Thai Yellow Vegetable Curry
April 3, 2018
This is adapted from a book called One Pot Recipes, which has been languishing at the back of my recipe shelf since 2004. This is a nice gentle curry – the red curry paste does not make it chili hot (which I don’t cope with at all well) but the mix of flavours is really tasty. This is actually vegan, but don’t mention it and no-one is likely to notice...
Directions
1Put the garlic, ginger or galangal, lemongrass and coriander in a pestle and mortar and give them a good grinding to make a rough paste.
2Heat the oil in a heavy-based , deep-sided frying pan.
3Stir in the spice paste and fry on high heat for about 30 seconds.
4Add the turmeric and the curry paste and stir fry briefly.
5Add the coconut cream and bring to the boil.
6Add the potatoes and stock and bring back to the boil, then reduce the heat to a simmer and allow to cook uncovered for 15 to 20 minutes until the potatoes are tender.
7Add the spinach and allow to simmer until the spinach wilts, while you prepare the fried onion topping.
8Heat about 1-2Tbsp of oil in another heavy-based frying pan and cook the onion until crisp and golden brown.
9Place the curry in bowls (you can add cooked rice if you would like it) and spoon the fried onions over the top.
Ingredients
2 garlic cloves, peeled and minced
1.5 to 3 cm length of galangal, if you can get it, or root ginger if you can’t, peeled and grated
1 lemongrass stalk, finely chopped, or a couple of teaspoons of prepared chopped lemongrass, which can usually be purchased in small jars at your nearest Asian supply shop or supermarket
2 tsp Thai red curry paste (also available in small jars at your local Asian supply shop or supermarket)
500g potatoes, peeled and cut into roughly 2cm cubes
½ cup vegetable stock (Massel is a readily available gluten-free brand)
Leave A Comment