This wallet-friendly, vegan Thai-inspired yellow curry recipe is made with a fragrant base of lemongrass, galangal and chillies, simmered with rich coconut milk and lime. We’ve suggested using our stringless flat beans, potatoes and red peppers, but whatever veg you have to hand will work.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
4
2
M&S British echalion shallots, peeled, roughly chopped
1 stick
lemongrass, roughly chopped
1
M&S Remarksable Value red chilli
4 cloves
M&S Remarksable Value garlic, peeled
2 tsp
M&S galangal paste
1 tsp
ground turmeric
1 tsp
ground cumin
1 tsp
ground coriander
1
lime
1 tin
(400 ml)
(400 ml)
coconut milk
600 g
M&S Remarksable Value Select Farms white potatoes, peeled, chopped into 2cm pieces
400 g
M&S Remarksable Value easy cook long grain rice
100 g
M&S stringless flat beans, trimmed, sliced into 4cm pieces
1
M&S Remarksable Value red pepper, roughly chopped
Nutrition per serving
Calories
813kcal
Fat
22.8 g
Saturates
19.5 g
Sugars
19.9 g
Salt
142.0 mg
