Yellow Thai curry with vegetables – a detailed recipe cooking. 
Time: 40 min Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with the volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 peeled and sliced 0.5 cm. Small (approximately 225 gr.) Potato tuber Russet
- 2 peeled and cut into circles 0.5 cm thick. carrots
- 1/2 peeled seed and chopped red bell pepper
- 1 can (425 gr.) Of young ears of corn (rinse and strain)
- 1 peeled and thinly sliced Thai chili (e.g. prik ki well) or serrano chili
- 2 cans (380 gr.) Coconut milk
- 1/2 tbsp. (110 gr.) Yellow curry paste
- 1 chopped small onion
- 5 sprigs of Thai basil with stems plus 1/4 tbsp. chopped
- 3 sheets of kaffir lime
- 1 tbsp. l fish sauce
- Serving options: with steamed white rice
Recipes with similar ingredients: yellow potatoes, carrots, corn, sweet pepper, onion, serrano pepper, fish sauce, coconut milk, curry paste, rice, basil
Recipe preparation:
- In a large saucepan over moderate heat, bring to a boil coconut milk and curry paste, constantly stirring until homogeneous state. Cook for about a minute. Add potatoes, carrots, onions, bell peppers, corn, chili peppers, sprigs of basil, lime leaves and fish sauce. Reduce the fire so that the mixture boils slightly, cover the pan with a lid and cook 30 мин.
- Remove the lid and continue cooking until the vegetables are soft. about 5 minutes Throw out the lime leaves and basil sprigs. Put curry in a serving dish, sprinkle with chopped basil and serve with boiled white rice.
