Veggies in Yellow Curry

Veggies in Yellow Curry
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.


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 MilkCoconut Milk
Curry PasteCurry Paste
Equipment you will use
Sauce PanSauce 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 PepperBell Pepper
Lime LeavesLime Leaves
Fish SauceFish Sauce
Chili PepperChili Pepper
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 LeavesLime Leaves
Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice.
Ingredients you will need
Cooked White RiceCooked White Rice


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
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.
Ready In40 m.
Health Score21