Thai Yellow Curry
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Thai Yellow Curry

This curry paste creates a fragrant curry made with lemongrass, turmeric and chilli. In Thailand it's often cooked with chicken or seafood – but this one is veggie to ensure it caters to all tastes and preferences. It also keeps well in the fridge or freezer for a quick midweek supper.
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For The Yellow Curry

Serves
3-4
Total Time
25 Minutes
Ingredients
1 tbsp of olive oil or coconut oil
½ small onion, sliced
300g of pumpkin, peeled + cubed
125g of baby corn, halved lengthways
80g of mange tout, sugar snaps or green beans
2 carrots, peeled and sliced in rounds
⅓ cup of Thai yellow paste (½ of the below)
1 x 400ml can coconut milk
To serve:
Cocos Organic Natural Coconut Yoghurt
Lime juice
Fresh coriander
Rice
50g of toasted cashews
Method
Step 1

Heat 1 tbsp of oil in a nonstick frying pan.

Step 2

Add the onion, carrots and pumpkin and cook until just tender, about 6-8 minutes.

Step 3

Add the curry paste. Stir to combine and cook for 1 minute.

Step 4

Add the coconut milk and stir again. Bring to the boil, then lower the heat to a simmer. Cook until the curry has thickened, and the veggies are to your liking, 10-15 minutes.

Step 5

Season to taste and add a squeeze lime. Serve with rice, coriander, toasted cashew nuts and natural Cocos Organic Natural Coconut Yoghurt.

For Yellow Curry Paste

Serves
8
Total Time
10 Minutes
Ingredients
For The Yellow Curry Paste:
3 tbsp of coconut oil
1 small or medium onion, roughly diced
8 garlic cloves, peeled and halved
2in piece of ginger (30g), peeled and cubed
1 large red chilli pepper or 2-4 small Thai red chilies to taste
1 tsp of sea salt
2in piece of fresh turmeric, peeled and cubed (18g) or 1 tbsp of ground
1 tbsp of mild curry powder
1 tsp of ground coriander
1 tsp of ground roasted cumin, or regular
1 lemongrass stalk (18g), bashed and chopped
2-3 tbsp of fresh coriander, roughly chopped
1 kefir lime leaf or zest of 1 lime
Method
Step 1

Heat the coconut oil in a nonstick pan.

Step 2

Add all the ingredients except the fresh coriander and cook 5-8 minutes until soft and fragrant.

Step 3

Add to a food processor with 70ml of water and the fresh coriander. Blitz until a smooth paste.

Step 4

Store in the fridge for 1 week or a freezer for 3 months.

Recipe Courtesy Of  Cocos Organic

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