Yellow Curry Sauce (Dandelion Restaurant)
- TM31
- Difficulty Easy
- Total time 55 minutes
- Servings 4 portions
- 3 stalks fresh lemongrass
- 40 g fresh turmeric, peeled
- 50 g fresh galangal, peeled
- 10 makrut lime leaves
- 50 g vegetable oil
- 10 g Korean chilli paste (gochujang)
- ¾ tsp ground turmeric
- 300 g coconut water
- 500 g coconut cream
- 20 g palm sugar
- 1 tsp fish sauce, vegan
- 1-2 pinches xanthan gum (see Tips)
- 20 g freshly squeezed lime juice
Preparation
1. Place lemongrass, fresh turmeric, galangal, lime leaves and oil into mixing bowl, then start Turbo/2 sec/1-2 times. Scrape down sides of mixing bowl with spatula.
2. Add chilli paste, ground turmeric and cook 15 min/Varoma/speed 3.
3. Add coconut water, coconut cream and palm sugar, then cook 30 min/Varoma/speed 2.
4. Add fish sauce and xanthan gum and cook 5 min/Varoma/speed 2.
5. Add lime juice and blend 1 min/speed 5-9, increasing speed gradually from speed 5 to speed 9 then strain into a jug. Ladle half of the sauce over choice of protein or roasted vegetables or refrigerate in an airtight container for up to 4 days and re-heat when ready to use (see Tips).
USEFUL ITEMS
jug, fine-mesh sieve, airtight container
THERMOMIX® PARTS
measuring cup, spatula, simmering basket
Tips & Tricks
- Freeze remaining curry sauce in portions. Defrost and reheat using the Warmup mode and serve over choice of cooked protein or vegetable. See Cookidoo®, for our Yellow Curry with Mushroom and cauliflower recipe.
- Substitute xanthan gum for 1 tbsp of cornflour and 1 tbsp of water mixed to a paste.
