Thai Yellow Curry
There's something about the flavors of Thai Yellow Curry that I just love - the creaminess of the coconut milk, the spices that warm you from the inside out, and the slow cooked veggies make me just happy. Forget takeout - here's how you make Thai Yellow Curry at home and just wait until you see how easy it is!
1 can coconut milk 3 cloves garlic 1" piece of ginger 1 shallot 3 tbsp curry powder 1 tbsp turmeric 2-3 thai chiles 1/4 cup thai basil 1/4 cup cilantro 2-3 kaffir lime leaves (if you don't have kaffir lime leaves you can use the juice of half a lemon) 2 cups vegetable broth 1 onion, chopped 1 sweet potato, chopped 1-2 white potatoes, chopped 2-3 carrots, chopped 1 bok choy 1 cup broccoli, chopped 1 cup green beans 2 cups brown rice
MAKE THE YELLOW CURRY SAUCE
In your Vitamix, food processor, or blender combine the coconut milk, garlic, ginger, shallot, curry powder, turmeric, thai chiles, thai basil, cilantro and kaffir lime leaves (or lemon juice) and blend until smooth.
COOK THE VEGGIES
In a large pot on your stove add the 2 cups of vegetable broth, onion, sweet potato, white potato, and carrots and cook on medium high. Add in the yellow curry sauce after about 10 minutes and mix everything together.
MAKE THE BROWN RICE
On your stove top or in your rice cooker, cook 2 cups of brown rice.
ADD THE REMAINING VEGETABLES
Once the brown rice is done, add in the bok coy, broccoli, and green beans to the yellow curry and cook another 10-15 minutes minutes.
Serve over brown rice and enjoy!