Friday, 28 October 2011

Thai Yellow Curry

Thai Yellow Curry
Due to work I've been rather absent for the last month and even missed the last instalment of Thrifty Thursday so I'm making up for it now with this beauty of a recipe. Its veggie, its cheap, its healthy, its quick and super super tasty restaurant quality and this is my tried, tested and loved simplified version...

Yellow Thai Curry (for two hungry people)

1. In a food processor blend your yellow curry paste

1 chilli chopped
2 garlic cloves chopped
1/2 onion chopped
1 thumb size chunk of ginger peeled and chopped
2 heaped tsp turmeric
10 black pepper corns

2, Peel and chop

1 squash
4 carrots

3. Add the squash and carrots to a pan and pour over enough vegetable stock to cover (veg stock cube will do), simmer on a medium heat for 10 minutes

4. Once the vegetables are soft stir in

1/2 can coconut milk
Your yellow curry paste

5. Serve with rice, and if you fancy a good helping of chopped coriander and spring onion, and sliced chilli if you like it spicy


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