Thai Yellow Curry

Ingredients:

1 teaspoon coconut oil
1-1/2 cup coconut milk
2 tablespoons yellow curry paste
1/2 cup vegetable stock
1 teaspoon soy sauce
1/2 teaspoon honey
1 potato, diced
1 carrot, sliced
1 red bell pepper, diced
1 onion, chopped or diced into large pieces
baby corn, cut into 1 inch pieces
1 serrano pepper, minced
2 kaffir lime leaves
8 sugar snap or snow peas, halved
15 thai basil leaves
1/4 cup cilantro, chopped
2 tablespoons peanuts, chopped

Cook the potato in the oil until mostly cooked through, adding carrots halfway through.

Stir in coconut milk, curry, soy sauce, and honey. Cover and bring to simmer.

When it simmers, add bell pepper, onion, corn, chili pepper, kaffir leaves, and peas. Cover and cook until vegetables are tender crisp and potatoes are cooked through. Remove from heat and stir in basil. Remove kaffir leaves.

Garnish with cilantro and peanuts. Serve with jasmine rice or rice noodles.