Thai Yellow Curry with Veg and Tofu

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Making your own curry paste is so easy and tastes so much better than a store bought one. It’s also essential for someone following a SIBO restricted diet. From start to finish this meal took me about 30 minutes to make – so not a big undertaking. Since we can’t use a prepared broth, I like to add lots of flavour to my sauce with veggies, herbs and spices to make it all the more flavourful. My formula changes constantly as I like to play with the flavour and prefer to not follow a recipe. Here’s my latest curry, feel free to alter the measurements to your liking and use my numbers just as a guide.

Tip: Buy lemongrass, kaffir lime leaves, and hot chilis and store in small bags in the freezer ready to be used. This way you always have the ingredients on hand.

Thai Yellow Curry Paste:

1 bunch green onions, chopped and whites removed

1 tbsp garlic infused olive oil

1 large knob of ginger, diced

1 -2 chili peppers, chopped

1 bunch fresh coriander, washed and chopped

1-2 sticks lemongrass (3 inches in length), chopped

3-5 kaffir lime leaves, chopped

1 large tomato, chopped

1 capsicum, chopped

1 tbsp turmeric

1 tsp paprika

1/4 tsp cumin

1/4 tsp ground coriander

1 can coconut cream

1 can of water

Juice from one lime

salt and pepper to taste

  1. Heat pan with oil and then add ginger, chilis, lemongrass, lime leaves, green onion, capsicum, and tomato.
  2. Stir and continue to cook for a few minutes until the tomato and capsicum are softening.
  3. Add spices and stir to coat everything.
  4. Add coconut cream, water and coriander and cook for 10 minutes.
  5. Remove from heat and blend until you have a creamy curry sauce.
  6. Add lime juice and stir through.

Thai Veg Curry:

Thai Yellow Curry Sauce

1 brick firm tofu, cubed

Veg of choice – I added:

2 medium head of broccoli, chopped and stalks removed

1 carrot, sliced and chopped into quarters

1 parsnip, chopped into half moons

1 box of cherry tomatoes

30 green beans, trimmed and cut into threes.

  1. Add veg and tofu to warm curry sauce and cook for a few minutes until the veggies have softened slightly and their colours are vibrant.
  2. Serve with rice and enjoy!

 

 

 

 

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