- 1 onion, diced
- 2 gloves of garlic, crushed
- Small nub of ginger, finely chopped
- One jar of Valcom authentic Thai yellow curry paste
- 3 kaffir lime leaves
- One can of coconut cream
- Garden veges - zucchini - broccoli - sugar snap peasOr whatever is in your garden!
- Can of mixed beans for protein
- 1 cup of water (for preventing sticking)
- Mint or coriander to garnish
- Two cups of Basmati or Jasmine rice
- Tablespoon of olive oil
- Using a medium to large pot over medium heat, add olive oil and onion, cook until it’s browned. Add water to stop burning/sticking if need be.
- Add your jar of delicious Valcom authentic Thai yellow curry paste and mix through. Cook through for 4-5 minutes, stirring and adding small amounts of water if need be to prevent sticking. This process will help activate the flavours and aromas of the curry paste.
- Add garlic, ginger and kaffir lime leaves and stir for 4-5 more minutes, adding water if need be to prevent sticking.
- Add your can of drained beans. I used a can of mixed beans, but you can use another type of bean if you like. Beans add protein and are a good meat substitute.
- After beans, add your can of coconut cream. Leave to simmer on low heat for 5 minutes
- Now add your garden veges! Your garden veges are the hero of the dish and should be fresh and full of flavour. Cut them any way you like - I cut my zucchini into large circles, the broccoli quite chunky and my peas whole. If you’re like my and take pride in growing your own food, you can use whatever you have available. If not, the supermarket will do just fine. 😉
- After adding your veges, get your rice ready. I use the absorption method:In a small pot, add a small amount of oil and two cups of drained rice. I prefer to use Basmati, but Jasmine is more traditional Thai. Allow to lightly toast for 1 minute before adding a pinch of salt and water. Two cups of rice will need 3 cups of water. Leave to cook over a medium heat until all the water is absorbed. Once absorbed, turn heat off and leave to steam for 5 minutes
- At this point your rice should lift off the bottom of the pot and the granules separated. By this time your curry will also be ready to serve (approx 10-12 minutes after rice went on).Garnish with a garden goodie ( I had mint) or with coriander, which is definitely more traditional. Also option to add a squeeze of lemon if you like a zesty finish to your Thai dishes!Enjoy! ☺️🥦
Product used in recipe
- Valcom - Curry Paste Yellow