One of my favorite meals is vegetable yellow curry. I have a favorite Thai restaurant in town (I love you Thai Peppers) and I doubt I will ever make a yellow curry as good as theirs.
Dare to dream.
Actually, even if I did create the perfect yellow curry I would still want to go out to eat now and again. Because they have one thing that I could never quite duplicate: they do all the dishes for you! That's worth quite a lot to me.
Plus if I'm cooking at home, I'm probably wearing my sweats or something equally… um… attractive. But if I go out I now have an excuse to wear a dress or heels. Which is fun.
Not that sweat pants aren't fun. Don't get me wrong here.
Vegetable Yellow Curry, makes 5-6 servings
Ingredients: 2 bell peppers (I used a green and red, for the color) 1 large zucchini, 2-3 cups chopped green beans, 1/2 large yellow onion, 2-3 roma tomatoes, 1-2 tablespoons minced garlic, 2 cans coconut milk, 1/4 cup water, 2 generous tablespoon curry, 2-3 tablespoons peanut oil, salt and pepper to taste.
In a large pot or dutch oven sautee the chopped onions and grean beans in peanut oil and a bit of salt until onions are translucent and green beans are bright green and starting to soften (3-4 minutes). Now add in chopped bell peppers, zucchini plus garlic and continue to cook over medium heat.
While those are cooking, in a small pan toast the curry powder until very fragrant, but be careful not to burn it. Once it's toasted stir in the coconut milk and water until well combined.
Now add the chopped tomatoes to the sauteed veggies and pour in the curry milk mixture. Allow this to cook and mingle over low/medium heat for 3-5 minutes. If needed, season with salt and pepper. Serve with generous amounts of white (or brown) rice.