Thai style yellow curry
If you’ve been following my blog for some time, you may recall that I used to have a very different idea of making curry! What I’ve since discovered is that they are really easy if you know what you’re doing! This Thai style yellow curry was a new method to me, but it is certainly one I will use again. This recipe does require a bit more effort in that you need to use a food processor and then wash it up… but other than that, it’s very simple!
The thai curry recipe
You can use this recipe as a base for your curry, and add any other ingredients you want. You could keep it as a vegetable curry, or you could add tofu or Quorn (or meat, chicken or fish if that’s your thing).
A small blender or food processor is needed to process the sauce, which is a combination of onion, garlic, ginger and creamed coconut, with the addition of turmeric and curry powder. I have used sweet potato, courgette and green beans, but you can switch these for your favourite vegetables or what you have in stock.
Fresh red chilli and the juice of a lime are great additions to elevate this dish into something really special, but it can just as easily do without.
- 2 small onions
- 4 cloves garlic
- 12 g fresh ginger (peeled weight)
- 2-3 tablespoons water
- 1 teaspoon ground turmeric
- 1 teaspoon mild curry powder
- 100 g creamed coconut
- 100 ml favourite milk (or use water)
- 2 medium sweet potatoes
- 2 large courgette
- 2 handfuls round beans
- splash of oil
- *pinch of salt (optional)
- *few slices of fresh red chilli (optional)
- *juice of half a fresh lime (optional)
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First, make your yellow curry paste. Roughly chop the onion, garlic and ginger, and place in a small food processor or blender with enough water to help it blend. Pulse until you have a small chunky mixture. IF you are confident that you can clean your machine, add the curry and turmeric too and blend (if not, stir through in a bowl afterwards).
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Add the creamed coconut to the milk (or water) and mix well to dissolve (warming the milk makes this easier although not necessary).
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Peel and chop your sweet potatoes into bite-sized pieces, wash and chop the courgettes and trim and roughly chop the beans.
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Heat your oil in a saucepan, add the sweet potato and cook for 3-4 minutes until starting to soften. Add the courgettes and green beans and cook for another 3-4 minutes. Spoon in your yellow curry paste and cook through, stirring constantly for another minute. Add a pinch of salt if you wish.
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Pour in the coconut mixture, and bring to the boil. Reduce the heat and allow to simmer for 5-10 minutes. Check the vegetables are cooked. Add more liquid if you think necessary.
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Serve with chopped chilli rounds and a squeeze of lime juice.
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Enjoy!
What do I need?
Here are a few items you may find useful for this recipe. I may receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
What are you serving your curry with? Will you go with rice and poppadum’s or will you serve over a jacket potato? with quinoa? over bulghur? with a yogurt dressing? Add a tasty side such as these lentil pakora’s and you have something to scoop your curry up with!
Storing
This will store in the fridge for 3-5 days. Remember to cover it to keep the flavour in! You could also freeze this to eat another day – portion, label, date and freeze for up to three months,
Sharing
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
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I hope to speak with you soon
Laurena x
