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Thai Yellow Curry Paste:
1. Add yellow chilies, sliced lemon grass, sliced shallots, garlic cloves, ground coriander, fresh ginger root, fish sauce, regular mustard, ground nutmeg, Kaffir lime leaf, coconut milk, turmeric and salt to food processor (or blender).
2. Process the curry paste until smooth.
3. Reserve 2 tablespoons for soup, and store remaining yellow curry paste in an airtight container in refrigerator.
Soup:
1. Add chicken stock and 2 tablespoons curry paste to stockpot. Stir to combine.
2. Stir in butternut squash and Kaffir lime leaves.
3. Bring to a gentle boil over high heat, then lower heat to medium-high, simmering for 5-8 minutes, or until squash softens.
4. Stir in prawns, chopped bell pepper, and chopped bok choy.
5. Cover and continue cooking 5 to 7 minutes.
6. Stir in coconut milk, reduce heat to low, and simmer 1 to 2 minutes.
7. Garnish individual servings with fresh chopped cilantro.
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