Veal Thai Yellow Curry
Tender veal simmers in a fragrant yellow curry sauce with vegetables and warm spices. This dish offers rich, aromatic flavor with gentle heat.
| Serving Size | 4 |
|---|---|
| Prep Time | 20 mins. |
| Cook Time | 20 mins. |
Ingredients
- 1 tablespoon peanut oil
- 12 ounces veal top round, cut into strips
- 1 tablespoon fresh ginger, minced
- 1/2 tablespoon fresh garlic, minced
- 1/4 cup green onions, sliced thin
- 3 tablespoons yellow Thai curry paste
- 1/2 cup coconut milk
- 1 teaspoon honey
- 1 teaspoon low sodium soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon corn starch
- 1/2 cup low sodium chicken broth
- 1 pound frozen stir-fry vegetable blend
Preparation
- Preheat a heavy bottom sauté pan or wok; add the peanut oil. When hot add the veal strips and stir-fry for 1 to 2 minutes.
- Add the ginger, garlic, and green onions; continue to stir-fry for another 1 to 2 minutes.
- Add the rest of the ingredients except corn starch, chicken broth and vegetables. Bring to a boil, lower to a simmer and continue to cook for 4 to 5 minutes.
- When the veal is tender; mix the corn starch and chicken broth together in a small bowl. Add this mixture to the simmering veal curry and bring back to a boil. Add the frozen vegetable mixture and heat thoroughly. Serve immediately with steamed rice or pre-cooked rice noodles.
Veal Thai Yellow Curry
Tender veal simmers in a fragrant yellow curry sauce with vegetables and warm spices. This dish offers rich, aromatic flavor with gentle heat.
4
Prep: 20 mins.
Cook: 20 mins.
Preparation
- Preheat a heavy bottom sauté pan or wok; add the peanut oil. When hot add the veal strips and stir-fry for 1 to 2 minutes.
- Add the ginger, garlic, and green onions; continue to stir-fry for another 1 to 2 minutes.
- Add the rest of the ingredients except corn starch, chicken broth and vegetables. Bring to a boil, lower to a simmer and continue to cook for 4 to 5 minutes.
- When the veal is tender; mix the corn starch and chicken broth together in a small bowl. Add this mixture to the simmering veal curry and bring back to a boil. Add the frozen vegetable mixture and heat thoroughly. Serve immediately with steamed rice or pre-cooked rice noodles.
Ingredients
- 1 tablespoon peanut oil
- 12 ounces veal top round, cut into strips
- 1 tablespoon fresh ginger, minced
- 1/2 tablespoon fresh garlic, minced
- 1/4 cup green onions, sliced thin
- 3 tablespoons yellow Thai curry paste
- 1/2 cup coconut milk
- 1 teaspoon honey
- 1 teaspoon low sodium soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon corn starch
- 1/2 cup low sodium chicken broth
- 1 pound frozen stir-fry vegetable blend
