Vegetarian Thai Yellow Curry
Dive into the aromatic world of Thai cuisine with this Vegetarian Thai Yellow Curry, a vibrant and flavorful dish that's as wholesome as it is satisfying. Featuring a richly spiced yellow curry paste combined with creamy coconut milk, nutrient-packed vegetables like potatoes, carrots, and zucchini, and a splash of lime for a bright, zesty finish, this recipe delivers a balanced blend of textures and tastes. Perfectly seasoned with soy sauce, brown sugar, and a touch of ginger, every bite is infused with authentic Thai-inspired flavors. Serve this hearty curry over fluffy jasmine rice and garnish with fresh cilantro for an irresistible meal that's full of color and nourishment. Ready in just 45 minutes, this easy-to-make recipe is vegetarian, gluten-free-friendly, and guaranteed to be a hit at the dinner table.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 tablespoons yellow curry paste
- 14 ounces coconut milk
- 1.5 cups vegetable broth
- 2 medium potatoes (diced)
- 2 medium carrots (sliced)
- 1 medium zucchini (sliced)
- 1 medium red bell pepper (sliced)
- 1 medium onion (sliced)
- 4 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1.5 teaspoons brown sugar
- 1 medium lime (juiced)
- 2 tablespoons fresh cilantro (chopped)
- 2 cups jasmine rice (cooked)
Instructions
Heat a large pot or deep skillet over medium heat and add the coconut oil.
Once the oil is warm, sauté the onion, garlic, and ginger for 2-3 minutes, or until fragrant and the onion is translucent.
Stir in the yellow curry paste and cook for another 1-2 minutes to release its flavors.
Pour in the coconut milk and vegetable broth. Stir well to combine the curry paste and liquids.
Add the diced potatoes and carrots first, as they take longer to cook, and simmer for 10 minutes.
After 10 minutes, add the zucchini, red bell pepper, and any other quick-cooking vegetables you’re using. Simmer for another 10 minutes, or until all the vegetables are tender.
Stir in the soy sauce (or tamari), brown sugar, and freshly squeezed lime juice for added depth of flavor.
Taste the curry and adjust seasoning as needed, adding more soy sauce, lime juice, or sugar to balance the flavors.
Garnish with fresh cilantro and serve the curry hot over cooked jasmine rice.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3882 mg | 169% | |
| Total Carbohydrate | 287.4 g | 105% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 60.7 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3425 mg | 73% | |
*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.
