Sour Yellow Curry with Mixed Vegetables
This curry combines sweet, savoury and sour flavours to create a refreshing, warm and zingy main course. Perfect throughout the year!
Ingredients
Instructions
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For the yellow sour curry paste:
- Put the chillies and salt into the mortar and pound until smooth.
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Add the turmeric and pound again, Add the shallots and garlic and pound until the paste is smooth.
For the curry:
- Put the stock into a pan or wok and bring to the boil. Add the yellow sour curry paste and mix well. Add the pumpkin and pineapple and cook until the pumpkin is tender (about 2 minutes).
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Add in the remaining vegetables and cook for a further 2 minutes.
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Add the soy sauce, cane sugar and tamarind and let the Soup boil for 20seconds before turning off the heat.
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Pour in the lime or lemon juice and adjust the seasoning. This curry should be sour so you may need to add additional tamarind juice.
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Serve with steamed brown rice.
Photo credit: Faith Mason
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