Veggies In Yellow Curry Food

YELLOW CURRY

Yellow Curry image

This easy Thai Yellow Curry is made with chicken and vegetables and served over steamed rice. This recipe can easily be made vegan or vegetarian!

Provided by Lauren Allen

Time 50m

Number Of Ingredients 15

Ingredients

1 tablespoon oil
1/2 large onion (, chopped)
1 pound boneless skinless chicken breasts (, cut into bite-sized pieces)
2 medium gold potatoes ((or about 10 baby gold) ½'' cubed)
1 large carrot (, thinly sliced)
3-4 Tablespoons yellow curry paste (*or homemade curry paste)
2 teaspoons freshly grated ginger
2 cloves garlic
27 ounces coconut milk ((2- 13.5 ounce cans))
2 teaspoons cornstarch
1 teaspoon fish sauce ((optional))
1 Tablespoon lime juice
1.5 tablespoons brown sugar
Hot cooked rice (, for serving (white, jasmine, brown))
Garnish with fresh cilantro and/or siracha and serve over rice

Steps:

Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened. Add the chicken, carrots, potatoes and cook for a minute or two. Add ginger, garlic and curry paste and saute for 3 minutes.
Add 1 ½ cans of coconut milk to the pot. Stir cornstarch into remaining ½ can of coconut milk and add to the pot.
Bring to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.
Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.

Nutrition Facts : Calories 640 kcal, Carbohydrate 27 g, Protein 31 g, Fat 48 g, SaturatedFat 37 g, Cholesterol 73 mg, Sodium 298 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

VEGGIES IN YELLOW CURRY

Veggies in Yellow Curry image

Provided by Giada De Laurentiis

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 (13.5-ounce) cans coconut milk* (See Cook's Note)
1/2 cup (4 ounces) yellow curry paste (recommended: Mae Ploy*)
1 small (about 8 ounces) russet potato, peeled and cut into 1/4-inch pieces
2 carrots, peeled and sliced into 1/4-inch thick rounds
1 small onion, chopped
1/2 red bell pepper, cored, seeded and chopped
1 (15-ounce) can baby corn, rinsed and drained
1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*
5 sprigs Thai basil, with stems, plus 1/4 cup chopped *
3 kaffir lime leaves*
1 tablespoon fish sauce
*Serving suggestion: steamed white rice

Steps:

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, corn, chile, basil sprigs, lime leaves, and fish sauce. Reduce the heat and simmer, covered, for 30 minutes. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes. Discard the lime leaves and the basil sprigs. Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice.

VEGETARIAN YELLOW CURRY

Vegetarian Yellow Curry image

This is the best curry dish I have ever had. A Japanese roommate and I made it up in college on a dark winter night to avoid writing final papers out of the leftovers we dug up in the kitchen. The curry paste is easy to find in little cans at import stores, and you can add as little or as much spice as you want to the dish. It is both one pot and vegetarian. Serve over a big scoop of rice and garnish with peanuts, cilantro, and raisins.

Provided by Karin Landers

Time 1h5m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons curry paste, or more to taste
1 dried red chile pepper
1 medium onion, chopped
1 (12 ounce) package firm tofu, drained and cubed
2 small potatoes, cubed
2 medium carrots, chopped
2 stalks celery, chopped
salt and ground black pepper to taste
2 (14 ounce) cans coconut milk
1 cup milk, or more to taste
2 medium zucchini, chopped
1 (16 ounce) bag fresh spinach

Steps:

Heat a large pot over medium-high heat. Add olive oil and garlic; cook until garlic is gently browned, about 1 minute. Add curry paste and whole chile pepper; pan-fry until fragrant, 1 to 2 minutes. Add onion; cook until softened but not yet translucent, 3 to 5 minutes.
Add tofu; pan-fry until all sides are browned, 3 to 5 minutes. Add potatoes, carrots, and celery. Season mixture with salt and pepper. Saute until carrots and celery begin to soften, about 3 minutes.
Add coconut milk and regular milk to cover vegetables. Add zucchini and cover. Reduce heat to medium-low and simmer until all vegetables are soft and potatoes are cooked, about 20 minutes. Add spinach and stir until wilted, 1 to 2 minutes.
Remove chile pepper before serving.

Nutrition Facts : Calories 454.7 calories, Carbohydrate 26.6 g, Cholesterol 3.3 mg, Fat 36.4 g, Fiber 6.4 g, Protein 13.2 g, SaturatedFat 26.3 g, Sodium 229.1 mg, Sugar 6.3 g

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Veggies In Yellow Curry Food

YELLOW CURRY

This easy Thai Yellow Curry is made with chicken and vegetables and served over steamed rice. This recipe can easily be made vegan or vegetarian!

VEGGIES IN YELLOW CURRY

VEGETARIAN YELLOW CURRY

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