Yellow Curry

• 3 medium potatoes, scrubbed and chopped evenly
• 1/2 medium onion, sliced thick (more if you really like onion)
• 3 medium carrots, cleaned and sliced
• 1 can coconut milk
• 1/2 -3/4 cup chicken broth
• 2-3 tbs hot curry powder
• 1 tbs minced garlic
• 1 tbs minced ginger-I feel it is optional. Use it if you have, but don't go out and purchase it if you don't.
• 1-2 tsp salt
• Dash of cayenne pepper
• 1/4 cup peanuts or cashews-optional

 

*Pour the coconut milk in large pan and whisk together with the curry powder, ginger,salt and garlic. Often the milk will seperate in the can. Add broth. Bring to a boil.

 

*Cook your veggies (potatoes and carrots first. Add onion a bit later) in the broth and milk mixture until tender, but not mushy. Stir often. medium high heat.

 

*Cook/steam seperately 4 servings of white rice.

 

*I usually do this as a meatless meal, but it can have thin pc. of cooked chicken (2 breasts) added. You can also add red bell pepper or bambo shoots, if you like.

 

*To serve, place a serving of rice in a large shallow soup type bowl, place curry over the top. Sprinkle with peanuts or even cashews.

 

*Serves 4.

 

**My hubby likes it HOT. So either he sprinkles more cayenne over his rice before the curry goes on OR he uses a Thai spicy sauce that we buy at the grocery store.

 

** we usually eat 3 servings that evening and DH takes the 4th one to work the next day. Great leftovers!

 

**Sometimes I make store bought egg rolls or homemade Crab Rangoon to go with.

[from doodiebug30]