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Thai Yellow Curry - Vegan

Thai Yellow Curry - Vegan Recipe

As a student, I can't really afford to visit Thai restaurants daily...otherwise I would. Yellow curry is one of my favorite Thai dishes. This is a recipe I've modified to my own taste and diet. Hope you enjoy it as much as my friends and I have!
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Prep Time 15 mins
Cook Time 25 mins
Calories 1006.4 kcal

Ingredients
  

  • 1/3 cup peanut oil
  • 4 tablespoons yellow curry paste, for medium-hot dish
  • 2 cloves garlic, finely chopped
  • 2 (14 ounce) cans coconut milk
  • 1 cup vegetable broth
  • 1 inch fresh ginger, cut in thick slices
  • 2 large potatoes, peeled and cubed
  • 1 large onion, coarsely chopped
  • 1 red bell pepper, seeded and cut in strips
  • 1 green bell pepper, seeded and cut in strips
  • 2 cups carrots, cut in thick slices
  • 1 cup mushroom, sliced
  • 4 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 1/4 cup cilantro, chopped (optional)
  • 4 cups white rice, steamed

Instructions
 

  • In a deep frying pan or wok, heat oil over medium heat until hot.
  • Add curry paste and garlic and cook, stirring for about 30 seconds.
  • Slowly stir in coconut milk and vegetable broth.
  • Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
  • Add ginger, onion, and peppers; cook until tender, about 7 minutes.
  • Add carrots, mushrooms, soy sauce, and brown sugar.
  • When heated through, serve over individual plates of hot rice.
  • Garnish with cilantro.

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Nutrition

Serving: 400gCalories: 1006.4kcalCarbohydrates: 145.1gProtein: 16.8gFat: 41.9gSaturated Fat: 27.4gSodium: 740.2mgFiber: 10.2gSugar: 12.6g
Keyword < 60 Mins, Asian, Curries, Spicy, Stove Top, Thai, Vegan, Vegetable
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