How to make thai food: yellow curry recipe

Ingredients
•For the Paste:
•1 onion
•4+ cloves garlic (depending on personal taste)
•1-2 chile peppers
•3/4-1 tablespoon fresh grated ginger
•2 teaspoons turmeric
•1 2/3 teaspoon cumin
•1 teaspoon coriander
•2/3 teaspoon cayenne pepper
•1/4 teaspoon cinnamon
•1/5 teaspoon nutmeg
•1/5 teaspoon allspice
•1/4+ teaspoon black pepper
•1/5 teaspoon white pepper
•olive oil
•For the Curry:
•3 cans coconut milk (i personally dislike the lite version, but rock it if you feel it)
•4 bay leaves
•1 sweet potato or regular potato, cut into 1/2 inch squares
•3 carrots, sliced into circles
•1 zucchini, cut into squares
•1 squash, cut into squares
•1-2 red bell peppers, cut into 1 inch pieces
•green beans, cut into 1/2 or 1/3
•cabbage, sliced into 3 inches by 1/2 inch
•1/2 package cherry tomatoes, cut in halves
•(you can also add broccoli, cauliflower, peas, get creative with it!)
•**also, IF YOU'RE NOT A VEGETARIAN add 12oz+ meat such a chicken, salmon, tuna steaks, mahi mahi, etc-the fish oils work Wonders with the flavor of the curry**if you are, you can easily add tofu at the end, if so desired
•you can also add a tablespoon of fish oil if you're feelin frisky
•Serve With:
•couscous, rice, or acini de pepe pasta
•lime slices
•greek yogurt or fat free cream cheese
•parsley

Directions
1.First, cut the onion, garlic, chiles into very small pieces. Grate the ginger.
2.It works best if you prepare all the vegetables before starting to cook. Cut each as specified above.
3.Next, add olive oil to a wok type pan or a medium-large cooking pot. Put on med-high heat and add onions, garlic, chiles. Allow to get sautéed and mildly mushy. Next, add ginger and all spices and constantly mix together until paste-like. Keep stirring ingredients until consistent through-out.
4.Next, add cans of coconut milk slowly. Add bay leaves now. Also add ingredients that will take the longest to soften, including sweet potato, carrot, and any meat that you are using. Allow coconut milk to begin boiling, the immediately turn it down to med-lo/med heat. Give the vegetable a good while to semi-soften. Check their status every so often, and also give the pot a good mix.
5.This is a good time to taste test the curry flavor. I usually do eyeball method as to how much of each spice I use. That being said, the amounts listed above are GUESSES. So MAKE Sure to taste test and add more spices accordingly. I end up dashing things in throughout the whole process. If it's too spicy, I recommended adding more turmeric to cut down the bite.
6.Then it is time to add the rest of the vegetables, including: zucchini, squash, red bell peppers, green beans, and cabbage. You have the option of adding the tomatoes now (if you like cooked tomatoes; otherwise, wait until right before you take the pot off the stove-top to add the tomatoes). Stir together and allow ingredients to cook. Keeping the lid on the pot is up to you, it tends to cook the ingredients faster.
7.While it's cooking, make a side of rice, couscous, or acini de pepe pasta.
8.Yay! It's done! I recommend pouring a generous amount of curry over the side you choose (stated above) and adding a fresh squeeze of lime juice and some parsley on top. If it's too spicy, cut the curry with some yogurt or fat free cream cheese. Both are delicious with the recipe.