thai yellow curry

Serves	8-10
Prep time	15 minutes
Cook time	25 minutes
Total time	40 minutes
Allergy	Fish
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Lunch, Main Dish
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot

Ingredients

1 stalk fresh lemongrass, chopped
2 shallots, chopped
1 tsp. ginger or 1 medium piece fresh ginger
5 cloves garlic, chopped
1 tsp. coriander
1 tsp. cumin
2 1/2 Tbs. gluten free fish sauce (this can be found in the Asian food aisle at your grocery store)
1 tsp. turmeric
2 Tbs. brown sugar or coconut crystals
1 Tbs. fresh lime juice
Sriracha or other hot sauce to taste
1-2 cans coconut milk
a combination of meats and/or vegetables of your choice (I use leftover chicken/turkey/pork and usually carrots, potatoes (I like the skins on) and onion)
Cooked jasmine rice

This is one of the recipes that I use to get rid of Thanksgiving turkey leftovers. My kids LOVE it!

1.		Place 1/2 can coconut milk and all other remaining ingredients in a blender and puree.
2.		Heat a drizzle of olive oil in a Dutch oven and add blender contents; sautee until very fragrant.
3.		Add vegetables, meat and remaining coconut milk; bring to a simmer and cook without a lid until vegetables are tender.
4.		Serve over hot jasmine rice.