Veggies in Yellow Curry

Name: Veggies in Yellow Curry
Ingredients: 2 (13.5-ounce) cans coconut milk*; 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*; *Can be found at specialty Asian markets; Serving suggestion: steamed white rice

13 ingredients

6 steps

Ingredients

2 (13.5-ounce) cans coconut milk*
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*
*Can be found at specialty Asian markets
Serving suggestion: steamed white rice

Directions

1

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.
2

Add the potato, carrots, onion, bell pepper, corn, chile, basil sprigs, lime leaves, and fish sauce.
3

Reduce the heat and simmer, covered, for 30 minutes.
4

Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes.
5

Discard the lime leaves and the basil sprigs.
6

Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice.