Yellow Thai Curry

Four new Thai curries and a lot of fresh basil —> curry week! Another one of my new purchases, this time I decided to go with some yellow curry. Of course, just as bomb as the green, the red, and the penang curries. And I’m getting better at it. First time was good, second was good plus…and now I think I’ve got it down.

And I ran out of meat…so 4 straight vegetarian dinners. Unheard of. But feel free to put some protein in.

• 3 T yellow curry paste
• 1 can coconut milk
• Several splashes of fish sauce
• 1/2 green bell pepper
• 1/2 red bell pepper
• Broccoli
• About 10 leaves basil
• 5 cloves garlic, minced
• A dash or two of sugar
• Olive oil

Fry up the garlic, onions and curry paste in oil in a pot until nice and aromatic. Add basil and broccoli (or it’s easier if you precook the broccoli) and cook until things start to sizzle. Dump in the coconut milk and stir to break up the chunky stuff. Let the curry simmer for a few minutes. Splash in the fish sauce and dash in the sugar (just a teensy bit!). Depending on how much crunch you want in your bell peppers, add them earlier or later to get the desired texture. Serve with a bowl of rice and diggggg innnnnn.