Thai Yellow Curry

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From: Recipe Chatter • Print this Recipe

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Ingredients:

• 2- 3 cups milk of choice
• 3- 4 tablespoons curry powder
• ½ teaspoon salt
• 1 onion, chopped
• 2 tbsp minced garlic (3-5 cloves)
• 8 ounces firm tofu or chicken, cut into cubes
• 1 head of broccoli
• 1 bunch of asparagus – chopped
• Any other veggies you want to throw in! Bell pepper, potatoes, leeks, etc.
• ⅓ cup chopped cashews or slivered almonds
• ¼ cup chopped cilantro
• 1/8- ¼ tsp cayenne pepper (if you like things spicy)
• Cardamom and pepper to taste
• Brown rice for serving

Directions:

1. Cut all your veggies.
2. Saute the onion and 2 cloves chopped garlic in ½ tsp olive oil in a large pot over medium heat.
3. Add 2 Tbsp curry powder and salt and stir until combined.
4. Add the coconut milk to the onion mixture, bring to simmer and work out any clumps.
5. Stir in the tofu and cook for a few minutes until the tofu has absorbed most of the flavors.
6. Simmer the liquid on low heat until it has cooked down slightly.
7. Meanwhile, in a large pan, saute the broccoli and asparagus (or whatever veggies you use) with 2 cloves chopped garlic over medium heat.
8. Add salt, cayenne, and remaining curry power/cumin and other spices to taste.
9. Cook until veggies are crisp.
10. Pour tofu-milk mixture over veggies (in the pan) and stir to combine.
11. Add additional spices as needed. Cook through for a few minutes.
12. Remove from heat and stir in cashews. Serve with brown rice.