Another delicious curry. I’m feeling like you really can’t go wrong with curry. Different spice pastes, different veg, different heat levels, herbs, etc. It’s all so tasty. I decided to go with a yellow curry this time. Sticking with the “yellow” theme I used some gorgeous squash we picked up at the market. I’m really picky about squash. I like it al dente and not mushy in a dish. The squash could easily be thrown in the pot with everything else or even during the last few minutes of cooking. Because I’m a picky pants about it, I chose to quickly saute the squash separately and throw it on top of the rice before serving the remainder of the hot curry. We’re loving the addition of the hot pepper paste for added heat for the milder curries like masman and yellow. These could all be dialed down to very mild by leaving out the extra pepper paste.
- 2-3 yellow squash diced
- 1 large potato
- 4 carrots
- 1 red onion
- 1 can coconut milk
- 2 cups veg stock or water
- 3 TB yellow curry paste
- 1 TB hot pepper paste
- Heat pan or pot to medium. Dice red onion and add to pan. While that is cooking. Cut potato and carrots into bite sized pieces. Add to the pan. Add curry and pepper pastes. Add coconut milk and veg stock (or water). Stir to combine. Bring to a bubble. Reduce heat to low. Cover and simmer for approximately 30 minutes until vegetables are the desired tenderness.
- Option 1: Add squash to pan during the last 10 minutes of cooking.
- Option 2: Saute squash separately until desired tenderness. Add to serving bowl along with the curry.
- Serve with whole grain rice.
More stock or water can be added for a thinner more soupy dish. Tags: carrot, curry, plant based, potato, recipe, thai, yellow curry, yellow squash