Name: Thai Yellow Curry with Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4-6
Ingredients: 3 tablespoons vegetable oil; 3 tablespoons yellow curry paste; 2 cans (13.5 oz each) coconut milk; 1 large potato, peeled and cut into 1-inch cubes; 2 carrots, peeled and sliced diagonally; 1 large onion, cut into wedges; 1 red bell pepper, seeded and cut into chunks; 1 cup green beans, trimmed and cut into 2-inch pieces; 2 tablespoons palm sugar or brown sugar; 2 tablespoons fish sauce (or soy sauce for vegetarian option); 2 kaffir lime leaves, torn (optional); 1 tablespoon lime juice; 1/2 cup fresh Thai basil leaves; Salt to taste

Instructions

Prepare the curry base

Heat vegetable oil in a large pot over medium heat. Add the yellow curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn the paste.
Add coconut milk

Pour in one can of coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally until the oil starts to separate from the coconut milk.
Cook the root vegetables

Add the potatoes, carrots, and onions to the pot. Pour in the second can of coconut milk and enough water to ensure vegetables are covered if needed. Bring to a simmer and cook for about 15 minutes until the potatoes are almost tender.
Add remaining vegetables

Add the bell pepper and green beans to the pot. Continue to simmer for another 5-7 minutes until all vegetables are tender but still retain some firmness.
Season the curry

Stir in the palm sugar, fish sauce, and kaffir lime leaves (if using). Adjust the seasoning to balance the flavors - it should be slightly sweet, salty, and tangy. Add salt if needed.
Finish the dish

Just before serving, stir in the lime juice and turn off the heat. Add the Thai basil leaves and stir gently to incorporate. The residual heat will wilt the basil while preserving its aromatic flavor.

Thai Yellow Curry with Vegetables

Ingredients

Instructions

Nutritional Information