Vegetarian Thai Yellow Curry

Embark on a flavor-packed journey with this Vegetarian Thai Yellow Curry, a delightful one-pot recipe bursting with vibrant vegetables and creamy coconut-infused goodness. This dish combines the warming spices of yellow curry paste, the richness of coconut milk, and the brightness of lime juice for a perfectly balanced meal. Tender potatoes, carrots, zucchini, and red bell peppers simmer in a fragrant sauce, while soy sauce and brown sugar add a touch of umami and sweetness. It’s an easy, 45-minute recipe that’s both vegan and gluten-free (with tamari). Served over fluffy jasmine rice and garnished with fresh cilantro, it’s the ultimate comfort food that’s perfect for weeknight dinners or impressing guests with authentic Thai flavors.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Heat a large pot or deep skillet over medium heat and add the coconut oil.

Step 2

Once the oil is warm, sauté the onion, garlic, and ginger for 2-3 minutes, or until fragrant and the onion is translucent.

Step 3

Stir in the yellow curry paste and cook for another 1-2 minutes to release its flavors.

Step 4

Pour in the coconut milk and vegetable broth. Stir well to combine the curry paste and liquids.

Step 5

Add the diced potatoes and carrots first, as they take longer to cook, and simmer for 10 minutes.

Step 6

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.

Step 7

Stir in the soy sauce (or tamari), brown sugar, and freshly squeezed lime juice for added depth of flavor.

Step 8

Taste the curry and adjust seasoning as needed, adding more soy sauce, lime juice, or sugar to balance the flavors.

Step 9

Garnish with fresh cilantro and serve the curry hot over cooked jasmine rice.

Nutrition Facts

Serving size	(2053.8g)

Amount per serving	% Daily Value*
Calories	1595.6

Total Fat 37.5g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 3882.0mg	0%
Total Carbohydrate 287.4g	0%
Dietary Fiber 20.5g	0%
Total Sugars 60.7g
Protein 35.6g	0%

Vitamin D 0IU	0%
Calcium 279.2mg	0%
Iron 11.6mg	0%
Potassium 3424.6mg	0%

*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.

Source of Calories

Fat: 20.7%

Protein: 8.7%

Carbs: 70.5%