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.
Top tip when making this Vegetarian Thai Yellow Curry
Make sure you dice the sweet potato small enough so it will cook in time. If you leave big pieces it will take longer to cook.
- This recipe is dairy and gluten free, and vegetarian if you use vegetarian fish sauce.
- 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.
You will need a stove top, large casserole pot and microwave.
More Asian curry recipes
Vegetarian Thai Yellow Curry
- 1 Casserole Pot
- 1 Microwave
- 450 g instant rice brown
- 400 ml coconut cream
- 2 tablespoon crispy fried onions
- 15 ml Fish sauce
- 2 tablespoon fresh ginger
- 2 cloves garlic
- 2 Lime
- 1 bunch pak choi
- 1 red onion
- 1 sweet potato
- 1 bunch thai basil
- 3 tablespoon thai yellow curry paste
- 30 ml vegetable oil
- 2 cups vegetable stock
- 1 zucchini courgette
- Peel and dice sweet potato into 1.5 cm pieces. Slice the base from the pak choi and rinse to remove any dirt. Dice zucchini. Slice half the lime in half and rest into wedges. Peel and grate garlic and ginger. Slice onion into thin wedges.2 tablespoon fresh ginger, 2 cloves garlic, 2 Lime, 1 bunch pak choi, 1 sweet potato, 1 zucchini, 1 red onion
- Heat a large casserole pot on medium high and add oil, garlic, ginger and onion. Stir until fragrant and onion softened.2 cloves garlic, 1 red onion, 30 ml vegetable oil, 2 tablespoon fresh ginger
- Add Thai yellow curry paste and cook until fragrant. Add sweet potato, vegetable stock and coconut cream, and bring to the boil, then reduce heat to simmer. Squeeze over lime juice and add fish sauce. Simmer for 6 mins.400 ml coconut cream, 2 Lime, 1 sweet potato, 3 tablespoon thai yellow curry paste, 2 cups vegetable stock, 15 ml Fish sauce
- Rinse and pat dry Thai basil leaves. Pick leaves, then roughly chop half and reserve the rest for garnish. Meanwhile, heat microwave rice.1 bunch thai basil, 450 g instant rice
- Check sweet potato is cooked through (if not, continue to simmer). Then add chopped Thai basil, pak choi and zucchini. Turn off the heat and stir the greens through so they are just tender.1 bunch pak choi, 1 bunch thai basil, 1 zucchini
- To serve, ladle spoonfuls of delicious yellow curry over rice, and top with remaining Thai basil leaves, lime wedges and fried shallots (optional).2 tablespoon crispy fried onions