Vegan Yellow Curry with Veggies & Soy Fish
Who knew a thing such as “Soy Fish” existed, completely unrelated to the living things in the sea?! I found some on my excursion to the Asian Grocery Store last week and realised, that these were the same things I’d eaten at one of my favourite vegan restaurants a while ago. A flavoursome and spicy yellow curry with lots of vegetables works out to be the perfect base for Soy Fish. My trusty pressure cooker was in attendance to cook the spice paste and veggies. The air fryer made perfectly golden brown and crisp pieces of Soy Fish.
For the curry:
- Oil – 2 tablespoons
- Mixed Vegetables (broccoli, carrots, bell pepper, peas & celery) – 1 cup
- Potatoes, diced – 2 medium
- Coconut Milk – 2 cups
- Salt, to taste
For the Yellow Curry Paste:
- Shallots – 2
- Garlic Cloves – 20 to 25
- Ginger Root – 2″
- Dried Thai Chillies, whole – 8 to 10
- Turmeric root – 2″ piece
- Lemongrass Paste – 2 tablespoons
- White Vinegar – 1/4 cup
- Coriander, leaves, stem & root (well cleaned) – 2 tablespoons
- Salt, to taste
- Soak the dried chillies in vinegar.
- Chop the shallots, garlic, ginger and turmeric and dry roast until aromatic.
- Grind the chillies, shallots, garlic, ginger, turmeric and coriander into a smooth paste.
In the mean time,
- Heat oil in a thick bottomed pan (I used my pressure cooker pan)
- Add the yellow curry paste and fry on low heat for 5 minutes.
- Air fry for 10 minutes at 200 degrees Celsius or, bake the Soy Fish until golden.
- Mix the potatoes and vegetables into the yellow curry paste.
- Season with salt, add water and cover.
- Cook on the highest setting for 10 minutes.
- Release the pressure and stir in the coconut milk.
- Tip in the golden Soy Fish pieces and bring to a boil.
Serve hot with fluffy steamed rice, sprinkled with chopped cucumber, enjoy!
Please do share your favourite Thai curry in the comments below 😊