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Thai Yellow Curry with Potatoes, Carrots, and Green Beans
4 from 3 votes

Thai Yellow Curry with Potatoes, Carrots, and Green Beans

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 6
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. Make Jasmine rice per package instructions (I used 2 cups of dry rice so we would have plenty).
  2. Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat.
  3. Add the onion and cook, stirring often, for 2 minutes.
  4. 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.
  5. Add the coconut milk, water, and fish sauce; stir.
  6. Reduce heat and simmer for 20 minutes, stirring occasionally.
  7. Add the green beans; cook for another 10 minutes, or until the veggies are tender.
  8. Taste the curry and season with brown sugar and sea salt, to taste, if needed.
  9. Serve over Jasmine rice and top with fresh cilantro leaves. Enjoy.