Ingredients
Thai yellow curry
Method
Thai yellow curry
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.
If you are avoiding all animal derived products, use tamari instead of the fish sauce.
Note