Yellow curry sauce (Dandelion restaurant)

Yellow curry sauce (Dandelion restaurant)

4.3 43 ratings

Prep. 10 min

Total 55 min

4 portions

Ingredients

fresh lemongrass white part only, cut into pieces
3 stalks
fresh turmeric peeled and cut into pieces
40 g
fresh galangal peeled and cut into pieces
50 g
makrut lime leaves
10
vegetable oil
50 g
Korean chilli paste (gochujang)
10 g
ground turmeric
¾ tsp
coconut cream
500 g
palm sugar
20 g
coconut water
300 g
fish sauce standard or vegan
1 tsp
xanthan gum (see Tips)
1 - 2 pinches
freshly squeezed lime juice
20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 337.7 mg

Protein 5.7 g

Calories 1986.8 kJ / 474.9 kcal

Fat 38.5 g

Fibre 4.1 g

Saturated Fat 25.7 g

Carbohydrates 29.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Batch cooking 12 Recipes
Australia and New Zealand

Chef favourites 57 Recipes
Australia and New Zealand

Thermomix® Everyday Winter 2024 72 Recipes
Australia and New Zealand

You might also like...

Show all

Buddha bowl with lentil falafel and pomegranate

24 h 50 min

Fakes moutzentra (lentils with rice) (TM6)

50 min

Sabji (vegetable) curry

30 min

Chhole (chickpea curry)

35 min

Cauliflower tacos with chipotle sauce

3 h 45 min

Corn and coriander fritters with avocado tahini

1 h 15 min

Potato and mushroom gratin

2 h 5 min

Lentil moussaka

3 h 30 min

Palak paneer

1 h 15 min

Pierogi (Cheese dumplings)

1 h 30 min

Pasta alla Vodka

15 min

Asparagus and potatoes with hollandaise

50 min

Show all