Step 1

- Click the link up above for the recipe.

Step 2

Make Jasmine rice per package instructions (I used 2 cups of dry rice so we would have plenty).

Step 3

Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat.

Step 4

Add the onion and cook, stirring often, for 2 minutes.

Step 5

Add the yellow curry paste, potatoes, and carrots. Stir to coat the vegetables evenly with the yellow curry then continue to cook, stirring often, for 2-3 minutes.

Step 6

Add the coconut milk, water, and fish sauce; stir.

Step 7

Reduce heat and simmer for 20 minutes, stirring occasionally.

Step 8

Add the green beans; cook for another 10 minutes, or until the veggies are tender.

Step 9

Taste the curry and season with brown sugar and sea salt, to taste, if needed.

Step 10

Serve over Jasmine rice and top with fresh cilantro leaves. Enjoy.