As you may already know, I love curry! It's a great meal to warm you up on a colder day and they make a great comfort food. This vegan thai yellow curry is just that!
This curry is creamy and makes the perfect comfort at the end of a long day!
This recipe serves 2 but if you double it, it's the perfect family recipe!
It's super easy to make and only takes roughly 20 minutes.
Though it's not traditional, naan bread will go lovely with this! Check out our bread page to see our naan breads.
To make this you need to fry the carrots for a few minutes.
Then add the onions, until fragrant.
Add the baby corn, mushroom and mangetout.
Add all the seasonings; Curry powder, lemongrass, garlic, turmeric, salt and pepper.
Once the garlic has started to brown, after a few minutes, add the coconut milk.
Most of our recipes require only the solid part of coconut milk but for this one we used the whole tin.
Simmer for a few minutes, or until the vegetables are soft enough to eat.
Serve
Sprinkle some thai chilli peanuts over the top
Enjoy!
I hope you love this as much as I do!
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Marisa
Thai Yellow Curry - Serves 2
Ingredients
1 Red Onion - Sliced
8 - 10 Baby Sweetcorn
1 Garlic Clove - Minced
1 tsp Curry Powder
¼ tsp Ground Turmeric - This helps add a little colour.
1 Tin Coconut Milk - You don't need to keep this in the fridge, like other recipes, for this one you will need the whole tin.
1 Lemongrass Stalk
1 Portobello Mushroom - Sliced
1 Large Carrot - Cut into 1-2cm Chunks
Handful of Mangetout
Handful Thai Chilli Peanuts (Optional) This adds a little crunch and spice at the end
Salt and Pepper to taste
Oil for frying
Method
Heat your oil in a large frying pan
Fry the carrots for 3-5 minutes.
Add the onions and fry until fragrant.
Add the sweetcorn, mushroom and mangetout and mix to combine.
Add the Garlic, curry powder, turmeric, lemongrass, salt and pepper.
Once the garlic has started to brown, after a few minutes, pour in the coconut milk.
Simmer for 5 minutes or until the carrots, baby corn and mangetout are soft enough to eat.
Remove the lemongrass
Serve
Sprinkle some thai chilli peanuts over the top
Enjoy!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Check out my youtube channel - https://www.youtube.com/channel/UC3t5h_0RUlaNR207gZdXzcQ
Follow my facebook page for updates - https://www.facebook.com/Marisas-Vegan-Recipes-475379413198108/?modal=admin_todo_tour
Follow my instagram - https://www.instagram.com/marisasveganrecipes/
Check out some of my other recipes;
Special Occasion Cakes - https://marisasveganrecipes.wixsite.com/mysite/birthdays
Comments