A bunch of different crunchy and colorful vegetables in a creamy sauce... I can never get enough of this yellow Thai vegetable curry!
Stir and put a lid on the pan. Cook the potatoes for 5 minutes. Then add the rest of the chopped vegetables. Give the curry a good stir, cover again and turn the heat lower.
Simmer the curry for 5 to 6 minute until the vegetables are almost tender but still crunchy. Then take the pan off the heat and stir in the fresh mint and lime juice. Check the seasoning of the Thai vegetable curry and then add extra salt, sugar or lime juice to taste if necessary. Divide the curry over large bowls and serve hot.