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RECIPE
17 INGREDIENTS 8 STEPS 35min

Vegetarian Thai Yellow Curry

Editor's Choice
This earthy and rich Vegetarian Thai Yellow Curry is loaded with hearty vegetables and a ton of amazing flavor!
Vegetarian Thai Yellow Curry Recipe | SideChef
This earthy and rich Vegetarian Thai Yellow Curry is loaded with hearty vegetables and a ton of amazing flavor!
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
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I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
35min
Total Time
$2.78
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2 Tbsp
Cooking Oil
1
Small Onion , sliced
3 cloves
Garlic , minced
2
cut into large cubes
2
sliced approximately same size as potato cubes
1 cup
cut into 1-inch pieces
1 1/2 cups
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)
Coconut Milk
1/2 Tbsp
1 1/2 Tbsp
Brown Sugar
1 tsp
1 cup
Roasted Unsalted Cashews

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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.

Cooking Instructions

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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 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 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 8
Garnish with Unsalted Cashews (1 cup) , Fresh Basil Leaves (1 cup) , and Fresh Cilantro (1 cup) . Serve with steamed jasmine rice. Enjoy!

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Nutrition Per Serving
Calories
433
% Daily Value*
Fat
29.7 g
38%
Saturated Fat
14.9 g
74%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
38.4 g
14%
Fiber
4.9 g
18%
Sugars
10.8 g
--
Protein
9.5 g
19%
Sodium
996.5 mg
43%
Vitamin D
--
--
Calcium
77.4 mg
6%
Iron
4.7 mg
26%
Potassium
738.1 mg
16%
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