Recently, I tried Thai yellow curry at a local Thai restaurant where we live. Although I love red and green curry, I've never tried yellow curry, so I decided to give it a shot. And I must say, I fell in love. What separates red, green, and yellow curry is all in the spices. My Thai yellow curry recipe, however, differs from the restaurant yellow curry recipe in that mine is oil-free and has a ton of veggies.
Although red and yellow curry paste can be purchased, oil-free yellow curry needs to be made from scratch. As a matter of fact, once the yellow curry paste is made, the rest is ridiculously easy.
HOW IS YELLOW CURRY DIFFERENT FROM RED AND GREEN CURRY?
For instance, red curry is made with several red chilies for a fiery hot dish, while the green curry is made with green chilies, with the addition of fresh coriander (cilantro), makrut lime leaf and peel, and basil. On the other hand, yellow curry includes turmeric as one of the ingredients, giving the curry its typical golden-yellow color.
MAKING OIL-FREE YELLOW CURRY PASTE IS EASY IN A SMALL BLENDER
Even though it may seem daunting to make your own yellow curry paste, it's actually very easy. All you need, for example, is a small high-speed blender and some special ingredients:
- Thai Red Chilies
- Fresh Ginger
- Coconut Milk (low-fat)
- Lemon Grass
- Lemon Zest
Then, blend the combination together until the mixture forms a thick paste. Once, the yellow curry paste is made, the rest happens in one pan.
WHAT DOES YELLOW CURRY TASTE LIKE?
Because the turmeric gives the dish a little sweetness and tangy flavor, it balances well with the spice from the red chilies in the curry paste.
For my Thai Yellow Curry Recipe, I chose several vegetables to add a little more veggie love to my yellow curry.
WHAT VEGETABLES ARE IN THAI YELLOW CURRY?
- Red Onion
- Red and Yellow Bell Peppers
- Lemon Grass
Because some vegetables require more cooking than others, I cook in layers, to ensure the vegetables cook evenly. As a result, the vegetables for Thai Yellow Curry are cooked perfectly, all in under 20 minutes. To begin, saute the onions, garlic, mushrooms, and peppers until the onions are translucent.
OTHER INGREDIENTS NEEDS FOR THAI YELLOW CURRY RECIPE
- Coconut Milk (low-fat)
- Soy Sauce
- Maple Syrup
- Thai Basil (basil can be substituted)
Next, using a wooden spoon, separate the center of the pan, leaving a hole in the middle of the vegetables. Reduce the heat to low, and add the yellow curry paste mixture to the middle, stirring while adding 1 /2 cup of low-fat coconut milk, followed two cups of vegetable broth. While stirring add the rest of the vegetables and bring to a boil.
Once boiling, cover the pan, and reduce heat to low, allowing the broccoli and cauliflower to cook through (10 minutes).
Now that the vegetables are cooked, remove the cover and add another ½ cup of coconut milk, the maple syrup, soy sauce, and chopped Thai basil.
Yellow curry vegetables taste fabulous served over brown rice, basmati, or jasmine rice. Or, serve it over noodles or simply in a bowl. Add roasted cashews for an additional crunch.
Additionally, I add even more Thai basil leaves for flavor as well as a garnish.
DO YOU LOVE CURRY? TRY THESE GREAT RED AND GREEN CURRIES
- Massaman Curry
- Red Lentil Curry Wrap
- Broccoli Curry Crunch Salad
- Green Curry
- Curry Noodle Bowl
- Thai Red Curry Vegetables
- Red Coconut Curry Stir Fry
- Crockpot Curry Crushed Lentil Stew
- Vegan Curry Pizza
- Panang Curry Noodle Bowl
- Curry Chickpea Sandwich Spread
Thai Yellow Curry
Yellow Curry Paste
- 2 shallots
- 1 clove garlic
- ½ inch fresh ginger
- 2 stalks lemongrass
- 2 fresh Thai red chilies deseeded
- 1 teaspoon lemon zest
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons turmeric
- 4 Tablespoons low-fat coconut milk
Vegetables and Other Ingredients
- 1 red onion cut in half and sliced thin
- 2 cloves garlic minced
- 16 ounces mushrooms l sliced thin
- ½ red bell pepper sliced thin
- ½ orange bell pepper sliced thin
- 1 head broccoli cut into bite-sized florets
- ½ head cauliflower cut into bite-sized florets
- 15 ounces low-fat coconut milk
- 2 Tablespoons soy sauce or Tamari
- 1 tablespoon maple syrup
- ½ cup chopped Thai basil
- 1 ½ cups cooked brown rice or rice of choice or cooked noodles of choice
- ½ cup roasted cashews
- ½ cup Thai basil leaves
Yellow Curry Paste
- Remove the lemongrass from the stalk by cutting off the end and pounding it with a mallet.
- Slice the stalk lengthwise, and remove the soft inside of the lemongrass and throw away the stalk.
- Add the lemongrass and all the other ingredients into a high-speed blender.
- Blend until smooth paste forms.
- The yellow curry paste can be made ahead of time and stored in the refrigerator until ready to cook
Preparing the Curry
- In a large pan or wok, saute the red onions, garlic, mushrooms, and bell peppers until the onions are translucent.
- Make a well or hole in the pan by using a spoon to move the vegetables aside, creating a hole in the middle of the pan.
- Then, add the yellow curry paste to the center of the pan and stir until it begins to break down.
- Add ½ cup coconut milk and continue stirring.
- Next, add the 2 cups of vegetable broth, soy sauce, and maple syrup.
- Bring to a boil and add the broccoli and cauliflower; stir into the mixture, and cover.
- Reduce to simmer, and allow to cook for 10 minutes.
- Remove the cover and add another ½ cup of low-fat coconut milk and the ½ cup chopped Thai basil.
- Add salt and pepper to taste.
- Serve with rice or noodles, or on its own.
- Add roasted cashews and more Thai basil if desired.
WHAT DOES YELLOW CURRY TASTE LIKE?Because the turmeric gives the dish a little sweetness and tangy flavor, it balances well with the spice from the red chilies in the curry paste. For my Thai Yellow Curry Recipe, I chose several vegetables to add a little more veggie love to my yellow curry.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