Ingredients
- 1 tablespoon curry paste (Thai yellow)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Lemongrass (10cm piece, white part only thinly sliced or finely grated)
- 3 garlic cloves (minced or finely chopped)
- 1 tablespoon oil (vegetable oil)
- 2 shallots (Asian shallots, or small onions) thinly sliced)
- 1 red chilli (small chilli, finely chopped, optional)
- 4 kaffir lime leaves (torn)
- 1 tin (400 ml) coconut milk (shaken)
- 1 teaspoon brown sugar
- 184 grams carrots (4 carrots, halved lengthways and cut into 1cm slices)
- 230 grams corn (baby corn, halved, or replace with strips of red capsicum or your favourite vegetable)
- Sea salt, to taste
- 350 to 400 grams cabbage (1/2 Chinese cabbage, wong bok, halved lengthways then thinly sliced)
- 2 teaspoon soy sauce
- 1 lime, whole (quartered, optional)
- Steamed rice or noodles, to serve
How to Make
-
Step 1: Place curry paste, coriander, cum, turmeric, lemongrass and garlic in a spice grinder or small food processor (or use a pestle and mortar) and grind to a paste.
-
Step 2: Heat oil in the insert pan of a slow cooker or a small frying pan over medium heat and fry the shallots for 2 minutes and then add the paste and fry for 2 minutes or until fragrant.
-
Step 3: Return pan to the slow cooker or transfer the mixture to the slow cooker along with the chilli, lime leaves, coconut milk, sugar, carrots and baby corn and season and cook on low for 3 hours.
-
Step 4: Add the cabbage and cook for a further 30 minutes.
-
Step 5: Stir in soy sauce and squeeze in the juice from 1 lime quarter, if using.
-
Step 6: Serve with the rice or noodles and the remaining lime for squeezing over.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.