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
2 tablespoons / 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
2 cups / 200 g cauliflower florets
1 cup / 150 g green beans, cut into 1-inch pieces
1 1/2 cups / 225 g baby corn, cut into 3/4 inch pieces
2 tablespoons / 30 ml water
2 tablespoons / 30 g Thai yellow curry paste
1 can (14 oz / 400 ml) coconut milk
1 1/2 cups / 360 ml water
2 teaspoons fish sauce
1 1/2 tablespoons brown sugar
1 teaspoon salt
1 cup / 140 g roasted cashews
1 cup / 20 g fresh basil leaves
1 cup / 15 g cilantro

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