I find that Thai curries tow the line perfectly between feeling fresh and nourishing but also super comforting. My Green Thai Curry recipe is one of my most searched for recipes but I have a big soft spot for this Yellow Thai. It’s packed full of goodness and takes 15 minutes to make — my daughters love throwing everything into the food processor! If you want a really authentic flavour you can add some lemon grass or lime leaves into the mix too but its delicious just as it is.

I have used sweet potato here but another favourite combination is to serve the sauce with wok fried green beans and tofu – just cook for a couple of minutes less.

Yellow Thai Curry

For the paste:

• 1/2 cup sweet potato, peeled and roughly cubed
• 2 tbsp chopped fresh or frozen ginger
• 1 tbsp chopped fresh or frozen garlic
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1x can full fat coconut milk

• 400g sweet potatoes, or a combination of veg/ tofu
• handful of coriander stalks (optional)
• 2 tbsp soy sauce
• 1/2 lime, juice only

Place all the paste ingredients, excluding the coconut milk, into a food processor and blitz for 1-2 minutes until you have a rough paste. Add half the coconut milk and blitz together until smooth(ish). Set to one side.

Heat 2 tbsp sunflower oil in a wok and once hot, add the sweet potato. Cover and cook for 2 minutes. Toss everything around and repeat for 6 minutes but making sure that the veg doesn’t burn. Add the coriander stalks (if using) and cook for another minute or two. Check that the sweet potato is tendered then add the paste plus the remaining half of coconut milk, soy sauce and the lime juice. Bring to the boil and then simmer for 5 minutes. Serve immediately with rice and a sprinkling of coriander leaves + chilli flakes.

I hope you love it!

Lyndsay x