Ingredients
Thai Yellow Curry
- 1 shallot, peeled
- 3 cloves garlic peeled
- 1 piece ginger, approx 2cm
- 1 teaspoon dried coriander
- 1.5 teaspoon cumin
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon Fennel seed
- 3/4 teaspoon tumeric powder
- 1/2 teaspoon Chilli Paste
- 2 leaves kaffir lime leaves or 1 tsp lime or lemon zest
- 3 tablespoons fish sauce
- 1 tablespoon palm sugar or raw sugar
- 1 can full fat coconut milk, 400 ml
- 1 tablespoon tomato paste
- 1 tablespoon coconut cream, optional
- 450 grams vegetables of your choice, broccoli, zucchini, carrots, celery
- 420 grams green prawns, peeled and deveined
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place shallot, garlic, ginger, coriander, cumin, nutmeg, tumeric, fennel, chilli paste, and fish sauce in the TM bowl and grind on speed 9 for 10 sec. Scrape down with spatula, and add kaffir lime leaves, palm sugar, coconut milk, tomato paste and coconut cream to bowl and cook 5 min 90 degrees on Speed 2. Add green prawns and hard vegetables and cook 10-13 min on 100 degrees
"Counter-clockwise operation" at Speed 1. Check the prawns have turned pink, add soft veges and cook 3 min "Counter-clockwise operation" on Speed 1. Allow to sit for a few minutes. The sauce will thicken as it cools
Thai Yellow curry
Tip
This recipe can also have chicken or seafood marina mix substitued instead of prawns. Can reduce chilli paste for children's taste buds. ENJOY!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
We loved this tasty recipe. Thank you