Yellow Curry
Inspired and adapted from The Food Network
Ingredients:
2 (13.5-ounce) cans coconut milk* 1/2 cup (4 ounces) yellow curry paste (recommended: Mae Ploy*) 1 russet potato, peeled and cut into 1/4-inch pieces (Or cut up a sweet potato) 2 carrots, peeled and sliced into 1/4-inch thick rounds 1 small onion, chopped 1/2 red bell pepper, cored, seeded and chopped *Can be found at specialty Asian markets |
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. Reduce the heat and simmer, covered, for 30 minutes. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes. Transfer to a serving dish, and serve over brown rice. |