Cool, Autumn evenings call for a wonderfully warming curry, don't you think? In typical YFC style, however, not any old curry will do! We are thrilled to have 3 varieties of curry paste from Church Farm to make home curry cooking an amazing reality.
What's so special about these curry pastes? Easy. It's the love and care that goes into their creation.
Each curry paste (Church Hill make Indian, Thai Green and Thai Red varieties) is handmade in small batches, using (naturally..) fresh produce grown in Northern NSW. Plus, all of their curry pastes are gluten free, sugar free, free from refined vegetable oil and vegan.
For this recipe, we've used a Thai Green Curry Paste, and loaded up on seasonal veggies. If you've never cooked a curry before, you'll never look back after trying this one - the resulting dish is equal parts easy, impressive and terrifically Thai-tasting. Ready to 'Thai' it out at your place?
Very Veggie Thai Green Curry
For 4 serves, you need:
1 tbsn olive oil
2 tbsp Green Curry Paste
1/2 - 3/4 cup Coconut Yoghurt (Natural)
1-1/12 cups Coco Quench Coconut & Brown Rice Milk
1 brown onion, sliced
1 Sweet Potato, diced
Handful Cherry tomatoes, halved
Handful Beans, topped and tailed
1/2 head Broccoli, chopped stems and florets
To make:
- Heat oil in large pan or wok
- Add sliced onion and cook until softened
- Add curry paste and coconut milk, bring to boil
- Turn down heat, add sweet potato, simmer til soft
- Add in beans and broccoli, cook 3-5 minutes
- Add tomatoes, cook til warmed through
- Stir in a dollop of yoghurt, to taste
- Take off heat
- Serve with a slice of lime and steamed rice, if desired
Drooling at the thought of a home-made curry? Grab your fresh, local ingredients and get it all home delivered this week!
