Thai Yellow Curry With Green Beans and Potatoes

What repast tin you devour connected repetition and ne'er get bushed of? For me, that’s a yellowish rootlike curry. We person it each the time. It’s silky, fragrant, and hearty — plus, it tastes adjacent amended arsenic leftovers. So, I was thrilled erstwhile I came crossed Meera Sodha’s look for yellowish curry with greenish beans and potatoes successful her caller cookbook, Dinner: 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day. Here’s however to marque it…

Thai Yellow Curry with Green Beans and Potatoes
From Dinner by Meera Sodha
Serves 4

Says Meera Sodha: “The traffic-light naming of Thai curries is possibly a genius spot of selling that has made their travel to Westerners’ plates that overmuch easier. While the greenish and reddish are defined by their corresponding chillies, the yellowish is not, but alternatively is characterized by a stellar line-up of aromatics that includes lemongrass, turmeric, ginger, makrut lime leaves, cumin and coriander, which each travel unneurotic similar a beam of sunshine.”

2 ample shallots (21⁄2 oz net), astir chopped
1 full caput of garlic, cloves separated and peeled
2 stalks of lemongrass, outer leaves and apical 3rd discarded, the remainder astir chopped
1 1⁄2 x 1 1⁄2 inches ginger, chopped 4 bird’s-eye chillies, chopped
4 makrut lime leaves*
1 tsp crushed turmeric
1⁄2 tsp crushed cumin
1 tsp crushed coriander
1 1⁄2 tsp salt
2 x 14-oz cans of coconut milk
1 1⁄4 lbs waxy potatoes, chopped into 1 1⁄2 x 3⁄4-inch pieces
2 tbsp canola oil
14 oz greenish beans, topped cooked jasmine atom to serve

First marque the curry paste. Put the shallots, garlic, lemongrass, ginger, chillies, lime leaves, spices and brackish into a blender, adhd 1⁄4 cupful of coconut milk, and blitz, adding an other splash of coconut beverage if you need, until you person a nice, creaseless paste. Put to 1 side.

Bring a medium-sized saucepan of h2o to a boil, cautiously little successful the potatoes and navigator for 10 to 12 minutes, until a weapon slips easy successful and out. Drain and acceptable speech portion you commencement connected the curry.

Put the lipid into a ample saucepan for which you person a lid, acceptable it implicit a mean vigor and, erstwhile hot, adhd the curry paste and stir-fry for 5 minutes; it volition commencement to darken somewhat and crook noticeably fragrant.

When the paste starts to look a small oily arsenic the abdominous splits retired of it, adhd the remainder of the coconut beverage and fractional a tin of water. Bring to a simmer. Add the cooked potatoes and the greenish beans, bring everything backmost up to a simmer, screen and navigator for 5 to 6 minutes longer, until the beans are tender and the curry has reduced and thickened slightly.

To serve, ladle the curry into bowls and service with steamed jasmine rice.

*Buy the makrut lime leaves caller oregon frozen from your section Chinese supermarket and store successful the freezer. Waxy potatoes, similar reddish potatoes and fingerlings, are amended than starchy, arsenic they soak up little sauce, but usage immoderate you person and adhd a small h2o to marque it saucier if request be. You’ll request a blender to marque this.

Thank you, Meera!

P.S. 20-minute coconut chickenhearted soup, and 11 readers stock their go-to recipes.

(Photos by David Loftus, and publication screen photograph 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 support from Flatiron Books. All Rights Reserved.)