Thai Yellow Curry - Cocos Organic

Thai Yellow Curry

Paste Method
Heat the coconut oil in a nonstick pan. Add all the ingredients except the fresh coriander and cook 5 – 8 mins until soft and fragrant. Add to a food processor with 70 ml of water and the fresh coriander. Blitz until a smooth paste. Store in the fridge in a Tupperware container for 1 week or freezer for 3 months.

To Serve
Lime juice, fresh coriander, rice, 50g toasted cashews and Cocos Organic natural coconut yoghurt alternative

Curry Method
Heat 1 tbsp of oil in a nonstick frying pan

Add the onion, carrots and pumpkin and cook until just tender, about 6 – 8 minutes

Add the curry paste. Stir to combine and cook for 1 minute. Add the coconut milk and stir again

Bring to the boil, then lower the heat to a simmer. Cook until the curry has thickened, and the veggies are to your liking, 10 – 15 minutes

Season to taste. Add a squeeze of lime. Serve with rice, coriander, toasted cashew nuts and natural Cocos Organic natural coconut yoghurt alternative


Yellow Curry Paste
3 tbsp coconut oil

1 small / medium onion, roughly diced

8 garlic cloves, peeled and halved

2 inch piece of ginger (30g), peeled and cubed

1 large red chilli pepper or 2 – 4 small Thai red chillies to taste

1 tsp sea salt

2 inch piece of fresh turmeric, peeled and cubed (18g) or 1 tbsp ground

1 tbsp mild curry powder

1 tsp ground coriander

1 tsp ground roasted cumin, or regular

1 lemongrass stalk (18g), bashed and chopped

2 – 3 tbsp fresh coriander, roughly chopped

1 kefir lime leaf or zest of 1 lime


Yellow Curry

1 tbsp olive oil or coconut oil

1/2 small onion, sliced

300g pumpkin, peeled + cubed

125g baby corn, halved lengthways

80g mange tout, sugar snaps or green beans

2 carrots, peeled and sliced in rounds

1/3 cup Thai yellow paste (1/2 of the above)

1 (400ml) can coconut milk