Curry up this winter 6


 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

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


  1. 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.
  2. 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.
  3. 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.
  4. Garnish with Thai basil leaves.

Good idea: top the curry with seasoned and flour dusted pan fried fish, peeled prawn tails or calamari strips.