THAI YELLOW CURRY
Thai yellow curry is mild and creamy – a curry that the whole family will enjoy. This vegetarian version includes paneer, a fresh white cheese that is like a less salty version of haloumi.
A couple of weeks ago I shared a satay chicken skewers recipe which featured yellow curry paste, with a promise to share another recipe in a couple of weeks that would help use up the curry paste. Well, this recipe is it! It’s super easy, nourishing and comforting.
THAI YELLOW CURRY
Thai yellow curry is mild and creamy - a curry that the whole family will enjoy. This vegetarian version includes paneer, a fresh white cheese that is like a less salty version of haloumi.
Ingredients
CURRY
- 500 g potatoes (2 large/1lb 2oz)
- 2 courgettes
- 1 carrot
- 1 brown onion
- 1/2 Tbsp olive oil
- 1/4 cup yellow curry paste (60ml)
- 1 cup frozen peas (160g)
- 400 ml lite coconut cream (13.5 fl.oz)
- 1 tsp vegetable stock powder dissolved in 3/4 cup boiling water (190ml)
- 1 Tbsp brown sugar
TO SERVE
- 300 g paneer (10.6oz)
- 1/2 Tbsp olive oil
- 2 x 250 g microwave pouches basmati or jasmine rice (2 x 8.8oz)
- 1 lime (optional)
- Handful fresh coriander (optional)
Instructions
PREPARE VEGGIES
Peel potatoes (optional) and dice into 1-2cm (0.5in) cubes. Slice courgettes into rounds and dice carrots into small cubes. Finely dice onion.
MAKE CURRY
Heat oil in a large non-stick pot over medium heat. Add onion and sauté for 3 minutes, until softened. Stir in curry paste and cook for 1 minute. Add potatoes, courgettes, carrots and peas and stir to coat with curry paste. Pour in coconut cream, vegetable stock mixture and brown sugar. Simmer rapidly for 20-25 minutes, until potatoes are tender and sauce has thickened. Curry will go quite thick if left to simmer too long - you can add more water if necessary.
PREPARE SERVING INGREDIENTS
Slice paneer into strips and season with salt and pepper. Heat oil in a large frying pan over medium-high heat and cook paneer for 1-2 minutes each side, until golden brown (you may need to do this in batches).
Microwave rice according to instructions on packet. Slice lime into wedges, if using.
SERVE
Season curry with salt and pepper to taste. Stir paneer into curry (you can leave some pieces out to place on top if you like, as long as they are still warm). Divide rice between individual serving bowls. Top with curry and coriander and serve with wedges of lime.
Recipe Notes
WINE MATCH: Go for a Pinot Gris or a Riesling.
GLUTEN-FREE OPTION: Ensure curry paste is gluten-free. Use gluten-free vegetable stock powder.
INGREDIENT SWAPS / NOTES: The brand of curry paste I used was Ayam. You can use a vegetable stock cube instead of stock powder. If you can’t find paneer, either haloumi or firm tofu are good alternatives. Note that you won’t need to add salt to haloumi, and tofu will need the excess water squeezed out first (cover it with paper towels and place a chopping board on top for 10 minutes). I tried a lime and coriander flavoured basmati rice with this meal and it was really nice. For a healthier option, use brown basmati rice.
BUDGET / REDUCED PACKAGING TIP: Cook rice from dried rather than using microwave pouches. You will need around 200g uncooked rice. Cook according to instructions on the packet.
STORING AND REHEATING: Store individual portions in airtight containers in the fridge. Reheat in the microwave.
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