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Plated meal

Thai Yellow Vegetable Curry with Jasmine Rice

  • Gluten Free
  • Vegetarian
  • Asian
  • Thai

Try this sensational yellow vegetable curry infused with Asian spices. Quick to make and tastes incredible. Perfect for entertaining even the most dedicated curry fan.

Nutrition Per Portion

  • Calories

    680

  • Carbs

    56.4g

  • Fat

    59.7g

  • Fibre

    8.7g

  • Protein

    11.6g

  • Sugar

    7g

  • 0.0 min

    Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

  • 1.0 min

    Bring another saucepan of water to the pan. Season well with salt.

  • 1.5 min

    Peel and chop the potato into small cubes.

  • 3.0 min

    Add the potato to an appropriately sized saucepan. Cover with water and bring to the boil. Cook until soft and easily pierced with a fork (around 15-20mins).

  • 4.0 min

    Chop the baby corn, fresh coriander.

  • 5.0 min

    Julienne the red capsicum.

  • 6.5 min

    Peel and finely chop the garlic and red onion. Finely chop the lemongrass.

  • 9.0 min

    Trim the ends from the green beans.

  • 10.0 min

    Heat the olive oil in a large frying pan or wok over high heat.

  • 11.0 min

    Add the garlic, lemongrass and red onion and stir fry until softened and fragrant.

  • 12.0 min

    Add the curry paste and correct amount of stock (please see checklist). Using the back of a spoon mix the curry paste into the stock until dissolved.

  • 12.5 min

    Add the rice to the boiling salted water and cook until tender (10-12 minutes).

  • 13.0 min

    Stir the coconut milk until completely combined with the curry paste mixture.

  • 14.0 min

    Add the baby corn and green beans and continue to cook.

  • 16.0 min

    Add the red capsicum, straw mushrooms and bamboo shoots.

  • 18.0 min

    Drain the potato when tender and stir through the curry.

  • 19.0 min

    Stir through the lime dressing.

  • 21.0 min

    Distribute the yellow vegetable curry among serving bowls.

  • 23.0 min

    Drain the rice and serve alongside the vegetable curry. Garnish with fresh coriander.

  • Ingredients

    Baby Corn

    chopped

    Red Capsicum

    julienne

    Green Beans

    trimmed

    Garlic

    finely chopped

    Lemongrass

    finely chopped

    Fresh Coriander

    chopped

    Yellow Curry Paste

    Lime Dressing

    Red Onion

    finely chopped

    Potatoes

    chopped

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 75 ml per person

    Coconut Milk

    Straw Mushrooms

    Olive Oil

    1 tablespoon per person

    Jasmine Rice

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