From Sold to the Highest Bidder!
Jack's Thai yellow veg curry

Sauce (you can cheat here and use 1tbs of a commercial Thai yellow curry paste - the one from Bart's Spices is good):

  • 1/4 tsp fenugreek
  • 1/2 tsp ground coriander
  • 1/2 red chilli, seeded and chopped
  • 1 tsp cumin
  • 1/4 tsp turmeric
  • 1 cm ginger root, peeled and chopped
  • 1 stalk lemongrass, sliced
  • 1/2 onion, peeled and finely sliced
  • 1 1/2 tbs fish sauce (nam pla)
  • 1 tbs honey
  • juice of half a lime
  • 1 kaffir lime leaf
  • 1 tbs or so of coconut milk (from 400g tin)

Remainder of curry:

  • Olive oil for stir-frying
  • 1 x 400g tin coconut milk
  • Veggies of your choice, sliced into pieces roughly the same size - recommended 250g mushrooms, 100g baby corn, 1 med courgette, 1 yellow pepper, 1 head broccoli (cut into small florets), 100g mangetout

Serves 4

Put all the sauce ingredients into a blender and whiz together to make a paste.

Heat oil in a large frying pan, add paste and stir for a minute.

(Variation for non-veggies: at this point you can add 2 sliced chicken breasts and stir-fry for a couple of minutes.)

Add the coconut milk and the veg (except the mangetout), stir and bring to a simmer.

Cook for 20 mins.

Add the mangetout, and cook for another 2-3 mins.

Serve with rice.


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