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Yellow Curry Sauce

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Thai Yellow Curry & Potato

½ cup  beef, chicken, pork or tofu sliced
1 cup Potatoes (chopped)

Optional Garnish:
1 fresh coriander

16 oz red curry sauce

Peel and cut butternut squash into ¾" chunks. Steam lightly and put aside. Cut meat into thin slices (or dice tofu). Lightly sauté or blanche meat or tofu. Add meat and vegetables into a saucepan with curry sauce and simmer gently until fully cooked. (About 5 minutes) Before serving add thinly sliced fresh Kaffir Lime leaves and Thai sweet basil 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!

 
Mixed Vegetables in Curry Sauce
3 cups chopped assorted vegetables
1½ tbsp vegie oil
1 tbsp fresh ginger
1 tbsp white soy sauce
¼ tsp cornstarch (optional)8 oz red curry sauce
4 oz Yellow curry sauce

Peel & slice ginger into long thin pieces. Pour oil into pan and pre-heat. When oil is hot, add ginger and vegetables and toss. Add a bit of water and cook lightly. Add 4 oz of curry sauce and stir. If you want to thicken the sauce slightly add cornstarch mixed with water. Stir until it thickens.

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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