Thai Yellow Curry
Thai yellow curry is a sweet and tangy vegetable Thai dish with a slightly spicy flavor. So creamy and delicious, this Thai yellow curry recipe is so easy to make!
Servings: 6 servings
Calories: 301kcal
Ingredients
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
Optional Ingredients
- 1 ½ cups cooked brown rice or rice of choice or cooked noodles of choice
- ½ cup roasted cashews
- ½ cup Thai basil leaves
Instructions
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 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 ½ cup of 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.
Nutrition
Serving: 6g | Calories: 301kcal | Carbohydrates: 40g | Protein: 11g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 463mg | Potassium: 1058mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1618IU | Vitamin C: 166mg | Calcium: 107mg | Iron: 4mg