Veggies in Yellow Curry

Name: Veggies in Yellow Curry
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 425 grams baby corn, rinsed and drained; 765 grams coconut milk* (See Cooks Note); 2 carrots, peeled and sliced into 1/4-inch thick rounds; 1 Tbsp fish sauce; 3 kaffir lime leaves; 1 small onion, chopped; 1 red bell pepper, cored, seeded and chopped; 6 servings Serving suggestion: steamed white rice; 227 grams small (about russet potato, peeled and cut into 1/4-inch pieces; 5 sprigs Thai basil, with stems, plus 1/4 cup chopped; 1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced; 113 grams 1/2 cup yellow curry paste (recommended: Mae Ploy*)

Veggies in Yellow Curry is a gluten free, dairy free, and pescatarian side dish. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 437 calories, 7g of protein, and 33g of fat each. From preparation to the plate, this recipe takes about 40 minutes. This recipe is typical of Indian cuisine. If you have thai basil, russet potato, onion, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Coconut Milk

Curry Paste

Equipment you will use

Sauce Pan

Add the potato, carrots, onion, bell pepper, corn, chile, basil sprigs, lime leaves, and fish sauce. Reduce the heat and simmer, covered, for 30 minutes.

Ingredients you will need

Bell Pepper

Lime Leaves

Fish Sauce

Carrot

Potato

Basil

Chili Pepper

Onion

Corn

Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes. Discard the lime leaves and the basil sprigs.

Ingredients you will need

Lime Leaves

Vegetable

Basil

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

Ingredients you will need

Cooked White Rice

Basil

Equipment

Sauce Pan

Ingredients

Servings:

425grams

baby corn, rinsed and drained 765grams

coconut milk* (See Cook's Note)2

carrots, peeled and sliced into 1/4-inch thick rounds 1Tbsp

fish sauce 3

kaffir lime leaves 1small

onion, chopped 1

red bell pepper, cored, seeded and chopped 6servings

Serving suggestion: steamed white rice 227grams

small (about russet potato, peeled and cut into 1/4-inch pieces 5sprigs

Thai basil, with stems, plus 1/4 cup chopped 1

Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced 113grams

1/2 cup yellow curry paste (recommended: Mae Ploy*)

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Jules Taylor Gruner Veltliner. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.

Jules Taylor Gruner Veltliner

A vibrant wine bursting with lemon and white peaches with a delicate coating of vanilla and a tingly white pepper bite. It provides a nice dry backbone yet is layered and creamy with soft acidity and nutty nuances. It is bright and fresh with great richness and texture from the wild ferment and provides a particularly long, harmonious finish.