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  • The Australian Women’s Weekly Food

    VEGIE STARS

    Jun 29, 2020 5 minutes

    THAI YELLOW CURRY

    PREP + COOK TIME 1 HOUR SERVES 4

    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,

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