Yellow Curry with Steamed Asian Greens
Recipe by Jacqueline Alwill from Good Chef Bad Chef
Serve 4 | 
Prep 5-7 min | 
30 minutes
Ingredients:
- 2 tbsp coconut oil
- 1-2 tbsp Thai yellow curry paste
- 400ml coconut milk
- 1 tsp coconut sugar
- 1 tsp AYAM Dark Soy Sauce 210ml
- 2 medium zucchini, diced into 1-2 cm pieces
- 200g cherry tomatoes
- ½ cup toasted coconut flakes
- 500g peeled green prawns (peeled weight)
- 1 bunch baby bok choy
- 1 bunch Chinese broccoli
- 1 lime
Coriander and additional chilli as desired, brown or jasmine rice, to serve.
Method
- Heat 24cm saucepan on medium heat, add coconut oil to melt, then add Thai yellow curry paste and cook until fragrant (1 minute approximately).
- Add coconut milk, 200ml water, coconut sugar and soy sauce adn bring to a simmer, then add zucchini, cherry tomatoes adn coconut flakes, cover and bring to a boil, remove lid, and take back down to a simmer for 10 minutes.
- Prep the vegetables by slicing bok choy in half lengthwise. Steam the vegetables and set them aside to keep warm.
- Add prawns to the simmering curry liquid, cover and cook for 6-8 minutes (or until prawns are cooked through).
- Divide rice between bowls with the greens, then top with the prawns curry . Give each bowl a big squeeze of lime juice and serve with coriander and fresh chilli.
