Yellow Curry with Brown Rice

Description: Aromatic yellow curry paste made from scratch with toasted spices, served over fluffy brown rice.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Cuisine: thai

Ingredients

• ⅕ teaspoons
• ½ teaspoons
• ⅕ teaspoons
• 1 whole
• 1 whole
• 3 cloves
• ½ tablespoons
• 3 stalks
• 1 teaspoons
• ⅕ teaspoons
• 1 ½ tablespoons
• 1 ½ tablespoons
• 2 tablespoons
• 1 teaspoons
• 2 14-oz cans
• 7 cups
• 5 cups
• 2 whole
• 2 ½ cups
• 2 heads
• 2 teaspoons
• ½ cups
• 3 whole
• 2 whole
• 3 cups
• 3 cups

Instructions

1. Add coriander seeds, cumin seeds, and peppercorns to a skillet and toast for 4-5 mins over medium heat.
2. Place seeds in a bag and crush with a rolling pin.
3. Add all ingredients to a food processor or blend. Blend until a paste forms.
4. Heat a dutch oven over medium heat, then add 1/2 cup of the coconut milk.
5. Once the coconut milk is bubbling & starting to evaporate, turn down the heat to medium-low and add all of the curry paste. Let it cook for 3 mins.
6. Add mushrooms and saute for 3-4 mins.
7. Add bell pepper and onions, then the water, vegetable broth, and the remaining coconut milk. Stir to combine.
8. Add the broccoli and sea salt.
9. Bring the curry to a boil, then reduce heat & allow to simmer for 10 mins until the vegetables are tender.
10. Take out 1 cup of broth and blend it with fresh basil in a small blender. Add back to the pot.
11. Lastly, add the peas and cook for a few mins to finish the curry. Serve over brown rice and with a wedge of lime.
12. Add rice and water to instant pot, and set to cook on manual for 15 mins.
13. Allow for 5 mins natural release, then fluff with a fork.

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