rice wine vinegar Archives

Asian recipes

Crispy brown butter trout with smashed cucumber salad

10 minutes

Asian recipes

Tenderstem broccoli and steak salad with satay dressing

15 minutes

Noodle recipes

Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

15 minutes

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Asian recipes

Lattice chicken gyoza (dumplings) with chilli jam

30 minutes

Pork recipes

Grilled pork rashers and pak choi with soya, chilli and spring onion

15 minutes

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Asian recipes

Yakitori (grilled meat skewers)

10 minutes

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Asian recipes

Crunchy tsukemono (pickled brinjal)

Asian recipes

Bao with kimchi and folded omelette

20 minutes

Asian recipes

Teriyaki pork and mushrooms on spinach noodles

10 minutes

Chilli recipes

Yellow vegetable curry

20 minutes

Yellow vegetable curry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

For the yellow curry paste, blend:

2 shallots, peeled, roughly chopped
3 garlic cloves, peeled
2 t galangal powder
1 x 2 cm ginger piece, peeled and chopped
2 t coriander seeds
10 dried red chillies
2 stalks lemongrass, trimmed and roughly chopped
1 t ground turmeric
2 t mild curry powder
2 t fresh coriander
1 t salt

For the curry:

2 T coconut oil
150 g onion, finely chopped
2 t fresh ginger, chopped
2 t garlic, minced
40 g yellow curry paste
1 green chilli
2 cups coconut milk
2 t soya sauce
2 t brown or palm sugar
2 t rice wine vinegar
400 g mixed roasting vegetables, roasted
Egg noodles, for serving
2 t fresh coriander, chopped, to garnish

Method

Heat the coconut oil in a saucepan and sauté the onion, ginger and garlic until soft.

Add the curry paste and green chilli and cook for a further 5 minutes, then add the coconut milk.

Add the soya sauce, sugar and rice wine vinegar and bring to a gentle simmer. Add the vegetables and check
the seasoning. Serve with egg noodles, garnished with coriander.

Cook's note: If you’re short on time you can use Woolies’ ready-made yellow curry paste instead. The recipe will also work really well with leftover roast veggies, and couscous as a starch if noodles aren’t your thing.

Discover more colourful curry recipes here.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

5-ingredient microwave fudge

Soya-pickled cucumber

Crispy brown butter trout with smashed cucumber salad

Rice noodle salad with mango

Tenderstem broccoli and steak salad with satay dressing

Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

Lattice chicken gyoza (dumplings) with chilli jam

Grilled pork rashers and pak choi with soya, chilli and spring onion

Yakitori (grilled meat skewers)

Crunchy tsukemono (pickled brinjal)

Bao with kimchi and folded omelette

Teriyaki pork and mushrooms on spinach noodles

Yellow vegetable curry

Yellow vegetable curry

Ingredients

Method