Yellow Thai Curry

Crave something foreign, but want to stay close to home?

    • 2 cans of coconut milk
    • yellow curry paste
    • 1/2 white onion
    • 3 red chillies (fresh)
    • cumin
    • cilantro
    • canola oil
    • eggplant
    • canned pineapple and/or mango
    • canned baby corn
    • canned bamboo shoots



Chop white onion and pour into oiled, heated wok. Bring to a sizzle; add one tbsp. yellow curry paste, one tsp. cumin, and the chopped red chillies. Add one coconut milk, 1/2 can of pineapple and/or mango, let everything sim for 5 minutes at medium heat. Add second coconut milk and sliced eggplant. Last but not least, add delicious baby corn and bamboo shoots. Sim for 30 minutes at low heat. Garnish with cilantro! You may add soy chicken or other meat substitutes if desired. The curry can be eaten as a soup or over rice :)


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