This earthy and rich Vegetarian Thai Yellow Curry is loaded with hearty vegetables and a ton of amazing flavor!
Total Time
35min
0.0
0 Ratings
Author: Wok & Skillet
Servings:
6
Ingredients
•
2
Tbsp
Cooking Oil
•
1
Small
Onion
, sliced
•
3
cloves
Garlic
, minced
•
2
Small
Yukon Gold Potatoes
•
2
Carrots
•
2
cups
Cauliflower Florets
•
1
cup
Green Beans
•
1 1/2
cups
Baby Corn
•
1 1/2
cups
Water
, divided
•
2
Tbsp
Thai Yellow Curry Paste
•
1
can
(14 oz)
Coconut Milk
•
2
tsp
Fish Sauce
•
1 1/2
Tbsp
Brown Sugar
•
1
tsp
Salt
•
1
cup
Roasted
Unsalted Cashews
•
1
cup
Fresh Basil Leaves
•
1
cup
Fresh Cilantro
Cooking Instructions
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.
2.
Add Yukon Gold Potatoes (2) and Carrots (2) to the wok. Stir occasionally for 2 minutes.
3.
Add Cauliflower Florets (2 cups) to the wok. Stir for 1 more minute.
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.
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).
6.
Turn the heat down to low, and allow the curry to simmer for 10 minutes.
7.
Add Fish Sauce (2 tsp), Brown Sugar (1 1/2 Tbsp), and Salt (1 tsp) to the curry. Give the curry a good stir to blend all the ingredients.
8.
Garnish with Unsalted Cashews (1 cup), Fresh Basil Leaves (1 cup), and Fresh Cilantro (1 cup). Serve with steamed jasmine rice. Enjoy!
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.
Nutrition Per Serving
CALORIES
433
FAT
29.7 g
PROTEIN
9.5 g
CARBS
38.4 g
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