Thai Style Yellow Curry Vegetables


Our garden’s first harvest contained the green beans, jalapenos, zucchini and eggplant and was the inspiration for this recipe. I have posted a green and red Thai curry but not a yellow one. This is a very flavorful curry and totally vegan and gluten-free. If you have access to lemon grass, or lemon grass paste, 2 teaspoons of that would also be a nice addition.

PRINT Thai Style Yellow Curry Vegetables from MS Word

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Thai Style Yellow Curry Vegetables

Yield: 4-6 servings

5 baby eggplant or 1 large diced
2 medium zucchini diced
1 red bell pepper diced
3 medium carrots sliced
1 shallot minced
2 cloves garlic minced
2 Yukon gold potatoes diced
2 cans coconut milk
2 jalapenos
2 cups green beans sliced
2 teaspoons ginger paste or one toe sized piece of fresh ginger minced
1 tablespoon salt or to taste
5 basil leaves chopped
2 tablespoons of coconut sugar
2 tablespoons curry powder
1 tablespoon coconut oil
1 tablespoon turmeric
2 teaspoons kaffir lime leaves powder

In a heavy bottom saucepan, sauté vegetables, garlic and shallots with coconut oil. Stir in coconut milk and all seasonings and reduce to a simmer. Simmer 20 minutes or until potato pieces are soft. Serving Suggestion: Serve over cooked jasmine rice and garnish with basil leaves.

©2015 Aron Bradley
http://www.boomercuisine.com

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