Veggies in Yellow Curry Recipe

Name: Veggies in Yellow Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (13.5-ounce) cans coconut milk*; 1/2 cup (4 ounces) yellow curry paste (recommended: Mae Ploy*); 1 small (about 8 ounces) russet potato, peeled and cut into 1/4-inch pieces; 2 carrots, peeled and sliced into 1/4-inch thick rounds; 1 small onion, chopped; 1/2 red bell pepper, cored, seeded and chopped; 1 (15-ounce) can baby corn, rinsed and drained; 1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*; 5 sprigs Thai basil, with stems, plus 1/4 cup chopped *; 3 kaffir lime leaves*; 1 tablespoon fish sauce*; *Can be found at specialty Asian markets; Serving suggestion: steamed white rice

Servings: persons

2 (13.5-ounce) cans coconut milk*
1/2 cup (4 ounces) yellow curry paste (recommended: Mae Ploy*)
1 small (about 8 ounces) russet potato, peeled and cut into 1/4-inch pieces
2 carrots, peeled and sliced into 1/4-inch thick rounds
1 small onion, chopped
1/2 red bell pepper, cored, seeded and chopped
1 (15-ounce) can baby corn, rinsed and drained
1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*
5 sprigs Thai basil, with stems, plus 1/4 cup chopped *
3 kaffir lime leaves*
1 tablespoon fish sauce*
*Can be found at specialty Asian markets
Serving suggestion: steamed white rice

1
In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute.
2
Add the potato, carrots, onion, bell pepper, corn, chile, basil sprigs, lime leaves, and fish sauce.
3
Reduce the heat and simmer, covered, for 30 minutes.
4
Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes.
5
Discard the lime leaves and the basil sprigs.
6
Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice.

118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (13.5-ounce) cans coconut milk*, 1/2 cup (4 ounces) yellow curry paste (recommended: Mae Ploy*), 1 small (about 8 ounces) russet potato, peeled and cut into 1/4-inch pieces, 2 carrots, peeled and sliced into 1/4-inch thick rounds, and more.

Yes, Veggies in Yellow Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggies in Yellow Curry

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