You might have noticed that we are fans of curries, and as the fans we are, we explore every single curry type. Let's make a Thai Yellow Curry that is delicious, aromatic, and delivers so much flavor!
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. We make curry every week! Is most, sometimes Thai, other Indian, and even Indonesian.
This was inspired by my Green Thai Curry on this site, and pairs well with this Aromatic Jasmine Rice and Crispy Tofu.
Ingredients
Below the ingredients for your yellow coconut curry.
- Eggplant
- Sweet potato
- Zucchini (courgette)
- Carrots
- Ginger
- Shallots
- Garlic
- Coconut milk
- Yellow Curry Paste
- Green beans (optional)
- Red or yellow chilli (optional)
Serve with Jasmine Rice.
See the recipe card for quantities.
Instructions
First, dice the eggplant, sweet potato, zucchini, and carrots into medium-sized cubes. Roast them in a medium pan in a pre-heated oven with a pinch of salt and oil.
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. Optionally, you may choose to add a teaspoon of coconut or avocado oil, to coat the veggie dice.
Diced Vegetables Diced Vegetables ready for the oven
Meanwhile, chop the shallots, 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.
When golden, add the coconut milk and stir. Now add the oven-baked vegetables, a cup of water (or vegetable stock), and let the curry simmer.
Turn off the heat and optionally top with the green beans (optional). Your Thai Coconut Curry is ready!
Hint: 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.
Substitutions
If you are avoiding fat, by all means, you can omit coconut milk. It will be less creamy and will lack the coconutty flavor, that is for sure.
Make sure you use 2 cups of vegetable stock in replacement and use finely-diced extra eggplant,and add 10 minutes to the cooking time. That will help compensate for some of the expected creamy texture.
Alternatively add spinach, which wilts easily, and add creaminess.
Pairing and garnishing
Every time I serve a curry, the garnishing plays a major role. People get super excited when they see the presentation, and it takes very little time. Five minutes maximum.
- Extra flavor: add a bunch of cilantro leaves when adding the coconut milk, and save some to garnish.
- Extra protein. Add this crispy tofu. I like yellow curry with tofu and/or green beans.
- Texture. Top with toasted cashews. Toast cashews on low heat for 2-3 minutes in a flat pan, just 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 ot bokchoy, just add them when the curry is ready and close the lid. The remaining heat will do the work, serve after 5 minutes.
- Pair. By all means, pair your yellow curry with freshky made aromatic Thai Jasmine Rice. It is one ingredient, and it made silently while the Thai curry is develpoing its flavor. Find my recipe in this site.
Variations
- Spicy - add extra chili while cooking to imbue heat into the dish.
- Flavor - add 2 tablespoon of tamarind along with the ginger to add some acidity. Also add extra ginger or lemongrass paste to add more intensity to the dish flavors. Have fun!
- Yellow Curry paste. Feel free to use any curry paste. There are pretty decent options. Before making my own yellow curry paste recipe, I used to buy this vegan one, in China Town or even in amazon.
Equipment
Equipment can have a big impact on how a recipe turns out.
I am currently cooking with my Italian stone pots that are great as multipurpose pots, but before moving I was using a great wok, that I totally recommend.
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 having leftovers the next day, don't bother freezing the yellow curry. You may be sneaking to the fridge and grabbing cold spoonfuls packed with glorious flavor.
Freeze and thaw either in the microwave or at low heat before eating. Even better, leave 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.
Top tip
Curries are meant to be served with lots of liquid, so you can make nice soaked scoops with Jasmine Rice.
If during the last cooking minutes you feel you don't have much liquid, 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 try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe: Thai Yellow Curry
Equipment
- Wok
Ingredients
- 10 oz sweet potato diced
- 1 eggplant medium, diced
- 3 carrots small
- 1 zucchini
- 3 shallots
- 3 garlic cloves
- 1 tablespoon oil common or coconut oil
- 8 oz coconut milk add more if want it creamier
- 2 tablespoons yellow curry paste
- 2 tablespoons fresh grated ginger
- 3 cups water or vegetable stock
Optional extras:
- 1 oz cashews a handful
- 1 cup coriander about a bunch, chop only half
- 10 oz green beans without tops
- 1 tablespoon sesame seeds
- 1 head bok choy
- 2 tablespoons tamarind paste
- 8 oz crispy tofu see recipe
- sea salt to taste, optional, omit if following a WFPB diet
- 1 chilli red or yellow
Instructions
- 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.10 oz sweet potato, 1 eggplant, 3 carrots, 1 zucchini, 1 tablespoon oil
- Chop the alilium veggies. Meanwhile, chop the shallots, garlic. Peel and shred the ginger and chili (optional).3 shallots, 2 tablespoons fresh grated ginger, 3 garlic cloves
- 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.1 tablespoon oil, 2 tablespoons yellow curry paste, 1 chilli, 2 tablespoons tamarind paste
- Stir in the coconut milk. When the mixture is golden. Now add the oven-baked vegetables, a cup of water (or vegetable stock), and let the curry simmer. Add the spinach (if using).8 oz coconut milk, 3 cups water
- 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.10 oz green beans, 1 head bok choy, 8 oz crispy tofu
- Garnish with toaste cashwes and sesame seeds.1 oz cashews, 1 tablespoon sesame seeds
Video
Notes
Nutrition
Food safety
We sometimes take for granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave us a comment or feedback