Thai Yellow Curry
My special blend of spices, aromatics and lush coconutty cream makes this classic yellow curry a crowd-pleaser!
THAI YELLOW CURRY PASTE
DRIED THAI HERB & CHILLIES
2 tbsp vegetable oil
500g (1lb) sliced chicken, beef, duck or seafood
1 cup vegetables (e.g. green beans or thick slices of zucchini)
Heat oil over medium heat and fry my YELLOW CURRY PASTE for about a minute or until it starts to smell yummy.
Now’s the time to pour in the creamy COCONUT CREAM and 1 cup of water.
Add the fragrant DRIED HERBS & CHILLIES*. Stir through and wait for the curry to start simmer again.
Open up those tasty BAMBOO SHOOTS, drain away the liquid and pop them into your curry along with your favourite meat or seafood and vegetables. Simmer for about 5 minutes or until your chosen additions are cooked to your liking. Now you’re ready to eat…enjoy!
*Spice it how you like:
If you like it mild, use less curry paste and don’t add the dried chillies. If you like it hot, use all the curry paste and chop up the dried chillies before you add them.