Thai Style Yellow Curry With Fish And Vegetables
- 2 tablespoons Vegetable Oil
- 4 cups Mixed Vegetables sliced into bite size pieces (such as broccoli, cauliflower, fennel, boy choy, eggplant, bell peppers, onions, leeks, shitake or regular mushrooms, snow peas, green bean, etc.)
- 8 tablespoons Yellow Curry Paste (see recipe)
- 1 can Coconut Milk (15 oz)
- 3 Kaffir Leaves
- 12 Shrimp
- 1 1/2 pounds Cod, cut into 3 inch pieces
- 1 splash Fish Sauce to taste
- 1-2 tablespoons Lime Juice
- 2 tablespoons Cilantro, chopped
- Heat a large heavy bottom saute pan over high heat. Add oil and any vegetables that take longer to cook such as onions and eggplant and saute for a few minutes until half cooked, about 3 minutes. Move over to the side of the pan and add curry paste and saute until combined. Add coconut milk, kaffir leaves and stir until combined. Heat to a boil and reduce to a simmer and continuous cooking for about 5 minutes, until vegetables are cooked. Add in remaining vegetables and cook until almost tender. Add fish and shrimp and simmer for another 5 minutes. Test for seasoning and add lime juice and more fish sauce or soy sauce to taste if necessary. Garnish with cilantro and serve over rice.
vegetable oil, mixed vegetables, curry, coconut milk, shrimp, cod, lime juice, cilantro
Taken from www.epicurious.com/recipes/member/views/thai-style-yellow-curry-with-fish-and-vegetables-5caa64a574670c3d2d1b8833 (may not work)