Veggie Thai Yellow Curry

While the rice is cooking, thinly slice the brown onion (see ingredients list). Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Cut the broccoli into small florets and roughly chop the stalk.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 4-5 minutes. Add the broccoli and carrot and cook, stirring, until softened, 5-6 minutes.

SPICY! You may find the curry paste hot! Feel free to add a little less, depending on your taste. Add the ginger paste and yellow curry paste (see ingredients list) to the veggies and cook until fragrant, 1 minute.

Add the coconut milk, vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) and brown sugar to the curry base and stir to combine. Bring to the boil, then reduce to a medium heat and simmer until the curry has thickened, 10 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Stir in the soy sauce. TIP: Add a splash of water if the curry is too thick!