Directions

To Make

1. In a saucepan, begin heating enough water and add in salt. Once the water is boiling, toss in the sweet potatoes and boil for 3 mins. Then, add in the cauliflower and boil for further 2 mins. Lastly, add in the capsicum and cook for another 2 mins. Drain and set aside.
2. Heat up frying pan with 1 tbsp of oil and slightly pan-fry the firm tofu cubes on all sides. Set aside.
3. Add 1 tbsp of oil and slightly pan-fry the prawns on both sides until cooked. Set aside.
4. Using the same frying pan, heat the remaining 1 tbsp of oil and fry the Valcom Yellow Curry Paste until bubbling.
5. Add in the coconut milk and stir until well combined. Then, add in light soy sauce and brown sugar, and continue stirring until the sugar has fully dissolved.
6. Toss in the tofu and the blanched vegetables. Stir for 2 mins until all ingredients are completely coated with curry sauce. Remove half from the pan for the Vegetarian Yellow Curry.
7. Add prawns to the remaining Yellow Curry for the Meat Version.
8. Garnish the Two-Ways Yellow Curry with cut chillies and Thai sweet basil.

Note: For Vegetarian version only, skip steps 3 and 7.