Thai Yellow Curry

Thai Yellow Curry
Credit: Cocos Organis Natural Coconut Yoghurt

An authentic curry dish made with Cocos Organis, an independent and family-run diary free brand

Serves: 3-4
Cooking time: 25min for curry, 8min for curry paste

To make the curry paste:

  1. Heat the coconut oil in a nonstick pan.
  2. Add all the ingredients except the fresh coriander and cook 5-8min until soft and fragrant.
  3. Add to a food processor with 70ml of water and the fresh coriander.
  4. Blitz until a smooth paste.
  5. Store in the fridge in a Tupperware for 1 week or freezer for 3 months.

To make the curry:

  1. Heat 1tbsp of oil in a nonstick frying pan.
  2. Add the onion and vegetables and cook until just tender, about 6-8min.
  3. Add the curry paste.
  4. Stir to combine and cook for 1min.
  5. Add the coconut milk and stir again.
  6. Bring to the boil, then lower the heat to a simmer. Cook until the curry has thickened, and the veggies are to your liking, 10-15min.
  7. Season to taste.
  8. Add a squeeze if lime.
  9. Serve with rice, coriander, toasted cashew nuts and natural Cocos Organic Natural Coconut Yoghurt.