Yellow Curry

Yellow curry is my favorite dish at a local Thai place. After playing around with ingredients for a while I've come up with a close match for it.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  tablespoons  oil
• 1⁄2-3⁄4 lb chicken or 1⁄2-3⁄4 lb beef, cubed
• 2  garlic cloves, crushed
• 1  teaspoon ginger powder
• 3  tablespoons mild curry paste, I use Patak's brand
• 1  teaspoon turmeric powder
• 1 (14 ounce) can coconut milk
• 1⁄3 cup water
• 1  yellow onion, thickly sliced
• 1  red bell peppers or 1  green bell pepper, thickly sliced
• 1  potato, peeled and thickly cubed
• 2  carrots, peeled and thickly sliced
• 1  tablespoon  fish oil
• 1  tablespoon sugar

Directions

1. Heat oil in large saucepan. Brown meat, garlic, and ginger.
2. Add curry paste and tumeric to saucepan. Mix well.
3. Stir in coconut milk, water, onion, bell pepper, potato, and carrots. Allow mixture to come to a slow boil.
4. Let mixture remain at a slow boil until the potatoes and carrots are cooked through. ~10-15 minutes.
5. Stir in fish oil and sugar. Crushed red pepper flakes can also be added at this point for more spice if desired.
6. Serve with jasmine rice.