Description
Ready in under 30 minutes, try this delicious and creamy vegetarian Thai yam and sweet potato yellow curry tonight.
Ingredients
- 1 Tablespoon Vegetable Oil
- ½ Medium Sweet Onion, Sliced
- 1 Sweet Potato, Cubed
- 1 Yam, Cubed
- 2-½ Tablespoons Yellow Curry Paste
- 1 can (14 Oz. Size) Lite Coconut Milk
- 1 Tablespoon Cornstarch, Dissolved In 3 Tablespoons Cold Water
- 4 cups Spinach
- ½ Tablespoons Thai Fish Sauce (optional)
- 1 teaspoon Lime Juice
- 6 Tablespoons Chopped Peanuts, Divided
Preparation
In a wok, heat oil over medium heat. Saute sweet onions until translucent. Add sweet potato, yam, and and curry paste. Toss until combined.
Add coconut milk and cornstarch mixture (cornstarch dissolved in water) and mix well. Turn heat down on low and cover. Simmer for 20 minutes.
Stir in the spinach, fish sauce (optional), lime juice and 4 tablespoons (1/4 cup) peanuts. Cook for 1 minute.
Serve over rice and garnish with remaining 2 tablespoons chopped peanuts.
