Lotus Yellow Curry Recipe
Ingredients
- 50g Lotus Yellow curry paste
- 400ml coconut milk (1 tin)
- 500g fully cooked sliced meat (Chicken/pork/lamb/beef/seafood/tofu)
- 1 medium onion
- A large potato, boiled and diced
- 2 tbsp vegetable oil
- 1 tbsp sugar
- 1 tbsp fish sauce/light soy sauce
- 1 large carrot, boiled and cut into inch slices
- 200-250ml of chicken/vegetable stock (water may be used as a substitute)
Directions:
- Pour the vegetable oil into the wok at medium heat.
- Add the Lotus curry paste, stirring gently until it blends with the oil.
- Add coconut milk and approx. 200-250ml of stock (depending on preference of a thick/thin sauce). More stock can be added if required.
- Add in sugar and fish sauce/soy sauce, raising the heat and bringing the mixture to a boil, but do not over boil.
- Finally, add the meat, onions, carrotand potatoes, and simmer for 5 minutes. If lamb or beef is used then more cooking time is required until the meat is tender.