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This Yellow Curry recipe is one of my favorite Thai curries! It’s loaded with plant-based protein, hearty potatoes, lemongrass, yellow curry paste, and coconut cream to make an ultra rich and hearty dinner. Serve with jasmine rice, fresh herbs, and a final squeeze of lime juice!
Skip your local Thai restaurant tonight and make your favorite yellow curry from scratch! It’s a budget-friendly meal ($3.14 per serving), naturally vegetarian and vegan, and one of the most flavorful potato recipes around. It’s just as easy to make as my Lentil Curry and Thai Pumpkin Curry, yet bursting with fresh lemongrass, creamy coconut, and an earthy, spiced yellow curry paste.
It’s a recipe that’s:
- ✅ Quick enough for weeknights. By using a pre-made Thai yellow curry paste, this Thai curry can be ready to serve in just 30 minutes.
- ✅ Easy to customize. Load it up with your favorite veggies.
- ✅ Is even better tasting on day 2. Like a good pot of chili or ramen broth, this Thai yellow curry is even better the next day (ideal for meal prep!).
Ingredient Notes
- Aromatics: You’ll need shallots and minced lemongrass. I prefer the flavor of freshly minced lemongrass, but you can also use lemongrass paste. To learn how to chop and mince fresh lemongrass, check out this helpful tutorial: How to Prepare Lemongrass for Cooking.
- Spices: A simple blend of yellow curry powder, turmeric powder and black pepper add depth and color to the final dish.
- Yellow curry paste: Any homemade or store-bought yellow curry paste will work well. My favorite store-bought version is by the Mae Ploy Brand. If you’d like to make your own yellow curry paste, try this Vegetarian Yellow Curry Paste. If you are not vegetarian and prefer something more authentic, make this Yellow Curry Paste Recipe with shrimp paste.
- Potatoes: Yukon gold potatoes peeled and chopped into bite-sized chunks add tons of heartiness and naturally thicken the curry sauce with their starches.
- Chickpeas: Adds a nice, cheap source of plant-based protein that will make the vegetarian curry more filling and satiating.
- Coconut cream: Adds richness, creaminess, and a bit of sweetness to the coconut curry sauce. It also helps to cut the spice in the yellow curry paste.
- Spinach: Adding a handful of fresh baby spinach adds a nice pop of color, freshness, and a boost of nutrition.
- Soy sauce: A vegetarian substitute for fish sauce. If you are not vegetarian, feel free to use your favorite fish sauce. Alternatively, if you are gluten-free, replace the soy sauce with tamari.
- Brown sugar: Helps to balance the savory, spicy, acidic components in the dish. Feel free to use light brown sugar, dark brown sugar, or even coconut sugar.
- Lime juice: Adds a tangy acidity and brightness that balances the creamy coconut curry sauce. For best flavor, please use fresh lime juice!
How to Make This Thai Yellow Curry Recipe
- Sauté the shallots and lemongrass. Heat the vegetable oil (or another cooking oil like olive oil, coconut oil, or avocado oil) in a large pot over medium heat. Once warm, add in the shallots and lemongrass and cook, stirring frequently until fragrant, about 3-5 minutes.
- Dry roast the spices. Add the curry powder, turmeric, black pepper, and yellow curry paste. Stir until a thick paste forms. Toast the spices for 1-2 minutes to help them release their essential oils and intensify the flavor of the dish.
- Add potatoes and chickpeas. Mix together to combine and coat in the spices.
- Stir in the vegetable broth and coconut cream. It is okay if the coconut cream is not completely smooth. It will continue to dissolve in the curry as it summers.
- Simmer for 15-20 minutes. Increase the heat to medium high heat and bring the yellow curry to a low boil. Reduce the heat to medium, then simmer, covered, for 15-20 minutes, or until the potatoes are easily pierced with a knife.
- Add remaining ingredients. Finally, stir in the spinach, soy sauce, brown sugar, and lime juice. Mix together until the spinach is wilted.
- Serve. Enjoy immediately while warm with jasmine rice, fresh cilantro or Thai basil, and lime wedges.
Serving Suggestions
As is, this Thai yellow curry is hearty enough to enjoy on its own with a scoop of jasmine rice and fresh herbs. If you’d like to make the meal even more filling, try one of these side dishes:
- Naan – Indian breads like naan can be enjoyed with Thai food for a nice global fusion.
- Cucumber salad
- Air Fryer Crispy Green Beans
- Fried tofu or tempeh
Recipe FAQs
Is this yellow curry spicy?
The heat level of this yellow Thai curry heavily depends on the brand of yellow curry paste you use, but in general, yellow curry is considered the least spicy curry. Red curry paste and green curry paste are notoriously more spicy, so if you enjoy the spice level of Red Curry or Green Curry, any brand of yellow curry paste should be fine for you!
