| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 (13.5-ounce) cans coconut milk* (See Cook’s Note)
- 1/2 cup (4 ounces) yellow curry paste (recommended: Mae Ploy*)
- 1 small (about 8 ounces) russet potato, peeled and cut into 1/4-inch pieces
- 2 carrots, peeled and sliced into 1/4-inch thick rounds
- 1 small onion, chopped
- 1/2 red bell pepper, cored, seeded and chopped
- 1 (15-ounce) can baby corn, rinsed and drained
- 1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*
- 5 sprigs Thai basil, with stems, plus 1/4 cup chopped *
- 3 kaffir lime leaves*
- 1 tablespoon fish sauce
- *Serving suggestion: steamed white rice
Instructions
- In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute. Add the potato, carrots, onion, bell pepper, corn, chile, basil sprigs, lime leaves, and fish sauce. Reduce the heat and simmer, covered, for 30 minutes. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes. Discard the lime leaves and the basil sprigs. Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 408 |
| Total Fat | 29 g |
| Saturated Fat | 24 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 2 mg |
| Sodium | 496 mg |
Reviews
This recipe has way too much curry paste! I love Thai food and curries, but this was quite a disappointment. My husband and I tried eating this and it was just too hot and too strong. I love Jet Tila’s Panang curry recipe! If I attempt this recipe again I will only use 3 Tbsp of curry paste. That seems like a reasonable amount.
Very good, very easy, made me many servings so I had left overs to eat for days. Not quite as good as what you can get at restaurants, but still a great dish.
Very good! Of course it tastes yummy since its Mae ploy. Thanks for making a meatless version, Giada!!!
I loved this recipe although I did make a few changes. I used light coconut milk to make it a bit healthier (I am sure that it would be even more delicious with the regular coconut milk). I doubled the recipe and only used one potato and added one zucchini. The zucchini easily blended into the recipe and absorbed the flavor. I couldn’t get the chilli at the grocery store, but substituted another type of chilli. In lieu of the lime leaves I used the zest of a whole lime.
First time I’ve made a creamy curry with the depth of flavor that you get at a restaurant. VERY tasty, very easy. Used 4oz of yellow paste as directed, and it was so so sooooooooooooo good. Like lick the bowl good. Making this again, soon.
Very good. I love Thai food and curry. I left out the fish sauce (didn’t have) and not a fan of the baby corn, I used zucchini and it was great!
We love this – have made it approx. five times now over the past couple years and will continue to have it regularly. I usually double it and we definitely use the Mae Ploy and love it. I use three cans coconut milk, three carrots, one large onion, two serrano chiles,two cans baby corn, one red bell pepper and one yellow bell pepper, 5 kaffir lime leaves, 7 sprigs basil, 2 tablespoons fish sauce. To avoid the double-starch we drop out the potato and serve with jasmine rice mixed in the same serving dish. This is just a great job Giada.
This was delicious! My first time making curry and it was really good. I did use the other reviews in regards to suggested Curry and added a few spoonfuls until I got to the heat level that I desired. I also added a cubed up Japanese Eggplant and put the corn in the last 10 minutes of cooking. Also, I had only a jar of Thai Basil instead of fresh but it worked out well. I served it over sticky rice and with the spicy beef with mint and it was really delicious!
I thought this recipe was great!! It was the first time I had ever made a Thai dish, and I’m surprised at how easy it was. I bought the hot chili pepper, but didn’t end up putting it in because I thought the curry paste would be spicy enough for me, and I was right. I also used probably 6 tablespoons of the curry paste instead of 1/2 cup. I did not find Thai basil so I just used regular. I also didn’t have the lime leaves, so I left them out. That’s probably why I had the feeling that it was “missing something.” So that was my fault, definitely not the recipe’s! I also added two cut-up chicken breasts that I cooked and added right before I served it. The potatoes were creamy, the carrots added a nice sweet touch, and I thoroughly enjoyed this meal!
I made this a couple of times it was AMAZING! I love thai food and this had the perfect blend of flavors, I used a different brand curry paste, mae ploy wasnt at the asian store near me, I added chicken one of the times and it was great. Whats nice about this fish is you can mix veggies and meats to make different meals each time. Definitely recommend this recipe