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!
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.