Yellow Curry Recipe

Curries

1. 1

   Prep all vegetables: peel and dice potatoes into 1-inch chunks; cut onion into bite-sized pieces; slice carrots; mince garlic; grate ginger.

2. 2

   Heat vegetable oil in a large pot over medium heat. Add onion and sauté until translucent, about 4-5 minutes.

3. 3

   Add garlic and grated ginger to the pot and cook 30 seconds until fragrant. Stir in yellow curry paste and cook 1-2 minutes to bloom the spices.

4. 4

   Add potatoes and carrots to the pot, stirring to coat with paste and oil.

5. 5

   Pour in coconut milk and water. Bring to a gentle simmer. Stir in soy sauce and salt. Reduce heat to maintain a gentle simmer.

6. 6

   Simmer for about 15-20 minutes, or until potatoes are tender and curry has thickened slightly. Adjust thickness with a splash more water if needed.

7. 7

   Taste and adjust seasoning with salt or additional soy sauce. If you like more heat or brightness, whisk in a little more curry paste or a squeeze of lime juice.

8. 8

   Serve hot over steamed rice.