A simple yet healthy meal filled with assorted fresh vegetables.
  • PREP: 15M
  • COOK: 10M
  • SERVINGS: 2
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    INGREDIENTS

Yellow curry paste:
  • 1 stalk lemongras
  • 2 yellow chilies
  • 2 shallots chopped
  • 1 thumb-size piece of galangal
  • 4 cloves of garlic
  • 2 Tbsp. brown sugar
  • 1 Tbsp. lime juice
  • 1 Tbsp. tomato ketchup
  • 1/4 to 1/3 can coconut milk
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. cinnamon
  • 2 Tbsp. fish sauce
  • 1/2 tsp. fish sauce
  • 3/4 tsp. turmeric
  • 1/3 tsp. white pepper
Vegetables:
  • 1 potato, cut into small chunks
  • 1 carrot, cut into small chunks
  • 1 onion, cut into chunks
  • 100g (3.5oz) broccoli, cut into small florets

    PREPARATION

  1. Blend all ingredients for yellow curry with a food processor.
  2. Then, blanch potatoes and carrots in a pot of boiling water until just tender. Drain.
  3. Pour in a whole jar of yellow curry paste and bring to a boil.
  4. Throw in all other ingredients and let it simmer for 5-10 minutes.
  5. Serve hot with steamed rice.