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Thai Yellow Curry & Potatoes
½ cup beef, chicken, or tofu sliced
1 cup Potatoes (chopped)
1 bunch of fresh corriander (optional)
2 shallots (optional) 16 oz Thai Away Yellow Curry sauce
- Peel and dice potatoes into ¾" chunks. Steam lightly and put aside
- Cut meat into thin slices (or dice tofu). Lightly sauté or blanche meat or tofu and set aside
- Slice shalllots thinly and saute in oil until brown (optional)
- Add meat and vegetables into a saucepan with curry sauce and simmer gently until fully cooked. (About 5 minutes)
- Before serving add brown shallots and fresh corriander leaves on top
Serve in a bowl with a dish of rice beside. Thai curry is very rich so add a spoonful at a time on top of your rice and enjoy!
Serves 2 to 3 people
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Ginger Stir FryVegetables in Curry Sauce
3 cups chopped assorted vegetables
1½ tbsp veggie oil
1 tbsp fresh ginger
1 tbsp white soy sauce
4 oz Yellow curry sauce
- Peel & slice ginger into long thin pieces
- Wash and chop veggies into bite size pieces
- Pour oil into pan and pre-heat. When oil is hot, add ginger and vegetables and toss.
- Add 4 oz of curry sauce and vinegar & stir until veggies are lightly cooked
Hint: Store 4 oz baggies of curry sauce in your freezer for a quick "no-brain" dinner.
Serves 2 to 3 people
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