“We have a Thai restaurant in town that makes the best yellow curry. I found they buy their curry paste at a local Asian market and that was the key to this recipe. A lot of curries have potatoes in them and you can certainly add it to this one but I prefer it with out. I serve with Naan flat bread to scoop it up with.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w/ half if you are unsure).
  2. Then add other can of milk and heat till boiling.
  3. Add the meat and continue to cook.
  4. When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender.
  5. Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes.
  6. Serve over rice, and garnish with chopped cashews if you desire.

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