Asian

Thai yellow vegetable curry
1. 

This fragrant curry is easier to make than you might think.

For the yellow curry paste:
l-2 green chillies, deseeded and finely sliced
2 shallots, finely chopped
2.5cm piece fresh root ginger, grated
4 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
quarter tsp ground cinnamon
3 tbsp dark soy sauce
1 tsp turmeric
Quarter tsp artificial sweetener
4 kaffir lime leaves, snipped into small pieces (discarding the dentral stem)
100ml half-fat coconut milk
400ml vegetable stock
1 lemon grass stalk, finely chopped

For the curry
200g baby sweetcorn
1 medium aubergine, diced
2 courgettes, diced
1 red pepper, deseeded and diced
A handful of fresh coriander, chopped
Boiled rice to serve

Place all of the yellow curry paste ingredients in a food processor and blend until smooth. Transfer to a medium saucepan and gently bring to the boil,

Add the sweetcorn, aubergine, courgettes and red pepper. Bring back to the boil, reduce the heat to low and simmer gently for 10-12 minutes, stirring often until the vegetables are cooked. Remove from the heat and stir in the coriander.

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