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Lilly’s Table

 
 
© Lillys-Table.com Photo of Thai Yellow Curry
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Thai Yellow Curry

 

The beauty of this curry is its simplicity and ease of incorporating whatever seasonal vegetables you have available. The fish sauce is a key ingredient, but half the amount of tamari or simply salt can be used instead.

Ingredients

  • 1 can coconut milk, full fat
  • ¼ cup thai yellow curry paste, more to taste
  • 2 tablespoons fish sauce , or half the amount of tamari or a teaspoon of salt, to taste
  • 1 teaspoon honey, optional or your favorite sweetener
  • 1 cinnamon stick
  • 1 onion
  • 1 summer squash, medium
  • ½ lb green beans, trimmed and cut in chunks
  • 1 bell pepper, cut in chunks
  • 2 limes
  • 1 cup cilantro
  • ¼ cup peanuts, chopped

Serving Size: 4 People

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Preparation Instructions

Pour the coconut milk in a skillet with high sides, over medium heat. Stir in the curry paste, breaking up to combine. Add the fish sauce (or tamari or salt), the honey and cinnamon stick. Bring up to a simmer for about 5-10 minutes. Taste. Adding more of any element to taste.

Cut the onion in chunks and add to the curry. Simmer for about 8 minutes until the onions are tender. Turn the heat up or down to have a slow steady bubble. If the curry starts to stick, lower the heat and add a splash of water too.

As the onions become tender, stir in the green beans and bell peppers. Simmer another 5-10 minutes. Finally, add the summer squash and simmer until tender.

Arrange a plate with lime wedges, cilantro, peanuts and minced chilies for those who want heat as a dish of garnishes for people to add to taste. Serve the curry while hot over rice.