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Vegan Meera Sodha Recipe for Thai Yellow Curry with Green Beans and Potatoes | Vegan food and drink

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I enjoy the rather simplistic names of Thai curries: yellow, red and green. Simple names for complex dishes are a marketing genius who made their journey to Western plates that much easier. I have already written recipes for green and red in this column, which I think (in short) are defined by their corresponding chili peppers: green is fresh, sweet, and light; the red hotter and richer. Yellow, however, is not characterized by chili at all, but rather by the bringing together of a great range of aromatics which includes lemongrass, turmeric, ginger, lime makrut, cumin and coriander. .

Thai yellow curry with green beans and potatoes

You can buy fresh or frozen makrut lime leaves; the dried ones, however, are, in my opinion, a bit unnecessary. I recommended using a waxy potato rather than a starchy potato, so that it absorbs less sauce and leaves you with a better sauce / potato ratio, but use whatever you have at hand. House. You will also need a blender to do this.

Preperation 15 minutes
to cook 30 minutes
Serves 4

1 large banana shallot (or 2 small), peeled and roughly chopped
1 whole head of garlic (about 15 cloves), separated and peeled
2 sticks of lemongrass, outer leaves removed, the rest bruised and chopped
4 cm x 4 cm piece of fresh ginger, peeled and chopped
4 birds– chili peppers for the eyes, chopped (remove and discard the pith and seeds if you prefer less heat)
4 leaves of lime makrut
1 teaspoon of ground turmeric
½ teaspoon ground cumin
1 tsp ground coriander
1½ teaspoon fine sea salt
2 cans of 400 ml coconut milk
600g waxy potatoes
(like charlottes), in quarters
2 tablespoons of rapeseed oil

400g green beans
tail
Steamed rice, to serve

First prepare the curry paste. Put all the ingredients except the coconut milk, potatoes, oil and beans in a blender, add four or five tablespoons of coconut milk and blend for about a minute, until obtaining a beautiful smooth paste. Set aside.

Bring a pot of water to a boil, gently immerse the potatoes in it and cook for 10 to 12 minutes, until a knife slips easily. Drain and set aside while you start the curry.

Put the oil in a large saucepan that you have a lid on, put it on medium heat and, once it is hot, sauté the curry paste for five minutes, until it begins to darken. lightly and to become noticeably fragrant.

When the dough starts to look a bit oily when the fat comes off – that’s a good sign, by the way, so don’t worry – add the rest of the coconut milk and 200ml of water, and bring to boiling. Add the cooked potatoes and green beans, bring everything back to a boil, cover and cook for another five to six minutes, until the beans are cooked through and the curry has reduced and thickened slightly. Serve with plain steamed rice.

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