Photo: Veggies in Yellow Curry Recipe
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
Directions
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. Add the potato, carrots, onion, bell pepper, corn, chile, basil sprigs, lime leaves, and fish sauce. Reduce the heat and simmer, covered, for 30 minutes. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes. Discard the lime leaves and the basil sprigs. Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 27 reviews
By Tom Talbot
St. Louis, MO
on January 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We love this - have made it approx. five times now over the past couple years and will continue to have it regularly. I usually double it and we definitely use the Mae Ploy and love it. I use three cans coconut milk, three carrots, one large onion, two serrano chiles,two cans baby corn, one red bell pepper and one yellow bell pepper, 5 kaffir lime leaves, 7 sprigs basil, 2 tablespoons fish sauce. To avoid the double-starch we drop out the potato and serve with jasmine rice mixed in the same serving dish. This is just a great job Giada.
By oldfashionedeve...
Austin
on December 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was delicious! My first time making curry and it was really good. I did use the other reviews in regards to suggested Curry and added a few spoonfuls until I got to the heat level that I desired. I also added a cubed up Japanese Eggplant and put the corn in the last 10 minutes of cooking. Also, I had only a jar of Thai Basil instead of fresh but it worked out well. I served it over sticky rice and with the spicy beef with mint and it was really delicious!
By yellow8172_12712821
Pittsburgh, PA
on November 18, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I thought this recipe was great!! It was the first time I had ever made a Thai dish, and I'm surprised at how easy it was. I bought the hot chili pepper, but didn't end up putting it in because I thought the curry paste would be spicy enough for me, and I was right. I also used probably 6 tablespoons of the curry paste instead of 1/2 cup. I did not find Thai basil so I just used regular. I also didn't have the lime leaves, so I left them out. That's probably why I had the feeling that it was "missing something." So that was my fault, definitely not the recipe's! I also added two cut-up chicken breasts that I cooked and added right before I served it. The potatoes were creamy, the carrots added a nice sweet touch, and I thoroughly enjoyed this meal!
Read all 27 reviews