Thai Yellow Vegetable Curry

Cook Time 30 minutes

Servings 4


15g sunflower oil

150g brown onion, halved and sliced finely

150g cabbage, sliced finely

150g choy sum, cut into 3cm lengths

270g cauliflower, sliced

100g frozen edamame

130g canned black turtle beans, drained & rinsed

1 tsp fresh of ginger, peeled & minced

3 cloves of garlic, peeled & minced

1 tsp fresh lemongrass, bruised & chopped finely

3 kaffir lime leaves bruised, stalk removed and sliced finely (Makrut)

15g yellow curry paste (Mae Ploy)

250g water

90g coconut cream

18g raw sugar

1g turmeric powder

Pinch black pepper

7g salt

16ml lime juice

1 loose handful of coriander leaves, finely chopped

60g roasted cashew nuts

To serve:

60g roasted cashew nuts

200g wild rice mix


Boil or steam wild rice blend.

Heat fry pan or wok, add the oil and stir fry vegetables for 2-3 minutes. 

Add half the coconut cream and fry garlic, ginger, lemongrass & curry paste until fragrant and the oil separates from the coconut cream. Then add water, remaining coconut cream, sugar, turmeric, pepper and salt and bring to a boil and allow to reduce.

Finish with kaffir lime leaves, coriander, cashews and lime juice. Bring back to heat and check to season.

Evenly portion the rice mix into each bowl and top with the vegetable curry and a small handful of roasted cashews over each portion.


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