By the Gracious Vegan
Yellow curries are in the medium range of spiciness in Thai cuisine (green is the hottest, then red, yellow, and then Massaman). This curry is super-satisfying in part because of the potatoes and green beans, vegetables that most people like. I replaced coconut milk with cashew milk and coconut extract in order to decrease the significant saturated fat that coconut milk brings with it. Over rice, this is a great entree any time of the year.
Makes 4 servings
Start the cashews soaking if you don’t have a high-speed blender. Soakcashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes.
1/3 cup raw cashews
Vegetables. Bring a large pot of salted water to a boil. Cook the potatoes for 4 minutes. Leave them in the pot.
1 pound red-skin or Yukon gold potatoes, peeled and cubed
Add green beans and cook another minute.
1/2 pound green beans, trimmed and cut into 1-inch pieces
Add peas and cook 3 more minutes. Drain vegetables.
1/2 cup frozen peas
Drain and rinse the cashews (if you soaked them) and combine with the following ingredients in the blender. Blend until the cashews are dissolved (from 30 seconds to several minutes). Set aside.
2 cups water
2 pitted dates (or two teaspoons brown sugar)
1 Tablespoon cashew or peanut butter
1 teaspoon salt
Putting it all together.In a Dutch oven or other large pan, water-sauté the following ingredients for about 5 minutes, until they begin to get tender.
1 medium onion, chopped
1 red bell pepper, diced
2 cloves garlic, minced
Stir in curry paste. Cook 2-3 minutes, so that the paste cooks a bit.
2-3 Tablespoons Penang or yellow curry paste (I like Maesri brand yellow curry paste)
Stir in all the other ingredients and simmer about 2-3 minutes.
Potatoes, green beans and peas
Add final ingredients and cook 2 minutes more.
2 Tablespoons thinly sliced basil leaves (Thai or regular basil)
3 kaffir lime leaves or 1 Tablespoon lime juice
1 teaspoon coconut extract
Garnish with cilantro and serve over rice.
Chopped fresh cilantro
Nutrition: whole-food plant-based; WFPBNO
Timing: About 50 minutes