Veggies in Yellow Curry

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This was awesome! I made it with coconut rice and it was a huge hit with my husband and I. My daughter took one look and passed...but she's only 4! I digress...

I used lime zest instead of the leaves and my veggies were carrots, zucchini, potato, onion and a shallot. I only used half a chili since I knew we wouldn't finish it tonight and the leftovers will get hotter. It was so delicious, especially when you consider how little effort is involved.

1 Boil some stuff
2 Throw in some chopped stuff
3 Stir in basil
4 Throw on top of rice
5 Stuff your face

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As is, this recipe was way too spicy and we love spice. Couldn't eat much of it. Also could not find the lime leaves at the Asian markets. Will have to tweak it if we are going to make it again. Maybe.

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I did a few substitutions like Sue. I used sweet basil, bay leaves, lime zest and lime juice as suggested. I didn't have curry paste, so I used curry powder that's in my pantry. It turned out great. However, in my opinion, you pretty much have to like curry or spicy food to like this dish. I liked it myself because I grew up having curry dishes. But I can't serve this to my family because they don't like spicy food even though I skipped the hot pepper. I guess it will be more for me whenever I cook this...lol.

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I'm not a big fan of curry, but this dish was great. I had to tweak some of the ingredients as I did not have them or could not find them. I sub Kaffar Leaves with 3 Bay Leaves, Thai Basil was sub with 5 stocks of Sweet Basil and I added the zest of one lime and a squeeze of lime juice. I could not find "Yellow" Curry Paste, so I used Red Curry Paste. Not to hot and spicy and very mellow tasting. I'll be making this dish with other veggies in the future.

Thanks Giada for a great recipe,

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It was a ok dish.
Neither too good nor bad.
But, nothing out of the box.

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I made this recipe a few times, turn out so good. But you got to use the same curry paste in the recipe since the other curry brand just doesn't have the truth Thai flavor.

I did not add hot chile in since the curry paste is already spicy enough. I left out the corn and added mushroom, bamboo shoots and sweet potato. I also add shrimp or chicken at the end. So delicious and simple.

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My husband made this recipe the other night, with a couple variations, and we both really enjoyed the meal. He used red curry paste instead of yellow (we will also try green curry too sometime soon!, and he also added peas. So next time, it's green curry, adding more or some different veggies, and using one can of light coconut milk and one can of regular just to see if it makes a difference in taste while cutting some calories and fat. Overall, a wonderful recipe...a keeper, if you will!

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I actually used red curry paste since that is what I had (about 3 tablespoons. I used 1 lime (both zest and juice since I couldn't get kaffir leaves. I used 2 tablespoons of the fish sauce (instead of 1 tablespoon. It actually came out pretty good. I will continue to play around with it - a good base recipe.

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I think I can use this recipe as a base but I will definitely play around with it a little. I listened to other posters who said 1/2 cup of curry paste was way too much. I used only 2 tablespoons and probably could have used more. I thought there was way too much liquid and I would not dice the vegetables next time.

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I followed the recipe exactly.. but I guess Im just not really a fan. The coconut milk I usually like with rice in thai foods but this recipe just did not do it for me. I made the Spicy Mint Beef from this episode though, and that was delicious!