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Thai cuisine is celebrated worldwide for its vibrant flavors, aromatic spices, and fresh ingredients. With its perfect balance of sweet, salty, sour, and spicy elements, each dish tells a story that reflects the rich cultural heritage of Thailand. Among the many beloved dishes is Thai yellow curry, a comforting and aromatic meal that brings warmth and satisfaction even on the busiest of days.

Easy 30-Minute Thai Yellow Curry

Discover the vibrant flavors of Thailand with this Easy 30-Minute Thai Yellow Curry recipe. Perfect for busy days, this quick dish combines creamy coconut milk, aromatic spices, and fresh veggies for a nutritious and satisfying meal. Ideal for both seasoned cooks and beginners, you'll create a comforting curry that rivals takeout. Serve it hot over jasmine rice and enjoy a taste of Thailand at home. #ThaiCurry #QuickMeals #HealthyEating #HomeCooking #CurryRecipe #ThaiCuisine #30MinuteMeals
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Ingredients
  

1 tablespoon vegetable oil

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons Thai yellow curry paste

1 can (14 oz) coconut milk

1 cup vegetable or chicken broth

2 medium potatoes, diced

1 red bell pepper, sliced

1 cup cauliflower florets

1 cup snap peas

1 tablespoon fish sauce (or soy sauce for a vegetarian option)

1 tablespoon brown sugar

Juice of 1 lime

Fresh cilantro, for garnish

Cooked jasmine rice, for serving

Instructions
 

Heat the Oil: In a large pot or skillet, heat the vegetable oil over medium heat.

    Sauté Aromatics: Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Add Curry Paste: Stir in the Thai yellow curry paste, allowing it to bloom in the oil for about 1 minute.

        Pour in Coconut Milk: Slowly add the coconut milk and broth, stirring to combine everything well.

          Add Vegetables: Add the diced potatoes to the pot and bring the mixture to a gentle simmer. Cook for about 10 minutes, or until the potatoes begin to soften.

            Incorporate Remaining Veggies: After 10 minutes, add the sliced bell pepper, cauliflower florets, and snap peas. Simmer for an additional 5 minutes until all vegetables are tender but still vibrant in color.

              Season the Curry: Stir in the fish sauce (or soy sauce), brown sugar, and lime juice. Adjust seasoning to taste if needed.

                Serve: Spoon the curry into bowls and garnish with fresh cilantro. Serve hot over steamed jasmine rice for a complete meal.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings