This Thai inspired yellow curry is a delicate mixture of spices blended together for a creamy, savory dish. Don’t let the number of ingredients scare you - this is a VERY simple dish!
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Yield: About 8 servings
YELLOW CURRY SAUCE
3 15.5oz cans coconut milk (about 46oz total)
1 cup water
1 tablespoon soy or tamari sauce
4oz red curry paste
2 tablespoons agave nectar
juice of ½ lime (about 1 tablespoon)
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons turmeric
½ teaspoon sea salt
¼ teaspoon ground nutmeg
1 tablespoon white sugar
1 tablespoon brown sugar
VEGETABLES AND CHICK'N OR TOFU
1 white potato, peeled, cubed, parboiled 5 minutes
16oz frozen green beans (fresh may be used as well)
2 large carrots, sliced thick
1 large white or sweet onion, cut into large chunks
1 ½ cups white mushrooms, washed and quartered
5 pcs. Gardein® chick’n, cut into chunks, or 16oz extra-firm tofu, cut into chunks
2 cups cooked jasmin rice
1. Combine the coconut milk, water, soy sauce, red curry paste, agave nectar and lime juice in a large pot and simmer over medium heat.
2. In a small mixing bowl, combine the remaining spices of the YELLOW CURRY SAUCE. Add the spice mixture to the liquid, mixing well and stirring occassionally. Let the curry continue to simmer while you prepare the vegetables in the next step.
3. Add the vegetables and Gardein® chick’n (or tofu) to the curry. Let simmer another 30 minutes. Serve with rice.
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