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fragrant yellow curry
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Fragrant yellow curry

Inspired by the recipe used in Melbournes Chin Chin restaurant. This creamy, fragrant yellow curry is a hearty vegetarian meal and sure to delight the whole family.
Prep Time20 minutes
Cook Time45 minutes
Servings: 6

Ingredients

  • 400 g Butternut Pumpkin Cut into bite size pieces
  • 1 Large eggplant Cut into bite size pieces
  • 1 cup coconut cream plus extra for serving
  • 3 tbsp yellow curry paste
  • 3 star anise
  • 2 cinnamon quills
  • 100 g dark brown sugar
  • 3 tbsp soy sauce
  • 2 cups coconut milk
  • 2 tbs Tamarind puree
  • 200 g oyster mushrooms
  • 10 cherry tomatoes halved
  • small bunch thai basil leaves picked
  • 1 small red chilli sliced for garnish
  • 1 Kaffir lime leaf thinly sliced for garnish
  • Steamed jasmine rice to serve

Instructions

  • Preheat oven to 200°
    Place pumplin and eggplant on a lined baking dish and drizzle with extra virgin olive oil and season with salt. Place in the oven and cook for 20 minutes or until cooked but still firm.
  • In a heavy based pan over medium heat add 1tsp oil, coconut ceam and a pinch of salt. Once you see the cream start to seperate and the oils split out, add the curry paste and cook for a few minutes until fragrant.
  • Add star anise, cinnamon and sugar turning up the heat so the sugar caramelises.
  • add the soy sauce, coconut milk and tamarind puree and bring to the boil. Reduce heat to low and simmer for 4-5 minutes. If the sauce seems too thick you can add a little water.
  • Add the oyster mushrooms and cook for a further couple of minutes until they start to soften up.
  • Add the pumpkin, eggplant, cherry tomatoes and Thai basil. Stir and cook for another few minutes.
  • Transfer to your serving bowls and drizzle with some of the extrta coconut cream and top with the chilli (if using) and sliced kaffir lime leaves. Serve with the steamed Jasmine rice.
    fragrant yellow curry

Notes

*Tamarind puree can be found in the Asian section of your Supermarket