Two-ways Yellow Curry

Name: Two-ways Yellow Curry
Ingredients: 4 cups of seasonal vegetables – sweet potatoes, capsicum (red, yellow, green) and cauliflower (cut into bite-sized pieces); 200g firm tofu (cut into cubes); 400g prawns (cleaned and deveined); ¼ cup Valcom Yellow Curry Paste; 400ml Valcom coconut milk; 3 tbsp gluten-free light soy sauce; 2 tbsp brown sugar; 1 tsp salt; 2 tbsp cooking oil; 1 red chilli (for garnish, cut into diagonal slices); Fresh Thai sweet basil leaves (for garnish)

asianinspirations.com.au

Our versatile two-ways Yellow Curry can be made meat-free or with prawns. The perfect meal for all, when you’re feeling like a creamy and fragrant curry.

View full recipe on asianinspirations.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.

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Worked out from the recipe text; the publisher's method has the final word.

Ingredients

4 cups of seasonal vegetables – sweet potatoes, capsicum (red, yellow, green) and cauliflower (cut into bite-sized pieces)
200g firm tofu (cut into cubes)
400g prawns (cleaned and deveined)
¼ cup Valcom Yellow Curry Paste
400ml Valcom coconut milk
3 tbsp gluten-free light soy sauce
2 tbsp brown sugar
1 tsp salt
2 tbsp cooking oil
1 red chilli (for garnish, cut into diagonal slices)
Fresh Thai sweet basil leaves (for garnish)