Cooking Oil (2 Tbsp)
in a wok over medium-high heat. Add
Garlic (3 cloves)
to the wok. Stir-fry for 1 minute to allow the onion sliced to soften.
Yukon Gold Potatoes (2)
to the wok. Stir occasionally for 2 minutes.
Cauliflower Florets (2 cups)
to the wok. Stir for 1 more minute.
Green Beans (1 cup)
Baby Corn (1 1/2 cups)
to the wok. Pour 2 Tbsp of water into the wok to help steam the vegetables.
Thai Yellow Curry Paste (2 Tbsp)
to the vegetables. Give all of the vegetables a good stir to coat them all in that yummy yellow curry paste. Stir in
Coconut Milk (1 can)
Water (1 1/2 cups)
Turn the heat down to low, and allow the curry to simmer for 10 minutes.
Fish Sauce (1/2 Tbsp)
Brown Sugar (1 1/2 Tbsp)
Salt (1 tsp)
to the curry. Give the curry a good stir to blend all the ingredients.
Unsalted Cashews (1 cup)
Fresh Basil Leaves (1 cup)
Fresh Cilantro (1 cup)
. Serve with steamed jasmine rice. Enjoy!