Do you have 20-25 minutes to make dinner? If you do, then you can serve this quick dish and feel satisfied that you served a healthful and delicious meal. Thai yellow curry is a beautiful mixture of sweet, savory and a little spicy. Like most curries, coconut milk, Thai ginger, lemongrass, and other Thai spices and herbs create the mild yet yummy flavor. The use of turmeric and cumin distinguishes yellow curry from red curry or green curry.
Making curry from scratch isn’t difficult, but if the key ingredients aren’t readily available in your neighborhood market, or you need a quicker than quick meal, Thai Kitchen brand offers incredible 10 minute simmer sauces!
I threw together some frozen veggies and diced potatoes that I par-boiled to make this a fast weeknight dinner. Fresh vegetables would taste great and will add just a few more minutes to your prep. time. I used a cup of mixed vegetables that included corn (maybe not so Thai but sweet and delish), red peppers, broccoli and cauliflower. Carrots, green beans, and almost anything else would be fantastic in this sauce. The options are up to you. Eat as is like a stew, or serve with jasmine or regular white rice. Enjoy!
Cook Time: 20-25 minutes
Ingredients:
- 1 (11.9 oz) jar of Thai Kitchen Yellow Curry 10-Minute Simmer Sauce
- 1 Cup diced (about 1/2 inch cubes) russet potatoes
- 2 cups of frozen mixed vegetable like peppers, cauliflower and broccoli (your preference)
- 1-2 thinly sliced scallions or spring onions, white and green parts
- Cooked jasmine rice (optional)
Method:
- Place diced potatoes and enough lightly salted water to cover potatoes in a small sauce pan and bring to a boil. Cook for about 5 minutes or until potatoes are just becoming tender. Drain potatoes and set aside in a bowl.
- In the same saucepan bring the yellow curry sauce to a boil, lower to a simmer, and add in potatoes, frozen vegetables, and white parts of the scallions. Simmer for 10 minutes or until all vegetables are cooked through.
- Serve with or without rice and sprinkle some of the sliced green onion leaves on top.
WOW! I’m hooked, this looks fantastic. I love cooking (ok, not really, but I know how) and I am always looking for new things to feed the monkeys. Great snaps, too!
Brenda
Brenda, I’m so happy that you were a bit inspired by this recipe. Fresh is best but quick and easy is needed often and this simmering sauce is perfect for a weeknight dinner. Please let me know if you try it and if the monkeys like it.
I always thought of staying away from experimenting with Thai food recipes as they seem difficult to really put together but you made it look simple. I’ll add this to my list.
Martin, please do try this recipe. It couldn’t be any easier!
How would you alter this with a meat/fish added? Cook slightly and then add the sauce?
Hi, Melanie. You could cook the chicken or fish and have this on the side or something like any white fish would be great cooked in the sauce. Let it come to a boil then simmer until it’s cooked through. The fish will absorb all the great flavors. I hope that helps. Thanks for commenting and Enjoy!