perfect thai style curry

easy thai yellow curry

Honestly this might be the easiest, tastiest and most authentic tasting Thai style yellow curry I have ever had let alone made! This perfectly punchy sauce was made in a wide mouth mason jar with my handy immersion blender using only a few simple ingredients. The veg can be what ever you have on hand and of course you could add meat or fish or tofu, served over steamed rice you’ll think you were on a beach in Thailand… trust me this is ridiculously good!

In a deep cast iron pot brown off a selection of veggies and or meat and veggies.

I used: 1 large yellow onion, 2 first of the season fresh from the garden patty pan squash, along with 3 carrots, then I added handful of swiss chard leaves near the end.

While the veggie are getting the golden treatment make the curry sauce in a food processor or like I said in a mason jar

blend together:

2 tbsp red curry paste (you could use green if you want a green curry rather than a yellow one)

2 tbsp fish sauce

2″ fresh grated ginger

3 cloves of garlic

4 lime leaves

1 can of coconut milk

a pinch of chili flakes

and about 3 handfuls of fresh basil leaves (maybe 4 cups unpacked whole leafs)

Blend into a smooth yellow cream sauce

Pour sauce over veggies and allow to simmer over low heat for 10+ minutes, If you want to add in leafy greens like chard or kale do it at this point.

Serve over steamed rice with a side of sirachi sauce and dive in.

3 Comments to “perfect thai style curry”

  1. mmmm…that sounds delicious!

  2. Making this tonight! Is it too early in the day to start salivating…

  3. 🙂 nope not to early to salivate and yes it is delicious!

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