Thai Creamy Yellow Curry

Yellow Curry Paste

• 3 tbsp coconut oil
• 1 small / medium onion, roughly diced
• 8 garlic cloves, peeled and halved
• 2 inch piece of ginger (30g), peeled and cubed
• 1 large red chilli pepper or 2 – 4 small Thai red chillies to taste
• 1 tsp sea salt
• 2 inch piece of fresh turmeric, peeled and cubed (18g) or 1 tbsp ground
• 1 tbsp mild curry powder
• 1 tsp ground coriander
• 1 tsp ground roasted cumin, or regular
• 1 lemongrass stalk (18g), bashed and chopped
• 2 – 3 tbsp fresh coriander, roughly chopped
• 1 kefir lime leaf or zest of 1 lime

Curry

• 1 tbsp olive oil or coconut oil
• 1/2 small onion, sliced
• 300g pumpkin, peeled + cubed
• 125g baby corn, halved lengthways
• 80g mange tout, sugar snaps or green beans
• 2 carrots, peeled and sliced in rounds
• 1/3 cup Thai yellow paste (1/2 of the above)
• 200g natural coconut milk yog
• 200ml water

To Serve

• Lime juice
• Fresh coriander
• Rice
• 50g toasted cashews
• Natural coconut yog

Paste Method

Heat the coconut oil in a nonstick pan. Add all the ingredients except the fresh coriander and cook 5 – 8 mins until soft and fragrant. Add to a food processor with 70 ml of water and the fresh coriander. Blitz until a smooth paste. Store in the fridge in a Tupperware container for 1 week or freezer for 3 months.

Curry Method

Heat 1 tbsp of oil in a nonstick frying pan. Add the onion, carrots and pumpkin and cook until just tender, about 6 – 8 minutes. Add the curry paste. Stir to combine and cook for 1 minute. Add the coconut yog, water and stir again.

Bring to the boil, then lower the heat to a simmer. Cook until the curry has thickened, and the veggies are to your liking, 10 – 15 minutes

Season to taste. Add a squeeze of lime. Serve with rice, coriander, toasted cashew nuts and more natural coconut yog.