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Because of its relative mildness, yellow curry lends itself well to vegetables. Use whatever vegetables are in peak season, and blanch them before adding to the curry sauce so that each vegetable retains its individual character and doesn’t soak up so much of the curry flavor that it becomes indistinguishable. Add a fresh peppercorn sprig if you can find it—its pungent quality will lift the flavor of yellow curry. Serve over jasmine rice.

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Kosher salt
8 to 9 cups seasonal vegetables, cut into bite-size pieces (see Tip, below)
2 Tbs. coconut or vegetable oil
1/4 cupYellow Curry Paste
2 cups unsweetened coconut milk
3 Tbs. fish sauce; more to taste
2 Tbs. palm or brown sugar; more to taste
4个小树枝新鲜或刺耳的绿色胡椒粉（可选）
1 fresh spur chile or Fresno chile, cut on the diagonal into thin slices, for garnish (optional)
Fresh Thai sweet basil leaves, for garnish

Calories (kcal) : 400
Fat Calories (kcal): 290
Fat (g): 32
Saturated Fat (g): 27
Polyunsaturated Fat (g): 0.5
Monounsaturated Fat (g): 1.5
Cholesterol (mg): 0
Sodium (mg): 1480
Carbohydrates (g): 28
Fiber (g): 5
Sugar (g): 16
Protein (g): 7

Preparation

Bring a large pot of well-salted water to a boil over high heat. Blanch the vegetables until they are mostly cooked but still firm,
adding the longest-cooking vegetables first. They will finish cooking in the curry without becoming too soft. Most vegetables require just 1 minute, but potatoes and squash require more time, up to 10 minutes.
In a medium saucepan, combine the oil and curry paste over medium-high heat, and stir until fragrant, about 2 minutes. The paste will spatter quite a bit, so use a lid or splatter guard. Add the coconut milk, fish sauce, and sugar; bring to a boil.
Stir the vegetables into the curry along with the peppercorns, if using. Reduce the heat to low, and simmer for 2 minutes. Season to taste with more fish sauce or sugar. Remove from the heat. Serve garnished with the sliced chiles, if you like, and Thai basil.

Tip

以下是在咖喱中使用时令蔬菜的一些建议。
Spring:Asparagus, peas, fava beans, morels, fiddlehead ferns
Summer:茄子，玉米，西葫芦，黄南瓜，青豆，甜辣椒，秋葵
落下：Brussels sprouts, broccoli, cauliflower, cabbage, mushrooms
Winter:Carrots, leafy greens, sweet potatoes, winter squash