YELLOW THAI CURRY

YELLOW THAI CURRY

Thai Yellow Curry Paste
Ingredients
  1. ½ to 1 Stem of Lemongrass
  2. 2 Shallots or ½ an Onion
  3. 2.5cm fresh or 3 slices of dried Galangal
  4. 2.5cm fresh Ginger
  5. 3 or 4 cloves of Garlic
  6. 1 heaped teaspoon ground Coriander
  7. 1 level teaspoon Cumin Seeds
  8. 2 teaspoons Turmeric
  9. 2 teaspoons Black Bean Paste
  10. Juice and zest of one Lime
  11. Chili to taste (1-4)
  12. 1 Yellow Pepper
  13. 5 teaspoons Coconut (Palm) Sugar
  14. 75g Creamed Coconut
Instructions
  1. Put all the ingredients into a food processor (I use a Kenwood mini chopper) and whizz into a paste, add a splash of water or add additional lime juice so that it will blend easier.
Yellow Currry
  1. 2-3 teaspoons of Yellow Curry Paste
  2. 250ml Coconut Milk or Creamed Coconut
  3. Vegetables as desired (eg. Potato, Broccoli, Carrot, Onion, Spring Onion, Pak Choi, Sweetcorn, Baby Corn or Mangetout)
  4. Chop the vegetables into bite sized pieces
  5. Place the vegetables in a pan of boiling water and warm through, leave for 2-3 minutes then drain
  6. Add the curry paste and creamed coconut
  7. Cook for 10-15 minutes
  8. Serve with Jasmine Rice
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