Give this simple, easy, oil–free Thai yellow curry recipe a try. Made with coconut milk and a blend of spices, it’s a creamy and aromatic delight! Being oil-free, it’s ideal for anyone aiming for a lower-calorie option. To explore more about oil-free plant-based cooking, check out our Happy Heart, Happy Shape, and Gut Health Revolution courses.
Takes
Serves 4
Ingredients
Main Curry:
½bunch scallionsspring onions, green part only if sensitive to bloating
1red pepperfinely chopped
150gsugar snap peasfinely chopped
1head pak choichopped into bite-sized pieces
400gcanned cannellini beanssubstitute with tinned butter beans or chickpeas if needed
4nests wholewheat or buckwheat noodlesapprox. 200 g dried
Paste / Sauce:
3clovesgarlicpeeled (omit if sensitive to bloating)
1thumb-sized piece of gingerpeeled
400mllow-fat coconut milk
1tbspliquid sweetenere.g., maple syrup
1tspcumin seeds
1tspcoriander seeds
1tspground cinnamon
1tbspground turmeric
1tbspcurry powder
3tbsptamari or soy sauce
200mlvegetable stock
Toppings:
Toasted sesame seeds
Finely sliced radish
1limecut into wedges
1red chillifinely sliced (optional, for garnish)
Instructions
Cook the Noodles:Prepare the noodles according to the instructions on the package. Set aside.
Prepare the Paste/Sauce:Peel the garlic and ginger.If you want the curry less spicy, de-seed the red chilli.Place all paste/sauce ingredients in a blender. If using a standard blender, chop the garlic and ginger first. Blend until smooth.
Prepare the Vegetables:Finely chop the scallions, red pepper, and sugar snap peas.Remove the root end of the pak choi and chop into bite-sized pieces.
Cook the Curry:Heat a non-stick, wide-bottomed pan over high heat.Add the chopped scallions and red pepper, cooking for 2 minutes while stirring. If the vegetables start to stick, add 2 tablespoons of the paste/sauce to deglaze the pan, incorporating any caramelisation from the bottom.Add the pak choi and cook for another minute, then add the remaining paste/sauce and the noodles. Stir well to incorporate all ingredients. When the curry comes to a boil, remove it from heat.
Garnish and Serve:Garnish each serving with toasted sesame seeds, sliced chilli, and radish. Season with salt and pepper to taste.Serve with a wedge of lime. Enjoy!
Notes
Beat the Bloat: To reduce bloating, use only the green parts of the scallions and omit the garlic.
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