thai yellow curry
November 28, 2012,
Posted in
thai yellow curry
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
Note
This is one of the recipes that I use to get rid of Thanksgiving turkey leftovers. My kids LOVE it!
Directions
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1.
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| Place 1/2 can coconut milk and all other remaining ingredients in a blender and puree. |
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2.
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| Heat a drizzle of olive oil in a Dutch oven and add blender contents; sautee until very fragrant. |
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3.
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| Add vegetables, meat and remaining coconut milk; bring to a simmer and cook without a lid until vegetables are tender. |
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4.
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| Serve over hot jasmine rice. |
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