Thai Yellow Curry With Green Beans and Potatoes

What food can you eat repetition and never get tired? For me, that is a yellow vegetable curry. We have it all the time. He is silky, fragrant and abundant, in addition, he knows even better as leftovers. So, I got excited when I met Meera Sodha’s recipe for the yellow curry with green beans and potatoes in her new cookbook, Dinner: 120 vegan and vegetarian recipes for the most important food of the day. Here we show you how to do it …

Thai yellow curry with green beans and potatoes
Of Dinner By Meera Sodha
It serves 4

Meera Sodha: “The name of the traffic light of Curry Thai is perhaps a bit of marketing that has made its journey to the plates of Westernly much easier. While green and red are defined by their corresponding chile Jenseas, cornina leaves, whose choir and choir, whose choir and choir, which reaches a lement, what occurs and choir.

2 big shalotes (21⁄2 oz of network), more or less chopped
1 whole head of garlic, separate and peeled teeth
2 lemon grass stems, external leaves and the discarded upper third, the rest approximately chopped
1 1⁄2 x 1 1⁄2 inches of ginger, chopped 4 birds of bird eyes, chopped
4 Makrut Lima Leaves*
1 teaspoon of ground turmeric
1⁄2 teaspoon of ground cumin
1 teaspoon of land coriander
1 1⁄2 teaspoon of salt
2 x 14 oz coconut milk cans
1 1⁄4 pounds of waxes, cut 1 1⁄2 x 3⁄4 inches
2 tablespoons of canola oil
14 oz of green beans, cooked jasmine rice

First do the curry pasta. Place the shalotes, the garlic, the lemon grass, the ginger, the chiles, the leafs of the lime, the spices and the salt in a blender, add 1⁄4 cup of coconut milk and bombarde, adding an additional touch of coconut milk if you need it, until you have a pleasant and smooth paste. Put aside.

Bring a medium -sized water saucepan to boil, carefully more under the potatoes and cook for 10 to 12 minutes, until a knife slides easily. Drain and reserve while starting in the curry.

Place the oil in a large saucepan for which it has a lid, place it over medium heat and, once hot, add the curry paste and jump for 5 minutes; It will begin to darken slightly and become remarkably fragrant.

When the pasta begins to look a little fatty when the fat is divided, add the rest of the coconut milk and half a can of water. Bring over low heat. Add the cooked potatoes and the green beans, bring everything back, cover and cook for 5 to 6 more minutes, until the beans are tender and the curry has been reduced and thickened slightly.

To serve, place the curry in bowls and serve with steamed jasmine rice.

*Buy the fresh or frozen Lima Makrut leaves in its local Chinese supermarket and store in the freezer. Ceapo potatoes, such as red potatoes and fry, are better than starch, since they absorb less sauce, but use what it has and add some water to make it more strident if necessary. You will need a blender to do this.

Thank you, Mera!

PS 20 minutes coconut chicken soup, and 11 readers share their recipes.

(Photos of David Loftus, and cover photo of Jenny Rosstrach.)

(Extracted from dinner: 120 vegan and vegetarian recipes for the most important food of Meera Sodha. Copyright 2024 by Meera Sodha. Reprinted with permission from Flatiron Books. All rights reserved).