Thai Yellow Curry
- 2 Cups of Chopped Butternut Squash
- 1 Cup of Green Bell Pepper
- 1 Cup of Red Bell Pepper
- 2 Cups of Cauliflower
- 1 Can of Chickpeas
- 2 Cans of Coconut Milk
- 1 Cup of the Yellow Curry Paste
- Chop the vegetables to the desired size.
- Heat about 2-3 of oil in pan and sauté the vegetables until they start to soften.
- Remove the vegetables from the heat
- In a large sauté pan, bring to boil 2 cans of Coconut milk
- Add 1 cup Yellow Curry paste and whisk to combine
- Simmer the mixture for about 15 to 20 mins until the curry paste is well incorporated into the coconut milk.
- Add 1 can of Chickpea and the cooked vegetables to the curried coconut milk and simmer for another 10 mins.
- Add chopped Green onion or Cilantro for Garnish.
- Serve with white Jasmine rice.
Recipe by Vish's Kitchen at https://www.vishskitchen.com/thai-yellow-curry/
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