Veggies in hot yellow curry

We love Asian food (honestly, food from almost every one of the Asian nations is high on our lists), for its great balance of flavours, particularly when coupled with a fresh catch or a fresh crop of vegetables. Noshi gave us a super-simple recipe whose flavour payout is far in excess of the effort you’ll be expending putting it together. Now that is a winning formula.

A recipe for Noshi’s vegetables in hot yellow curry below.
You will need:
20 grams of galangal
20 grams of fresh lemongrass
12 grams of turmeric
A bunch of green and red chillies
A pinch of salt
A dash of sugar
A quarter cup of water
2 cups of evaporated milk
Julienned eggplant
Julienned lotus root
Julienned carrots
Julienned potatoes
Cornflour for dusting
Oil for frying
Heat oil in a wok. Add chopped galangal, lemongrass, chillies, turmeric and sauté. Add evaporated milk and water to thin the curry; add salt and bring to a boil. Reduce to medium flame and simmer for two minutes. Coat julienned vegetables in corn flour, deep fry in hot oil till crispy. Add to a bowl of the hot curry and serve with sticky rice.

Get to know Noshi, here, and find their recipe for Thai lemon fish, here.