Yellow Thai Curry

Serves: 4 | Prep Time: 10 minutes | Cooking Time: 15 Minutes

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This recipe offers alternatives. My nearest grocery store doesn’t have lemon grass so I use a premade sauce from Mekhala Living, turmeric and lemon grass, which I found at Whole Foods. You can substitute for powder or fresh version of turmeric and lemon grass. Note that if you are using lemon grass, you need to boil the lemon grass and discard.

Ingredients

• 1 tbs coconut oil

• 1 head of garlic (grated/minced)

• 1 inch piece of ginger (grated or leave whole)

• 3 carrots chopped

• 1 bell pepper chopped

• 1 zucchini chopped

• 1 cup water

• 1 tbs turmeric lemongrass paste (or 1 1/2 tsp turmeric powder 1 tsp lemon grass powder)

• 1 tsp salt or to taste

• 1 can coconut milk (15.5 fl oz, full fat)

Instructions

1. Heat up coconut oil in a pot, add garlic and ginger.

2. When the oil has been flavored and the garlic cooked, add the carrots, saute for a bit, then the rest of the veggies and a dash of salt for faster cooking. Let it cook until the carrots are slightly tender.

3. In a small bowl, mix water and turmeric lemon grass paste. If using powders, add the spices and water with the veggies. Same goes if using fresh turmeric and lemon grass.

4. Add salt and cover and let the veggies cook and simmer for about 5 minutes.

5. Stir in coconut milk and turn off heat.

I usually serve the curry with garlic basmati rice and seitan.

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