Teresa's Recipes
Authentic Thai Yellow Curry
Experience the exotic flavors of Thailand with this authentic yellow curry, a delightful and aromatic blend of spices, rich coconut milk and an array of vibrant, crunchy vegetables. This recipe is a celebration of traditional Thai cuisine, with its delicate balance of heat, sweet, sour and umami flavors. Every spoonful will transport you to the streets of bustling Bangkok.
Ingredients
- 1/4 cup, chopped Fresh cilantro
- 2 tablespoons Lime juice
- 1 tablespoon Sugar
- 2 tablespoons Fish sauce
- 1 cup Green peas
- 2 cups Cauliflower florets
- 1, sliced Bell pepper
- 1 large, diced Potato
- 1, sliced Carrot
- 1 inch piece, minced Ginger
- 3 cloves, minced Garlic
- 1 medium, diced Onion
- 2 tablespoons Vegetable oil
- 1 (13.5 ounce) can Coconut milk
- 2 tablespoons Yellow curry paste
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 420
- Fat: 27g
- Carbs: 36g
- Protein: 9g
- Sodium: 700mg
- Sugar: 9g
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the diced onion, minced garlic, and minced ginger. Sauté until the onions are translucent and the mixture is fragrant, about 5 minutes.
- Stir in the yellow curry paste, cook for 2 minutes to release the flavors, stirring continuously to prevent it from burning.
- Add the sliced carrots, diced potatoes, sliced bell pepper, cauliflower florets, and green peas. Stir until all the vegetables are coated with the curry paste.
- Pour in the coconut milk and stir well to combine. Bring the mixture to a simmer.
- Let the curry simmer for 15-20 minutes, or until the vegetables are tender but still retain a slight crunch.
- Stir in the fish sauce, sugar, and lime juice. Taste and adjust the seasoning if needed.
- Serve this flavorful yellow curry over steamed jasmine rice or with warm naan bread for a complete meal.
- Garnish each serving with a sprinkle of chopped fresh cilantro for an added layer of freshness.
Tips
- For a vegetarian version, substitute the fish sauce with soy sauce or tamari.
- For an extra protein punch, add tofu or cooked chicken.
- You can also add other vegetables like baby corn, zucchini or eggplant.