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Vegetables with Thai Yellow Curry

by Kate Mate (follow)
Dinner (2037)      Healthy (1752)      Lunch (1593)      Vegetarian (1403)      Vegan (681)      Asian (454)      Coconut (166)      Thai (110)      Curries (2)     
This recipe takes a lot of time, but when you make things yourself from scratch, you know exactly what's in it and there are no preservatives like the packaged stuff.



Vegetable curry
A big bowl of my vegetable curry warms me up in winter and gives me my four serves of veggies for the day


Preparation Time: 30 minutes
Cooking Time: 10 minutes
Makes: 4

Ingredients
2 cups of snow peas
1 small broccoli
1/4 pumpkin
3 large carrots
1 packet of spirulina noodles
2 medium shallots
2 small cloves garlic
5 stalks of lemongrass
3 inch piece of galangal peeled and thinly sliced
2 inch piece of ginger peeled and thinly sliced
1 generous teaspoon of coriander seeds
2 tbs ground turmeric
1 tbs mild curry powder
20 dried chillies stemmed and roughly chopped
2 tbs shrimp paste
1 tsp Himalayan salt
2 tbs roughly chopped coriander
1 can of coconut cream


Method
To make the curry paste
First soak the chillies in 2 cups of boiling water for fifteen minutes.
Wrap the shallots and garlic into separate foil packages and heat on medium high heat in a skillet for 25 minutes, making sure to turn every 3-4 minutes.
When it is ready you will know as it should be soft. Set aside until cool and then peel and roughly chop them.
In another skillet you need to pan roast the ginger and galangal. Place each one in foil making a single layer of each. Wrap up and leave for 6 minutes turning half way. Allow to cool.
Now toast the coriander seeds until they start to bring out their aroma. Allow to cool then pound with a mortar and pestle.
Drain the chillies keeping two tablespoons of the water for later.
Add lemongrass, ginger, galangal and chillies to a processor and blend.
Add in the garlic, coriander, mild curry powder, turmeric, shallots, coriander seeds and blend again.
After blending a second time add in the water saved from the chillies, blend again for another minute and your curry paste is ready.
Spoon into a sterilised jar and this will last in the fridge for up to two weeks, or longer if you freeze it.

To Make the Vegetable Curry
Peel and chop carrots and pumpkin into small pieces.
Cut broccoli into small florets and cut the snow peas in half.
In a large fry pan add in curry paste about 1-2 tablespoons depending on how hot you want it to be. This cooks off the raw spices.
Add in coconut cream and cook on high heat, when it starts to boil add in pumpkin and carrot and turn down to low.
In a large saucepan boil some water for the noodles.
When boiling add in noodles and cook for 5 minutes or until al dente.
Check vegetables and when carrot and pumpkin is almost soft add in broccoli and snow peas and cook for a few minutes, this way they still have a bit of crunch to them.
Drain noodles and place a generous amount in each serving bowl.
Top with the vegetable curry and spoon over extra sauce.
Curry will be fragrant and delicious.


Categories
#Coconut
#Vegetarian
#Vegan
#Curries
#Thai
#Dinner
#Lunch
#Healthy
#Asian
I like this Recipe - 3
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