Thai Yellow Curry

This Thai yellow curry is rich, vibrant, and hearty! Fresh vegetables are bathed in a creamy coconut milk broth infused with homemade yellow curry paste. It’s quick and easy to make and perfect for a cozy night in!

Why you’ll love this recipe

• Nutrient-dense: Packed with vegetables like onions, carrots, and spinach, this curry is as nutritious as it is delicious.
• Customizable: Easily adjust the level of spice, swap out veggies, or add protein to make this dish your own.
• One-pot dinner: This Thai yellow curry is simple to prepare and even easier to clean up!

The best Thai yellow curry

This Thai yellow curry is one of my favorite meals to make during the week, especially when I’m short on time. Everything comes together in one pot, and you can’t beat a 20-minute prep time!

It features a flavor-packed yellow curry paste, full-fat coconut milk, and fresh vegetables like carrots, potatoes, and basil. Once simmered, I like to serve it with steamed brown rice or jasmine rice and fresh herbs for an incredibly comforting and nourishing dinner.

Ingredients & Substitutions

• Yellow curry paste: The heart of the dish, providing all the classic, aromatic Thai flavors. I use homemade yellow curry paste, but you can use store-bought paste. Double-check the ingredient list for fish or oyster sauce.
• Coconut milk: Gives the broth a luxuriously creamy consistency. Make sure to use full-fat coconut milk from a can, not a carton.
• Soy sauce: Adds depth and umami in place of fish sauce. Tamari or coconut aminos are also good options for a gluten-free curry.
• Maple syrup: Offers a subtle sweetness to balance the spices. Agave, coconut sugar, or brown sugar can be used as alternatives.
• Rice vinegar: Gives the curry a tangy acidity. Lime juice provides a similar zesty flavor.
• Garlic: Adds an intense and robust depth of flavor.
• Lemon juice: Adds a bright, citrus note. Lime juice works well as a substitute here.
• Onions, carrots, potatoes: Provide a hearty, comforting texture and flavor. Other vegetables, like bell peppers, baby corn, or zucchini, are also delicious add-ins.
• Basil: Adds a fresh, green element. Spinach, kale, or cilantro also work, depending on what's available or personal taste.

How to make Thai yellow curry

• Step 1: Prepare all the ingredients beforehand. This initial leg work of chopping and measuring makes life so much easier and less stressful once you start cooking the curry.

• Step 2: Heat avocado oil in a Dutch oven, wok, or large pan over medium. Add the onions, carrots, and yellow curry paste and sauté until the onions become translucent.

• Step 2: Add soy sauce, maple syrup, rice vinegar, salt, and coconut milk to the pan, along with the halved potatoes. Cover the pan slightly askew and simmer on low heat for about 10 minutes, or until all the veggies are tender but not mushy. The off-center lid allows steam to escape, preventing the vegetables from becoming too soft and the coconut milk from boiling.

• Step 3: Once the vegetables are cooked, stir in the chopped basil and lemon juice, adjusting the seasoning to taste. Serve your Thai yellow curry with steamed jasmine rice or brown rice, fresh cilantro or Thai basil, crushed peanuts, sliced red chilis, or lime wedges.

Storage & Reheating

The best part about this Thai yellow curry is how delicious the leftovers are! Just follow these storage guidelines to keep yours fresh:

• Fridge: Store leftover curry in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: You can freeze the curry for up to 3 months. Thaw leftovers overnight in the refrigerator before reheating them.
• Reheating: Gently reheat the curry on the stove over medium until thoroughly warm. You can add a little extra coconut milk or water if the curry seems too thick.
• Prep ahead: Save even more time the day of cooking by chopping all your vegetables and preparing the yellow curry paste ahead of time.

Variations

• Vegan protein: Add some chickpeas or tofu cubes for added protein and nutrients.
• Spicy: Increase the amount of curry paste or add a sliced Thai chili for more heat.
• Sweet: Add chunks of pineapple or sweet potato for a sweeter, creamier version.
• Low carb: Serve your Thai yellow curry with cauliflower rice instead of traditional rice.
• Pumpkin: Substitute baby Yukon potatoes with pumpkin or squash for a seasonal twist.

Top tips

• Quality ingredients: If you aren’t making your own, source high-quality yellow curry paste and canned coconut milk for the best flavor.
• Simmer it gently: Don't let the curry boil vigorously. Keep it at a gentle simmer to prevent curdling the coconut milk.
• Fresh herbs: Add fresh herbs, like Thai basil or cilantro, just before serving to maintain their vibrant color and flavor.
• Lemon juice last: Add lemon juice at the very end to preserve its bright, fresh flavor.
• Stir the curry carefully: Stir the curry gently to avoid breaking the vegetables.

FAQ

More vegan curries

If you enjoyed this Thai yellow curry recipe, check out these other delicious curry recipes:

• Thai Panang Curry: Creamy coconut milk, fresh herbs, and vibrant spices. 
• Thai Red Curry: Featuring red curry paste, coconut milk, and tender vegetables.
• Vegan Lentil Curry: A healthy, hearty, and protein-packed weeknight dinner.
• Vegan Red Curry Pasta: A mouthwatering fusion of Italian and Thai flavors.