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.