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Thai yellow vegetable curry in a bowl

Vegetarian Thai Yellow Curry

This Vegetarian Thai Yellow Curry is the mildest of all Thai Curries but still packed with flavour, and with vegetables. You'll get it on the table quickly so you can enjoy this healthy and tasty dinner.
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Course: Main Course
Cuisine: Asian, Thai
Keyword: Curry, Thai curry, Yellow Curry
Total Time: 30 minutes
Servings: 4

Equipment

  • 1 Casserole Pot
  • 1 Microwave

Ingredients

  • 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

Instructions

  • 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
    Vegetables on a board - sweet potato, zucchini, red onion, lime, garlic and ginger
  • 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
    Red onion frying in a pan
  • 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
    Curry simmering in a pan
  • 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
    Basil leaves
  • 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
    Vegetables in a curry
  • 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
    Thai yellow vegetable curry in a bowl

Nutrition

Calories: 939kcal | Carbohydrates: 123g | Protein: 15g | Fat: 45g | Saturated Fat: 33g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Sodium: 853mg | Potassium: 791mg | Fiber: 9g | Sugar: 7g | Vitamin A: 10310IU | Vitamin C: 27mg | Calcium: 103mg | Iron: 11mg