Recipes

Around The World in 80 Ways

Yellow Curry with Carrot Vegetarian Thai
Serves 4

• 150ml/¼pt vegetable stock
• 8 Kaffir lime leaves
• 25g/1oz galangal, peeled and sliced
• 175g/6oz carrots, cut into chunks
• 4 garlic cloves, crushed
• 2 large fresh chillies (red and green)
• 1 tbsp groundnut (peanut) oil
• 2 tbsp crushed roasted peanuts (see recipe for Mushroom and Tofu Satay)
• 300ml/½pt coconut milk
• 2 tbsp yellow curry paste (see below)
• 8 canned straw mushrooms, drained
• 4 shallots
• ½ tsp salt or to taste
• Yellow Curry Paste
• 3 small fresh yellow or orange chillies
• 4 garlic cloves, halved
• 4 shallots, roughly chopped
• 3 tsp turmeric powder
• 1 tsp salt
• 15 black peppercorns
• 1 lemon grass stalk, chopped
• 25cm/1in piece fresh root ginger, peeled and chopped

1. Put all ingredients in a blender or food processor and blend to a thick past3
2. Alternatively, you can pound all ingredients together with a mortar and pestle.
3. Transfer paste to an airtight container and store in fridge for up to 3 weeks. Or use a ready made paste such as Geo!

Curry

1. Put stock in a saucepan, add 5 lime leaves, galangal, carrots, half crushed garlic and chillies.
2. Simmer for 15 minutes.
3. Strain stock, reserving liquid and both carrots and chillies separately.
4. Heat oil in a saucepan and fry remaining garlic for 1 minute.
5. Add reserved carrots and peanuts and cook, stirring, for 1 minute.
6. Add coconut milk and curry paste and stir until well blended. Now add reserved liquid, whole mushrooms and shallots and simmer, stirring occasionally, for 15 minutes or until shallots are cooked. Add salt.
7. Deseed and finely slice reserved cooked chillies. Use as a garnish for curry, together with remaining lime leaves.