Yellow Thai Curry - With Tofu & Sweet Potatoes - ASMR Cooking

My favourite yellow Thai curry. It's slightly less spicy as other Thai curry's, but has a lot of flavour still.
Serve this savoury curry with steamed rice and top it with cashew nuts. Enjoy!

Serves 2 to 3 Mains

Shopping List:
Fresh Ginger, Garlic, Eschalots, Fresh Coriander, Fresh Turmeric, Fish Sauce Oyster Sauce (Optional), Brown Sugar, Yellow Curry Paste, Chilli Jam, Coconut Cans, Oil, Sweet Potatoes, Eggplant, Spring Onion, Cashew Nuts

Recipe

Spice Paste:
2 Cloves Garlic
20g (0.71oz) Eschalots
15g (0.53oz) Ginger
5g (0.18oz) Fresh Turmeric
1/2 Bunch Fresh Coriander

Blend all ingredients to a smooth spice paste using a Blender.

Yellow Thai Curry:

1 Sweet Potatoes
1/2 Eggplant
250g (8.8oz) Firm Tofu
1 spring Onion
2 Cans of Coconut
2 tbsp Yellow Curry Paste
1 tbsp Chilli Jam
1 tbsp Brown Sugar
2 tbsp Fish sauce
1 tbsp Oyster Sauce (Optional)
1 pinch of Salt
Crushed Cashew Nuts (Optional)

Cut sweet potatoes, eggplant and firm tofu into cubes. Boil Sweet potatoes in salted water till tender.
Slice spring onion and soak in cold water.
Pan fry tofu on medium heat and put aside.
Fry spice paste for around 2 minutes to release the aromatic flavour.
Add 3 to 5 tbsp of coconut cream to the spice paste. It's important not to shake the cans before opening otherwise coconut milk and coconut cream won't be separated.
Add yellow curry paste and chilli jam and fry for another 3 minutes.
Now add eggplants, brown sugar, fish sauce, oyster sauce and a pinch of salt and fry until eggplants start to soften.
Pour in leftover coconut milk and simmer for 30 minutes.
Add cooked sweet potatoes and tofu and for simmer another 20 to 30 minutes.
Serve with sliced spring onions and crushed cashew nuts.

TIp: Currys taste better when pre made.

#thinkfood #asmrfood #curryrecipe

Music: Youtube Audio libary