Yellow Thai Curry

Thai food is my favourite. We had some incredible yellow Thai curry from a stall at VegFest, Bristol recently, and I had to try and recreate it. So, behold, a nice simple recipe with some real authentic flavours!

curry

The Recipe

This recipe serves two people.

  • Half a large white onion, chopped
  • 4 cloves of garlic, minced
  • 1 thumb size piece of ginger, finely chopped
  • 2 red chilies, finely chopped
  • 1 teaspoon of ground turmeric
  • 2 teaspoons of ground cumin
  • 1 teaspoon of ground coriander
  • Healthy pinch of white pepper (black pepper is also fine)
  • MIXED VEGETABLES *
  • 1/2 a cup (~120 ml) of strong vegetable stock
  • 1 can of low-fat coconut milk (400ml)
  • 3 tablespoons of soy sauce
  • 3 tablespoons of fresh lime juice
  • 2 tablespoons of brown sugar
  • 2 tablespoons of tomato sauce (or tomato puree)
  • 1 teaspoon of Sriracha hot sauce
  • A pinch of salt (if required)

*Add whatever veggies you like – I added half a can of chickpeas (drained), a handful of green beans (ends cut off, and halved), two medium sized potatoes (peeled and cut into cubes, and part boiled for 8 minutes to speed up cooking) and one sliced carrot.

  1.  Heat a small amount vegetable oil in a large non-stick pan or wok. Add the onions, and fry over a medium heat until softened.
  2. Add the garlic, ginger, chilies and spices – fry gently for another minute.
  3. Add the mixed vegetables, vegetable stock and coconut milk. and allow to simmer for about 10-15 minutes, or until the veg has softened.
  4. Finish off with the rest of the ingredients, and simmer for another 5 minutes. Taste and adjust seasoning as required.
  5. Serve with some basmati rice, and enjoy!

 

 

 

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