Thai Inspired Yellow Curry

This colourful nutritious curry is full of lutein, zeaxanthin, and anti-inflammatory turmeric and is quick and easy to make. Use seasonal ingredients and vary your curry paste for variety.

Ingredients

Makes 2

  • 2tsp turmeric
  • 1tsp ground black pepper
  • 1 stock cube
  • 1can organic low-fat coconut milk
  • 1can full of water
  • 1tbsp Thai red curry paste (for variety you can also use green paste)
  • 0.5cup thinly diced pumpkin (Japanese / Kent are perfect)
  • 1cup chopped capsicum
  • 1cup dark green leaves (spinach / kale / Chinese broccoli / bok choy work well)
  • 1cup chopped spring onion leaves
  • 1cup seasonal chopped mixed vegetables (snow peas, zucchini, mushrooms or slaw salad mix are ideal)
  • 0.5cup frozen corn (alternatively you can use the kernels of 1/2 a corn cob
  • 0.5cup of sliced chicken breast or oily fish, fresh or canned (Mackerel is delicious in this soup)
  • 0.5cup finely diced fresh coriander (keep aside a few leaves to garnish)

Method

  • Spoon the coconut oil off the top of the coconut milk into a pot (if you buy the emulsified non-organic varieties you can’t do this easily) and use it to -
  • lightly heat the turmeric and black pepper.
  • Add the coconut milk, water, curry paste and pumpkin and simmer for 3 minutes.
  • If using raw chicken, add it and simmer 2-3 minutes until cooked.
  • Add the remaining ingredients and simmer till the vegetables are just tender
  • Stir in the finely chopped coriander and garnish with a sprig of coriander