Yellow curry sauce (Dandelion restaurant)

Yellow curry sauce (Dandelion restaurant)

4.3 42 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

Vegetable Massaman curry

45 min

High Protein Egg Bake

20 min

Cauliflower, broccoli and blue cheese gratin

1 h

Chunky vegetable barley soup with seed pesto bread twist

1 h 40 min

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4 h

Crispy Korean tofu

1 h 20 min

Cauliflower gratin

1 h

Hearty minestrone with herb gremolata

40 min

Hearty lentil chilli

50 min

Cauliflower hummus with green vegetables

1 h

Ancho chilli and black bean stew

40 min

One whole cauliflower

45 min

Show all