Scott’s Thai Yellow Curry

Hi, its Scott here with this week’s recipe and this week we have another curry but this time we have a Thai yellow curry.

In this recipe I use the curry paste to make a winter squash and green bean curry because I had some early squash to pick at the allotment, but you could use any veg or make a meat or fish version.

The recipe will make enough paste to make a few curries and its fantastic to have in the freezer for when you’re in need of a speedy supper.

This recipe will serve two to 4 people.

So, lets dive into the recipe!

Ingredients for the paste:

3 sticks of lemon grass 60g

100g Fresh turmeric you can get this in some supermarkets but if you can’t find it you could use dried turmeric but it well worth tracking it down or growing your own.

120g Fresh ginger

60g Garlic

1 yellow pepper about 170g

150g Shallots

5 Thai chillis

20g coriander seeds

5g fennel seeds

5 lime leaves

15g curry powder

Splash of oil

Rest of the ingredients

800g squash large dice

200g green beans

4 whole Thai chillis

2 lime leaves

1 stick lemon grass

2 tins coconut milk 800ml

15ml fish sauce

20 ml light soy sauce

Bunch of basil

Bunch of coriander

Now into the method

Start by adding all the paste ingredients with a splash of oil to a food processor and blitz to form a paste and set aside.

Now add a splash of oil to a saucepan and 300g of the paste and cook out on a medium heat for 5 minutes.

Now add the squash, whole chillis, lemon grass and lime leaves followed by the coconut milk and cook for 20-30 minuets or until the squash is tender.

Now add the green beans fish sauce and soy sauce give it a taste at this point you might want to add more fish or soy sauce once the green beans are tender finish with the fresh herbs and season with salt and pepper to taste and that’s the recipe done.

Hope you enjoy it..