Yellow Potato and Corn Curry
No bland flavours here! Our fragrant Yellow Potato and Corn Curry dish is inspired by exotic flavours and street food of Thailand and Malaysia. With a rich, creamy texture of potatoes and distinct aromatic spices, you'll be coming back for more...and more!
Serves: 4
Total Prep and Cook Time: 30 mins
Vegan | Gluten Free | Natural | Nut Free | Dairy Free
IN THIS RECIPE
Turban Tips
Add a can of chickpeas or cannellini beans for a creamy, hearty meal.
INGREDIENTS
- 1 Jar of Turban Chopsticks Yellow Curry Paste
- 800g of bite sized potatoes (or veg/protein of your choice)
- 200g of fresh or canned baby corn
- 1 can (400ml) of coconut milk
- 1 tbsp of fish sauce or soy sauce (optional)
- Fresh coriander or squeeze of lime to garnish
METHOD
Sauté potatoes or your choice of protein and other vegetables along with the Yellow Curry paste until golden brown.
Add coconut milk, 1/2 cup of water, fish sauce or soy sauce and cook over high heat for 10 minutes.
Garnish with coriander and a squeeze of fresh lime. Serve over steamed rice or your favourite noodles.
Serving Suggestion
Try serving with rice noodles for something different.
Nutritious, Quick and Easy
