Vegetarian Thai Yellow Curry
6 servings
| prepSlice 1 small onion | ||||||||||
| prepMince 3 cloves garlic | ||||||||||
| prepCut 2 small Yukon Gold potatoes into large cubes | ||||||||||
| prepSlice 2 carrots to approx. same size as potato cubes | ||||||||||
| prepPrepare 2 cups cauliflower florets | ||||||||||
| prepCut 1 cup green beans into 1-inch pieces | ||||||||||
| prepCut 1 1/2 cups baby corn into 3/4 inch pieces | ||||||||||
| 30 ml cooking oil | Heat oil, stir-fry onion & garlic 1 min | Add potatoes & carrots, stir 2 min | Add cauliflower, stir 1 min | Add green beans & baby corn | Add water, steam vegetables | Stir in curry paste, coat vegetables | Stir in coconut milk & water | Simmer on low 10 min | Stir in fish sauce, brown sugar & salt | Garnish with cashews, basil & cilantro |
| 1 small onion, sliced | ||||||||||
| 3 cloves garlic, minced | ||||||||||
| 2 small Yukon Gold potatoes, cut into large cubes | ||||||||||
| 2 carrots, sliced | ||||||||||
| 200 g cauliflower florets | ||||||||||
| 150 g green beans, cut into 1-inch pieces | ||||||||||
| 225 g baby corn, cut into 3/4 inch pieces | ||||||||||
| 30 ml water | ||||||||||
| 30 g Thai yellow curry paste | ||||||||||
| 1 can (400 ml) coconut milk | ||||||||||
| 360 ml water | ||||||||||
| 2 teaspoons fish sauce | ||||||||||
| 1 1/2 tablespoons brown sugar | ||||||||||
| 1 teaspoon salt | ||||||||||
| 140 g roasted cashews | ||||||||||
| 20 g fresh basil leaves | ||||||||||
| 15 g cilantro | ||||||||||
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