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–+ servings
vegetarian thai yellow curry over rice

Vegetarian Thai Yellow Curry

Wok & Skillet
This earthy and rich Vegetarian Thai Yellow Curry is loaded with hearty vegetables and a ton of amazing flavor!
4.89 from 17 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine Thai
Servings 6 servings

Ingredients
 
 

  • 2 tablespoons cooking oil
  • 1 small onion sliced
  • 3 cloves garlic minced
  • 2 small Yukon Gold potatoes cut into large cubes
  • 2 carrots sliced (approx. same size as potato cubes)
  • 2 cups cauliflower florets
  • 1 cup green beans cut into 1-inch pieces
  • 1 ½ cups baby corn cut into ¾ inch pieces
  • 2 tablespoons + 1 ½ cups water divided
  • 2 tablespoons Thai yellow curry paste
  • 1 can 14-oz coconut milk
  • 2 teaspoons fish sauce
  • 1 ½ tablespoons brown sugar
  • 1 teaspoon salt
  • 1 cup roasted cashews
  • 1 cup fresh basil leaves
  • 1 cup cilantro
US Customary - Metric

Instructions
 

  • Heat cooking oil in a wok over medium-high heat. Add sliced onion and minced garlic to the wok. Stir-fry for 1 minute to allow the onion sliced to soften.
  • Add potatoes and carrots to the wok. Stir occasionally for 2 minutes.
  • Add cauliflower florets to the wok. Stir for 1 more minute.
  • Toss in green beans and baby corn to the wok.
  • Pour 2 tablespoons of water to the wok to help steam the vegetables.
  • Add the Thai yellow curry paste to the vegetables. Give all of the vegetables a good stir to coat them all in that yummy yellow curry paste.
  • Stir in coconut milk and 1 ½ cups of water.
  • Turn the heat down to low, and allow the curry to simmer for 10 minutes.
  • Add fish sauce, brown sugar and salt to the curry. Give the curry a good stir to blend all the ingredients.
  • Garnish with roasted cashews, fresh basil and cilantro.
  • Serve with steamed jasmine rice.

Nutrition

Serving: 1gCalories: 166kcalCarbohydrates: 25gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 3mgSodium: 884mgFiber: 4gSugar: 7g
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