Quick Thai Yellow Curry with Carrot
A creamy and flavoursome curry. Not all Thai curry pastes are vegan – some contain fish sauce or shrimp paste – so read the labels. The pictured brands are vegan friendly.
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Total time
40 minutes
Cuisine
Thai
Meal
- mains
Ingredients
- 2 tbsp vegetable or sunflower oil
- 2 large shallots, finely chopped
- 4 cloves garlic, crushed
- 600g/1lb 5oz carrots, thinly sliced
- 400g/14oz mushrooms, sliced
- 1 red pepper, chopped into small medium-sized pieces
- 150ml/5fl oz vegetable stock
- 1 tbsp peanut butter
- 4 tbsp shop-bought vegan yellow curry paste (some brands contain fish sauce but Thai Taste and some supermarket ranges are vegan)
- 8 kaffir lime leaves
- ½ tin coconut milk
- Lime to finish
Instructions
- Heat the oil in a large saucepan and add the shallots and garlic. Fry until the shallots have softened.
- Add in the carrots, mushrooms and pepper and mix in well. Allow the veg to fry for a couple of minutes.
- Now add the stock, peanut butter and curry paste. Stir well, bring to boil, and then turn down to simmer for around 30 mins.
- Add in the coconut milk and lime leaves and warm through.
- Serve with lime juice squeezed over the top, with some of the rind grated over for decoration if you wish.
NB this is the sort of curry that will ‘age’ well and taste even better a few hours later or the day after! Serve with Thai rice.
Optional Toppings
- Fried red/green chilli, basil, corriander, soya yoghurt, edamame beans, red onion, quinoa crisps (instead of Thai crackers).
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