This week we’re looking at the last recipes in our Curry up this winter series. Chef Suné Niemand shares a hearty vegatable curry and something for the sweet tooth.
Thai yellow curry with vegetables
Serves 6
| Ingredients | |
| 60ml | oil |
| 1 | onion, finely chopped |
| 30ml | yellow curry paste |
| 250g | potato, diced |
| 200g | zucchini, diced |
| 150g | capsicum, diced |
| 100g | beans, trimmed |
| 50g | bamboo shoots, sliced |
| 250ml | vegetable stock |
| 400ml | coconut cream |
| Thai basil leaves, to garnish | |
Method
- Heat the oil in a large saucepan, add the onion and cook over medium heat for 4-5 minutes, or until softened and just turning golden. Add the yellow curry paste and cook, stirring for 2 minutes, or until fragrant.
- Add the vegetables and cook, stirring, over high heat for 2 minutes. Pour in the vegetable stock, reduce the heat to medium and cook, covered, for 15-20 minutes, or until the vegetables are tender. Cook, covered, over high heat for 5-10 minutes, or until the sauce has reduced slightly.
- Stir in the coconut cream and season to taste with salt. Bring to boil, stirring frequently, then reduce the heat and simmer for 5 minutes.
- Garnish with Thai basil leaves.
Good idea: top the curry with seasoned and flour dusted pan fried fish, peeled prawn tails or calamari strips.
