Yellow Curry with Vegetables

By mjcassar

Ingredients

• Optional-400g chicken thigh fillets cut into cubes
• 1 jar yellow curry paste
• 2 tablespoons peanut oil
• 2 cans coconut cream
• 1 cup vegetable stock
• 150 g snake beans(cut into 3cm strips)
• 150 g fresh baby corns
• 100 g Cauliflower (into small florets)
• 2 small zucchini(1cm slices)
• 1 eggplant(1cm slices)
• 1 small can water chestnuts(sliced)
• 1 small red capsicum(1cm slices)
• 2 small carrots (sliced diagonally)
• 1 1/2 tablespoons fish sauce
• 1 knob fresh ginger finely chopped(approx 1 teaspoon)
• 1 teaspoon soft brown sugar

Details

Servings 6

Preparation

Step 1

In a wok or large based pot or pan - heat oil on medium heat.
Add curry paste and ginger - cook for 2 minutes.
If using chicken, add until cooked through.
Add one can of coconut cream. Cook for 10 minutes.
Add vegetable stock and remaining coconut milk, bring back to boil and simmer until liquid thickens a little (10-15 minutes).
Stir in fish sauce, sugar and vegetables and simmer until vegetables are tender but still crispy.
Garnish with fresh coriander if liked.