Mike Van de Elzen: Frozen vegetable yellow curry - The Sunday Session with Francesca Rudkin

Frozen Vegetable Yellow Curry 

Cook time: 20 minutes 

Prep time: 20 times 

Serves: 6 

2 tbsp grapeseed oil  

1 pkt frozen mixed vegetables, which can contain potatoes  

1 pkt fresh spinach leaves  

1 cup frozen peas  

1 cup of curry paste  

1 can coconut cream  

2 tbsp brown sugar  

3 tbsp thai fish sauce  

Juice of 1 lemon  

1 cup mint leaves (optional)  

1 cup coriander leaves (optional)  

water  

Curry paste  

2 onions, peeled  

6 garlic cloves, peeled  

2 stalks of lemongrass  

1 knob ginger  

2 tbsp curry powder  

1/2 tsp turmeric  

2 chilli, you choose!  

1 cup of coriander stems, left over from the leaves  

6 makrut (kaffir) lime leafs (optional) 

You can either buy a yellow curry paste or make one up. If your making one prep all the ingredients and blend together until smooth in a blender or smash in a pestle and mortar. 

Heat a cast iron fry-pan or pot and add in the oil. Add in the yellow curry paste and fry over a medium heat until the paste become fragrant.  

Add the coconut cream to the yellow curry paste along with a can full of water. Season with a pinch of salt. Bring to the boil and then add in the frozen vegetables and peas. Simmer for a further 10 minutes.  

Before serving add in the sugar, thai fish sauce, lemon juice and finally the mint and coriander leaves.  

Serve with steamed rice. 

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