Thai Yellow Curry
A gentle belly-warmer, suitable for the whole family
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
30
MINUTES
Ingredients
400ml hot water/vegetable stock
400ml tin of coconut milk
3 tsp Thai yellow curry paste
2 small onions, diced
1 tsp sugar (optional)
½ tsp salt or 1 tsp fish sauce (optional)
1 bag carrot, broccoli, and cauliflower mix
5 medium potatoes, peeled and cubed
1 tin chickpeas, drained
1 chopped red pepper
300g frozen peas
Method
Pour the hot stock into a large pot and add the diced onion, sugar and salt. Cover and allow to boil for five minutes. Take the pot off the heat and stir in the curry paste and coconut milk. Stir well so that the coconut milk is combined with the stock, this will prevent the liquid from splitting.
Add the carrots, broccoli, and cauliflower along with the chickpeas and chopped potatoes. Stir well to make sure they are coated in the sauce then return the pot to the heat and cover. Leave the pot to slowly bubble away for 20-30 minutes. After which time add the chopped red pepper and frozen peas. Cover again and simmer for a further five minutes before serving.
