Thai Yellow Curry
Description
Vegetarian yellow curry for non vegetarian (it's us) people!
lemmuh
材料
（4 servings）
yellow or sweet onion (diced)
1 medium
yellow or Yukon potatoes (cut into cubes)
2 medium
swiss chard (separate stalks from the leaves, and slice the stems diagonally. Finely chop the leaves)
1/2 lb
cooked lentils (rinse and drained)
1 can (15oz)
ginger (minced)
1 tablespoon
garlic (minced)
2 cloves
1/2 cup
better than bouillon chicken base
1 teaspoon
avocado oil
2 tablespoons
ground turmeric
1 teaspoon
yellow curry paste
3 tablespoons
coconut milk
1 can (400ml)
fish sauce
1 tablespoon
coconut palm sugar
1 tablespoon
kosher salt
1/2 teaspoon or to taste
lime juice
1 tablespoon
fresh cilantro (chopped)
1/3 cup
作り方
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1
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Gather all the ingredients.
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2
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Combine water and bouillon to make a chicken stock.
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3
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Oil in a large skillet over medium heat.
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4
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Add onion and sauté for 2-3 mins until it softens.
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5
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Add ginger, garlic, turmeric, and cook for 1 minute.
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6
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Add curry paste and cook until fragrant.
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7
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Slowly add stock into a skillet to dissolve the paste.
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8
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Add the chicken stock/coconut milk/fish sauce/palm sugar.
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9
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Stir in potatoes and bring it to a simmer.
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10
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Cover and cook, gently simmering until potatoes get tender.
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11
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Uncover. Stir in chard stems/lentils and cook for 5 minutes.
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12
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Stir in chard leaves and cook until it's wilted.
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13
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Season with salt to taste.
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14
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Remove from heat, and stir in lime juice.
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15
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Serve with jasmine rice, and garnish with fresh cilantro!
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16
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NOTE: This is the brand I used for this recipe.
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コツ・ポイント
Add extra turmeric for an additional bold yellow color in the curry.
このレシピの生い立ち
The holidays are about to start, so I decided to create a meat free dish for after the feast. Now we are ready to FEAST!
つくれぽ みんなのつくりましたフォトレポート
lemmuh
