Thai Yellow Vegetable Curry
Cook Time 30 minutes
Servings 4
Ingredients
15g sunflower oil
150g brown onion, halved and sliced finely
150g cabbage, sliced finely
150g choy sum, cut into 3cm lengths
270g cauliflower, sliced
100g frozen edamame
130g canned black turtle beans, drained & rinsed
1 tsp fresh of ginger, peeled & minced
3 cloves of garlic, peeled & minced
1 tsp fresh lemongrass, bruised & chopped finely
3 kaffir lime leaves bruised, stalk removed and sliced finely (Makrut)
15g yellow curry paste (Mae Ploy)
250g water
90g coconut cream
18g raw sugar
1g turmeric powder
Pinch black pepper
7g salt
16ml lime juice
1 loose handful of coriander leaves, finely chopped
60g roasted cashew nuts
To serve:
60g roasted cashew nuts
200g wild rice mix
Method
Boil or steam wild rice blend.
Heat fry pan or wok, add the oil and stir fry vegetables for 2-3 minutes.
Add half the coconut cream and fry garlic, ginger, lemongrass & curry paste until fragrant and the oil separates from the coconut cream. Then add water, remaining coconut cream, sugar, turmeric, pepper and salt and bring to a boil and allow to reduce.
Finish with kaffir lime leaves, coriander, cashews and lime juice. Bring back to heat and check to season.
Evenly portion the rice mix into each bowl and top with the vegetable curry and a small handful of roasted cashews over each portion.