Thai Yellow Curry with Potatoes, Carrots, and Green Beans
User Reviews
4
3 reviews
Good
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Course
Main Course
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Cuisine
Asian
Thai Yellow Curry with Potatoes, Carrots, and Green Beans
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- jasmine rice cooked per instructions (I used 2 cups of dry rice so we would have plenty)
- 1 tbsp olive oil
- ½ onion cut into bite-sized pieces, sweet yellow
- ⅓ cup yellow curry paste Thai
- 5-6 potato peeled & cut into bite-sized pieces, medium Yukon Gold
- 2 carrot peeled and cut into bite-sized pieces
- 1 coconut milk 14 oz can
- 1 cup of water
- 1-2 tsp fish sauce to taste (optional)
- haricot verts small green beans, halved, handful
- 1 tbsp brown sugar (optional), if needed & desired
- salt to taste, sea salt
- cilantro fresh leaves
Instructions
- Make Jasmine rice per package instructions (I used 2 cups of dry rice so we would have plenty).
- Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat.
- Add the onion and cook, stirring often, for 2 minutes.
- Add the yellow curry paste, potatoes, and carrots. Stir to coat the vegetables evenly with the yellow curry then continue to cook, stirring often, for 2-3 minutes.
- Add the coconut milk, water, and fish sauce; stir.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- Add the green beans; cook for another 10 minutes, or until the veggies are tender.
- Taste the curry and season with brown sugar and sea salt, to taste, if needed.
- Serve over Jasmine rice and top with fresh cilantro leaves. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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