Yellow Vegetable Curry
A bright yellow vegetable curry from Spoonsparrow: In this vegetarian dish no one misses meat. Crunchy vegetables provide a vitamin boost.
Ingredients
- 2 green chilies
- 2 stems coriander
- 3 shallots
- 1 piece galangal (about 1 cm long)
- 1 clove garlic
- 1 stalk lemongrass
- 0.5 lime
- 4 tbsp Thai fish sauce
- 0.5 tsp ground coriander
- 0.5 tsp ground cumin
- 0.5 tsp turmeric
- 150 g snake beans
- 125 g baby corn
- 250 g Zucchini (1 Zucchini)
- 200 g red bell pepper (1 red bell pepper)
- 2 tbsp Rapeseed oil
- 300 ml coconut water
- 150 ml regular vegetable broth
- 100 ml cooking cream
- 1 tbsp Raw cane sugar
Instructions
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1.
Clean and wash the chilies. Wash and shake off the coriander. Peel the shallots, galangal, and garlic.
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2.
Wash, clean, and remove the woody green outer leaves from the lemongrass.
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3.
Coarsely chop all prepared ingredients with a large knife and put them in a stand mixer.
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4.
Squeeze the lime, measure out 1 tbsp of juice, and add it to the mixer as well.
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5.
Add 2 tbsp fish sauce, ground coriander, cumin, and turmeric, then blend everything into a fine paste.
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6.
Clean, wash, drain, and cut the snake beans diagonally into pieces about 4 cm long.
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7.
Wash the baby corn stalks, dry them, split them lengthwise. Clean, wash, split the zucchini lengthwise and slice it.
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8.
Halve the bell pepper, remove seeds, wash, and cut into strips about 1 cm wide.
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9.
Heat oil in a wok over high heat, add the curry paste, and sauté while stirring for 1 minute.
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10.
Add coconut water, bring to a boil, then reduce to medium heat and simmer for 5 minutes.
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11.
Add broth, vegetables, and cooking cream, stir constantly and cook for about 10 minutes. Season the yellow vegetable curry with remaining fish sauce, lime juice, and sugar, and serve immediately.
