We love Asian food (honestly, food from almost every one of the Asian nations is high on our lists), for its great balance of flavours, particularly when coupled with a fresh catch or a fresh crop of vegetables. Noshi gave us a super-simple recipe whose flavour payout is far in excess of the effort you’ll be expending putting it together. Now that is a winning formula.

A recipe for Noshi’s vegetables in hot yellow curry below.You will need:
20 grams of galangal
20 grams of fresh lemongrass
12 grams of turmeric
A bunch of green and red chillies
A pinch of salt
A dash of sugar
A quarter cup of water
2 cups of evaporated milk
Julienned eggplant
Julienned lotus root
Julienned carrots
Julienned potatoes
Cornflour for dusting
Oil for frying
Directions:
Heat oil in a wok. Add chopped galangal, lemongrass, chillies, turmeric and sauté. Add evaporated milk and water to thin the curry; add salt and bring to a boil. Reduce to medium flame and simmer for two minutes. Coat julienned vegetables in corn flour, deep fry in hot oil till crispy. Add to a bowl of the hot curry and serve with sticky rice.

Get to know Noshi, here, and find their recipe for Thai lemon fish, here.