This fresh and vibrant Thai Yellow Curry is bursting with flavour and has lots of added vegetables - a much healthier alternative to ordering Thai food, and cheaper too.
Make the paste by adding 0.5 teaspoon Coriander seeds and 0.5 teaspoon Cumin seeds to a wok over a low heat and dry fry for 60 seconds. Add to a pestle and mortar.
To the pestle and mortar, add 3 Red chillies, 1 Shallots, 1 Garlic clove, 1 tablespoon Galangal, 3 Kaffir lime leaves, 1 stalk Lemongrass, 1 teaspoon Fresh coriander (cilantro), 1 tablespoon Curry powder, 1 teaspoon Ground turmericand 0.5 teaspoon Sea salt. Make sure it is all chopped up very, very, VERY small. Pound for around 10 minutes until it is a paste.
Put 8 Charlotte potatoes into a pan of boiling water and simmer for 6 minutes.
Add 1 tablespoon Olive oil to a large wok over a low heat and add 0.5 Onion and cook for 60 seconds.
Put the curry paste into the pan and add 3 tablespoon Light coconut milk and stir.
Put 200 g Chicken breast into the pan and cook for 5 minutes, until the chicken is cooked through.
Add 12 Baby corn, 2 handful Green beans and 16 Button mushrooms and cook for 5 minutes.
Put 280 ml Light coconut milk, 250 ml Water, 1 Vegetable stock cube and 2 tablespoon Fish sauce into the pan and simmer for 10 minutes.
Notes
If you are not a fan of chicken, you could use king prawns or tofu instead. Or flake in some cooked salmon chunks before serving.
Keep this curry vegetarian by swapping the meat for extra vegetables.
Love your curry super spicy? Use another red chilli when making the paste.
You can make the paste ahead of time and keep it in an air tight container in the fridge for up to 3 days.
For a more traditional flavour, you can add some shrimp paste too.
Don't cut the potatoes too big, otherwise they won't be cooked enough.