Easy Yellow Thai Curry
Dive into the comforting, vibrant flavors of this Easy Yellow Thai Curry, a one-pot recipe packed with bold spices and wholesome vegetables. Featuring a fragrant base of yellow curry paste, garlic, and ginger, this dish pairs creamy coconut milk with hearty potatoes, carrots, and zucchini, creating a rich, velvety sauce that’s both satisfying and nourishing. Sweet and savory accents of brown sugar, soy sauce, and fresh lime juice elevate the flavor profile, making it irresistibly balanced. Ready in just 35 minutes and served over fluffy jasmine rice, this curry is perfect for busy weeknights or casual entertaining. Whether you’re a fan of Thai cuisine or simply seeking a quick vegan-friendly dinner, this recipe delivers warmth, comfort, and authenticity with every bite.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 tablespoons yellow curry paste
- 1 medium onion, diced
- 3 large garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 medium carrots, sliced
- 2 medium yellow potatoes, cubed
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 2 cups coconut milk
- 1 cup vegetable broth
- 1 teaspoon brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 0.25 cup fresh basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 4 cups steamed jasmine rice (for serving)
Instructions
Heat a large skillet or pot over medium heat. Add the coconut oil and let it melt.
Add the yellow curry paste to the skillet and sauté for 2-3 minutes until fragrant.
Stir in the diced onion, garlic, and grated ginger. Cook for 3-4 minutes until the onion is softened.
Add the carrots and potatoes to the skillet. Cook for 5 minutes, stirring occasionally.
Add the red bell pepper and zucchini. Stir to combine.
Pour in the coconut milk and vegetable broth. Stir well to incorporate the curry paste into the liquid.
Add the brown sugar, soy sauce, salt, and pepper. Bring the mixture to a gentle simmer.
Cover and cook for 15 minutes, or until the potatoes and carrots are tender.
Stir in the lime juice and fresh basil leaves. Adjust seasoning with additional salt and pepper, if needed.
Serve the yellow Thai curry over steamed jasmine rice. Garnish with extra basil leaves, if desired.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4000 mg | 174% | |
| Total Carbohydrate | 456.1 g | 166% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 60.5 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3997 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
