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Indonesian Yellow Curry

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
25 Mins

DIFFICULTY

INGREDIENTS2p4p
Zucchini12
Capsicum11-2
Lemongrass12
Ginger1.5 cm3 cm
Lime11-2
Basmati Rice1 cup2 cups
Coriander4 stalks8 stalks
Peanuts50 gr100 gr
Carrot11-2
Chilli12
Turmeric1 tbsp2 tbsp
Coconut Milk400 ml800 ml
Garlic2-3 cloves4-5 cloves
*Oil (coconut/canola/olive/any)3 tbsp5 tbsp
*Soy sauce2 tbsp4 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy653Kj
  Protein4.6g
  Fat, Total7.2g
  –  Saturated2.3g
  Carbohydrates16.4g
  – Sugars2.2g
  Sodium9g
  AllergensPeanuts

TOOLS: 2 Saucepans, blender/nutribullet, grater, spatula/wooden spoon

METHOD

1

BLEND
Roughly chop 2/3 (from white end) of the lemongrass, peeled ginger, chilli (retaining seeds if you like heat,  then add to blender with turmeric,  2 tbsp/3 tbsp oil, soy sauce & 5 tbsp of water ● blend to a smooth  paste

2

PREP
Rinse & drain rice in saucepan ● add 1¼ of water : cup of rice ● gently bruise remaining lemongrass with knife handle ● add lemongrass to rice with ½ of the coconut milk ● cover & bring to the boil ● reduce heat & simmer for 15 mins

3

PREP & FRY
Cut zucchini & carrot into julienne/matchstick pieces & capsicum into 1.5cm cubes ● heat oil in fry pan on medium heat ● add curry paste & carrot, fry & stir regularly for 2 mins ● add remaining vegetables, fry for 5 mins

4

COOK
Add remaining coconut milk into vegetable mix ● simmer for 4-6 mins ●  grate lime on finest grate & add to mix ● taste & season to taste

5

SERVE
Strain rice over a bowl add remaining rice water into curry ● remove lemongrass stalk from rice ● coarsely chop peanuts & coriander leaves, cut lime into wedges ● serve rice topped with curry ●  garnish with peanuts, coriander & lime wedge

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.