Thai my curry yellow

Vegan-friendly

Serves: 4 Cooking Time: 40 mins Total time: 50 mins

Background

Curries are a staple food in Asian cuisines. Originating from Indian, they are popular in much of South-East Asia including Thailand. Curries can vary within regions of countries giving a very different texture, taste and aroma depending on the area of origin.

One of the differentiating factors Thai curries are known for include coconut milk (again doesn’t apply to all regions of Thailand). For this recipe we have used our own variation of coconut milk. Want to know more? Stay tuned there’s an entry coming just on that. In the meanwhile feel free to use canned coconut milk.

One of the primary spices used in this dish was turmeric. It is an ancient spice used in many Asian dishes, some of the benefits include:

  • it is one of the most potent natural anti-inflammatories
  • has a deep yellow colour that enhances the richness of the curry, and also has a strong tangy taste
  • has been used for medical purposes in India for thousands of years and has been known to prevent and heal certain types of cancer by repairing the damage caused to tissues. The compound curcumin is responsible for these benefits.

Ingredients:

  • 1 onion
  • 1 thumb size ginger
  • 1 clover garlic
  • 1-2 fresh Thai peppers
  • 1 clove garlic
  • 1 tbsp. butter (or 1 tbsp. coconut oil)
  • 1/2 tsp. cinnamon
  • 1 tbsp. turmeric
  • 1 tsp black pepper
  • 1 tbsp. cumin
  • 1 tbsp. salt
  • 1-2 tsp. soy sauce
  • 3 carrots
  • 1 potato
  • 1 broccoli crown
  • 3 tbsp. lime juice
  • 2 cup coconut milk
  • 1 cup water
  • 1 cup basmati rice

Method:

  1. Peel and chop the onion, garlic, ginger, and Thai green peppers.
  2. In a sauté pan, heat butter (medium high heat). Add onion, garlic, ginger and Thai green peppers. Sauté until it becomes soft (4-5 minutes).
  3. Add turmeric, salt, pepper, soy sauce, cinnamon and lime juice. Cook for 2 minute creating a paste mixture.
  4. Roughly chop carrots, broccoli, potatoes and add to the pan. Cook until potatoes are tender.
  5. Add coconut milk and water. Cook curry for 15 minutes.
  6. Adjust level of spice as required.
  7. While curry is cooking begin prep for rice.
  8. 1 cup of rice and 2 cups of water into a pan and simmer with the lid on for 12-15 minutes or until all the liquid has been absorbed.
  9. Serve the curry over Basmati Rice.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s