Thai Yellow Curry with Potatoes, Carrots, and Green Beans
Course Main
Cuisine Asian
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 6
Author Pam - For the Love of Cooking
Equipment
Large pot
Large saucepan
Ingredients
Jasmine ricecooked per instructions (I used 2 cups of dry rice so we would have plenty)
1tbspolive oil
½sweet yellow onioncut into bite-sized pieces
⅓cupThai yellow curry paste
5-6medium Yukon gold potatoespeeled & cut into bite-sized pieces
2carrotspeeled and cut into bite-sized pieces
114 oz can of coconut milk
1cupof water
1-2tspfish sauceto taste (optional)
Handful of haricot vertssmall green beans, halved
1tbspbrownsugar (optional), if needed & desired
Sea saltto taste
Fresh cilantro leaves
Instructions
Make Jasmine rice per package instructions (I used 2 cups of dry rice so we would have plenty).
Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat.
Add the onion and cook, stirring often, for 2 minutes.
Add the yellow curry paste, potatoes, and carrots. Stir to coat the vegetables evenly with the yellow curry then continue to cook, stirring often, for 2-3 minutes.
Add the coconut milk, water, and fish sauce; stir.
Reduce heat and simmer for 20 minutes, stirring occasionally.
Add the green beans; cook for another 10 minutes, or until the veggies are tender.
Taste the curry and season with brown sugar and sea salt, to taste, if needed.
Serve over Jasmine rice and top with fresh cilantro leaves. Enjoy.