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    Home » Recipes » Mains

    Vegetarian Thai Yellow Curry Recipe

    Updated: Apr 29, 2024 by Gustavo De Obaldia

    Written by Gustavo De Obaldia

    If it isn't obvious by now, we are fans of Thai curries. So let's make a vegetarian Thai yellow curry that is delicious, aromatic, and delivers so much flavor!

    Vegetarian Thai Yellow Curry served.
    Jump to Recipe Print Recipe Comments

    Curry is timeless. You can make it year-round, and no one will complain. Depending on the time of the year, you can choose lighter or heavier ingredients and use seasonal produce.

    Making a curry vegetarian is a breeze because you only need to make sure you omit the meat, replace it with tofu and vegetables, and ensure the curry paste you use doesn't have fish sauce.

    My Green Thai Curry inspired this, and pairs well with this Aromatic Jasmine Rice and Crispy Tofu, which go great with vegan stews and Chinese Tofu Recipes.

    This curry made with homemade yellow curry paste recipe makes an excellent main dish for the fall season recipe, as it is creamy, cozy, and packed with flavor as all fall recipes should be!

    Jump to:
    • 💚 Why you will love it
    • 🧾 Ingredients
    • 🍽 Equipment
    • 🔪 Instructions
    • 💡Expert tips
    • 🥢 How to serve
    • 📖 Variations
    • ❓ FAQ
    • 🥡 Storage
    • 🥘 More curry recipes
    • 🎥 Video
    • 📋 Recipe
    • 💬 Reviews and Comments

    💚 Why you will love it

    • Simple ingredients
    • Quick preparation
    • Richly flavorful
    • Comforting and creamy
    • Nutrient-dense meal

    🧾 Ingredients

    The ingredients that make this curry so good are:

    vegetarian Thai Yellow Curry Ingredients.
    • Yellow Curry Paste: The heart of the dish, providing a burst of flavor and spice. It's a blend of herbs and spices like turmeric and lemongrass, which saves you time when preparing.
    • Eggplant: This veggie is a sponge for flavors, perfect for soaking up our curry sauce. Plus, it's low in calories and fiber, which is excellent for digestion.
    • Sweet Potato: Not just for its vibrant color, but sweet potatoes add a natural sweetness that balances the spiciness of the curry. They're also packed with vitamins A and C.
    • Extra-firm Tofu (optional): A protein-packed addition that absorbs flavors like a champ. If you're looking to up the protein content, this is your go-to.
    • Zucchini (Courgette): Adds a light, summery touch to the curry and cooks quickly. It's also a good source of vitamin C and potassium.
    • Carrots: These bring a subtle sweetness and a pop of color to the dish. Carrots are also rich in beta-carotene, which is good for your eyes.
    • Ginger: This root adds a zesty kick and layers of flavor complexity. Ginger is also known for its anti-inflammatory properties.
    • Shallots: Milder than onions, shallots add a subtle depth to the curry. They're also rich in antioxidants.
    • Garlic: A flavor powerhouse that adds a robust, earthy taste. It is also known for its immune-boosting properties.
    • Full-fat Coconut Milk: For that creamy, dreamy texture we all love in a curry. If you opt for light coconut milk, it'll be less creamy but still delicious.
    • Green Beans (optional): Add a crunchy texture and a pop of green. They're also a good source of fiber and vitamins.
    • Red or Yellow Chili (optional): If you're looking to turn up the heat, add some chili. It's also rich in vitamin C.

    Serve with Jasmine Rice.

    See the recipe card for quantities.

    Substitutions

    Original IngredientSuggested Substitution
    EggplantPortobello mushrooms
    Sweet PotatoButternut squash
    Extra-firm TofuTempeh or Seitan
    ZucchiniYellow squash
    CarrotsParsnips
    GingerGround ginger
    ShallotsRed or white onions
    GarlicGarlic powder
    Coconut MilkVegetable stock, extra eggplant, spinach, tofu, potatoes
    Yellow Curry PasteBlend of yellow chilies, galangal, lemongrass, spices
    Green BeansAsparagus
    Red or Yellow ChiliBell peppers

    🍽 Equipment

    I am currently cooking with my Italian stone pots, which are great multipurpose pots, but before moving, I used a great wok pan that I totally recommend.

    🔪 Instructions

    We need to follow some easy steps for this curry recipe.

    Diced Vegetables for Curry.

    Step 1: First, dice the vegetables, including eggplant, sweet potato, zucchini, and carrots, into medium-sized cubes.

    Diced Vegetables for Curry in Pan

    Step 2: Then, roast them in a medium pan in a preheated oven with a pinch of salt and oil.

    Hint: You can simplify the process by cooking everything in one pot. If time allows, using the oven can preserve the vegetables' color and texture. For the one-pot method, add the vegetable cubes to the pot once the shallots and garlic are golden, cook for 5 minutes, then add the coconut milk and follow the usual cooking steps. Optionally, coat the vegetables with a teaspoon of coconut or avocado oil.

