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Thai Yellow Curry with Potatoes, Carrots, and Green Beans

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Thai Yellow Curry with Potatoes, Carrots, and Green Beans Thai Yellow Curry with Potatoes, Carrots, and Green Beans

Thai Yellow Curry with Potatoes, Carrots, and Green Beans




I finally made Thai yellow curry paste so I could make Thai curry anytime we wanted instead of ordering takeout. We normally order Thai yellow curry with chicken, potatoes, and carrots, but I was really wanting something with just veggies for dinner so I added green beans instead of chicken. This recipe was surprisingly quick […]

I finally made Thai yellow curry paste so I could make Thai curry anytime we wanted instead of ordering takeout. We normally order Thai yellow curry with chicken, potatoes, and carrots, but I was really wanting something with just veggies for dinner so I added green beans instead of chicken. This recipe was surprisingly quick and simple to make because I had already made the yellow curry paste – perfect for a busy weeknight! The smells coming from my kitchen while this curry simmered were amazing and had us all drooling. I served this spicy Thai yellow curry with potatoes, carrots, and green beans over Jasmine rice for a comforting and delicious meal that my entire family enjoyed. I had the leftovers the next day (lucky me!) and they were even better.
Make the Thai yellow curry paste – Click link for the recipe.

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.

Thai Yellow Curry with Potatoes, Carrots, and Green Beans   Save Print Prep time 10 mins Cook time 40 mins Total time 50 mins   Author: Pam - For the Love of Cooking Recipe type: Thai Yellow Curry with Vegetables Cuisine: Asian Serves: 6 Ingredients Jasmine rice, cooked per instructions (I used 2 cups of dry rice so we would have plenty) 1 tbsp olive oil ⅓ cup Thai yellow curry paste 5-6 medium Yukon gold potatoes, peeled & cut into bite sized pieces 2 carrots, peeled and cut into bite sized pieces 1 (14 oz) can of coconut milk 1 cup of water 1-2 tsp fish sauce, to taste Handful of haricot verts (small green beans), halved 1 tbsp brown, sugar (optional), if needed & desired Sea salt, to taste Fresh cilantro leaves Instructions Make the Thai yellow curry paste - Click link up above for the recipe. 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 th...
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Thai Yellow Curry with Potatoes, Carrots, and Green Beans Thai Yellow Curry with Potatoes, Carrots, and Green Beans

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News source: For the love of cooking
Publication date: 22-01-2018 16:05
visto: 14

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