Looking for a Thai yellow curry recipe that the whole family will enjoy? Try this recipe for Thai Yellow Curry from our food writer Caitriona:
I use a curry paste that is vegan, so there is no fish sauce in it but you could use a normal curry paste and include meat if you like so I’ve allowed for that in the recipe.
Ingredients
- 400ml tin of coconut milk
- 3 teaspoons Thai yellow curry paste
- 2 small onions, diced
- 1 teaspoon of sugar (optional)
- 1/2 teaspoon of salt (optional) – note if not making a vegan curry you can add a tablespoon of fish sauce instead
- 3 medium carrots, peeled and sliced
- 5 medium potatoes, peeled and cubed
- 1 medium turnip (swede), peeled and cubed
- 1 cup of frozen peas
- 1 red pepper, sliced
Method
Pour the coconut milk into a large pot and slowly bring to a simmer, stirring often to make sure the milk doesn’t split. Once at simmering point (not boiling), stir in the curry paste. Allow to simmer for 2 minutes and add the diced onion, sugar and salt. ***
Leave the pot simmering for 5 minutes. Add the carrots, potato and turnip. Stir well to make sure they are coated in the sauce then turn down the heat and cover the pot. Leave the pot to slowly bubble away for 40 minutes. After which time, stir in the frozen peas and red pepper. Simmer for a final 4 minutes then serve.
***If you would like to add meat to your curry, add slices of chicken breast or stewing beef at this stage.
Related Recipes: Spice Crusted Potatoes and Sweet Potato Lemon Drizzle Cake
This recipe, and more, is available on Wholesome Ireland
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