Recipe

Thai Cococnut Curry Recipe

Add Step-by-Step Photos	Nycea / All my dishes 1 year, 8 months ago This is a mild curry I invented whilst attempting to emulate a local restaurant. A perfect dish over rice, and is better the next day! Prep:10m Cook:15m Servings:2	Nycea
	thai coconut mild curry potato

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Ingredients

2 small white potatoes, chopped.

1 shallot, chopped.

1 carrot, chopped.

1 clove minced garlic or garlic powder

1 Tbsp. vegetable oil.

2 Tbsp. Thai Yellow Curry Paste (I use Kitchen 88 brand. Do not substitute for a powder)

1 can Coconut Milk (always shake vigorously before opening as it does separate, but if you forget, just take an electric mixer to it in a bowl)

Directions

Boil potatoes for 7-9 minutes and set aside. They should not be fully cooked.

In a medium size pot, gently saute shallots and garlic in vegetable oil until the shallots turn translucent.

mix in the yellow curry paste to HALF of the coconut milk and add to pot. Salt to taste now before adding the other vegetables.

Add the carrots, potatoes and stir.

Add the rest of the coconut milk and simmer for approx. 10 minutes or until the potatoes are fully cooked.

Serve over rice and enjoy!

Depending on the paste used, the curry can range from bright yellow to a deep orange, so if your "yellow curry" recipe turns out orange, fear not! :)

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Comments

ruskingirl 1 year, 8 months ago said:
My daughter was just telling me yesterday, that she was trying to make Thai Coconut Curry Chicken and it didn't come out well. I will be passing this recipe on to her. Thanks so much!

draghonsjk 1 year, 8 months ago said:
What step would you add tofu or beef?

nycea 1 year, 8 months ago said:
I would cook any meats separately, obviously, and add them when you add the potatoes. And Tofu can go in before the carrots or any other hard vegetables to give it optimal time to soak up flavor. I would suggest adding more paste and coconut milk depending on how many ingredients and how thick you want it. :)

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