Authentic Thai Yellow Veg Curry Recipe Made Easy

Thai yellow vegetable curry is a vibrant and aromatic dish that captures the essence of traditional Thai cooking. Bursting with rich flavors from fragrant spices, creamy coconut milk, and a colorful mix of fresh vegetables, this dish is both comforting and satisfying.

Whether you’re a seasoned cook or a curious foodie, this authentic Thai yellow veg curry recipe will take your taste buds on a delightful journey to Southeast Asia right from your own kitchen.

This curry is not only delicious but also incredibly versatile and healthy, making it perfect for weeknight dinners or special occasions. The balance of turmeric, cumin, and coriander combined with the subtle sweetness of coconut milk creates a harmonious flavor profile that’s simply irresistible.

Let’s dive into this easy-to-follow recipe that promises a hearty, wholesome meal for everyone to enjoy!

Why You’ll Love This Recipe

Authentic flavors: This recipe uses traditional Thai spices and ingredients to deliver a genuine taste of Thailand.

Vegetarian and vegan-friendly: Packed with a variety of vegetables and coconut milk, it’s perfect for plant-based diets.

Nutritious and wholesome: Loaded with vitamins, minerals, and antioxidants from fresh veggies and spices.

Easy to customize: You can easily swap or add vegetables based on your preference or what’s in season.

Perfect for meal prep: This curry tastes even better the next day and reheats beautifully.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai yellow curry paste (store-bought or homemade)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth or water
• 2 medium carrots, sliced
• 1 medium potato, peeled and cubed
• 1 cup cauliflower florets
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and cut
• 1 cup snap peas
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 tablespoon brown sugar or palm sugar
• Juice of 1 lime
• Fresh Thai basil or cilantro for garnish
• Cooked jasmine rice, for serving

Equipment

• Large wok or deep skillet
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Grater (for ginger)
• Serving bowls
• Rice cooker or pot for cooking rice

Instructions

1. Prepare your vegetables: Wash and chop all the vegetables as listed above. This will make the cooking process smooth and efficient.
2. Heat the oil: Place your wok or deep skillet over medium heat and add the vegetable oil. Once hot, add the chopped onions and sauté for 3-4 minutes until translucent.
3. Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn them.
4. Incorporate the curry paste and spices: Add the Thai yellow curry paste, turmeric, cumin, and coriander. Stir continuously to toast the spices gently and release their aromas, about 2 minutes.
5. Pour in coconut milk and broth: Slowly add the coconut milk and vegetable broth, stirring to combine all the ingredients into a creamy sauce.
6. Add harder vegetables: Add the sliced carrots, cubed potatoes, and cauliflower florets. Bring to a gentle simmer and cook for 10-12 minutes until the vegetables start to soften.
7. Add remaining vegetables: Stir in the red bell pepper, green beans, and snap peas. Continue simmering for another 5-7 minutes until all vegetables are tender but still crisp.
8. Season the curry: Add soy sauce (or tamari), brown sugar, and lime juice to balance the flavors. Stir well and adjust seasoning if needed.
9. Garnish and serve: Remove from heat and sprinkle fresh Thai basil or cilantro on top. Serve hot with steamed jasmine rice.

Tips & Variations

For a richer curry, use full-fat coconut milk. If you prefer it lighter, opt for light coconut milk but add a splash of coconut cream at the end.

Feel free to substitute or add vegetables like zucchini, eggplant, or sweet potatoes based on what you have on hand.

If you like your curry spicier, add fresh chopped Thai bird’s eye chilies or a dash of chili flakes.

For added protein, toss in some tofu cubes or cooked chickpeas during the last few minutes of cooking.

Homemade curry paste can elevate the dish; however, store-bought varieties work well for convenience.

Nutrition Facts

Serving Suggestions

Serve this authentic Thai yellow vegetable curry with steaming hot jasmine rice to soak up the luscious sauce. For a low-carb option, cauliflower rice or quinoa works excellently.

Pair it with a fresh cucumber salad or Half Runner Beans Recipe for a crisp, refreshing contrast. You can also complement the meal with a simple spring roll appetizer or some light Thai-style papaya salad.

Conclusion

This authentic Thai yellow vegetable curry is a perfect blend of bold flavors, wholesome ingredients, and vibrant colors that will brighten up any meal. Its balance of spices and creamy coconut milk creates a dish that’s both comforting and exciting to the palate.

Whether you’re cooking for family or entertaining guests, this recipe is sure to impress with its delicious simplicity and authentic taste.

Plus, it’s incredibly easy to adapt with whatever vegetables you have on hand, making it a versatile staple for your weekly dinner rotation. Be sure to try this recipe soon and bring the warmth of Thai cuisine right to your table.

For more delicious recipes to complement your meals, check out our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or satisfy your sweet tooth with the Glazed Twist Donut Recipe.

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