To prepare a delicious Vegetarian Thai Yellow Curry, follow this simple recipe that combines aromatic spices, fresh vegetables, and coconut milk for a flavorful dish. Here’s how to make it:
Ingredients
- 2 tablespoons coconut oil
- 1 red onion, chopped
- 1 tablespoon ginger root, minced
- 1 garlic clove, minced
- 3 tablespoons yellow curry paste
- 1 red bell pepper, sliced thinly
- 1 sweet potato, diced
- 1 cup cauliflower florets
- 3 cups vegetable broth
- 1 cup snow peas
- 1 cup chickpeas, washed and drained
- 1 cup coconut milk
- 1 cup fresh basil leaves (Thai basil preferred)
- Optional: red pepper flakes for serving
Instructions
- Cook the Base:
- In a Dutch oven or large pot, heat the coconut oil over medium heat.
- Add the chopped red onion, minced ginger, and garlic. Sauté until fragrant and the onion is translucent.
- Stir in the yellow curry paste and cook for another 2-3 minutes to enhance the flavors.
- Add Vegetables:
- Incorporate the sliced red bell pepper, diced sweet potato, and cauliflower florets into the pot.
- Pour in the vegetable broth and bring to a simmer. Cover and cook for about 20 minutes or until the sweet potato is tender.
- Finish the Curry:
- Add the snow peas and chickpeas to the pot. Stir well.
- Pour in the coconut milk and add the basil leaves. Simmer for an additional 5–7 minutes until everything is heated through.
- Serve:
- Taste and adjust seasoning if necessary. Serve hot with optional red pepper flakes sprinkled on top for added heat.
Tips for Storage
- Allow leftovers to cool before transferring them to an airtight container. The curry can be refrigerated for up to 3–4 days or frozen for up to a month[1][2][4].
This vegetarian Thai yellow curry is not only easy to make but also versatile; you can substitute or add any seasonal vegetables you prefer. Enjoy this comforting dish with jasmine rice or your choice of grain!
