Yellow Curry
“I love one pot dishes. They are so quick and easy to make which is perfect for a weeknight dinner. And they also produce minimal washing up! This is a flavoursome Thai inspired dish that is incredibly healthy as well as tasty.”
Prep time - 10 minutes
Cook time - 30 minutes
Difficulty - Easy
Serves / makes - 2 large portions
Ingredients
15g root ginger, roughly chopped
150g onion, roughly chopped
2T water
1T toasted sesame oil
2 fresh kaffir lime leaves, finely chopped (optional)
10 fresh curry leaves (optional)
1t ground cumin
1/2t ground turmeric
1/2-1 fresh chilli, finely sliced
1T tamari
1 can (400ml) coconut milk
800ml water
1t salt
1/2 a block (100g) of tempeh or firm tofu, finely chopped (optional)
3 handfuls sugar snap peas
150g frozen peas
130g fine rice noodles
Equipment
Food processor or chopper attachment of hand blender
Wide frying pan or large saucepan with lid
Method
Put the ginger, onion and water in a food processor or the chopper attachment of a hand blender. Blend until the vegetables are pureed and have become a paste.
Heat the oil in a wide frying pan or saucepan on a medium heat. Once the oil is hot add the ginger and onion purée.
Fry the purée for around 10 minutes until it has fully browned. You may need to add small splashes of water if the oil dries out to stop the purée from burning.
Add the lime and curry leaves, spices, chilli, tamari, coconut milk, water, salt, tempeh, sugar snap peas and frozen peas. Allow the curry to cook for 10-15 minutes to let the flavours develop.
Add the noodles, pushing them below the surface of the sauce. Put the lid on the pan and cook for around 5 minutes until the noodles are cooked and soft.
Serve immediately.
Tips
If you do not have a food processor or the chopper attachment of a hand blender you can still make this recipe. Simply grate the onion and ginger very finely instead of blending.
Yellow Curry
Ingredients
- 15g root ginger, roughly chopped
- 150g onion, roughly chopped
- 2T water
- 1T toasted sesame oil
- 2 fresh kaffir lime leaves, finely chopped
- 10 fresh curry leaves
- 1t ground cumin
- 1/2t ground turmeric
- 1/2-1 fresh chilli, finely sliced
- 1T tamari
- 1 can (400ml) coconut milk
- 800ml water
- 1t salt
- 1/2 a block (100g) of tempeh, finely chopped
- 3 handfuls sugar snap peas
- 150g frozen peas
- 130g fine rice noodles
Method
- Put the ginger, onion and water in a food processor or the chopper attachment of a hand blender. Blend until the vegetables are pureed and have become a paste.
- Heat the oil in a wide frying pan or saucepan on a medium heat. Once the oil is hot add the ginger and onion purée.
- Fry the purée for around 10 minutes until it has fully browned. You may need to add small splashes of water if the oil dries out to stop the purée from burning.
- Add the lime and curry leaves, spices, chilli, tamari, coconut milk, water, salt, tempeh, sugar snap peas and frozen peas. Allow the curry to cook for 10-15 minutes to let the flavours develop.
- Add the noodles, pushing them below the surface of the sauce. Put the lid on the pan and cook for around 5 minutes until the noodles are cooked and soft.
- Serve immediately.
Notes:
Equipment
Food processor or chopper attachment of hand blender
Wide frying pan or large saucepan with lid