Yellow Thai Curry with Turnip
In winter we also like to cook with fresh vegetables. Now it is turnip season and we thought about making a curry with the delicious root. The turnip root is high in vitamin C and low in calories. And so we cooked this curry. The turnip root in a yellow Thai curry is a perfect combination.
Pour coconut cream in a soup pot and bring to a simmer. Mix liquid with curry paste and garlic ginger paste. Add turnip, onions and kaffir lime leaves. Pour in veggie stock until the veggies are completely covered with liquid. Simmer for 15 minutes on low heat.
Add carrots and place tofu slices on top of the veggies and simmer for another 15 minutes. Season with soy sauce and serve with fresh coriander leaves.