Name: Yellow Curry with Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 2 tablespoons vegetable oil; 3 tablespoons yellow curry paste; 2 cans (13.5 oz each) coconut milk; 1 medium onion, sliced into thin wedges; 2 medium carrots, peeled and sliced diagonally; 1 medium red bell pepper, seeded and cut into chunks; 1 medium zucchini, halved lengthwise and sliced; 1 cup green beans, trimmed and halved; 1 cup cauliflower florets; 1 tablespoon palm sugar or brown sugar; 2 tablespoons soy sauce or fish sauce; 1 tablespoon fresh lime juice; Fresh cilantro leaves for garnish; Steamed jasmine rice, for serving

Instructions

Prepare the curry base

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

Pour in half of the coconut milk and bring to a gentle simmer. Stir continuously until the oil begins to separate from the coconut milk and the mixture thickens slightly, about 3-4 minutes.
Cook harder vegetables

Add the onions, carrots, and cauliflower to the pot. Stir to coat with the curry sauce and cook for 5 minutes until they begin to soften.
Add remaining vegetables

Add the red bell pepper, zucchini, and green beans. Pour in the remaining coconut milk, reduce heat to medium-low, and simmer for 10 minutes, or until all vegetables are tender but still retain some crispness.
Season the curry

Stir in the palm sugar, soy sauce or fish sauce, and lime juice. Taste and adjust seasonings as needed. The curry should be balanced with sweet, salty, and tangy flavors.
Serve

Remove from heat. Serve hot over steamed jasmine rice and garnish with fresh cilantro leaves.

Yellow Curry with Vegetables

Ingredients

Instructions

Nutritional Information