The Irish/Thai Yellow curry is made with seasonal Irish root vegetables and served with a soft boiled egg. It’s a very budget friendly meal that is not spicy, but full of flavour. The perfect antidote to rainy miserable days.
Naturally gluten free, you can amend this recipe to make it vegan by using tamari instead of fish sauce and leaving the eggs out.
Read on below for the slow cooker adaptation.
Ingredients
• 300ml vegetable stock
• 2 small onions, diced
• 3 teaspoons Thai yellow curry paste
• 400ml tin of coconut milk
• 3 medium carrots, peeled and sliced
• 5 medium potatoes, peeled and cubed
• 1 medium turnip (swede), peeled and cubed
• 1 cup of frozen peas
• ½ head of broccoli, chopped
• 2 tablespoons fish sauce
• 4 soft boiled eggs
• 100g salted peanuts (or any nuts you prefer)
Method
Bring the stock to a simmer and add in the onions. Lid on for 5 minutes to soften the onions. Stir in the paste and turn off the heat this is important so that coconut milk doesn’t curdle. Pour the coconut milk into a large pot stirring often to make sure the milk doesn’t split.
Bring back to a simmer. Add the carrots, potato and turnip. Stir well to make sure they are coated in the sauce then turn down the heat and cover the pot. Leave the pot to slowly bubble away for 40 minutes. After which time, stir in the frozen peas and broccoli. Simmer for a final 5 minutes.
Serve with a soft boiled egg and peanuts on top.
***Slow Cooker Instructions*** Add all the ingredients as far as the turnip on the list to the slow cooker and stir well. Cook on high for 4 hours. After 4 hours, remove the lid and stir in the peas and broccoli, cover and cook for another 30 minutes. Serve with a soft boiled egg and peanuts on top.
The Irish/Thai Yellow curry
