Vegetarian Thai Yellow Curry
This earthy and rich Vegetarian Thai Yellow Curry is loaded with hearty vegetables and a ton of amazing flavor!
Ingredients
Cooking Instructions
step 1
Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Onion (1) and Garlic (3 cloves) to the wok. Stir-fry for 1 minute to allow the onion sliced to soften.
step 2
Add Yukon Gold Potatoes (2) and Carrots (2) to the wok. Stir occasionally for 2 minutes.
step 3
Add Cauliflower Florets (2 cups) to the wok. Stir for 1 more minute.
step 4
Toss in Green Beans (1 cup) and Baby Corn (1 1/2 cups) to the wok. Pour 2 Tbsp of water into the wok to help steam the vegetables.
step 5
Add Thai Yellow Curry Paste (2 Tbsp) to the vegetables. Give all of the vegetables a good stir to coat them all in that yummy yellow curry paste. Stir in Coconut Milk (1 can) and Water (1 1/2 cups).
step 6
Turn the heat down to low, and allow the curry to simmer for 10 minutes.
step 7
Add Fish Sauce (2 tsp), Brown Sugar (1 1/2 Tbsp), and Salt (1 tsp) to the curry. Give the curry a good stir to blend all the ingredients.
step 8
Garnish with Unsalted Cashews (1 cup), Fresh Basil Leaf (1 cup), and Fresh Cilantro (1 cup). Serve with steamed jasmine rice. Enjoy!
