Cooking Instructions
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Step 1
Heat
Cooking Oil (2 Tbsp)
in a wok over medium-high heat. Add
Onion (1)
and
Garlic (3 cloves)
to the wok. Stir-fry for 1 minute to allow the onion sliced to soften.
Step 2
Add
Yukon Gold Potatoes (2)
and
Carrots (2)
to the wok. Stir occasionally for 2 minutes.
Step 3
Add
Cauliflower Florets (2 cups)
to the wok. Stir for 1 more minute.
Step 4
Toss in
Green Beans (1 cup)
and
Baby Corn (1 1/2 cups)
to the wok. Pour 2 Tbsp of water into the wok to help steam the vegetables.
Step 5
Add
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)
and
Water (1 1/2 cups)
.
Step 6
Turn the heat down to low, and allow the curry to simmer for 10 minutes.
Step 7
Add
Fish Sauce (1/2 Tbsp)
,
Brown Sugar (1 1/2 Tbsp)
, and
Salt (1 tsp)
to the curry. Give the curry a good stir to blend all the ingredients.
Step 8
Garnish with
Unsalted Cashews (1 cup)
,
Fresh Basil Leaves (1 cup)
, and
Fresh Cilantro (1 cup)
. Serve with steamed jasmine rice. Enjoy!
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