Vegan Thai Yellow Curry

This recipe was requested by Instagram user microkellz , she wanted me to make some Thai Yellow Curry from scratch, so I did some research and tweaking and this is what I came up with.

Ingredients

For main dish:
Coconut oil 2 Tablespoon
Toasted sesame oil 1 Tablespoon
Cornstarch 1/2 Cup (8 tbs) , divided
Tofu block 1 , diced medium (extra firm, If using tofu in water, drain and squeeze first)
Red pepper flakes To Taste
Red chili sauce To Taste
Carrot 1 Medium
Bok choi 2
Canned bamboo shoots 1/4 Cup (4 tbs)
Baby corn 10 , bite size pieces
Baby bella mushroom 6 , sliced
Snow peas 1 Cup (16 tbs) , bite size pieces
Red bell pepper 1 , diced
Japanese eggplant 2 , half mooned
Canned coconut milk 8 Ounce , shaken
Sugar 1/2 Teaspoon
Thai basil 1 Tablespoon , chiffonade (Plus some leaves and buds for garnish)
Soy sauce 2 Teaspoon
Vegetable stock 2 Cup (32 tbs)
Curry paste 2 Tablespoon
Jasmine rice 4 Cup (64 tbs) , cooked according to directions
For curry paste:
Coriander seeds 2 Tablespoon
Cumin seeds 2 Teaspoon
Black peppercorns 1/4 Teaspoon
Grains of paradise 1/4 Teaspoon
Shallots 2 , roughly chopped
Tumeric 1 Teaspoon
Thai chili 4
Galangal 1/2 Inch , roughly chopped
Garlic 3 Clove (15 gm) , roughly chopped
Coconut milk 2 Tablespoon
Kaffir lime leaves 2 , roughly chopped
Curry leaves 4 , roughly chopped
Lemongrass 1 , chopped
Vegan fish sauce 2 Tablespoon

Directions

For directions, please watch the video.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1210Calories from Fat 255

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 19 g95%

Trans Fat 0 g

Cholesterol

Sodium 1312 mg54.67%

Total Carbohydrates 214 g71.3%

Dietary Fiber 16 g64%

Sugars 12 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet