Thai Yellow Curry

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Thai Yellow Curry

Vegetarian. Vegan. Dairy Free. Low FODMAP. Gluten Free. Makes 4 meals preps.

Love a Thai curry? Give this one a try! If you’ve been wanting to experiment with making your own paste or got a vegetarian feast to cook for, this yellow curry is rich in flavour with a bit of a chilli kick. It also freezes well as meal prep.

INGREDIENTS:
1x medium zucchini (300g)
2x medium carrot (200g)
1x small sweet potato (250g)
1/2 small head of broccoli (130g)
1x small red capsicum (120g)
2 handful of spinach or leafy greens
1x bulb of pan choy (100g)
1 cup of quinoa – 2 cups of water – sprinkling of salt
1/2 cup of crushed cashews
200ml coconut milk
200ml cup of water
2 tbsp of garlic infused olive oil
2 tsp of minced ginger
2 tsp of turmeric
2 tsp coriander seeds
2 tsp lemongrass
1 tsp of ground cumin seeds
1tbsp rice flour/ 2 tbsp water
2 tsp of dried basil or basil paste
1/2 tsp salt
1/2 tsp pepper
1 tbsp of coconut sugar (optional)
1 tsp of crushed chili flakes

METHOD:
Dice carrot & sweet potato and place in the steamer until they have started to soften (3mins in the microwave). Dice the remaining vegetables and place them in a bowl to the side.

Place ginger, 1 tbsp of the garlic infused olive oil and the basil in a frying pan on low heat until fragrant – ensure you stir the mixture so it doesn’t spit or burn. Add the other spices and chili into the frying pan then once that becomes fragrant and a paste like consistency stir in coconut milk and water and let it simmer. Whilst the curry mixture is simmering, rinse the quinoa well before placing it in a saucepan with a pinch of salt and 2 cups of water. Allow the quinoa to cook on low-medium heat for 10-15mins or until it has absorbed sufficient water to take the crunchiness out of the seed.

Add the raw chopped vegetables, partially steamed carrot and sweet potato, leafy greens, a pinch of rock salt and crushed cashews into the pan and let the mixture simmer on low for 10 minutes, stirring occasionally.
Mix 1 tbsp of rice flour with 2 tbsp of water, mixing out all the lumps, before adding it to the mix, this will thicken up the curry. Finally, mix through the coconut sugar to finish off the dish.

Once the quinoa is done, drain any excess water and you’re ready to serve straight onto the dinner plate or into containers for meal prep.

Thai Yellow Curry

ENJOY!


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