Can I make this curry with coconut milk?
For the best, thick and creamy texture, coconut cream is best. With that being said, full-fat canned coconut milk will work in it’s place. Please do not use light coconut milk – it is far too watery.
Will this recipe work in the crockpot?
Yes! If you prefer to make this curry in the crockpot, add in all ingredients, except for the spinach, soy sauce, brown sugar, and lime juice. Stir well to combine, then cook on low for 8 hours or high for 4 hours. During the last 15 minutes of cooking, stir in the final ingredients. Serve immediately while warm.
Can I add my favorite veggies?
You can replace all or some of the creamy Yukon gold potatoes with your favorite veggies. Red bell pepper, carrots, cauliflower florets, green beans, broccoli florets, baby corn, and zucchini are all delicious! You can also substitute in some sweet potatoes, as desired.
If you are making this yellow curry in the crockpot, wait to add softer vegetables such as zucchini, bell pepper, green beans, etc. until the last 30 minutes of cooking.
Storage and Freezing Instructions
Leftover curry will keep for up to 5 days in an airtight container in the refrigerator.
If you’d like to freeze this curry, I recommend making it without potatoes. Replace them with additional chickpeas, or vegetables like carrots, cauliflower, or green beans. Freeze in individual portions using Souper Cubes, or place in a large zip top bag and freeze laying flat. Frozen curry will keep for up to 1 month.
Thai Yellow Curry Recipe
Equipment
Ingredients
- 2 tablespoons vegetable oil ($0.06)
- 3 shallots diced ($0.90)
- 2 tablespoons lemongrass minced ($1.00)
- 1 teaspoon curry powder ($0.06)
- ½ teaspoon turmeric powder ($0.03)
- ½ teaspoon black pepper ($0.02)
- 3 tablespoons yellow curry paste ($4.65)
- 1 ½ pounds gold potatoes peeled and chopped into bite-sized chunks ($1.35)
- 1 (15.5 ounce) can chickpeas, drained and rinsed equivalent to 1 3/4 cups ($0.75)
- 3 cups vegetable broth ($0.27)
- 1 (13.5 ounce) can coconut cream ($2.79)
- 1 cup spinach ($0.32)
- 2 tablespoons soy sauce ($0.26)
- 1 tablespoon brown sugar ($0.03)
- 1 lime juiced ($0.33)
For Serving
- Fresh cilantro or Thai basil chopped
- white rice
Instructions
- Heat the oil in a large pot (at least 5 qt) over medium heat. Add the shallots and lemongrass and sauté until fragrant, about 3-5 minutes.
- Next, add the curry powder, turmeric powder, black pepper, and yellow curry paste. Stir until a thick paste forms.
- Add the cauliflower and chickpeas and mix together.
- Add the vegetable broth and coconut cream and stir until fully combined.
- Bring to a simmer and cover. Simmer, covered, for 15-20 minutes or until the cauliflower is easily pierced with a knife.
- Add the spinach, soy sauce, brown sugar, and lime juice and mix together until the spinach is wilted.
- Top with fresh cilantro and serve with rice and homemade naan.
- Potatoes: You can replace all or some of the creamy Yukon gold potatoes with your favorite veggies. Red bell pepper, carrots, cauliflower florets, green beans, broccoli florets, baby corn, and zucchini are all delicious! You can also substitute in some sweet potatoes, as desired. If you are making this yellow curry in the crockpot, wait to add softer vegetables such as zucchini, bell pepper, green beans, etc. until the last 30 minutes of cooking.
- Coconut cream: Can use canned full-fat coconut milk. Using light coconut milk is not recommended.
- Soy sauce: Use tamari for gluten-free curry or fish sauce if not vegetarian/vegan.
Notes
- This recipe was originally published on June 18, 2020 and was updated on March 3, 2024 to include an improved recipe.
- This is a great meal prep recipe. The flavor gets richer overtime.
- Crockpot instructions: If you prefer to make this curry in the crockpot, add in all ingredients, except for the spinach, soy sauce, brown sugar, and lime juice. Stir well to combine, then cook on low for 8 hours or high for 4 hours*. During the last 15 minutes of cooking, stir in the final ingredients. Serve immediately while warm.
- * – If you are making this yellow curry in the crockpot, wait to add softer vegetables such as zucchini, bell pepper, green beans, etc. until the last 30 minutes of cooking.
- Storage instructions: Leftover curry will keep for up to 5 days in an airtight container in the refrigerator.
- Freezing instructions: If you’d like to freeze this curry, I recommend making it without potatoes. Replace them with additional chickpeas, or vegetables like carrots, cauliflower, or green beans. Freeze in individual portions using Souper Cubes, or place in a large zip top bag and freeze laying flat. Frozen curry will keep for up to 1 month.
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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