Thai Yellow Curry with Carrot
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Serves 2
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150 ml (IA pint) vegetable stock
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8 lime leaves
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25 g (1 oz) galangal, peeled and sliced
or fresh root ginger
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175 g (6 oz) carrots, cut into chunks
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2 large red and green chilies
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4 garlic cloves, crushed
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1 tablespoon groundnut oil
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2 tablespoons crushed roasted peanuts
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300 ml (1/2 pint) coconut milk
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2 tablespoons yellow curry paste
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8 canned straw mushrooms, drained
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4 shallots
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Salt
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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.
-
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.
-
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. |