Yellow Vegetable Curry
Delight in the aromatic and complex flavours of our Thai Yellow Vegetable Curry. Meticulously crafted with our exclusive Saba Simply Better Thai Yellow Curry Paste, enriched with creamy Saba Simply Better Thai Coconut Milk, and balanced with the sweetness of Thai Palm Sugar, this curry offers an authentic and irresistible taste experience.
Ingredients
- 60g Saba Simply Better Thai Yellow Curry Paste
- 20g Simply Better Cold Pressed Rapeseed Oil
- 400ml Saba Simply Better Thai Coconut Milk
- 1 cube Saba Simply Better Thai Palm Sugar
- 2 Kaffir Lime Leaves
- 3g Simply Better Clogherhead Oriel Sea Salt
- 100g Butternut Squash, diced into 1 inch sized cubes and parboiled
- 100g Sweet Potato, diced into 1 inch sized cubes and parboiled
- 50g Potatoes, diced into 1 inch sized cubes and parboiled
- 30g Carrots, diced into 1 inch sized cubes and parboiled
- 30g Onions, sliced
- 20g Fried Shallots
method
- Warm a wok or skillet pan to medium heat.
- Add the oil and the yellow curry paste.
- Stir the paste and oil until a fragrant aroma is released.
- Add the coconut milk and bring it to the boil.
- Add the kaffir lime leaves and simmer for 1 minute.
- Add the palm sugar cube and simmer until dissolved.
- Season with the sea salt.
- Add the butternut squash, sweet potatoes, potatoes, carrots and onions and cook for 3 to 4 minutes.
- Sprinkle the dish with the fried shallots.
- Perfect served with Organic Jasmine Rice.
