Thai Yellow Vegetable Curry

INGREDIENTS

• 60g Simply Better Thai Yellow Curry Paste
• 20g Simply Better Cold Pressed Rapeseed Oil
• 400ml Simply Better Thai Coconut Milk
• 1 cube Simply Better Thai Palm Sugar
• 2 Kaffir Lime Leaves
• 3g Simply Better Clogherhead Oriel Sea Salt
• 100g Butternut Squash, diced into 1 inch sized cubes and parboiled
• 100g Sweet Potato, diced into 1 inch sized cubes and parboiled
• 50g Potatoes, diced into 1 inch sized cubes and parboiled
• 30g Carrots, diced into 1 inch sized cubes and parboiled
• 30g Onions, sliced
• 20g Fried Shallots

METHOD

1. Warm a wok or skillet pan to medium heat.
2. Add the oil and the yellow curry paste.
3. Stir the paste and oil until a fragrant aroma is released.
4. Add the coconut milk and bring it to the boil.
5. Add the kaffir lime leaves and simmer for 1 minute.
6. Add the palm sugar cube and simmer until dissolved.
7. Season with the sea salt.
8. Add the butternut squash, sweet potatoes, potatoes, carrots and onions and cook for 3 to 4 minutes.
9. Sprinkle the dish with the fried shallots.
10. Perfect served with Simply Better Organic Jasmine Rice.