Thai Yellow Vegetable Curry Recipe

This hot and spicy curry made with coconut milk has a creamy richness that contrasts wonderfully with the heat of chili and the bite of lightly cooked vegetables. To make your own curry paste, you will need a good food processor or blender, preferably one with an attachment for processing smaller quantities. Alternatively, you can use a large mortar and pestle, but be warned - it will be hard work. Store any remaining curry paste in a screw-top jar in the refrigerator for up to a week.

Ingredients: (Serves 4)

30 ml/2 tablespoons sunflower oil

200 ml/7 fl oz/scant 1 cup coconut cream

300 ml/½ pint/1¼ cups coconut milk

150 ml/¼ pint vegetable stock

200 g/7 oz snake beans, cut into 2 cm/¾ in lengths

200 g/7 oz baby corn

4 baby zucchini (courgettes), sliced

1 small eggplant (aubergine), cubed or sliced

10 ml/2 teaspoons palm sugar

Fresh cilantro (coriander) leaves, to garnish

Noodles or rice, to serve

For the curry paste:

10 ml/2 teaspoons hot chili powder

10 ml/2 teaspoons ground cilantro (coriander)

10 ml/2 teaspoons ground cumin

5 ml/1 teaspoon ground turmeric

15 ml/1 tablespoon chopped fresh galangal

10 ml/2 teaspoons finely grated garlic

30 ml/2 tablespoons finely chopped lemon grass

4 red Asian shallots, finely chopped

5 ml/1 teaspoon finely chopped lime rind

Method:

Make the curry paste. Place the spices, galangal, garlic, lemon grass, shallots and lime rind in a small food processor and blend with 30-45 ml/2-3 tablespoons of cold water to make a smooth paste. Add a little more water if the paste seems too dry.

Heat a large wok over a medium heat and add the sunflower oil. When hot add 30-45 ml/2-3 tablespoons of the curry paste and stir-fry for 1-2 minutes. Add the coconut cream and cook gently for 8-10 minutes, or until the mixture starts to separate.

Add the coconut milk, stock and vegetables and cook gently for 8-10 minutes, until the vegetables are just tender. Stir in the palm sugar, garnish with cilantro leaves and serve with noodles or rice.

Happy Cooking,

Carol