Yellow Thai curry with vegetables

Votes: 11

Time: 40 min.
Complexity: easily
Servings: 4 - 6

Yellow Thai curry with vegetables - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small Russet potato (about 225 g), peeled and cut into 0.5 cm pieces
2 carrots, peeled and cut into 0.5 cm thick circles
1/2 red bell pepper, cored, seeded and chopped
1 can (425 g) young corn cobs (rinsed and drained)
1 Thai chili pepper (such as prik kee nu) or serrano chili pepper, stemmed and thinly sliced
2 cans (380 g) coconut milk
1/2 cup (110 g) yellow curry paste
1 small onion, chopped
5 sprigs Thai basil with stems, plus 1/4 cup chopped
3 kaffir lime leaves
1 tbsp fish sauce
Serving options: with steamed white rice

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yellow potatoes, carrot, corn, sweet pepper, onions, serrano pepper, fish sauce, coconut milk, curry paste, rice, basil

Cooking the dish according to the recipe:

In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth. Cook for about a minute.

Add the potatoes, carrots, onions, bell peppers, corn, chili peppers, basil sprigs, lime leaves, and fish sauce. Reduce heat to a simmer, cover, and cook for 30 minutes.
Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes. Discard the lime leaves and basil sprigs. Transfer the curry to a serving bowl, sprinkle with chopped basil, and serve with steamed white rice.

Categories:

recipe / Vegetarian dishes / Soups / Thick soups and stews / / Thai cuisine / Giada De Laurentiis

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