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Le Chaudron recipe

Curry jaune de légumes thai

Thai yellow vegetable curry

⏱ 35 minServes 4Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 400 g (14 oz)sweet potatoes
  • 300 g (11 oz)zucchini
  • 200 g (7 oz)green beans
  • 200 g (7 oz)canned chickpeas
  • 1red bell pepper
  • 1yellow onion
  • 4 clovesgarlic
  • 3cm (1½ in) fresh ginger
  • 400 ml (1⅔ cups)coconut milk
  • 4 tbspThai yellow curry paste
  • 500 ml (2 cups)vegetable stock
  • 2 tbspcoconut oil
  • 2 tbspsoy sauce
  • 1 tbsppalm sugar
  • 4 leavesmakrut limemakrut lime
  • 1bunch of fresh cilantro
  • 1bunch of Thai basil
  • 1lime
  • 1 tspfine salt
  • 400 g (14 oz) sweet potatoes
  • 300 g (11 oz) zucchini
  • 200 g (7 oz) green beans
  • 200 g (7 oz) canned chickpeas
  • 1 red bell pepper
  • 1 yellow onion
  • 4 cloves garlic
  • 3 cm (1½ in) fresh ginger
  • 400 ml (1⅔ cups) coconut milk
  • 4 tbsp Thai yellow curry paste
  • 500 ml (2 cups) vegetable stock
  • 2 tbsp coconut oil
  • 2 tbsp soy sauce
  • 1 tbsp palm sugar
  • 4 leaves makrut lime makrut lime
  • 1 bunch of fresh cilantro
  • 1 bunch of Thai basil
  • 1 lime
  • 1 tsp fine salt
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 wok or large sauté pan (32 cm / 12½ in)1 chef’s knife1 vegetable peeler1 wooden spoon1 cutting boardMedium saucepanChinese five-spice powderGaram masala

03 — Method

  1. Peel the 400 g (14 oz) of sweet potatoes and cut into even 2.5 cm (1 in) cubes. Wash the 300 g (11 oz) of zucchini and cut into 1 cm (⅜ in) half-moons, skin on.
  2. Trim and string the 200 g (7 oz) of green beans. Seed the red bell pepper and cut into 1 cm (⅜ in) strips. Drain and rinse the canned chickpeas.
  3. Thinly slice the yellow onion. Remove the germ from the 4 garlic cloves and chop them. Finely grate the 3 cm (1 in) piece of peeled ginger.
  4. Heat the 2 tbsp of coconut oil in the wok over medium heat and soften the onion for 4 minutes. Add the garlic and ginger and cook 1 minute, stirring.
  5. Stir in the yellow curry paste and fry for 2 minutes, stirring constantly — this gives the curry its depth.
  6. Stream in the coconut milk, stirring to dissolve the paste. Bring to a gentle simmer and add the hot vegetable stock, soy sauce and grated palm sugar.
  7. Add the sweet potatoes and makrut lime leaves and cook over medium heat for 10 minutes. Add the green beans and pepper and cook 7 minutes more.
  8. Add the zucchini and chickpeas last and cook 5 minutes so they keep some bite. Adjust the salt, squeeze in the lime and sprinkle generously with cilantro and Thai basil.

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CategoryMain dishes