Monday, 29 December 2014

Recipe Index: Thai Yellow Curry from Against All Grain


I just love Danielle Walker from Against All Grain. She has the most amazing Paleo recipes, and she is my first go to place for new recipes. 

At the moment I am loving any kind of Indian, Thai or Chinese inspired meal, because my toddler just loves meals that have sauce. She loves chilli con carne and spaghetti bolognese, of course, and so anything with sauce, she'll give it a damn good try. 

Be warned though, there is a bit of spice in this dish. I didn't realise it when my toddler first had it served up in front of her, because I mistook it for Danielle's Thai Coconut Curry (also amazing), and didn't taste it before I gave it to her. When we ate it later on, we were both surprised that she'd eaten it, because it was a little spicier than food we tend to give her. She devoured it though, so obviously she didn't see anything wrong with it. 

I make it with chicken and prawn though, so that my toddler can have a little bit of prawn (which she almost never eats) and the rest chicken. Plus it's much cheaper than making it solely with prawns, because I love lots of prawns or chicken in my dinner, and lots of prawns gets expensive quickly! 

It's pretty simple to make, no messing about. Just throw it all into the food processor and then simmer, which is great when you have kids to chase round, and can't keep a precise eye on dinner!

It freezes fabulously too, so it's great for those hectic days when you just want something you can heat and serve. 

SERVES: 4

Ingredients:

1 shallot, peeled
3 garlic cloves, peeled
1 inch piece of ginger, peeled and cut in half
1 teaspoon dried coriander
1.5 teaspoons cumin
⅛ teaspoon ground nutmeg
¾ teaspoons turmeric powder
¼ teaspoon fennel seed
⅛ teaspoon ground Thai Chiles, or cayenne will work
3 tablespoons fish sauce (Danielle uses Red Boat)
2 kaffir lime leaves, or 1 teaspoon lime zest
1 tablespoon palm sugar
1 can full fat coconut milk
1 tablespoon tomato paste
1 tablespoon coconut butter (also called coconut cream or coconut manna)
2 cups vegetables of your choice (I used broccoli, zucchini, and carrots)
1 pound uncooked prawns, peeled and deveined, or chicken. 

Instructions:

Place the shallot, garlic, ginger, coriander, cumin, nutmeg, turmeric, fennel, ground chiles and fish sauce in a food processor and pulse until finely chopped and a paste has formed.

Scrape the paste into a sauce pan. Add kaffir leaves, palm sugar, coconut milk, tomato paste, and coconut butter. Whisk the sauce together and heat over medium-high heat until it has reached a low boil.

Reduce heat to medium-low, then add vegetables and prawns. Cook for 10-12 minutes until the vegetables are cooked and slightly softened and the prawns have turned pink and are firm to the touch.

Remove from heat and let sit for 5-7 minutes. The sauce will thicken a bit as it cools. Enjoy!