The Australian Women’s Weekly Food




1 tablespoon rice bran oil
1 medium red onion (170g), sliced thinly
¼ cup (75g) yellow curry paste
2 cloves garlic, crushed
10cm stalk fresh lemongrass, bruised
4 fresh kaffir lime leaves, shredded finely
1⅔ cups (410ml) coconut milk
1 cup (250ml) water
750g sweet potato, unpeeled, scrubbed, chopped coarsely
200g green beans, trimmed
250g assorted asian mushrooms
1 tablespoon finely grated palm sugar
1 tablespoon fish sauce (see Notes, page 51)
2 tablespoons lime juice
1 fresh long red chilli, seeded, sliced thinly
¼ cup (20g) fried asian shallots
½ cup fresh thai basil leaves

1 Heat oil in a wok or large saucepan over high heat; cook onion, stirring, for 5 minutes or until onion softens. Add curry paste, garlic, lemongrass and kaffir lime leaves; cook, stirring, for 1 minute or until fragrant.

Add coconut milk, the water and sweet potato; bring to the boil. Reduce heat and simmer,

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da The Australian Women’s Weekly Food

The Australian Women’s Weekly Food1 min letti
Summertime, and the living is easy. Break out the barbie, shake out the picnic rug and enjoy! Aussie barbecue issue ON SALE DECEMBER 28 ■
The Australian Women’s Weekly Food2 min lettiRegional & Ethnic
Editor’s Letter
Wow, what a year it’s been, but what’s kept me going is dreaming of a relaxing summer break and (hopefully!) precious catch-ups with family and friends. Entertaining can be a bit daunting for anyone (including me!) over the holiday season – what to c
The Australian Women’s Weekly Food2 min lettiRegional & Ethnic
Special Sides
PREP + COOK TIME 1 HOUR SERVES 6 Preheat oven to 220°C/200°C fan. Trim leaves and stalks from 1.5kg red beetroot and 500g baby yellow beetroot; wash. Peel red beetroot; cut into 6 wedges. Keep yellow beetroot whole. Place all beetroot on a large pi