Thai Yellow Curry (Vegan)
200 gram Sweet potato-peeled and chunky cut
150 gram Potato-peeled and chunky cut
50 gram Red onion-peeled chunky cut
50 gram White onion-peeled and chunky cut
10 gram Garlic-peeled
2 Red Brid eye chili
2 tablespoon Vegetable oil
2 teaspoon Light Soy sauce
1 teaspoon Brown sugar
1 teaspoon Tomato puree
1 teaspoon Lemongrass puree
1/2 teaspoon Coriander seeds
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Turmeric
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1 pinch Salt
200 milliliter Thai coconut milk
-Part-boil the sweet and white potato. Drain and set aside.
-Blend the red onion, garlic, lemongrass puree, and red chili into the rough paste.
-Gently fry the white onion, cumin, turmeric, coriander seeds, ground ginger with the oil in a medium saucepan.
-Add the herbs paste and gently fry until infused.
-Put the coconut milk in the saucepan. Bring it to boil.
-In goes the potato, tomato puree, and salt. Fold, bring it to boil. Simmer for 15 minutes.
-Garnish with coriander (optional) and serve immediately.