- 70g BE Yellow curry paste
- 1 Tbsp Vegetable oil
- 400 ml BE Coconut cream
- 100 mL VG broth (or water)
- 1 big Potato (diced)
- 1 Carrot (in coins)
- 1/2 Onion (sliced)
- 1 handful of Sugar peas
- 1 cup Cauliflower (in florets)
- 1/2 Tbsp sugar
- BE Light soya sauce
Optional : Fresh coriander leaves for garnish
Cooking Steps
Preparation :
1. Parboil the diced potatoes for 5 min (until al dente). Drain and set aside
2. In the same pan heat the oil in a sauce pan and stir-fry the BE Yellow curry paste until aroma develops and lower the heat.
3. Add half of the BE coconut cream, stir and bring to a boil.
4. Add the remaining coconut cream and 100ml of broth/water. Bring to a boil.
5. Add first the carrots, then 3 minutes later cauliflower florets and snap peas and simmer until al dente.
6. Stir in the onions and then the cooked potatoes and season to taste with soya sauce and sugar.
7. Simmer for 2 more minutes and serve hot garnished with coriander leaves and with Thai jasmine rice.
Chef S Tip
Feel free to use instead local seasonal vegetables for this recipe, just making sure to pick those who will not release too much water into the sauce (of braise them before adding them to the preparation). To add more proteins to this dish, you can also add diced firm tofu. This recipe will also make a perfect side dish for a dhal, a golden omelet, or a grilled fish or chicken breast.