    Yellow Curry with Garlic and Shallots

    Step 3: Meanwhile, chop the shallots and garlic. Peel and shred the ginger. On medium heat, stir-fry the shallots and garlic for a minute, and add the curry paste and ginger.

    Step 4: When golden, add the coconut milk and stir. Now add the oven-baked vegetables and a cup of water (or vegetable stock), and let the curry simmer. Turn off the heat and optionally top with the green beans.

    Vegan Thai Yellow Curry with Jasmin Rice

    💡Expert tips

    Curries are meant to be served with lots of liquid so that you can make nice soaked scoops with Jasmine Rice.

    If you feel you don't have much liquid during the last cooking minutes, add some vegetable stock or water to the mix, and let it simmer for a couple of minutes.

    Don't overcook the curry. Otherwise, the vegetables will become soggy!

    If you want to make a nice appetizer for your curry night, go for something easy, flavorful, and that doesn't require additional plates, like this unshelled, 10-minute garlic edamame recipe.

    🥢 How to serve

    Every time I serve a curry, garnishing plays a significant role. People get super excited when they see the presentation, which takes a little time—five minutes maximum.

    yellow curry and jasmin rice
    • Extra flavor: add a bunch of kaffir lime leaves, cilantro, Thai basil leaves, or when adding the coconut milk, and save some to garnish.
    • Extra protein. Add this crispy tofu. We make Thai yellow curry with extra firm tofu and/or green beans. Thai curries pair very well with tofu.
    • Texture. Top with toasted cashews. Toast cashews on low heat for 2-3 minutes in a flat pan right before serving. Soybean sprouts also work beautifully.
    • Looks. I use toasted sesame seeds and some coriander leaves. I also like adding chopped green onions' tops. You can also serve the dish with lemon wedges.
    • Extra veggies. Use either green beans or bokchoy; add them when the curry is ready and close the lid. The remaining heat will do the work; serve after 5 minutes. Some people like adding red bell pepper; it is certainly not traditional, but it goes well, so feel free to use it.
    • Pair. By all means, pair your curry with freshly made aromatic Thai Jasmine Rice. It is one ingredient, and it is made silently while Thai curry is developing its flavor.
    Thai Curry Optional Ingredients
    Optional Ingredients

    We also love adding some freshly squeezed lime juice to the dish when already served.

    📖 Variations

    • Spicy - add extra chili while cooking to imbue heat into the dish.
    • Flavor - add 2 tablespoons of tamarind and ginger to add some acidity. Also, add extra ginger or lemongrass stalks or paste to add more intensity to the dish flavors. Have fun!
    • Soy Sauce: If you're looking to add an umami kick to your curry, a splash of soy sauce can do wonders. It deepens the flavors and gives the dish a savory twist.
    • Tamari: For a gluten-free option that doesn't skimp on flavor, tamari is your best bet. It's similar to soy sauce but without the wheat, making it a great alternative for those with gluten sensitivities.
    • Yellow Curry paste - feel free to use any curry paste. Before making my own, I used to buy this vegan yellow curry paste from Amazon.
    Yellow Curry Paste

    ❓ FAQ

    Can I use different vegetables?

    Yes, feel free to substitute or add vegetables based on availability or preference.

    Can I make this curry ahead of time?

    Absolutely, it stores well and flavors deepen overnight.

    🥡 Storage

    I always double quantities because curries are always better the next day. The flavors intensify. Not only that, but curries are great for meal prepping.

    If you have leftovers the next day, don't bother freezing the yellow curry. You may sneak to the fridge and grab cold spoonfuls packed with glorious flavor.

    Freeze and thaw either in the microwave or at low heat before eating. Even better, leave it thawing 5 hours before in the fridge and warm it up gently. It is always better to expose the veggies to less heat to retain more of their texture and Nutritional value.

    🥘 More curry recipes

    • Vegan Thai Red Curry
      Vegan Thai Red Curry with Tofu
    • Green Thai Curry Pot
      Vegan Green Thai Vegetable Curry
    • thai massaman vegetable curry with tofu featured.
      Massaman Vegetable Curry
    • vegan lentil curry without coconut milk.
      Easy Vegan Lentil Curry without Coconut Milk
    • Thai Green Vegan Curry
    • Eggplant Curry
    • Fresh Red Thai Curry
    • Chickpea Coconut Curry
    • Vegetable Massaman Curry
    • Pineapple Thai Curry

    If you love zucchini dishes, give this Lebanese-style stuffed zucchini a try; you will love them. We also use them to make vegan ceviche and lemony winter risotto; they are perfect because they can absorb tons of flavor.

    vegan thai yellow curry

    If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!

    🎥 Video

    📋 Recipe

    bowl of vegetarian Thai yellow Curry.

