Being a chef, I do mostly make everything we eat from scratch, but Thai curry paste from scratch involves buying lots of specialist ingredients. Our organic sachets contain no nasty preservatives, have authentic, top quality ingredients and make life simple and delicious!
This is one of our most-made fakeaways at home. Thai yellow curry paste is absolutely delicious, quite mild so the kids love it, but absolutely packed with complex flavour. Simply simmer a sachet with a can of coconut milk, add some cooked veg and you’re good to hunker down with a steaming, vibrant bowl of Thai food. This quick method is so flexible, chuck whatever veg you have handy into the roasting dish with some firm tofu – cubed butternut squash, sweet potato, carrots, aubergine, peppers etc… and simmer any tender green veg with the sauce – asparagus, kale, spinach… I love it with fragrant jasmine rice or quickly boiled wide, flat rice noodles.
Let me know if you try any of our organic, ready made sauces and what your best recipes are with them. I’m working my way through them all to give you some fuss-free fakeaway ideas for those days we really can’t be bothered to cook from scratch.
Ingredients (serves 2)
- 1 sachet of Thai Yellow Curry Paste
- 1 tin of coconut milk
- 1 pack of firm tofu
- 2 carrots
- 1 purple sweet potato
- 1 tbsp vegetable oil
- 1 big pinch of salt
- 2 handfuls of kale
- Jasmine rice or Thai rice noodles to serve
- optional toppings – fresh coriander, lime wedges, chopped scallions, toasted cashews or sesame seeds, salted peanuts, sliced red chilli…
Preheat your oven to 200C. Cube up your tofu, carrots and sweet potato and add them to a roasting dish. Of course you should feel free to use alternative vegetables.
Drizzle the veg with a little oil and season simply with a big pinch of salt. Toss the vegetables with the oil and salt and put them in the hot oven to roast for around 20 minutes or until tender.
Meanwhile make the curry sauce. It’s as easy as emptying the contents of the sachet into a pot with the contents of the can of coconut milk. Turn the heat on and allow the ingredients to mingle and simmer.
Then put on your jasmine rice. For two people I measure out an espresso mug of rice into a fine sieve then give the rice a good rinse. Then tip the rinsed rice into a small pot with 2 scant espresso mugs of water. Put the lid on the pot and put it on the hob on the highest setting. As soon as the rice comes to the boil, turn the heat to the lowest setting and leave it to absorb all the water. Do not stir the rice or remove the lid. This whole process should take about 15 minutes for white jasmine rice – brown rice takes considerably longer.
While the rice is cooking and the veg is roasting, turn your attention back to the pot of curry sauce. You can add tender, fast cooking greens to the pot just before the veg is ready to come out of the oven. I used kale this time. Strip the leaves from the tough stems and slice the stems very thinly. Add them to the pot of simmering sauce to soften well before you add the leaves. Add the leaves 3 minutes before you take the veg out of the oven.
Once the roasted vegetables and tofu are cooked through, take them out of the oven and scrape them into the pot of curry sauce and kale and stir to combine. Taste for seasoning. You may wish to add some lime juice or salt.
Serve the curry and rice in bowl and top with chopped coriander, spring onions, chilli and lime wedges. Additionally add toasted cashews or salted peanuts for some welcome crunch. Enjoy!