Vegan thai yellow curry

Ingredients

• Rice bran oil

  1 tbsp or 14g

• Red Onion

  Whole Foods Market

  1 medium raw or 110g

• Curry paste

  ¼ cup or 60g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lemongrass

  Freshdirect

  100g

• Kaffir Lime Leaves

  Thai Taste

  2 tbsp or 30g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 ⅔ cup or 400g

• Water

  Plain, clean water

  1 cup or 237g

• Sweet potato

  Raw, unprepared

  750g

• Green beans

  Snap beans, raw

  200g

• Mushrooms

  Shiitake, raw

  250g

• Palm Sugar

  Dragonfly

  1 Tbsp or 19g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Lime juice

  Raw

  2 tbsp or 30g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Shallots

  Freeze-dried

  ¼ cup or 4g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

Directions

1. Heat oil in a wok or large saucepan over high heat; cook onion, stirring, for 5 minutes or until onion softens. Add paste, garlic, lemon grass, and kaffir lime leaves; cook, stirring, for 1 minute or until fragrant.
2. Add coconut milk, the water and kumara; bring to the boil. Reduce heat, simmer, uncovered, for 20 minutes or until kumara is just tender. Stir in beans and mushrooms; cook, uncovered, for 5 minutes or until vegetables are tender. Stir in sugar, sauce and juice; remove and discard lemon grass.
3. Serve curry sprinkled with chilli, shallots and basil.
4. (source: https://www.womensweeklyfood.com.au/recipes/thai-yellow-curry-29442)

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