    Vegetarian Thai Yellow Curry Recipe

    Author: Gustavo De Obaldia
    We are fans of curries, and as the fans we are, we explore every single curry type. Thai Yellow Curry is a healthy meal that you can enjoy with your family or friends on a weekly basis!
    4.9 from 41 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Asian-Inspired, Thai-Inspired
    Servings 4 Servings
    Calories 375 kcal

    Equipment

    wok pan
    (affiliate link)
    Wok (affiliate link)
    kitchen scale.
    (affiliate link)
    kitchen scale (affiliate link)
    cutting board.
    (affiliate link)
    Cutting board (affiliate link)

    Ingredients
     
     

    • 10 oz sweet potato diced
    • 1 eggplant medium, diced
    • 3 carrots small
    • 1 zucchini
    • 3 shallots
    • 3 cloves garlic
    • 1 tablespoon oil common or coconut oil
    • 8 oz coconut milk add more if want it creamier
    • 2 tablespoons yellow curry paste
    • 2 tablespoons ginger freshly grated
    • 3 cups water or vegetable stock
    • 8 oz crispy tofu optional, included in nutrition facts
    • 1 oz cashews optional, included in nutrition facts

    Optional extras:

    • 1 cup coriander about a bunch, chop only half
    • 10 oz green beans without tops
    • 1 tablespoon sesame seeds
    • 1 bunch bok choy
    • 2 tablespoons tamarind paste
    • sea salt to taste, optional, omit if following a WFPB diet
    • 1 chilli red or yellow

    Serve with

    • steamed Jasmine rice
    Prevent your screen from going dark

    Directions
     

    • Dice veggies. Dice the eggplant, sweet potato, zucchini, and carrots into medium-sized cubes. Roast them in a medium pan in a pre-heated oven at 400ºF (200ºC). Optionally, you may choose to add salt and a teaspoon of coconut or avocado oil, to coat the veggie dice. Bake for 15 minutes.
      You can skip this step and do everything in one pot, the vegetables will lose some of their color and textures, if you have some extra time, use the oven.
    • Chop the alilium veggies. Meanwhile, chop the shallots, garlic. Peel and shred the ginger and chili (optional).
    • Stir-fry. Heat the sauce pan, add the coconut oil and add shallots and garlic. Keep at medium heat and add the curry paste and ginger. Also, add the chili if using.
    • Stir in the coconut milk when the mixture is golden. Add the oven-baked vegetables and a cup of water (or vegetable stock), and let the curry simmer and a creamy sauce form.
      Then add the spinach (if using), and then add the remaining stock.
      Add the remaining stock: 1 or 2 cups, depending on how thick you want your curry to be.
    • Turn off the heat. Optionally top with the green beans, bok choy and/or crispy tofu (optional). Let the curry settle for 5 minutes before serving.
    • Garnish with toasted cashews and sesame seeds.

    Video

    Notes

    If you decide to go for the one-pot version, instead of baking the veggies, toss the vegetable cubes into the pot after the shallots and garlic are golden. Cook for 5 minutes and then, add the coconut milk, and continue with the same cooking steps.

    Nutrition Facts

    Calories: 375kcalCarbohydrates: 41gProtein: 10gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 131mgPotassium: 1006mgFiber: 10gSugar: 16gVitamin A: 19004IUVitamin C: 19mgCalcium: 128mgIron: 3mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    gustavo de obaldia headshot.
    Gustavo De Obaldia
    Website |  + postsBio

    As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

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    Comments

      4.91 from 41 votes (26 ratings without comment)

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      Recipe Rating




    1. Tiffany

      May 10, 2025 at 5:49 pm

      Hi there,
      I followed the directions exactly, but after adding the coconut milk with a cup of broth, it never got creamy. I simmered for about 15 minutes. After I realized it wasn't going to get creamy, I went ahead and added another cup of broth, let it sit a for about another 15 minutes, and it stayed watery, more like a soup. Do you know what went wrong?

      Reply
      • Our Plant-Based World

        May 14, 2025 at 7:26 pm

        Hi Tiffany! Thanks so much for trying the recipe and for reaching out 💚Sorry to hear the curry didn’t turn out as expected. A couple of things could have made a difference here and we are just theorizing...
        Coconut Milk Type: Was it full-fat coconut milk or a light version? For the creamiest texture, we recommend full-fat canned coconut milk. Light versions or boxed coconut milk can be much thinner and won’t yield the same richness.

        Simmer Time & Heat: Simmering gently (not boiling) and uncovered helps the liquid reduce and concentrate, thickening the curry. If it simmered with the lid on or at a lower temp, it might not have had enough time to reduce.

        Yellow Curry Paste: Was it store-bought? Some brands are more concentrated than others, and a mild one might not thicken as much. You could add ½ to 1 tsp of cornstarch mixed with a little cold water near the end next time, or cook uncovered for a bit longer to help reduce it.

        Next time, you can also add less broth at the start, then adjust as needed to get your perfect consistency.
        Hope that helps! Let us know if you would give it another go — we’d love to hear how it turns out for you.

        Reply
    « Older Comments

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