Fragrant yellow curry

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Whilst I usually love warming up with a spicy curry during winter this fragrant yellow curry is perfect for any season.

Yellow curry is one of 3 main curries in Thailand, the other 2 being red and green. Red curry is made using red chillies and green curry is made using…You guessed it! green chillies. Yellow curry on the other hand gets Its vibrant colour from turmeric.

My inspiration for this recipe comes from one of the best! Benjamin Cooper, executive chef of Chin chin Melbourne. Now he knows a good curry! Benjamin has transformed Chin Chin into an Australian icon. Like seriously, where else would you be happy to wait in line for upwards of 2 hours to get your food fix. For those of you who have his cookbook you will know that for Benjamin, curries are a labour of love. They take time and dedication. I’ve mixed things up a bit in this recipe and taken a few shortcuts. The result is still a delicious, creamy bowl of comforting curry.

I hope you are getting hungry!!

Why I love this Recipe

First let me tell you a secret! For this recipe I used store bought curry paste. (Gasps!) I usually do make my own curry paste but I was short on time so I picked up a jar from the supermarket. I was so impressed with the end result that I would definitely do this again (sorry Benjamin!) Please don’t judge me lol. Ive used Ayam yellow curry paste and it wasn’t oily or watery. Hence why I love this recipe as curries are usually my weekend thing but this is definitely doable on a weeknight.

I know sometimes parents can steer away from curries when cooking for their young families due to the heat factor. Yellow curry is great because it is sweet and mild. Red chilli is used for garnish in this recipe but just leave it out if your cooking for kids.

I love how curries can be so versatile in its ingredients using different meats and vegetables. This curry is meat free so its a great vegetarian option but It’s also great with chicken if you wish to add this in. Ive used Pumpkin and eggplant which are cut into cubes and roasted before adding to the curry. The star of this dish though are the oyster mushrooms which gives the curry Its meatiness and a beautiful nuttiness.

What you will need for this fragrant yellow curry

• Butternut pumpkin and eggplant: which we roast before adding to the curry.
• Coconut cream: Thick and rich, like cream. You will find this in the Asian section of your supermarket.
• Yellow curry paste while you definitely can make this from scratch I have used Ayam yellow curry paste
• 2 cinnamon quills to flavour the curry
• Dark brown sugar richer than brown sugar and is perfect for getting that dark caramel flavour into the curry
• Soy sauce: with all the sweetness going on in this dish the soy provides the balance of saltiness.
• Coconut milk, different to coconut cream, Its the same consistency as cows milk.
• Tamarind puree is a great base for many different curries. It has a sweet and sour taste. Again adding balance to the dish.
• Oyster mushrooms You can grab some of these beauties from your supermarket or asian grocer. I use the smaller ones for the recipe. They add a meatiness to the curry and a rich, nutty flavour.
• Cherry Tomatoes these go in towards the end of the cooking. I love how they add freshness and cuts through that richness of the dish
• Thai basil, kaffir lime leaf and fresh red chilli for garnish

Whether it be for a Saturday night date night in or a family weeknight meal Im sure this creamy curry will be a winner.

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• Healthy green chicken curry
• Chicken and Broccoli stir fry with Soba Noodles
• Quick and easy Singapore Noodles
• Easy Chicken Dumplings

Print Recipe

Fragrant yellow curry

Inspired by the recipe used in Melbournes Chin Chin restaurant. This creamy, fragrant yellow curry is a hearty vegetarian meal and sure to delight the whole family.

Prep Time20 mins

Cook Time45 mins

Servings: 6

Ingredients

• 400 g Butternut Pumpkin Cut into bite size pieces
• 1 Large eggplant Cut into bite size pieces
• 1 cup coconut cream plus extra for serving
• 3 tbsp yellow curry paste
• 3 star anise
• 2 cinnamon quills
• 100 g dark brown sugar
• 3 tbsp soy sauce
• 2 cups coconut milk
• 2 tbs Tamarind puree
• 200 g oyster mushrooms
• 10 cherry tomatoes halved
• small bunch thai basil leaves picked
• 1 small red chilli sliced for garnish
• 1 Kaffir lime leaf thinly sliced for garnish
• Steamed jasmine rice to serve

Instructions

• Preheat oven to 200°

  Place pumplin and eggplant on a lined baking dish and drizzle with extra virgin olive oil and season with salt. Place in the oven and cook for 20 minutes or until cooked but still firm.
• In a heavy based pan over medium heat add 1tsp oil, coconut ceam and a pinch of salt. Once you see the cream start to seperate and the oils split out, add the curry paste and cook for a few minutes until fragrant.
• Add star anise, cinnamon and sugar turning up the heat so the sugar caramelises.
  
• add the soy sauce, coconut milk and tamarind puree and bring to the boil. Reduce heat to low and simmer for 4-5 minutes. If the sauce seems too thick you can add a little water.
• Add the oyster mushrooms and cook for a further couple of minutes until they start to soften up.
• Add the pumpkin, eggplant, cherry tomatoes and Thai basil. Stir and cook for another few minutes.
  
• Transfer to your serving bowls and drizzle with some of the extrta coconut cream and top with the chilli (if using) and sliced kaffir lime leaves. Serve with the steamed Jasmine rice.
  

Notes

*Tamarind puree can be found in the Asian section of your Supermarket 

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