Yellow curry with root vegetables, cashews & basil from Food52 by Lynne Curry

  • turnips
  • basil
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil for coconut oil, ground turmeric and red curry paste for yellow curry paste, carrots for parsnips, rutabagas for turnips, and chicken stock for vegetable stock.

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for coconut oil, ground turmeric and red curry paste for yellow curry paste, carrots for parsnips, rutabagas for turnips, and chicken stock for vegetable stock.

  • dinnermints on April 07, 2020

    Delicious! I didn't mind the thinner broth; the flavor seemed well-distributed. I added two packages of baked tofu, less cashews, and didn't have basil but put a bunch of cilantro in there.

  • puddlemere on March 04, 2019

    This was delicious and easy, but I agree that the amount of stock called for makes it too thin. I added about half as much as called for.

  • Lepa on March 21, 2018

    The taste was okay but this was way too watery. If I made it again I'd omit the two cups of stock, as they thin the curry too much.

  • Frogcake on March 03, 2018

    Great recipe! I used red curry paste in place of yellow. We were craving a coconut milk based Thai curry and I had a lot of vegetable scraps to use up. This recipe met our needs. A great recipe to keep in your back pocket for vacations when you want to use up anything in your fridge! Also added a large can of chickpeas (I doubled the recipe); served with steamed brown basmati and chopped coriander sprinkled on top. My kids added hot pepper sauce to spice it up. Might be quite tasty with chopped roasted peanuts too.

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