Yellow Thai Vegetable Curry

Ingredients

Paste:

Shallots, 5 tbsp chopped (remove)

8 dried red chillis, cooked for 40mins, chopped

Pepper, black, 1 tsp (remove)

*Coriander seed, 2 tsp (remove)

*Cumin seed, 2 tsp (remove)

Ginger Root, 1 tsp (remove)

Galangal 1.5 tbsp or if you cant get it just add more ginger

Turmeric, ground, 1 tsp (remove)

Garlic, 5 clove (remove)

Lemon grass (citronella), fresh, 2 stalks

*Shrimp Paste, 1tsp

*Lime zest per tsp, 1 tsp (remove)

Olive Oil, 2 tbsp (remove)

Green Beans 150g

Baby Corn, 150 gram(s) (remove)

Eggplant, fresh, 1 small eggplant, peeled and chopped

Cauliflower, raw, 100 grams (remove)

Zucchini, baby, 2 medium (remove)

Peppers, sweet, red, fresh, 1 medium, thinly sliced

*Fish Sauce, 1.5 tbsp (remove)

*Palm Sugar, 1 tsp (remove)

Cilantro, raw, 4 tbsp (remove)

150ml veg stock

Coconut Milk, 400ml or to taste. Can also use coconut cream instead for thicker consistency

Very Authentic Absolutely Delicious Recipe. Tastes Better Than Most Restaurant Food. Very Good One To Make When Friends Come Over For Dinner.

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