Yellow Thai Curry with Crispy Lupin

Step 1

Heat the oil for the lupin in a skillet over medium-high heat. Add the lupin and sauté until golden and crisp around the edges, tossing occasionally.

Step 2

Splash in the soy sauce and sprinkle with curry powder and paprika. Continue cooking until coated, browned, and crisp, then set aside.

Step 3

Heat the curry oil in a large skillet or pot over medium heat. Sauté the onion for 3–4 minutes, then add the garlic and ginger and cook for 1 minute.

Step 4

Add the yellow curry paste and cook for 1–2 minutes. Pour in the coconut milk and broth, then stir in the soy sauce and optional sugar or maple syrup.

Step 5

Add the carrots and simmer for about 5 minutes. Add the bell peppers and cook until tender but still slightly crisp.

Step 6

Stir in the crispy lupin near the end and simmer briefly, just until warmed through while retaining some crisp texture.

Step 7

Stir in the lime juice and adjust with curry paste, soy sauce, lime, or salt. Serve over jasmine rice with green onions, cilantro, chili oil, and optional lime wedges.