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Thai yellow curry with vegetables and a side of rice in a serving bowl.

Thai Yellow Curry

5 from 1 vote
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Serving Size: 4
Author Puja Verma
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DESCRIPTION

This Thai yellow curry is a quick and easy to make meal with all healthy and fresh ingredients. It features a flavor-packed yellow curry paste, full-fat coconut milk, and hearty vegetables. Serve it with steamed jasmine rice or brown rice and fresh herbs for an incredibly comforting and nourishing dinner.

INGREDIENTS
  

Curry Broth

  • 1 tablespoon avocado oil
  • 4 tablespoon yellow curry paste
  • 1 tablespoon garlic minced or paste
  • 27 ounces coconut milk (canned) full fat
  • 2 tablespoon soy sauce low sodium
  • 2 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 2 tablespoon lemon juice
  • 1 teaspoon salt

Veggies

  • 1 cup onions half-moon slices
  • 3 cups baby golden Yukon potatoes half slices
  • 1 cup carrots sliced diagonally
  • 3 cups spinach or basil (loosely packed) chopped

METHOD
 

  • To prep: Squeeze out all the lime juice, slice the veggies, de-steem and roughly chop the basil or spinach.
  • Heat oil in a medium size dutch oven or pan on medium heat. Add sliced onion, carrots, garlic and curry paste . Sauté for 2 minutes.
  • Add the soy sauce, maple syrup, rice vinegar, salt, and coconut milk along with the potatoes. Cover askew for 10 minutes and cook on a low simmer till the potatoes are tender.
  • Next, mix in the chopped basil and fresh lime juice.
  • Garnish with fresh cilianto or basil leaves and serve hot over steamed rice.

NOTES

  • 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.

NUTRITION

Calories: 112kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1109mg | Potassium: 210mg | Fiber: 2g | Sugar: 11g | Vitamin A: 7710IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg
Course: Main Course
Cuisine: Thai
Keyword: thai yellow curry paste, yellow curry paste
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