Vegetables with Thai Yellow Curry

Vegetables with Thai Yellow Curry

Posted 2014-06-16 by Kate Matefollow
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.

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

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

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.

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    225409 - 2023-07-17 08:53:47


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