Golden Thai Curry with Green Beans

1 lb Yukon gold potatoes, peeled and cubed
3 carrots, cut into 1/2-inch thick half moons
1/2 lb green beans, cut into 1-inch pieces
2 Tbs coconut oil
1 clove garlic, minced
3 Tbs yellow curry paste
2 Tbs cashew meal
13.5oz can light coconut milk
1 tsp sugar
1 red bell pepper, diced
2 Tbs basil, chopped
1 Tbs lime juice

1) Bring a large pot of salted water to a boil. Cook potatoes 7 minutes; remove with slotted spoon and drain. Add carrots, cook 10 minutes; remove with slotted spoon and drain. Add green beans, cook 5 minutes; remove with slotted spoon and drain.
2) Heat oil in pot over medium heat. Add garlic, curry paste and cashew meal; cook 1 minute. Add coconut milk, 1/2 cup water and sugar; bring mixture to a simmer. Stir in potatoes, carrots and bell pepper; simmer 10 minutes. Add green beans and basil and cook 2 minutes more. Stir in lime juice just before serving.

Review: I served this over a bed of brown basmati rice, which stretched out the servings. I've never been a fan of curry before, but thought I'd venture into the fancier curries instead of just generic curry. This was worth the effort. The golden curry paste, combined with the coconut milk, was divine. It really tasted like something I'd get from a restaurant, so I was amazed that I could achieve this in my kitchen. It wasn't very spicy, though there was some heat. The prep was tedious, due to the chopping of multiple vegetables and cooking them all one at a time in succession. However, it was worth the effort and I'll definitely want to make it again.

Adapted from:
http://www.vegetariantimes.com/recipe/golden-thai-curry-with-green-beans/