Thai Yellow Curry with Vegetables with Ponni rice

Ingredients

For the Curry

• 2 tsp sesame/vegetable oil
• 2 tsp of thai curry paste
• 1 medium onion (sliced)
• 3–4 garlic cloves (crushed)
• 1 inch ginger (grated)
• 1–2 green chillies (optional)
• 1 cup mixed seasonal vegetables (carrot, beans, peas, cauliflower, capsicum)
• 1 medium potato (cubed)
• 1 cup coconut milk
• 1 cup water or vegetable broth
• Salt to taste
• 1 cup ponni rice washed and soak
• For Serving
  Steamed Ponni rice
  Fresh coriander or basil (optional)
  
  Preparation
  1. Cook the Ponni Rice
  Wash 1 cup Ponni rice.
  Add 2.5 cups water and cook until soft and fluffy.
  Keep aside for serving.
  
  2. Prepare the Curry
  Heat oil in a pan.
  Add onion, garlic, ginger, and sauté for 2 minutes until aromatic.
  Add potatoes and sauté for another 2 minutes.
  Add all remaining vegetables and mix well.
  Add the yellow curry paste and sauté for 1 minute.
  Pour coconut milk and water/broth. Mix gently.
  Cover and cook on medium heat for 10–12 minutes until vegetables are soft.
  Adjust salt, thickness, and spice level as needed.
  Simmer for 2 more minutes and turn off the flame.
  3. Serve
  Serve the hot Thai Yellow Vegetable Curry with steamed Ponni rice.
  Garnish with coriander or Thai basil.