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Favorite Thai Curry: Quick and Easy Thai Cookbook
By S.K. Yaowa
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About this ebook
Make flavors of Thailand meals in your own kitchen. This Thai Cookbook shows you how to easily follow step by step.
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Book preview
Favorite Thai Curry - S.K. Yaowa
Favorite Thai Curry
Quick and Easy Thai Cookbook
By
S.K. Yaowa
Copyright © 2020 S.K. Yaowa
All rights reserved.
No part of this book may be reproduced or transmitted in any form or by any means
Thai Yellow Vegan Curry with Bananas and White Beans
Cooking Time: 50 m
Servings: 2
Ingredients
1 tablespoon and 1-1/2 teaspoons oil, divided, or as needed
1/2 teaspoon cumin seeds
1 large banana - peeled, sliced lengthwise, and quartered
1 clove garlic, minced
1 onion, chopped
1 clove garlic, minced
1/2 (14 ounces) jar butter beans, rinsed and drained
2 tablespoons Thai yellow curry paste
1/2 (14 ounces) can coconut milk
1/4 cup chopped fresh cilantro
Directions
Step 1: Over medium-high heat, heat 1 tablespoons oil in a pan. Drop one seed of cumin to test if it sizzles, if it does, the oil is hot enough. Combine cumin seeds and cook for about 1 minute until they begin to crackle. Put sliced garlic and bananas. Cook for about 3 minutes until bananas are browned on both sides. Place bananas to a bowl.
Step 2: Over medium-high heat, heat rest oil in a pan add onion and cook for about 5 minutes until soft and turn brown. Combine minced garlic and butter beans and cook for about 2 minutes until butter beans are evenly warmed. Thoroughly stir with bananas and curry paste, carefully do not mash the bananas. Add coconut milk and cook on medium-low heat for about 15 minutes until thickened. Put cilantro and cook for another 5 minutes.
Thai Chicken Green Curry
Cooking Time: 60 m
Servings: 2
Ingredients
1/2 pound skinless, boneless chicken breast halves - cut into 1-inch cubes
1-1/2 teaspoons
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