Roasted kumara yellow curry

Name: Roasted kumara yellow curry
Cook time: 20 min
Yield: 2

with hokkien noodles and makrut lime leaf

Ready in around 20 mins

RECIPE FACT:

Makrut lime leaf is a staple in Southeast Asian cookery.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake). Boil the kettle.
1. TO BAKE THE KUMARA AND PREPARE THE VEGETABLES:

Line an oven tray with baking paper. Place the steamed kumara onto the tray, season with salt and drizzle with oil. Bake in the oven for 18-20 mins. Rinse the bok choy and shake dry. Slice the root end off the bok choy and discard. Thinly slice the stalk and roughly chop the leaves keeping separated. Pick the leaves of the coriander off the stalks. Pull the stalk off the makrut lime leaf and thinly slice the leaf.
2. TO COOK THE NOODLES:

Add the hokkien noodles to a bowl, pour over boiling water from the kettle and gently separate the noodle strands with a fork. Drain well into a sieve.
3. TO COOK THE CURRY:

Place a non-stick frying pan or wok over a medium heat with a drizzle of oil. Once hot add the yellow curry paste and cook for 1 min. Add the bok choy stalks and cook for 1-2 mins. Add the peas, bok choy leaves, coconut milk and makrut lime leaf to the pan and cook for a further 1-2 mins. Add the noodles and heat for 1 min.
TO SERVE:

Divide curry and hokkien noodles into bowls and top with roasted kumara. Sprinkle with coriander leaves and toasted peanuts. Pour over a little of the lime seasoning to taste. Mix together to eat.