Vegetarian Thai Yellow Curry

This mild Vegetarian Thai Yellow Curry is full of flavour, and full of vegetables. I use sweet potato and red onion in my Thai Yellow Curry because they are both slightly sweet and complement the gentle sweetness of the yellow curry paste. Serve it loaded with fried onions, Thai Basil and heaped on rice for an easy and delicious dinner.

What do you need to make this Vegetarian Thai Yellow Curry?

• Thai yellow curry paste - you can pick this up from your supermarket or local Asian grocer. I like Mae Ploy, available here. It's worth noting that some pastes aren't vegetarian, so check before you buy.
• Vegetables - I like the mild sweetness of red onion and sweet potato in my curry, and balanced it out with pak choi and zucchini, although you can use any vegetables that are in season and available.
• Aromatics - ginger, garlic, Thai basil and lime. You can use regular basil if you prefer.
• Sauces - Fish sauce (use vegan fish sauce if you want).
• Liquid - coconut cream and vegetable stock for a creamy curry.
• Brown rice to serve.

What is Thai yellow curry paste made of?

Yellow curry paste contains garlic, lemongrass, salt, shallot, galangal, dried red chilli, coriander seed, kaffir lime, curry powder, cinnamon, turmeric, cardamom and nutmeg.

Substitutions

• This recipe is dairy and gluten free, and vegetarian if you use vegetarian fish sauce.

Kid-Friendly Variations

• Although yellow curry paste is a very mild paste, add coconut yoghurt to your child's curry if you are worried about it being too "warm" for their mouth.
• Option to serve rice and curry separately, and chop their pak choi.

Equipment

You will need a stove top, large casserole pot and microwave.

More Asian curry recipes

• Chicken Katsu Curry
• Eggplant Chickpea Curry
• Thai Green Chicken Curry

Recipe