Thai Yellow Curry - Vegan |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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As a student, I can't really afford to visit Thai restaurants daily...otherwise I would. Yellow curry is one of my favorite Thai dishes. This is a recipe I've modified to my own taste and diet. Hope you enjoy it as much as my friends and I have! Ingredients:
1/3 cup peanut oil |
4 tablespoons yellow curry paste, for medium-hot dish |
2 cloves garlic, finely chopped |
2 (14 ounce) cans coconut milk |
1 cup vegetable broth |
1 inch fresh ginger, cut in thick slices |
2 large potatoes, peeled and cubed |
1 large onion, coarsely chopped |
1 red bell pepper, seeded and cut in strips |
1 green bell pepper, seeded and cut in strips |
2 cups carrots, cut in thick slices |
1 cup mushroom, sliced |
4 tablespoons soy sauce |
3 tablespoons brown sugar |
1/4 cup cilantro, chopped (optional) |
4 cups white rice, steamed |
Directions:
1. In a deep frying pan or wok, heat oil over medium heat until hot.
2. Add curry paste and garlic and cook, stirring for about 30 seconds.
3. Slowly stir in coconut milk and vegetable broth.
4. Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
5. Add ginger, onion, and peppers; cook until tender, about 7 minutes.
6. Add carrots, mushrooms, soy sauce, and brown sugar.
7. When heated through, serve over individual plates of hot rice.
8. Garnish with cilantro.
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