All Simple Vegetable Recipes

Thai Yellow Curry with Carrot

Thai Yellow Curry with Carrot


Preparation time: 15 minutes
Cooking time: 35-40 minutes

Serves 2

  • 150 ml (IA pint) vegetable stock

  • 8 lime leaves

  • 25 g (1 oz) galangal, peeled and sliced or fresh root ginger

  • 175 g (6 oz) carrots, cut into chunks

  • 2 large red and green chilies

  • 4 garlic cloves, crushed

  • 1 tablespoon groundnut oil

  • 2 tablespoons crushed roasted peanuts

  • 300 ml (1/2 pint) coconut milk

  • 2 tablespoons yellow curry paste

  • 8 canned straw mushrooms, drained

  • 4 shallots

  • Salt

  1. Put the stock in a saucepan, add 5 of the lime leaves, the galangal or ginger, carrots, chilies and half the garlic. Simmer for 15 minutes. Strain the stock, reserving the liquid and both the carrots and chilies separately.

  2. Heat the oil in a saucepan and fry the remaining garlic for 1 minute. Add the reserved carrot and the peanuts and cook, stirring, for 1 minute. Add the coconut milk and curry paste and stir until well blended. Add the reserved liquid, the mushrooms and shallots and simmer, stirring occasionally, for 15 minutes or until the shallots are cooked. Season with salt to taste.

  3. Seed and finely slice the reserved chilies. Use as a garnish for the curry, together with the remaining lime leaves.

Note: Galangal is a member of the ginger family and is used in South-east Asian cooking. Fresh root ginger may be used instead.

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