Name: Vegetarian Thai Yellow Curry
Total time: PT2100.0S
Yield: 6
Ingredients: 2 tablespoon Cooking Oil; 1 Onion; 3 clove Garlic; 2 Yukon Gold Potato; 2 Carrot; 2 cup Cauliflower Florets; 1 cup Green Beans; 1 1/2 cup Baby Corn; 1 1/2 cup Water; 2 tablespoon Thai Yellow Curry Paste; 1 can Coconut Milk; 2 teaspoon Fish Sauce; 1 1/2 tablespoon Brown Sugar; 1 teaspoon Salt; 1 cup Unsalted Cashews; 1 cup Fresh Basil Leaf; 1 cup Fresh Cilantro

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Vegetarian Thai Yellow Curry

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This earthy and rich Vegetarian Thai Yellow Curry is loaded with hearty vegetables and a ton of amazing flavor!

Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

http://www.wokandskillet.com/

35MINS

Total Time

$2.78

Cost Per Serving

Ingredients

Servings

us / metric

2 Tbsp

Cooking Oil

Small Onion, sliced

3 cloves

Garlic, minced

Small Yukon Gold Potatoes

cut into large cubes

Carrots

sliced approximately same size as potato cubes

2 cups

Cauliflower Florets

1 cup

Green Beans

cut into 1-inch pieces

1 1/2 cups

Baby Corn

cut into 3/4-inch pieces

1 1/2 cups

Water, divided

plus 2 Tbsp

2 Tbsp

Thai Yellow Curry Paste

1 can
(14 oz)

Nutrition Per Serving

VIEW ALL

Calories

433

Fat

29.7 g

Protein

9.5 g

Carbs

38.4 g

Author's Notes

If you have any leftover yellow curry, you may store them in an air-tight container in the fridge for up to 3 or 4 days. Re-heat the yellow curry using a microwave, or on the stovetop over medium-low heat.

Coconut milk does not freeze well so I don’t recommend storing your yellow curry in the freezer. You will notice that the texture will turn out to be a bit grainy.