Skip to main content Search
Yellow curry sauce (Dandelion restaurant)

Yellow curry sauce (Dandelion restaurant)
4.3 42 ratings
Prep. 10 min
Total 55 min
4 portions
Sign up for free

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

Vegetable Massaman curry

4.2(13)

45 min

Tempeh bolognaise

4.6(102)

30 min

Macaroni cheese with a crunchy topping

4.2(143)

1 h 10 min

Zucchini, lentil and coconut stew

4.3(608)

30 min

Chilli con tempeh

4.7(80)

20 min

Creamy miso mushroom udon

4.6(114)

45 min

Chhole (chickpea curry) and rice

4.6(18)

45 min

Lentil and pumpkin pot pies

4.6(85)

1 h 25 min

Black bean tomato soup with coriander lime cream

4.6(133)

45 min

Roasted vegetables with horseradish cream

4.3(38)

40 min

Meat-free mushroom lasagne

4.6(71)

1 h 30 min

Fakes moutzentra (lentils with rice) (TM6)

4.2(29)

50 min

 Show all