http://365daysveg.wordpress.com/2008/03/09/rava-idly/

http://www.egglesscooking.com/2009/03/20/chana-dal-and-bulgur-sundal/

http://zaiqa.net/?page_id=255

http://awakenyourpalate.wordpress.com/

http://www.sbs.com.au/food/foodsafarirecipe/index/id/61/Pad_thai

http://www.sbs.com.au/food/foodsafarirecipe/index/id/668/Jambalaya