This yellow curry is a delicious and warming meal, perfect for a winters night in. With ginger, turmeric and an array of bright coloured vegetables, this dish is rich in antioxidants and packed with flavour.
Prep time: 30 minutes
Cook time: 30
minutes
Makes: 6 servings
Ingredients
Curry Paste
- 2 shallots,
peeled
- 6 cloves
garlic, peeled
- 6 cm fresh
ginger root
- 3 cm turmeric
root
- 1 large red
chili (de-seeded if preferred)
- 1 TB
lemongrass paste
- ½ tsp
coriander seeds
- ½ tsp ground
cumin
- ½ tsp turmeric powder
- ½ tsp curry powder
- ½ tsp salt
Curry
- 2 cups brown
rice
- 4 medium
yellow potatoes, peeled
- 2 TB coconut oil
- 4 organic
chicken thighs
- 1/2
tsp coriander seeds
- 1 medium
white onion
- 3 sweet mini
peppers
- 2 cups green
beans
- 2 small
carrots
- 1 small broccoli
Preparation
- For the paste, add all ingredients to a food processor and process
until combined and smooth
- Cook rice as per instructions on packet. Once cooked, cover and set
aside
- While rice is cooking, chop all vegetables into bite sized pieces
- Pre-boil potatoes until semi soft, drain and set aside
- Drizzle oil into a large heavy bottomed pan or wok and heat on
medium-high
- Meanwhile, cut chicken thighs into bit sized pieces, add to hot pan
with chopped onions and coriander seeds. Cook until the outside of chicken is sealed and lightly browned and the onions are softened
- Pour the coconut cream over chicken and onions and stir in curry
paste. Bring to a gentle simmer before adding prepared vegetables (except
potatoes) and gently simmer uncovered until for approximately 10
minutes or until the vegetables are cooked. Add in the potatoes and simmer for a further 5 minutes
- Fluff rice and serve. Season with salt and pepper.
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"description": "This yellow curry is a delicious and warming meal, perfect for a winters night in. With ginger, turmeric and an array of bright coloured vegetables, this dish is rich in antioxidants and packed with flavour. ",
"recipeCategory": "Meal",
"calories": "488",
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"ingredients": [
"2 shallots, peeled",
"6 cloves garlic, peeled",
"6 cm fresh ginger root",
"3 cm turmeric root",
"1 large red chili (de-seeded if preferred)",
"1 TB lemongrass paste",
"½ tsp coriander seeds",
"½ tsp ground cumin",
"½ tsp turmeric powder",
"½ tsp curry powder",
"½ tsp salt",
"2 cups brown rice",
"4 medium yellow potatoes, peeled",
"2 TB coconut oil",
"4 organic chicken thighs",
"1/2 tsp coriander seeds",
"1 medium white onion",
"3 sweet mini peppers",
"2 cups green beans",
"2 small carrots",
"1 small broccoli",
],
"instructions": [
"For the paste, add all ingredients to a food processor and process until combined and smooth",
"Cook rice as per instructions on packet. Once cooked, cover and set aside",
"While rice is cooking, chop all vegetables into bite sized pieces",
"Pre-boil potatoes until semi soft, drain and set aside",
"Drizzle oil into a large heavy bottomed pan or wok and heat on medium-high",
"Meanwhile, cut chicken thighs into bit sized pieces, add to hot pan with chopped onions and coriander seeds. Cook until the outside of chicken is sealed and lightly browned and the onions are softened",
"Pour the coconut cream over chicken and onions and stir in curry paste. Bring to a gentle simmer before adding prepared vegetables (except potatoes) and gently simmer uncovered until for approximately 10 minutes or until the vegetables are cooked. Add in the potatoes and simmer for a further 5 minutes",
"Fluff rice and serve. Season with salt and pepper."
],
"nutrition": {
"totalFat": "",
"totalCarbs": "",
"netCarbs": "",
"totalProtein": ""
},
"prepTime": "30 minutes",
"cookTime": "30 minutes",
"totalTime": "60 minutes",
"recipeYield": "",
"keywords": "Yellow Curry"
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