Thai Yellow Vegetable Curry
Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 5.94 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons peanut oil
- 1 onion, sliced
- 1 2/3 cup coconut milk
- 3/4 cup light vegetable stock
- 2tablespoons Thai yellow curry paste
- 1tablespoons demerara sugar
- 3tablespoons Thai fish sauce
- 750grams potatoes, peeled and quartered
- 250grams carrots, sliced
- 7grams cauliflower florets
- 75grams peas
- 1 handful coriander leaves, to garnish
Method
Step 1 of 4
Heat the oil in a wok over a moderate heat. Add the onion and stir-fry for 4-5 minutes, until they are slightly golden. Remove using a slotted spoon and set aside.
Step 2 of 4
Pour the coconut milk and stock into the wok and increase the heat to bring the liquid quickly to the boil. Add the curry paste, sugar and fish sauce and mix until combined.
Step 3 of 4
Add the potatoes, carrots and fried onion, lower the heat and simmer for 10 minutes. Add the cauliflower and peas and cook for a further 10 minutes, by which time all the vegetables should be tender.
Step 4 of 4
Tip into a large serving bowl and top with a scattering of coriander.
Categories
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