Easy Thai yellow curry with low-calorie konjac rice
How do you make a good yellow curry? With Thai curry paste, it's a piece of cake anyway. The curry paste itself is not spicy, but by adding a green pepper, you give it some spice yourself. Do you have a family with children who don't (yet) eat spicy food, and do you still want good Thai food? Then just leave out the pepper and even the pepper-haters can handle it (proven successful!). Using coconut whipping cream makes your curry extra creamy. Yes, whipping cream sounds sweet, but as long as you don't add sugar, it's just a full-fat coconut milk. Great for Thai curries! All in all, an example of how easy a recipe for Thai curry with potato and aubergine can be.
DinnerCurry4 large servings40 minutes preparation
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This is how you make it
- Finely chop the onion and garlic. Cut the carrot and potato into cubes, the aubergine into chunkier pieces.
- Heat the coconut oil in a pan and fry the onion and carrot for 3-4 minutes over medium-high heat.
- Add the garlic and optionally the green pepper and fry for another 1-2 minutes.
- Then add the Thai curry paste and fry for another 1 minute.
- Add the aubergine, potato and water and bring to the boil. Put the lid on the pan. Turn down the heat and simmer for 15 minutes.
- Stir in the chickpeas and coconut milk and simmer for another 5 minutes, or until the curry is the desired thickness and the potato is tender.
- Meanwhile, heat the konjac rice.
- Divide the curry between the bowls. Add the fresh coriander.
- Serve with konjac rice.
Tip(s)
- Coconut whipped cream is also very nice to use in curries and savoury dishes. The flavour is not sweeter than coconut milk, it just contains more coconut (and thus more fat). Ideal for extra rich Thai curries!
