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!
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.
- 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.
- Add the garlic, ginger, chilies and spices – fry gently for another minute.
- Add the mixed vegetables, vegetable stock and coconut milk. and allow to simmer for about 10-15 minutes, or until the veg has softened.
- Finish off with the rest of the ingredients, and simmer for another 5 minutes. Taste and adjust seasoning as required.
- Serve with some basmati rice, and enjoy!