Category: Yellow Curry

recipes using yellow curry …

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Zest Yellow Curry: Fish recipe

Fish Yellow Curry Recipe - Zest Byron BayServes: 4-6
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients

175g Zest Yellow Curry
400ml coconut cream
8 green prawns, shelled & deveined
500g firm white fish
1 tbs palm sugar (optional)
2 tbs fish sauce (optional)
200g snowpeas
100g baby corn
½ cup water
1 lime
rice noodles
fried shallots
handful coriander leaves

Method

In a heavy based pot, add Yellow Curry and coconut cream and heat until just bubbling around the edges.

Add prawns, fish, fish sauce and sugar. Simmer gently until prawns are nearly cooked, then add the snow peas and corn, and extra water if required.

Cook for an additional 3 minutes, then serve.

Served with rice noodles that are prepared as per instructions on the pack. Top with fried shallot, coriander and a good squeeze of lime juice.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Zest Yellow Curry: Chicken recipe

Chicken Yellow Curry - Zest Byron BayServes: 4-6
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients

175g Zest Yellow Curry
400ml coconut cream
600g chicken thigh, boned and sliced
300g pumpkin, in large pieces and pre-baked until just tender
½ cup water
1 tbs palm sugar (optional)
2 tbs fish sauce (optional)
150g snake beans
1 lime juiced
handful coriander leaves, chopped
rice noodles

Method

Heat a large heavy based pot and add 3 tbs of the thick part of the coconut cream and the Zest Yellow Curry.

Fry on a high heat for 3 minutes then add the rest of the coconut cream and all the other ingredients, except the beans and juice.

Simmer until cooked through, then stir in lime juice.

Prepare rice noodles as per instructions on the pack, place in bowls and serve.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Zest Yellow Curry: Vegetarian recipe

Vegetarian Yellow Curry - Zest Byron BayServes: 4-6
Prep Time: 15 mins
Cook Time: 25 mins

Ingredients

175g Zest Yellow Curry
400ml coconut cream
500g tofu puffs (deep fried tofu)
300g sweet potato, in thin slices
½ cup water
1 tbs palm sugar (optional)
2 tbs fish sauce (optional)
200g beans
1 lime, juiced
rice noodles

Method

Heat a large heavy based pot and add 3 tablespoons of the thick part of the coconut cream and the Zest Yellow Curry blend.

Fry on a high heat for 3 minutes then add the rest of the coconut cream and all the other ingredients, except the beans and juice.

Simmer until cooked through, then stir in lime juice.

Prepare rice noodles as per instructions on the pack, place in bowls and serve.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Yellow Seafood Curry

Yellow Seafood Curry - Zest Byron BayServes: 4
Prep Time: 20 minutes
Cook Time: 10-15 minutes

Ingredients

175g Zest Yellow Curry
300ml coconut cream
12 small green prawns, peeled and de-veined
200g whiting fillets
300g Spanish mackerel fillets
1 tbs palm sugar
2 tbs fish sauce
½ cup water
1 lime, juiced
Rice noodles
Green vegetables

Method

Heat a large heavy based pot and add 3 tablespoons of the thick coconut cream with the Zest Yellow Curry. Fry on high heat for 3 minutes then add remaining coconut cream and other ingredients, except lime juice. Simmer until cooked through.

Add lime juice and green vegetables and cook for further 2 minutes.

Serve on rice noodles.

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Yellow Curry of Shark

Yellow curry of shark - Chef Sam Gowing - Zest Byron BayServes: 2
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 tablespoon Brookfarm macadamia oil
2 cloves garlic, peeled, finely chopped
1 x 2cm piece ginger, peeled, grated
1 stalk lemongrass, trimmed, bruised
6 curry leaves
400 grams shark or other firm white flesh fish
175g Zest Yellow Curry
200 ml / ½ can coconut milk or cream (save other half for the rice)
1 x 1 cm piece turmeric, peeled, grated

To Serve

Watercress
Native greens – Beach Banana (aka Pig Face aka Karkalla)

Method

  1. In a large heavy based saucepan, heat oil.
  2. Add cloves garlic and ginger, sauté until lightly browned.
  3. Add lemongrass, heat a little to release essential oil and become more fragrant.
  4. Add fish, sear lightly on each side.
  5. Add Zest Yellow Curry and coconut milk or cream. Add turmeric.
  6. Add curry leaves, reduce heat and simmer gently for about 20 minutes on a low heat. Set aside and keep warm.
  7. Serve with coconut rice, watercress and native greens.
Created by: Sam Gowing
Gowings Food Health Wealth
Byron Bay Cooking School
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Yellow Curry with Tofu and Sweet Potato Recipe

Yellow Curry with Tofu and Sweet Potato - Zest Byron BayServes: 4-6
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

175g Zest Yellow Curry
300ml coconut cream
100g tofu puffs
300g sweet potato peeled & sliced thinly
½ cup water
1 tbs palm sugar
2 tbs fish sauce (optional)
200g green beans
1 lime juiced

1 packet rice noodles, for serving

Method

Heat a large heavy based pot and add 3 tablespoons of the thick part of the coconut cream and the Zest Yellow Curry blend.

Fry on a high heat for 3 minutes then add the rest of the coconut cream and all the other ingredients, except the beans and lime juice.

Cook on a low heat until the sweet potato is tender. Add beans and lime juice and cook for a further 3 minutes.

Prepare rice noodles as per instructions on the pack, place in bowls and serve.