Yellow Thai Curry for a Meatless Meal
Recipes & DIY
Yellow Thai Curry for a Meatless Meal
by Swanson Staff • May 26, 2021

This one pot curry is better than takeout and is the perfect way to include a meatless meal in your diet! It's creamy, flavorful and everyone is bound to love it. This yellow curry is a staple dish in my house and can be one in yours too.

 

Prep Time: 30 minutes  
Cook Time: 45 minutes
Serves:  6 people

 

Nutrition Facts (Per Serving): 

  • Calories 608
  • Fat 40.4 grams
  • Carbs 64.5 grams
  • Fiber 5.8 grams
  • Sugar 49.5 grams
  • Protein 4.1 grams

 

 

Ingredients:

 

Produce:

1 small yellow or white onion, diced

4 carrots, peeled and cut into moons

4 medium Yukon potatoes, halved then quartered

1 cup frozen peas (optional, just adds extra green for color)

 

Pantry:

1 cup uncooked Basmati rice

2 cups vegetable stock

2 13 oz cans coconut cream

1 14 oz can coconut milk

2 tbsp coconut oil

 

Spices:

1 tsp salt

1 tsp turmeric

1 tsp coriander

1 tsp ginger

2 tbsp curry paste (add more if you like spicy foods)

2 tbsp brown sugar

1 tbsp fish sauce (not required but adds a nice umami flavor)

 

Extras:

1-2 sliced limes

1 sprig cilantro

Cashews

Instructions

 

  1. Start your rice in either your rice cooker or on the stovetop for 15-20 minutes. Remember most rice is a 1:2 ratio of rice to water but be sure to check the packaging. If you're using Jasmine rice, the ratio can vary.

 

  1. While you're waiting for the rice water to boil, heat coconut oil in a Dutch oven or large pot on medium-high heat. 

 

  1. Add turmeric, coriander and ginger once the oil is melted and stir for about 30 seconds before adding your diced onion to the mix. Sauté the onion until translucent.

 

  1. Add curry paste and stir until combined.

 

  1. Next, pour in your vegetable stock, coconut cream and coconut milk. Stir until combined. 

 

  1. Carefully add potatoes and carrots to the pot and add salt. Stir and bring to a low boil. Once boiling, bring to a simmer and cover your Dutch oven or pot until the potatoes and carrots are fork tender, about 10-20 minutes.

 

  1. Once potatoes and carrots are done, add brown sugar and fish sauce if using. Stir until sugar is melted and fish sauce is combined. (Add peas if using.)

 

  1. Serve the curry over rice or serve your rice on the side—that's how I prefer it. Top with cilantro and cashews and grab a few lime slices to take to the table and dinner is served! 

 

Notes:

  • For curry paste I highly recommend Mae Ploy Yellow Curry Paste. Their green curry paste is also delicious in this dish.
  • Taste before adding the fish sauce. The curry paste already contains fish sauce but I like to add more for an extra kick.
  • Zest the limes for more lime flavor.

 

Hi, I'm Haley, and my mission is to inspire anyone who has a passion for cooking to learn more about the tools and accessories that they are using to create those delicious and decadent dishes we know and love. In Haley's Kitchen, we discuss trendy new gadgets, unique accessories and essential classics. The art of cooking is ever changing and ever growing. So tag along, always keep learning and keep on cooking with love!

 

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Email: contact@haleyskitchen.com

 

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