What dish can you indulge in repeatedly without losing interest? For me, that’s a yellow vegetable curry. It’s a staple in our home. It’s smooth, aromatic, and filling — plus, it’s even tastier as leftovers. Thus, I was excited to discover Meera Sodha’s recipe for yellow curry featuring green beans and potatoes in her latest cookbook, Dinner: 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day. Here’s how to prepare it…
Thai Yellow Curry with Green Beans and Potatoes
From Dinner by Meera Sodha
Serves 4
<pMeera Sodha explains: “The color-coded naming of Thai curries is possibly a brilliant marketing strategy that has facilitated their arrival on Western dining tables. While the green and red varieties are distinguished by their respective chillies, yellow curry stands out for its impressive array of aromatics, which includes lemongrass, turmeric, ginger, makrut lime leaves, cumin, and coriander, all coming together like a ray of sunshine.”
2 large shallots (21⁄2 oz net), coarsely chopped
1 whole head of garlic, cloves separated and peeled
2 stalks of lemongrass, discarded of outer leaves and top third, the remainder coarsely chopped
1 1⁄2 x 1 1⁄2 inches ginger, chopped
4 bird’s-eye chillies, chopped
4 makrut lime leaves*
1 tsp ground turmeric
1⁄2 tsp ground cumin
1 tsp ground coriander
1 1⁄2 tsp salt
2 x 14-oz cans of coconut milk
1 1⁄4 lbs waxy potatoes, cubed into 1 1⁄2 x 3⁄4-inch pieces
2 tbsp canola oil
14 oz green beans, trimmed cooked jasmine rice for serving
First, prepare the curry paste. Combine the shallots, garlic, lemongrass, ginger, chillies, lime leaves, spices, and salt in a blender, adding 1⁄4 cup of coconut milk, and blend, adding a little more coconut milk if required, until the mixture forms a silky, smooth paste. Set aside.
Bring a medium saucepan of water to a boil, gently add the potatoes, and cook for 10 to 12 minutes, until they’re easily pierced by a knife. Drain and set aside while you prepare the curry.
In a large saucepan with a lid, heat the oil over medium heat. Once heated, add the curry paste and stir-fry for 5 minutes until it darkens slightly and becomes very fragrant.
When the paste appears a bit oily as the fat separates, incorporate the remaining coconut milk and half a can of water. Bring to a simmer. Stir in the cooked potatoes and green beans, return to a simmer, cover, and cook for an additional 5 to 6 minutes until the beans are tender and the curry thickens slightly.
To serve, ladle the curry into bowls alongside steamed jasmine rice.
*You can purchase fresh or frozen makrut lime leaves from your local Chinese grocery store and store them in the freezer. Waxy potatoes, like red potatoes and fingerlings, are preferable to starchy types, as they absorb less sauce; however, feel free to use what you have and add a splash of water to create a saucier consistency if needed. A blender is essential for this recipe.
Thank you, Meera!
P.S. 20-minute coconut chicken soup, and 11 readers share their favorite recipes.
(Photos by David Loftus, with book cover image by Jenny Rosenstrach.)
(Excerpted from Dinner: 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day by Meera Sodha. Copyright 2024 by Meera Sodha. Reprinted with permission from Flatiron Books. All Rights Reserved.)
**Thai Yellow Curry Featuring Green Beans and Potatoes: A Delicious Blend of Comfort and Spice**
Thai food is celebrated for its lively flavors, aromatic spices, and vibrant presentations. Among its many cherished dishes, Thai yellow curry serves as a rich and comforting choice that perfectly strikes a balance between warmth and subtle sweetness. Paired with robust vegetables like green beans and potatoes, this curry transforms into a nutritious, satisfying meal that appeals to both vegetarians and meat lovers. In this article, we will delve into the origins of Thai yellow curry, its essential components, and how the addition of green beans and potatoes enhances this dish into a wholesome culinary delight.
