Quick Yellow Thai Curry - 20 min
 
Prep time
Cook time
Total time
 
This quick yellow thai curry will impress you and leave you craving for more. It's so easy and you don't need any paste.
Author:
Serves: 4
Ingredients
  • 2 tbsp vegetable oil
  • 1 potato or 10-12 mini potatoes
  • 6 cloves garlic, finely chopped
  • 4 green chilies, thinly sliced
  • 1 tbsp curry powder
  • ⅓ tsp turmeric powder
  • 1 green bell pepper
  • 1 red bell pepper or red bell pepper
  • ½ head of broccoli, cut to 2 inch pieces
  • 20 snow peas
  • baby corn(optional)
  • Sauce:
  • 1 can thick coconut milk
  • 1 can thin coconut milk
  • 3 tsp soy sauce
  • 1 tbsp rice wine vinegar(or less for less tart taste)
  • ⅓ tsp chili flakes
  • ½ tsp sugar
  • lot of thai basil
Instructions
  1. In a large pan, add oil and let it get hot. Add the potatoes and saute on high heat to brown and caramalize it. After about 2 minutes, turn the heat to medium low, add the garlic, green chilies and curry powder. Keep sauteeing to toast the curry powder for about a minute. Then add the turmeric powder, green bell pepper, red bell pepper, broccoli and snow peas. On medium heat, saute and cook for few mintues. Stirring it continuously until the vegetables have slightly lost their rawness, but still has a bite. Add the thin coconut milk and bring to simmer. While that is cooking, mix everything for the sauce.
  2. In a bowl, add the add the thick coconut milk, soy sauce, rice wine vinegar chili flakes, sugar and mix it very well.
  3. Add all of this to the vegetable mixture. Add lots of thai basil and mix very well. Bring it to a boil and turn off the heat.
  4. Serve hot with some steamed rice and extra basil for some added fresh and tasty curry.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/01/24/quick-yellow-thai-curry/