Name: Vegetarian Thai yellow curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Thai yellow curry; 1 tablespoon rice bran oil; 1 medium red onion (170g), sliced thinly; 1/4 cup (75g) yellow curry paste; 2 clove garlic, crushed; 10 centimetre stick fresh lemon grass, bruised; 4 fresh kaffir lime leaves, shredded finely; 1 2/3 cup (410ml) coconut milk; 1 cup (250ml) water; 750 gram kumara (orange sweet potato), unpeeled, scrubbed, chopped coarsely; 200 gram green beans, trimmed; 250 gram assorted asian mushrooms; 1 tablespoon finely grated palm sugar; 1 tablespoon fish sauce (see notes); 2 tablespoon lime juice; 1 fresh long red chilli, seeded, sliced thinly; 1/4 cup (20g) fried asian shallots; 1/2 cup fresh thai basil leaves

Vegetarian Thai yellow curry

Spice things up in the kitchen tonight with this delicious vegetarian Thai yellow curry from The Australian Women's Weekly's Almost Vegetarian cookbook, available where all good books are sold.

Serves 4

Prep

20M

Cook

40M

Total

Ingredients

Thai yellow curry

1 tablespoon rice bran oil

1 medium red onion (170g), sliced thinly

1/4 cup (75g) yellow curry paste

2 clove garlic, crushed

10 centimetre stick fresh lemon grass, bruised

4 fresh kaffir lime leaves, shredded finely

1 2/3 cup (410ml) coconut milk

1 cup (250ml) water

750 gram kumara (orange sweet potato), unpeeled, scrubbed, chopped coarsely

200 gram green beans, trimmed

250 gram assorted asian mushrooms

1 tablespoon finely grated palm sugar

1 tablespoon fish sauce (see notes)

2 tablespoon lime juice

1 fresh long red chilli, seeded, sliced thinly

1/4 cup (20g) fried asian shallots

1/2 cup fresh thai basil leaves

Method

Thai yellow curry

1.Heat oil in a wok or large saucepan over high heat; cook onion, stirring, for 5 minutes or until onion softens. Add paste, garlic, lemon grass, and kaffir lime leaves; cook, stirring, for 1 minute or until fragrant.

2.Add coconut milk, the water and kumara; bring to the boil. Reduce heat, simmer, uncovered, for 20 minutes or until kumara is just tender. Stir in beans and mushrooms; cook, uncovered, for 5 minutes or until vegetables are tender. Stir in sugar, sauce and juice; remove and discard lemon grass.

3.Serve curry sprinkled with chilli, shallots and basil.

If you are avoiding all animal derived products, use tamari instead of the fish sauce.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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