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Vegetarian Thai Yellow Curry
Recipe

17 INGREDIENTS • 8 STEPS • 35MINS

Vegetarian Thai Yellow Curry

Editor's Choice
Editor's Choice
This earthy and rich Vegetarian Thai Yellow Curry is loaded with hearty vegetables and a ton of amazing flavor!
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Vegetarian Thai Yellow Curry
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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/
This earthy and rich Vegetarian Thai Yellow Curry is loaded with hearty vegetables and a ton of amazing flavor!
35MINS
Total Time
$2.78
Cost Per Serving
Ingredients
Servings
6
US / Metric
Cooking Oil
2 Tbsp
Cooking Oil
Onion
1
Onion, sliced, Small
Garlic
3 cloves
Garlic, minced
Yukon Gold Potato
2
Yukon Gold Potatoes
cut into large cubes
Carrot
2
Carrots
sliced approximately same size as potato cubes
Green Beans
1 cup
Green Beans
cut into 1-inch pieces
Baby Corn
1 1/2 cups
Baby Corn
cut into 3/4-inch pieces
Water
1 1/2 cups
Water, divided
plus 2 Tbsp
Thai Yellow Curry Paste
2 Tbsp
Thai Yellow Curry Paste
Coconut Milk
1 can
14 oz
Coconut Milk
Fish Sauce
1/2 Tbsp
Brown Sugar
1 1/2 Tbsp
Brown Sugar
Salt
1 tsp
Unsalted Cashews
1 cup
Unsalted Cashews, Roasted
Nutrition Per Serving
VIEW ALL
Calories
433
Fat
29.7 g
Protein
9.5 g
Carbs
38.4 g
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Vegetarian Thai Yellow Curry
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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/

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.
Cooking InstructionsHide images
step 1
Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Onion (1) and Garlic (3 cloves) to the wok. Stir-fry for 1 minute to allow the onion sliced to soften.
step 1 Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Onion (1) and Garlic (3 cloves) to the wok. Stir-fry for 1 minute to allow the onion sliced to soften.
step 2
Add Yukon Gold Potatoes (2) and Carrots (2) to the wok. Stir occasionally for 2 minutes.
step 2 Add Yukon Gold Potatoes (2) and Carrots (2) to the wok. Stir occasionally for 2 minutes.
step 3
Add Cauliflower Florets (2 cups) to the wok. Stir for 1 more minute.
step 3 Add Cauliflower Florets (2 cups) to the wok. Stir for 1 more minute.
step 4
Toss in Green Beans (1 cup) and Baby Corn (1 1/2 cups) to the wok. Pour 2 Tbsp of water into the wok to help steam the vegetables.
step 4 Toss in Green Beans (1 cup) and Baby Corn (1 1/2 cups) to the wok. Pour 2 Tbsp of water into the wok to help steam the vegetables.
step 5
Add Thai Yellow Curry Paste (2 Tbsp) to the vegetables. Give all of the vegetables a good stir to coat them all in that yummy yellow curry paste. Stir in Coconut Milk (1 can) and Water (1 1/2 cups).
step 5 Add Thai Yellow Curry Paste (2 Tbsp) to the vegetables. Give all of the vegetables a good stir to coat them all in that yummy yellow curry paste. Stir in Coconut Milk (1 can) and Water (1 1/2 cups).
step 6
Turn the heat down to low, and allow the curry to simmer for 10 minutes.
step 7
Add Fish Sauce (1/2 Tbsp), Brown Sugar (1 1/2 Tbsp), and Salt (1 tsp) to the curry. Give the curry a good stir to blend all the ingredients.
step 7 Add Fish Sauce (1/2 Tbsp), Brown Sugar (1 1/2 Tbsp), and Salt (1 tsp) to the curry. Give the curry a good stir to blend all the ingredients.
step 8
Garnish with Unsalted Cashews (1 cup), Fresh Basil Leaf (1 cup), and Fresh Cilantro (1 cup). Serve with steamed jasmine rice. Enjoy!
step 8 Garnish with Unsalted Cashews (1 cup), Fresh Basil Leaf (1 cup), and Fresh Cilantro (1 cup). Serve with steamed jasmine rice. Enjoy!
Tags
view more tags
Dairy-Free
Asian
Comfort Food
Lunch
Shellfish-Free
Dinner
Potatoes
Quick & Easy
Vegetables
Thai
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