—
### What Is Thai Yellow Curry?
Thai yellow curry, or *Kaeng Kari*, is one of the milder options in Thai cuisine, recognized for its golden color and creamy consistency. Unlike its red and green siblings, yellow curry prominently features turmeric, which imparts a distinctive hue and earthy taste. It is usually milder, making it a preferred choice for those who enjoy less spicy fare.
The foundation of yellow curry generally includes:
– **Turmeric**: Gives the curry its signature yellow hue and imparts a warm, slightly bitter flavor.
– **Coriander and Cumin**: Contribute richness and a hint of smokiness.
– **Garlic, Lemongrass, and Galangal**: Enhance the fragrant base.
– **Coconut Milk**: Adds creaminess and a sweet undertone that balances the spices.
– **Fish Sauce or Soy Sauce**: Introduces umami and a salty kick.
—
### The Role of Green Beans and Potatoes
Adding green beans and potatoes to Thai yellow curry is both a sensible and flavorful choice. These vegetables absorb the curry sauce well, improving the dish’s texture and nutritional benefits.
– **Green Beans**: Their crunchy texture and slight bitterness contrast wonderfully with the rich curry sauce. They also lend a vibrant green hue, enhancing the dish’s visual appeal.
– **Potatoes**: These starchy veggies absorb the flavors of the curry, becoming tender and tasty. They also impart heartiness, making the curry more filling and comforting.
This combination of vegetables makes the dish ideal for vegetarians or anyone seeking a lighter, plant-based meal without compromising flavor.
—
### Nutritional Advantages
Thai yellow curry featuring green beans and potatoes is not just delicious but also brimming with essential nutrients:
– **Turmeric** contains curcumin, which is renowned for its anti-inflammatory and antioxidant properties.
– **Green Beans** are rich in fiber, vitamin C, and folate.
– **Potatoes** provide complex carbohydrates, potassium, and vitamin B6.
– **Coconut Milk** supplies healthy fats that aid brain function and energy levels.
Served alongside jasmine rice or brown rice, the dish becomes a well-rounded meal that satisfies both palate and body.
—
### How to Make Thai Yellow Curry with Green Beans and Potatoes
Here’s a straightforward recipe to try out at home:
**Ingredients:**
– 2 tablespoons yellow curry paste (either store-bought or homemade)
– 1 tablespoon vegetable oil
– 1 can (14 oz) coconut milk
– 2 medium potatoes, peeled and diced
– 1 cup green beans, trimmed and cut into 2-inch pieces
– 1 onion, sliced
– 1 tablespoon soy sauce or fish sauce
– 1 teaspoon sugar (optional)
– Fresh cilantro or Thai basil for garnish
– Cooked jasmine rice for serving
**Instructions:**
1. In a large pan over medium heat, warm the oil. Add the yellow curry paste and sauté for 1-2 minutes until aromatic.
2. Mix in the coconut milk and stir to merge with the curry paste.
3. Add the potatoes and onions. Allow to simmer for 10-12 minutes until the potatoes begin to soften.
4. Stir in the green beans, soy sauce (or fish sauce), and optional sugar. Cook for an additional 5-7 minutes or until the veggies are tender.
5. Taste and adjust seasoning if necessary.
6. Serve hot over jasmine rice, garnished with fresh herbs.
—
### Customization Tips
– **Protein Options**: Incorporate tofu, chickpeas, or chicken for added protein.
– **Spice Level**: Boost the heat with fresh chili or a dash of chili paste.
– **Vegetable Variations**: Consider adding carrots, bell peppers, or zucchini for more diversity.
—
### Conclusion
Thai yellow curry with green beans and potatoes is a delightful dish that merges the cozy aspects of a stew with the exotic flavors of Southeast Asia. Whether you’re a seasoned fan of Thai cuisine or a curious home chef, this curry serves as an excellent gateway into the realm of Thai tastes. Simple to prepare and endlessly versatile, it’s a dish that brings warmth, nourishment, and a hint of spice to any table.
