Description
This Thai Yellow Curry is a delicious blend of fresh vegetables simmered in a creamy coconut milk base, infused with aromatic spices. It’s a comforting dish that balances sweetness and acidity, perfect when served over jasmine rice. Enjoy a vibrant and flavorful meal that’s easy to customize!
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2–3 tablespoons Thai yellow curry paste (adjust to taste)
- 1 can (400 ml) coconut milk
- 2 cups vegetable or chicken broth
- 2 medium potatoes, peeled and diced
- 1 cup carrots, sliced
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup cauliflower florets
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic and grated ginger to the pot. Stir well and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Stir in the Thai yellow curry paste. Cook for about 2-3 minutes, allowing the paste to release its flavors and oils.
- Pour in the coconut milk and vegetable or chicken broth. Stir well to combine all the ingredients, ensuring the curry paste is fully dissolved in the liquid.
- Bring the mixture to a gentle simmer over medium heat. Once simmering, add the diced potatoes and sliced carrots.
- Cover the pot and let the curry simmer for about 10 minutes, stirring occasionally to prevent sticking. After 10 minutes, check the potatoes and carrots for tenderness.
- Once the potatoes and carrots are nearly tender, add the sliced red bell pepper, green beans, and cauliflower florets to the pot. Stir to combine.
- Continue to simmer the curry for an additional 5-7 minutes, or until all the vegetables are tender but still vibrant in color.
- Once the vegetables are cooked to your liking, add the soy sauce, brown sugar, and lime juice. Stir well to incorporate these flavors into the curry.
- Taste the curry and adjust the seasoning as needed. You may want to add more soy sauce for saltiness, brown sugar for sweetness, or lime juice for acidity.
- Let the curry simmer for an additional 2-3 minutes to allow the flavors to meld together.
- Once the curry is ready, remove it from the heat. Serve the Thai yellow curry hot over a bed of cooked jasmine rice.
- Garnish with fresh cilantro leaves and lime wedges on the side for an extra zesty kick.
- Enjoy your homemade Thai yellow curry with family and friends!
Notes
- For a protein boost, consider adding chicken, shrimp, or tofu. If using chicken, add it after the onions and sauté until cooked through before adding the curry paste.
- Feel free to customize the vegetables based on what you have on hand or your personal preferences.
- If you prefer a spicier curry, add a sliced chili pepper or a dash of chili flakes when cooking the onions.
- For a creamier texture, you can blend a portion of the curry before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes