Thursday, 19 March 2015

Thai Yellow Vegetable Curry

Thai yellow vegetable curry 

Suitable for vegetarians
Serves: 4
Total time: Less than 30 Minutes
Syns per serving: 1

This home-made curry paste is a taste sensation and it really gives vegetables the VIP treatment.

200g baby sweetcorn1 aubergine, cubed
2 courgettes, cubed
1 red pepper, deseeded and cut into bite-sized pieces
Fresh coriander sprigs, to garnish
1 red chilli, deseeded and sliced, to garnish
For the yellow curry paste

1-2 green chillies, deseeded and roughly chopped
2 shallots, roughly chopped
2cm piece of root ginger, peeled and grated
4 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground cinnamon
3 tbsp dark soy sauce
1 tsp turmeric
¼ tsp sweetener
4 kaffir lime leaves, stems discarded
100ml light coconut milk
200ml boiling vegetable stock
1 lemon grass stalk, outer leaves removed, roughly chopped


First put all the curry paste ingredients in a food processor and blend until smooth. Transfer to a saucepan over a medium heat and gently bring to the boil.

Add the sweetcorn, aubergine, courgettes and red pepper to the curry paste and bring back to the boil.

Reduce the heat to low and simmer for 10-12 minutes, stirring frequently until the vegetables are cooked.

Garnish with the coriander sprigs and sliced chilli and serve hot, with boiled Thai fragrant or jasmine rice.

Tip: You can leave out the coconut milk to make this curry Free on all choices. Add an extra 100ml of stock instead.

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