Thai Yellow Curry - Vegan

Name: Thai Yellow Curry - Vegan
Total time: 9600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 tsp Garlic; 3/8 teaspoon Ginger, fresh - finely chopped; pinch to taste Thai chili, ground; 1 Tbsp Rice oil; 1/4 tsp Turmeric; 1/4 tsp Cumin; 1/4 tsp Coriander; 1/4 tsp Curry powder; heaping 1/4 tsp Garam masala; Cayenne pepper - to taste; Salt; Black pepper; 4 oz Water; 10 oz Coconut milk

Jean Longfellow @CurryBoston

Family recipe

Jean Longfellow @CurryBoston

Family recipe

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Ingredients

2 hours 40 min

6 servings

16 oz Onions
1 1/2 tspGarlic
3/8 teaspoonGinger, fresh - finely chopped
pinchto taste Thai chili, ground
1 TbspRice oil
1/4 tspTurmeric
1/4 tspCumin
1/4 tspCoriander
1/4 tspCurry powder
heaping 1/4 tsp Garam masala
Cayenne pepper - to taste
Salt
Black pepper
4 ozWater
10 ozCoconut milk

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Steps

2 hours 40 min

1

Onion preparation
julienne 1/8 x 1/8 x 2 inches
2

Get rice oil hot, add onions and Thai chili.
Cook down at low heat until brown.
3

Add garlic and fresh ginger, finely chopped.
Cook for 3 minutes.
4

Add turmeric, cumin, garam masala,
curry powder, black pepper and salt.
Cook for 3 minutes
5

Add water.
Cook with the pot covered for 1 hour,
stirring every 20 minutes
6

Puree with immersion blender
7

Add coconut milk
Cook over low heat for 40 minutes
8

Add salt to taste
9

Add vegetables as you wish:
spinach, peas, sweet peppers.