One of the things I love about making Thai curry for dinner is that it tastes even better the next day when the spices have more time to come forward. Another is that you can choose meat or vegetarian versions that are equally tasty and satisfying.
Vegetarian Thai Yellow Curry
1 1/4 cups coconut milk
3 to 4 tablespoons of curry paste
2 medium potatoes, peeled and chopped
1lb eggplant, quartered
3 medium/large carrots, peeled and chopped
1 crown of broccoli, separated into bite sized pieces
Bring coconut milk and curry paste to a boil. Add potatoes, carrots and and 1/2 cup of water. simmer for 15 minutes. Then add eggplant and broccoli to pan and continue to simmer until vegetables are tender. Add salt and peper to taste.
Serve over rice or with noodles.
Makes 2-3 portions.
If adding meat (chicken probably), then throw it in along with the potatoes and carrots to give it plent of time to cook.
Any folks looking for some extra spice can also add a few slices of yellow/orange/red pepper as well.
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