Thai Yellow Curry
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:
- ½ bunch scallions spring onions, green part only if sensitive to bloating
- 1 red pepper finely chopped
- 150 g sugar snap peas finely chopped
- 1 head pak choi chopped into bite-sized pieces
- 400 g canned cannellini beans substitute with tinned butter beans or chickpeas if needed
- 4 nests wholewheat or buckwheat noodles approx. 200 g dried
Paste / Sauce:
- 3 cloves garlic peeled (omit if sensitive to bloating)
- 1 thumb-sized piece of ginger peeled
- 400 ml low-fat coconut milk
- 1 tbsp liquid sweetener e.g., maple syrup
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ground cinnamon
- 1 tbsp ground turmeric
- 1 tbsp curry powder
- 3 tbsp tamari or soy sauce
- 200 ml vegetable stock
Toppings:
- Toasted sesame seeds
- Finely sliced radish
- 1 lime cut into wedges
- 1 red chilli finely 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.