VEGIE STARS

Ditch the meat and try dinnertime with the vegies as the heroes instead!

Test Kitchen

Notes

If you are avoiding all animal-derived products, use tamari instead of fish sauce in this recipe.

THAI YELLOW CURRY

PREP + COOK TIME 1 HOUR SERVES 4

1 tablespoon rice bran oil

1 medium red onion (170g),

sliced thinly

¼ cup (75g) yellow curry paste

2 cloves garlic, crushed 10cm stalk fresh lemongrass, bruised

4 fresh kaffir lime leaves, shredded finely

1 2/3 cups (410ml) coconut milk

1 cup (250ml) water

750g sweet potato, unpeeled, scrubbed, chopped coarsely

200g green beans, trimmed

250g assorted asian mushrooms

1 tablespoon finely grated palm sugar

1 tablespoon fish sauce (see Notes, page 51)

2 tablespoons lime juice

1 fresh long red chilli, seeded, sliced thinly

¼ cup (20g) fried asian shallots

½ cup fresh thai basil leaves

1 Heat oil in a wok or large saucepan over high heat; cook onion, stirring, for 5 minutes or until onion softens. Add curry paste, garlic, lemongrass and kaffir lime leaves; cook, stirring, for 1 minute or until fragrant.