Yellow Curry with Pineapple and Peas
(from bjs2005’s recipe box)
(Yield: 4-6 servings)
**Also very good with cashews on top. (If you don’t have any snow peas, substitute other green vegetables such as broccoli, zucchini, or asparagus)
Source: Tammy Vitale
Categories: Curry, Vegetarian
Ingredients
- 1 can (14 oz.) unsweetened coconut milk (light is OK)
- 1 Tablespoon yellow curry paste (redo r green is OK, too)
- 12 oz. potatoes, peeled and cut into bite-sized chunks
- 1- 8 oz. can pineapple chunks, not drained
- 1 cup vegetable stock
- 2 teaspoon soy sauce
- 1 teaspoon salt
- 8 oz. extra firm tofu or cooked chicken, cut into 1/2-inch cubes
- 1 red pepper, cut into long, thin strips
- 1/4 lb. snow peas, trimmed
- 3/4 cup frozen green peas
Directions
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Shake the coconut can well. Pour 1/3 cup into a large saucepan and bring to a gentle boil over medium heat.
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Add the curry paste and cook for about 3 more minutes, mashing, scraping, and stirring often to soften the paste and combine it with the coconut milk. Add the potatoes and pineapple chunks and stir gently to coat them with the curry paste. Add the remaining coconut milk, the stock, soy sauce, and salt and stir well. Bring to an active boil; reduce the heat to maintain a gentle boil and simmer, stirring occasionally, with pan partially covered, until the potatoes are tender, about 15 minutes.
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Add the tofu or chicken, red pepper, and peas to the curry and stir gently. Let the curry return to a boil and remove from the heat. Let stand for 5 minutes. Transfer to a serving bowl, and serve with rice.