Name: Yellow Coconut Curry with Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 lb yukon gold potatoes (2-3 medium), unpeeled, cut into 1/2-in pieces; 1 TB coconut oil (or other vegetable oil); 4 TB yellow curry paste (this is the one I use, or you can make your own); Two 13.5-oz cans unsweetened coconut milk (avoid “light” varieties); 1 tsp turmeric; 1 TB fish sauce (or soy sauce if making vegetarian); 1 cup (8 oz) chicken stock (or water if making vegetarian); 2 TB maple syrup; one-inch square piece ginger, peeled and smashed; 2 stalks lemongrass, sliced whole lengthwise; 2-3 medium carrots, sliced; medium head of broccoli (about 10 oz), cut into florets; 1 medium onion, peeled and cut into large chunks; 2 sweet peppers (red, yellow, and/or orange), cut into bite-size pieces; basil or cilantro, for garnish

Creamy Thai Coconut Curry with Vegetables

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Find it online: https://butterandair.com/thai-yellow-coconut-curry-with-vegetables/

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