Thai Yellow Curry

This is KD's recipe shared over email. I am just adding it to the blog.

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.

-KD